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OSN Brings Ramadan Home

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What to Watch

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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    Jenny Morris’s Goat Cheese Beets

    Ingredients

    For the dressing:
    • 1 garlic clove, crushed
    • 1 teaspoon honey
    • 2 teaspoons Dijon mustard
    • 1 teaspoon fresh orange zest, finely chopped
    • 1 tablespoon fresh thyme leaves, stalks removed and roughly chopped
    • Salt to taste
    • 160ml freshly-squeezed orange juice
    • 10ml red wine vinegar
     
    For the goats cheese patties:
    • 120g Chevin, divided into 4
    • 1 tablespoon parsley, finely chopped
    • 1 tablespoon mint, finely chopped
    • 1 tablespoon coriander, finely chopped
    • 5ml olive oil
    • Pinch of salt
    • 3 tablespoons toasted pine nuts
    • 1 red onion, thinly sliced
    • 4 medium sized beetroots, roasted and peeled
    • Salt
    • Freshly ground black pepper
    • 150g wild rocket or mixed salad leaves

    Steps

    For the dressing, using a pestle and mortar, pound the salt and garlic together, then add the honey, mustard, orange zest and thyme leaves and pound well together. Transfer to a glass bowl and stir in the orange juice and red wine vinegar.
     
    Pour in the olive oil and whisk together and let it rest so that the flavours can develop. Place the goat's cheese into a bowl and then gently stir in the herbs, olive oil and salt, taking care not to over-mix the cheese.
     
    Shape the cheese into 4 patties the same size as the beetroots. Press the side of the cheese rounds into the pine nuts and then top each one with a slice of red onion. Trim the top and bottom of the beetroots and slice in half through the middle.
     
    Place the cheese patty onion-side down on the bottom half of the beetroot, place the beetroot onto the cheese round and secure with a rosemary sprig. Garnish with the salad leaves and serve with toasted ciabatta.