Arabic-Inspired Recipes for Ramadan

Ramadan is a time of great significance in the Arabic culture, a period of fasting and spiritual reflection that brings families and communities together. As the sun sets and the stars appear, the delicious aromas of traditional Arabic cuisine fill the air, a culinary experience that is both comforting and divine. In this article, we will explore 5 Arabic-inspired recipes that are sure to become a part of your Ramadan traditions.

These recipes are inspired by the rich culinary heritage of the Arabic world, where spices, aromatics, and herbs combine to create dishes that are both flavorful and fragrant. From the classic Chicken Kabsa to the sweet Date Stuffed Cookies, each recipe has been carefully chosen to provide a glimpse into the heart of Arabic hospitality. Whether you’re a long-time fan of Middle Eastern cuisine or just looking to try something new, these 5 recipes are sure to delight your taste buds and leave you wanting more.

Chicken Kabsa

The Chicken Kabsa is a quintessential Arabic dish that is both hearty and flavorful. This one-pot wonder is made with marinated chicken, fragrant basmati rice, and a blend of spices that will transport you to the souks of the Middle East. The combination of the rich chicken flavors, the fluffy rice, and the aromatic spices creates a dish that is both comforting and exotic.

Ingredients

– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon ground cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups basmati rice
– 2 cups water
– 2 tablespoons rose water (optional)

Instruction

1. Heat the oil in a large pot over medium heat. Add the onion and cook until it’s translucent.
2. Add the garlic and cook for another minute until fragrant.
3. Add the chicken and cook until it’s browned on all sides.
4. Add the cumin, coriander, cinnamon, turmeric, cayenne pepper, salt, and black pepper. Stir well to combine.
5. Add the rice and stir well to coat the rice with the spice mixture.
6. Add the water and rose water (if using) to the pot and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
8. Serve hot, garnished with fresh herbs if desired.

Arabic Rice Pilaf

The Arabic Rice Pilaf is a flavorful side dish that is made with a combination of long-grain rice, aromatic spices, and toasted nuts. This recipe is easy to make and perfect for accompanying a variety of Arabic dishes.

Ingredients

– 1 cup long-grain rice
– 2 cups water
– 2 tablespoons butter
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon ground cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped toasted almonds or pine nuts

Instruction

1. Heat the butter and oil in a large saucepan over medium heat.
2. Add the onion and cook until it’s translucent.
3. Add the cumin, coriander, cinnamon, turmeric, cayenne pepper, salt, and black pepper. Stir well to combine.
4. Add the rice and stir well to coat the rice with the spice mixture.
5. Add the water to the saucepan and bring to a boil.
6. Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes or until the rice is cooked and the liquid has been absorbed.
7. Stir in the parsley and toasted nuts before serving.

Grilled Chicken Skewers

The Grilled Chicken Skewers are a simple yet flavorful recipe that is perfect for Ramadan gatherings. Marinated chicken breasts are grilled to perfection and served with a side of fresh herbs and a squeeze of lemon juice.

Ingredients

– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into skewer-sized pieces
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon ground cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 20-25 bamboo skewers, soaked in water for at least 30 minutes.
– Fresh herbs, such as parsley, mint, or cilantro, for garnish
– Lemon wedges, for serving

Instruction

1. In a large bowl, whisk together the oil, garlic, cumin, coriander, cinnamon, turmeric, cayenne pepper, salt, and black pepper.
2. Add the chicken to the marinade and mix well to coat.
3. Thread the chicken onto the skewers, leaving a small space between each piece.
4. Preheat the grill to medium-high heat.
5. Place the skewers on the grill and cook for 8-10 minutes on each side or until the chicken is cooked through.
6. Serve hot with a side of fresh herbs and a squeeze of lemon juice.

Chickpea Salad

The Chickpea Salad is a refreshing and healthy recipe that is perfect for a light and easy meal during Ramadan. Chickpeas are mixed with diced vegetables and a blend of Arabic spices to create a dish that is both flavorful and nutritious.

Ingredients

– 1 cup chickpeas, drained and rinsed
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1 small onion, diced
– 1 small bell pepper, diced
– 1 small tomato, diced
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cayenne pepper
– Salt and pepper, to taste

Instruction

1. In a large bowl, combine the chickpeas, parsley, mint, onion, bell pepper, and tomato.
2. In a small bowl, whisk together the lemon juice, oil, cumin, coriander, and cayenne pepper.
3. Pour the dressing over the chickpea mixture and mix well to combine.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature.

Date Stuffed Cookies

The Date Stuffed Cookies are a sweet and indulgent treat that is perfect for breaking your fast during Ramadan. Soft cookies are filled with chopped dates and a blend of Arabic spices to create a dish that is both rich and fragrant.

Ingredients

– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cardamom
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1 cup chopped pitted dates
– Confectioners’ sugar, for dusting

Instruction

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, cinnamon, cayenne pepper, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the flour mixture to the wet ingredients and mix until a dough forms.
6. Divide the dough into 12 equal pieces.
7. Roll out each piece into a ball and then flatten slightly.
8. Place a tablespoon of chopped dates in the center of each cookie and fold the dough over to enclose the filling.
9. Bake for 18-20 minutes or until the edges are lightly golden.
10. Dust with confectioners’ sugar before serving.