No way to spend the whole night in the kitchen! So to celebrate the breaking of the fast, with friends or family, without taking the lead, we put on simple and effective recipes. Couscous, tagine, bricks, chorba, mint tea or Egyptian karkadé … Who said preparing for Ramadan had to take a long time?
Tagines: they cook on their own!
Like chicken merguez couscous, they have a reputation for being a bit complicated, but tagines are actually very easy to make! Cut the ingredients into large chunks, place them in the tagine dish and cover with water or broth. Season with spices, dried fruits, pistachios, and it’s almost ready! All you have to do is cover the dish and let it simmer, on the stove or in the oven, for about an hour, before eating it.
Check that your tagine dish is compatible with your preferred cooking method: to go in the oven, for example, it should not contain plastic elements. If you are using a ceramic tagine dish, consider submerging it the night before in cold water (for example, in the sink). This is not essential, but the water-soaked ceramic will diffuse a little moisture to the dish during the cooking and will prevent the tagine from drying out.
Chorba, harira: good, easy soups
Stars of Algerian and Moroccan cuisine, chorba and harira soups are very easy to make: a few pulses, onions and meat for the chorba, lentils for the harira, a good liter of broth, and that’s it. ! Simmer for a long time so that the flavors emerge. For the spices, don’t skimp on the quality and get a quality ras-el-hanout mixture: this usually contains cinnamon, ginger, cilantro, cardamom, nutmeg, pepper. black and turmeric. It is the guarantor of a dish with typical and spicy aromas.
Oriental pastries: successful frying
Ah, the “frying bath”! An obligatory step in almost all oriental dessert recipes, and which is the terror of many of us. Splashes, smells, cooking time… of course, frying can have something to worry about.
Bringing your frying oil to the right temperature is absolutely necessary to avoid getting desserts dripping with oil. To find out if the oil is at the right temperature, throw a piece of bread in it. If the oil immediately begins to bubble around the piece, it is at the right temperature. If not, wait a little longer.
Place your pastries in the oil using a skimmer (sort of ladle with holes). Proceed slowly, so as not to squirt the oil! Bring a splash-proof cover: this thin grid to put on your pan or pot prevents oil splashes, while allowing you to take a look at the progress of the cooking.
Small puff pastry: a pastry sheet and let’s go!
Samosas, pastillas, baklava… it’s crazy how much you can do with a pastry sheet! Gently peel them from each other, and brush them with oil or melted butter to make them more delicious and crispy when cooked. Then just “wrap” the stuffing of your choice in the pastry sheet, fold according to your wishes and pan-fry or put everything in the oven. After opening, the pastry sheets keep quite poorly and dry out quickly. Try to close the package as well as possible and store the brick pastry sheets for a maximum of 3 days in the refrigerator after opening.
Read also :
⋙ Bricks in the spotlight for Ramadan
⋙ 5 easy and quick stuffed bread recipes for Ramadan
⋙ Ramadan: the recipe for lamb chops with parsley and couscous