Food, Foodie Corner, Online Magazine

Classic Recipes With A Twist

recipes-with-a-twist

By Yasmine Alfouzan

Impress your family and friends with these lip-smacking recipes this month.


Rosewater Spritzer

rosewater-sprtizer

Serves 6-8

Here’s a more sophisticated beverage for those who would love to change it up after having Vimto everyday or crave something quite different. It’s very refreshing, easy to put together and it looks beautiful on the dinner table. The longer the drink is infused with lime or lemon slices, the better it will taste. Serve well-chilled.

Ingredients:

  • 2 cups apple juice, cold
  • 2 cups pomegranate juice or any clear berry juice, cold
  • 2 cups soda, such as 7-UP or Sprite
  • 1-2 cups sparkling water, cold
  • 2 teaspoons rosewater
  • Lime and lemon slices, to garnish

Directions:

  1. In a large jug, combine all the ingredients. Add more or less sparkling water depending on how sweet you want your drink to be. If you add more, it’ll be less sweet but with more fizz.
  2. Serve over ice and lime or lemon slices.

Lamb Kofta Wrap with Yogurt-Tahini Sauce

lamb-kofta

Serves 4

These lamb kofta wraps are flavorful, easy to make and that lemony tahini-yogurt sauce takes it over the top. Pair it with a refreshing green salad and you have the perfect light iftar. I always crave something filling but not greasy during Ramadan, and these lamb kofta wraps just fit the bill.

Ingredients
For the kofta:
•  500 grams minced lamb
•  3 cloves minced garlic
•  2/3 cup parsley, finely chopped
•  1 teaspoon salt
•  1 teaspoon black pepper, ground
•  1 teaspoon allspice, ground
•  1 teaspoon cumin, ground
•  1 teaspoon onion powder, ground
•  1 teaspoon garlic powder, ground
•  1 teaspoon ginger paste
•  1/2 teaspoon cinnamon, ground
•  1/4 teaspoon cayenne, ground
•  1 red chilli pepper, seeded and finely chopped
•  1 tablespoon pomegranate molasses
•  1 tablespoon olive oil
•  1 teaspoon yellow mustard

For the onion salad:
•  1 red onion, sliced finely
•  1/2 cup parsley, chopped finely
•  1 teaspoon sumac
•  A squeeze of lemon juice

For the tahini-yogurt sauce:
•  2 tablespoons tahini
•  4 tablespoons yogurt
•  3 cloves minced garlic
•  Juice and zest of one lemon
•  1 teaspoon sugar
•  1/4 teaspoon salt
•  1/4-1/2 cup cold water

Whole wheat tortilla wraps or Arabic bread, for serving.

Directions

  1. It is recommended to make the onion salad and the sauce first, so you’d assemble the wraps while the kofta is still steaming hot.
  2. To make the salad, simply toss all the ingredients together. Cover and set aside.
  3. To make the sauce, whisk all the ingredients together except the water, and then use as much water as you like to get the consistency you’re after. Some prefer a thicker sauce, some prefer a thinner sauce.
    I prefer it on the thin side, so I add more water. Cover and set aside.
  4. To make the kofta, simply combine all the ingredients for it in a bowl and mix well.  Divide the mixture into 12 balls, about 40 grams each, and then flatten them
    to form the patties.
  5. Heat 1 tablespoon of oil in a heavy skillet, use high heat and sear the patties on one side, flip them and finish up cooking them. Don’t overcook or they will be dry. Don’t overcrowd the pan, do it in batches if you had have to.
  6. To assemble, simply warm the tortilla, place the kofta and the onion salad, and drizzle on some of the sauce. Wrap and enjoy.

Date Pancakes with Butterscotch Sauce

date-pancake

Serves 4-6

Who says you can’t have pancakes to break your fast in Ramadan? In order to make it Ramadan-appropriate, I added in dates and paired it with butterscotch sauce to give it that addictive sweetness we usually love in Lugaimat. Top the pancakes with a scoop of good-quality vanilla ice cream and you’ll have something so delicious and indulgent that you’ll be making it long after Ramadan is over.

Ingredients:

For the pancakes:

  • 1 cup sticky dates, pitted
  • 1 cup water
  • 1 teaspoon baking soda
  • 2 cups self-raising flour
  • 1 teaspoon cinnamon
  • 1/2 cup light brown sugar, packed
  • 3 eggs, separated
  • 1 cup grams sour cream
  • 1 teaspoon vanilla

For the butterscotch sauce:

  • 100 grams unsalted butter
  • 3/4 cup dark brown sugar, packed
  • 3/4 cup heavy cream
  • 1/3 cup honey
  • 1/4 teaspoon salt

Vanilla ice cream, to serve

Directions:

Prepare the sauce first:

  1. Melt butter in a medium saucepan over medium heat. Add in the brown sugar, cream, honey and salt. Bring to   boil, and then reduce the heat and let the sauce simmer for 3-5 minutes. Set aside and let cool to room temperature to thicken.

To make the pancakes:

  1. Put the dates with the water in a small saucepan. Bring to the boil, remove from heat, and stir in the baking soda. Set the mixture aside for 5 minutes to let it cool slightly and then puree it.
  2. In a large bowl, mix the flour with the sugar and cinnamon. Make a well in the center and mix in the date puree, along with 3 egg yolks, vanilla and the sour cream. In a separate bowl, whisk the 3 egg whites till soft peaks form. Then, fold in the egg whites into the batter. This will make it fluffy and light.
  3. Heat a frying pan on medium heat and brush lightly with melted butter or oil, pour 1/4 cup of the batter in the pan for each pancake. Cook till bubbles appear on the surface and then flip and cook till the pancakes are cooked all the way through. Repeat with the rest of the batter.
  4. Serve the warm sauce over the pancakes and top with a scoop of ice cream. Enjoy!

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