Conrad Chef

What’s the best thing about preparing food in Ramadan?

The feeling that the meal is going to be eaten after a long day of fasting together with family and friends.

What’s the worst?

That I can’t taste the food while cooking to check the salt!

Your top tips for a great Iftar…

Friends, family and good hearty food.

The greatest Ramadan food

adaptation/ creation…

The greatest Ramadan food adaptation/creation…

Mollokhia with Rabbit  or Rice ‘Muhammar’ with veal

What do you eat at Sohour?

Usually a light meal, white cheese, yogurt and cucumber, foul (not always)

Recommended Ramadan Recipe…

Egyptian Fattah

Ingredients:

Meat chunks (type & quantity as desired)

1 Onion

1 Chicken bouillon

2 Fresh tomatoes, blended to make smooth

4 Fresh garlic cloves, crushed

Tomato paste

Short grain white rice (Egyptian)

‘Shareya’ (Noodles)

Butter

Oil, some for frying bread

1 White pita bread

Cumin

Salt & pepper

White vinegar

 

The Method:

To prepare bread for bottom of dish: Take pita bread and break into bite size pieces. In a frying pan, add about a 1/4 stick of butter, add bread pieces and fry until golden brown and crisp. Put these pieces in a glass baking dish, preferably a square sized dish. Set aside.

Then add to same pan, a little more butter, salt, approximately 2 cloves of crushed fresh garlic, and a teaspoon or so of cumin stir around a bit until you can smell aroma, then add fried bread pieces to this mixture, stir to coat bread and put back into glass baking dish. Set aside.

To prepare meat: put some butter in a pot, stir fry meat until brown, add 1 onion quartered, salt & pepper, 1 cube of chicken bouillon and water to cover meat. Bring to a boil, turn down to simmer, cover and cook until tender, approximately 2 hours. After meat has cooled, take out chunks of meat and put in a bowl, set aside. Reserve soup from the meat separately.

To prepare the rice: Put some butter into a pot, add ‘shareya’ (noodles) like a handful or so, keep stirring until golden brown, not too dark, but very golden. Then add two cups of rice, stir a little bit until some of the rice turns an opaque white. Add 2 & 1/4 cups of water and salt to taste. Bring to a boil, cover and turn down to simmer, cook until tender. Test the rice tenderness after about 35 minutes.

Now take some of the soup from meat and add to the top of the bread pieces in baking dish to saturate. Add cooked rice on top of bread pieces. Slowly spoon remainder of soup onto rice, looking at glass dish sides to see level of soup, should reach just to top of rice, don’t worry, this doesn’t have to be exact. Now you’re ready to make the sauce and fry the meat to put on top.

To prepare red sauce: In a pan, add a little oil or butter, crushed tomato, a half teaspoon of tomato paste, salt & pepper, 2 cloves of fresh crushed garlic and cumin. Add also approximately 3 tablespoons of vinegar, stir this until you smell aroma and it is a bit smooth. It should be a bit thick, not watery, but if too thick you can add a bit of water. Spread with a wooden spoon atop the rice to cover.

To fry meat: In a pan add a bit of butter or oil, the meat, just a touch of tomato paste, about a tablespoon of fresh crushed garlic, salt & pepper, a teaspoon of cumin. Cook until meat is golden fried.

Spoon this atop the rice and serve. Enjoy!