Favourite Iftar and Sohour Destinations…
We love Enab Beirut for Iftar and for Sohour it has to be a Ramadan Kheima.
Favourite Iftar and Sohour dishes…
Shahan: For Iftar I love Rokak and for Sohour I like feta cheese.
Melis: For Iftar I love stuffed vine leaves and for Sohour, Shakshouka.
Favourite Ramadanic drink…
Tip for surviving fasting…
Drink lots of water at Sohour and take a small nap during the day.
Our own cheesecake recipe
For the crust:
25-30 pcs Digestive biscuits
3 tbsp Butter
¼ Cup of nuts (almonds, walnuts)
Couple drops of almond extract (optional)
For the filling:
500g Cream cheese
½ Cup sugar
½ Cup plain yoghurt
1 Lime juice
1 tsp Vanilla extract
250g Candied or pureed chestnuts
½ tsp Salt
Couple drops of rom extract
1 tbsp Flour
For the cream:
¾ Cup of caramel sauce
½ Cup of fine sugar (powdered)
1tsp Vanilla extract
Preheat oven to 180C. For the crust, process the biscuits, melt the butter and chop the nuts. Combine and press the mixture into the bottom of your pan. Bake 10 mins and remove.
Beat the cream cheese and chestnuts until smooth, add the sugar and eggs one at a time. Pour in the yoghurt, cream, lime juice, vanilla, rom and salt. Finally add the flour.
Pour the filling onto the crust and bake depending on the oven for about an hour.
For the cream, beat the butter until smooth and fluffy, add in the caramel and vanilla, pour on top.
As with all cheesecakes, you need to bake this the day before you want to serve it.
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