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OSN Brings Ramadan Home

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Series showing this Ramadan

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Delicious recipes
for the iftar table

Put your culinary skills to the test this Ramadan, with this selection of tasty Arabic dishes.

  •   Moussaka with goat cheese
    Moussaka with goat cheese
      Hareesa with grilled chicken and vegetables
    Hareesa with grilled chicken and vegetables
  •   Baby potatoes stuffed with pesto sauce with mint and coriander
    Baby potatoes stuffed with pesto sauce with mint and coriander
      Sweet beehive stuffed with cottage cheese & concentrated syrup
    Sweet beehive stuffed with cottage cheese & concentrated syrup
  •   Rice with Pigeons
    Rice with Pigeons
      Sea bass fillet with hot sauce
    Sea bass fillet with hot sauce
  •   Umm Ali with coconut milk and nuts
    Umm Ali with coconut milk and nuts
      Lamb Kofta with Tahini Sauce
    Lamb Kofta with Tahini Sauce
  •   Chicken breasts with Creamy saffron and Lemon sauce
    Chicken breasts with Creamy saffron and Lemon sauce
      Hummus Salad
    Hummus Salad
  •   Pastrami Casserole
    Pastrami Casserole
      Sweet Potato Casserole
    Sweet Potato Casserole
  •   Sausage quiche
    Sausage quiche
      Zucchini boats with Akkawi cheese
    Zucchini boats with Akkawi cheese
  •   Chicken Liver with Caramelized Onions
    Chicken Liver with Caramelized Onions
      Shrimps with Cumin Sauce
    Shrimps with Cumin Sauce
  •   Kunafa Nablusiyah
    Kunafa Nablusiyah
      Qatayef with Chocolate Cream Filling
    Qatayef with Chocolate Cream Filling
  •   Whole seabass roasted in oven
    Whole seabass roasted in oven
      Tunisian Makroudh
    Tunisian Makroudh
  •   Bulgur Salad with Steak slices
    Bulgur Salad with Steak slices
      Black Lentil Soup
    Black Lentil Soup
  •   Chicken shawarma bites
    Chicken shawarma bites
      Freekeh Mushroom Risotto
    Freekeh Mushroom Risotto
  •   Tunisian orange cake
    Tunisian orange cake
      Pumpkin with rose water
    Pumpkin with rose water
  •   Spinach Pie
    Spinach Pie
      White soup with chicken meatballs, cinnamon, hummus and cardamom
    White soup with chicken meatballs, cinnamon, hummus and cardamom
  •   Lamb chops with dried fruit sauce
    Lamb chops with dried fruit sauce
      Okra with Pomegranate Molasses
    Okra with Pomegranate Molasses

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    Reza Mahammad’s Indian Breakfast

    Ingredients

    For the five spice mix used in the tempering:
    • 1 tbsp cumin seeds
    • 1 tbsp fennel seeds
    • 1 tbsp fenugreek seeds
    • 1 tbsp nigella seeds (onion seeds)
    • 1 tbsp black mustard seeds
     
    For the potatoes:
    • 1 kg of potatoes, peeled and parboiled
    • 1/2 tsp turmeric
    • 3 tbsp vegetable oil, or enough to cover the base of your pan
    • 1/2 tsp red chilli powder
    • Juice of half a lime
    • Salt to taste
     
    For the tempering:
    • 1 tsp vegetable oil
    • 2 tsp panchporan (five spice)
    • 1 green chilli, finely chopped
    • 1 tbsp coriander, chopped
    • 1 tbsp vegetable oil
    • 4 medium free-range eggs

    Steps

    In a wide nonstick pan, large enough to take all the potatoes without overcrowding, heat the oil to a medium-high heat and add the potatoes.

    Sauté the potatoes until they're beginning to brown on all sides. Add the turmeric, chilli powder and salt and stir fry thoroughly. Allow the spices and potatoes to finish cooking.

    In a separate frying pan add one tablespoon of vegetable oil and crack the eggs into the pan. Fry sunny side up until the egg white has cooked completely. This will only take two to three minutes

    In a separate small shallow frying pan heat the oil till it begins to smoke and add the panchporan (five spice). Allow the seeds to crackle and pop, then add the green chillies and the chopped coriander.

    Stir for a few seconds and pour this onto the cooked potatoes, add lime juice and stir well.

    Serve the potatoes with fried poori's and fried eggs.