Eid al-Fitr what is being prepared for the table. Eid al-Fitr: what is being prepared for the holiday

Ingredients:

• apples - 6 pcs.;
• apricot syrup - 1 glass;
• lemon juice - 2 tbsp. l;
• butter - 1 tbsp. l;
• vanillin - 1 tsp;
• cream - 1/2 cup;
• rice - 1/2 cup;
• sugar - 1/2 cup.

Preparation:

Place rice soaked in water in a saucepan with cream, add sugar, vanillin, cook for 15 minutes, then place in an even layer on a greased baking sheet.

Peel the apples, remove the core, bake in the oven, place on top of the rice, sprinkle with lemon juice, pour over the syrup. Bake for 15 minutes in a moderately preheated oven, then cool and serve.

When we think about the approaching time of iftar (evening breaking of the fast), our imagination begins to imagine many dishes that we want to prepare and then eat with appetite. I want more, sweeter and tastier... To surprise guests, to treat myself for my patience during a long day. Eat so much that you don’t want to think about food for a long time. But if we turn all our gastronomic fantasies into reality, we will end up with heaviness in the stomach, drowsiness and a complete lack of desire to move, spend nights in worship and days in performing godly deeds.

On our website we have already told you what foods you need to exclude from your menu in the month of Ramadan. We have also shared with you which products will bring you great benefits. Today we will tell you in detail what to cook for iftar, so that after eating you feel a surge of strength, and not fatigue and a desire to quickly lie down on the side.

Theologians advise that before performing the evening prayer, you should take a very small amount of food and only after praying can you sit down to a full meal. According to doctors, dates eaten after adhan instantly saturate the blood with glucose. When drinking water, everything is even simpler - the brain reacts to the heaviness in the stomach and also slows down the appetite.

Serve sprinkled with chopped dill.

5. Meat soup with eggplant and green beans.

We will need: 1/2 liter of water, 500 g of beef, 2 onions, 200 g of eggplant, 200 g of green beans, 30 ml of corn oil, 1 sweet pepper, 200 g of tomatoes, cilantro, garlic, salt.

Cooking method: Rinse the meat, trim off any visible fat, add cold water and cook until tender.

Cut the onion into rings and sauté, i.e. fry in a frying pan in vegetable oil on all sides, then cover with a lid and put on low heat so that the onion simmers until almost done.

Add chopped eggplants, tomatoes, sweet peppers, beans to the boiling soup and cook until tender. At the end of cooking, add chopped cilantro, crushed garlic and salt.

To prepare such a delicious dish you need to prepare: half a kilogram of cottage cheese, 4 chicken eggs, 2 tablespoons of sour cream, a pinch of salt, 3 tablespoons of sugar, a bag of vanilla sugar and 2 tablespoons of starch.

Cooking method: combine cottage cheese, egg yolks, sugar and vanilla sugar. Add starch and sour cream to this mixture. Beat all ingredients with a mixer or blender until you obtain a homogeneous mass. Beat the egg whites with a little salt until white peaks form. Carefully fold the whites into the curd mixture. Place the resulting dough in a silicone mold, greasing it with butter. Place the pan in the oven, preheated to 180-200 degrees, and cook for 30-40 minutes.

7. Bean soup with chickpeas, lentils and pasta

A hearty vegetarian soup with beans, chickpeas, lentils and pasta will be a real boon during fasting days.

We will need: canned red beans (washed) – 150 g, canned chickpeas (washed) – 150 g, canned white beans (washed) – 150 g, whole grain pasta, brown lentils – 75 g, dried mushrooms – 15 g, olive oil – 4 tbsp . l., carrots - 1 pc., petiole celery - 1 stalk, onion - 1 pc., garlic - 1 clove, fresh parsley - 1 tbsp. l., vegetable (meat) broth - 1.5 l, salt - to taste, ground black pepper - to taste, grated cheese if desired.

Cooking method: Sort the lentils, rinse and pour into a large saucepan. Pour in 2 cups of water and bring to a boil over high heat. Reduce heat and cook lentils until soft, about 15-20 minutes. Meanwhile, pour 180 grams of warm water over the dried mushrooms and leave for 15-20 minutes. Place the boiled lentils in a sieve and rinse under running cold water. Remove the mushrooms from the water, squeeze and cut into small pieces. Reserve mushroom water.

Heat olive oil in a large heavy saucepan and add carrots, celery, onion, garlic, parsley and crushed chili pepper (optional). Cook vegetables, stirring, for about 5-7 minutes, until soft.

Pour broth, mushroom water over vegetables and add chopped mushrooms. Bring the mixture to a boil, then add all the beans, chickpeas and lentils, add salt and pepper to taste, cover with a lid, and cook the soup for 20 minutes.

Add pasta to the soup, bring to a boil, cook the bean soup until the pasta is ready, about 7-8 minutes. Add salt and pepper to taste. Serve bean soup in portioned bowls, sprinkled with cheese.

These are just a few recipes that are easy to prepare, delicious and perfect for iftar. Let's try to develop the right eating habits in the month of Ramadan, and perhaps we will no longer want to return to fried potatoes, mayonnaise salads, fast food and other killers of our healthy body.

Follow the publications on Islam.ru: soon we will tell you what is best to eat on suhoor in order to stay cheerful and fresh all day.

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“Our teacher, Mufti Ibrahim Desai (dammat barakatuh), very often said in lessons on “Sahih” al-Bukhari that those who read hadiths should try to practice them at least once. This also applies to the hadiths that describe this or that food that the Messenger of Allah (peace and blessings of Allaah be upon him) ate - one should try to eat the same with the intention of imitating the Messenger of Allah (peace and blessings of Allaah be upon him).” .

Quite often they write about the foods that our Prophet (peace and blessings of Allaah be upon him) ate, and much less often about specific dishes. We decided to find at least ten recipes from the Sunnah so that our readers could prepare these dishes with the intention of imitating the Messenger of Allah (peace and blessings of Allah be upon him). Feed your family according to the Sunnah. Have a righteous Ramadan!

Cucumbers with dates

An ideal dish for Iftar (and outside of Ramadan - a healthy snack between meals) - cucumbers with dates. It is best, of course, to use fresh dates, but dried ones are also good. Place a pitted date between two cucumber slices and secure with a toothpick.

The taste of cucumbers is weak, so they slightly take on the taste of other ingredients. Accordingly, in this dish the cucumber will also seem sweet.

• 4 cucumbers
• 1 teaspoon mustard seeds
• 1 teaspoon salt
• 10 dates
• juice of one lemon
• 8 tablespoons olive oil
• mint leaves

Cucumbers and dates will help replenish the lack of water and correct blood sugar levels after a long day of fasting.

Cut the cucumbers into slices and place on a plate. Crush the mustard seeds and salt in a mortar, then add the dates. Push until they turn into a sort of paste. Add lemon juice and olive oil and mix well. Place mint leaves on the cucumbers and top with date paste.

Milk with dates

Date cocktail with cream

2 servings

• ½ cup pitted dates
• ½ cup natural yogurt
• 2 tablespoons heavy cream
• ½ milk
• 2 tablespoons honey (optional)

How to cook:

Remove the calyxes and stalks from the dates. Combine all ingredients in a blender and grind for at least a minute (or until the mixture is smooth). Pour into glasses and serve with a straw.

This smoothie is great for both iftar and suhoor, and it's really healthy: full of milk and fiber, and nutritious to boot. Instead of yogurt, you can use milk - then the cocktail will be less thick.

Sarid - meat soup with bread

For 4 servings:

• 450g fatty lamb (or beef), cut into pieces
• 1 425g can chickpeas, drained
• 1 chopped onion
• vegetable oil
• salt and pepper
• ground coriander
• 8 slices stale bread
• butter for bread (preferably melted)

1. In a large frying pan, heat the oil until it covers the bottom and add the chopped onion. Fry over medium heat until the onion becomes translucent. Stir so that it doesn't burn.
2. In a separate large pan, fry the meat in the same way in oil and add salt to taste.
3. Add the fried onions to the meat and let them fry together for a couple of minutes.
4. Add the chickpeas and add enough water to cover the chickpea meat. Add pepper and coriander if desired.
5. Cook over medium heat until the chowder foams. Skim off the foam.
6. Reduce heat and cook over low heat for one and a half to two hours (or until meat is tender).
7. Place the bread in a serving dish, breaking it into pieces and brushing with butter to taste. Pour a little stew over it - this will soften it and make it very tasty. Then add the remaining stew.
8. Let the dish cool down on its own, do not blow.
9. The meat can be basted talbina, if you like, and serve!

Today is a big holiday for Muslims - Uraza Bayram. It marks the end of fasting in the holy month of Ramadan. The holiday of breaking the fast is celebrated for three days. Vladimir Seroukhov, a correspondent for the MIR 24 TV channel, found out how they are preparing for it in Moscow.

At this time, people are still sleeping, but the Adzhimambetov family is already on their feet. After all, today Muslims celebrate one of the main holidays - Eid al-Adha. It marks the end of fasting in the holy month of Ramadan.

“It was easy to keep the fast, no difficulties. At first there were difficulties, it was necessary for the body to get used to it, but in general everything went smoothly, automatically,” said Aziz Adzhimambetov.

A lot of national dishes are prepared for the holiday. The owner, Zara Adzhimambetova, is preparing a drink on the stove.

“A prerequisite for the start of our great holiday is the preparation of traditional Nogai tea. It is prepared from milk, cream, pepper and salt to taste. It is served in a hot bowl along with other treats that are also prepared for the holiday.”

On the table you can see a puff pastry called katlama. It is made with the addition of butter and fried in the oven. The table is decorated with peremmelche - a traditional Nogai dish, this is yeast dough with minced meat. “A very tasty treat,” concludes Zara.

Housewives usually prepare in advance for the holiday of breaking the fast. You need to have time to make traditional sweets - after all, their preparation takes a lot of time.

It is believed that there must be brushwood on the table. Another holiday sweet is chak-chak. This is finely chopped fried dough with condensed milk. But the main dish, of course, is aromatic pilaf. Not a single important holiday in Muslim families is complete without it. Each housewife has her own recipes.

“Every year I set the holiday table. I have a big family. Neighbors come by sometimes. And of course, relatives come to visit. The doors are open to everyone. We love this holiday very much,” says Salima Batyrkanova from Kyrgyzstan.

Eid al-Adha is celebrated by all Muslims, even those who did not fast. The holiday of Uraza marks the end of strict fasting, which lasted 30 days. He is one of the main ones in Islam. It is celebrated for three days.

The holy fast of Ramadan has begun for all Muslims. During fasting, all Muslim believers are prohibited from eating during daylight hours. They start eating only after sunset. Food must be taken according to certain traditions. Usually, throughout the thirty days of Ramadan, Muslims try to cook something unusual.

During the Ramadan fast, vegetable dishes predominate, as well as dishes made from cereals and legumes (rice, lentils, couscous), for example, bureki with chekchuka (stewed vegetables) or potatoes, gnocchi, lean harira soup, while meat dishes are also allowed.

One of the most popular dishes is Ramadan Kebab, which is prepared in many families on holidays.

Recipe
Ingredients needed (for 4 servings):
500 g minced lamb or beef

bunch of fresh mint

1 medium onion

1 ripe tomato
50 g margarine
3 cups thick natural yogurt
1 - 2 cloves of garlic
4 - 5 pita flatbreads
salt
ground black pepper
hot red pepper with petals

Preparation:
1. Peel and finely chop the onion, cut the tomato into small cubes, crush the garlic.
2. Melt a small amount of margarine in a frying pan and simmer the onion in it for a few minutes. Add minced meat, salt, pepper and black pepper and fry, stirring regularly, until the meat is cooked.
3. Add finely chopped tomatoes to the pan, stir everything together and cook for another 5 minutes.
4. Cover the pan with a lid, remove from heat and set aside.
5. In a separate bowl, mix crushed garlic with yogurt with a fork. Leave at room temperature.
6. In a separate frying pan, melt the remaining margarine, add “petals” (flakes) of red hot pepper to it and heat over low heat for 3 minutes.
7. Cut the pita cakes into large squares, place on a dry baking sheet and heat in a preheated oven for 5 minutes until the bread becomes warm.
8. Place the pieces of bread on serving plates. Spread the cooked minced meat evenly on top of the bread. Pour garlic yoghurt evenly over the minced meat, top the yoghurt with hot peppers fried in margarine and garnish with fresh mint leaves.
9. Serve the dish immediately. It won't be hot, but it will be a comfortable enough temperature to start eating right away.

Jacket "Bozbash"

Ingredients:
Lamb 600
Onion 100
Rice 100
Salt to taste
Pepper to taste
Cherry plum 100
Meat broth 100
Chickpeas 100
Kuraga 50
Mint
Potatoes 300

Preparation:
1) Lamb (400) with onions, grind through a meat grinder
2) Boil the remaining lamb
3) Boil the rice separately and mix it with the minced meat
4) Salt and pepper
5) Form balls, first putting cherry plum inside, and place in meat broth
6) Also add boiled chickpeas, remaining cherry plum, dried apricots and mint to the broth
7) Bring to taste and cook for another 15 minutes
8) 7 minutes before readiness, place coarsely chopped potatoes and boiled lamb into the broth.

Refreshing ayran

Making ayran is very simple, but despite its simplicity, the resulting drink will not only be tasty - ayran will perfectly quench your thirst on a hot day.

Ingredients needed (for 4 servings):
750 g natural yoghurt
150 g water
1 teaspoon salt

Preparation:
Place all the necessary products in a blender and blend for 35 - 40 seconds.
Pour into glass glasses and serve immediately. The bubbles formed in the glass on top should be preserved when serving - they are an essential component of this drink.

Baklava with nuts and rose syrup

To prepare rose syrup:
Boil water with sugar in a small saucepan. Add the oil and lemon juice and cook until the liquid turns into syrup. Remove from heat, cool. Add rose water and mix thoroughly.
Cooking time: 15 minutes
Baking time: 30 minutes

Ingredients:
1 pack of phyllo dough
250 g butter (melted)
200 g coarsely ground almonds
200g coarsely ground walnuts or pecans
300 g pistachios
2 teaspoons ground cinnamon
1 teaspoon ground cumin
6 tablespoons brown sugar
For rose syrup: 1 1/4 cups water
1 cup sugar
A piece of butter
2 tablespoons lemon juice
4 teaspoons rose water

Cooking method:
Preheat oven to 180°C. Combine nuts, cinnamon, cumin and brown sugar. Place a layer of phyllo dough in a large baking dish and lightly brush it with butter. Repeat the process with three or more layers of dough. Place a third of the entire nut filling onto the layers of dough. Repeat the entire process two or more times, finishing with two or three layers of phyllo. Roll over the surface with a rolling pin, pressing the dough well. Grease the surface of the baklava with oil. Using a sharp knife, cut the baklava into diamond shapes. Place in the oven and bake for 30-40 minutes until golden brown. Soak the hot baklava in the prepared rose syrup and let cool completely.

Pilaf with chicken and vegetables

Ingredients (for 4 servings):
500 g skinless, boneless chicken breasts
2 chopped onions
15 g (1 tbsp) butter
225g mixed peeled vegetables (turnips, rutabaga, carrots, parsnips or peas)
15 g (1 tbsp) ground red pepper
salt and ground black pepper
2 leeks, washed
150 g long grain rice
125 g chopped mushrooms
250 ml chicken or vegetable broth
4 peeled, chopped tomatoes
1-2 tbsp. l. chopped greens

Preparation:
1. Microwave a large bowl at full power for 7 minutes. Roll out the chicken breasts with a rolling pin and then cut into cubes with a side of 4 cm.
2. Grease microwave-safe dishes with butter. Add the chicken, press down lightly, then fry uncovered on full power for 4 minutes.
3. Turn the meat over and fry for another 1 minute under the same conditions. Season with salt, black and red pepper to taste.
4. Place rice on the meat, pour in broth and cover with a lid. Cook for 6 minutes at full power. Stir 5 minutes after boiling.
5. Add vegetables and mushrooms (except parsley) to the rice and meat, mix well, add salt and pepper. Cover with a lid and simmer under the same conditions for 3 minutes.
6. Mix everything, cover and simmer at medium power for 1 minute. During this time, stir 1-2 times.
7. Remove the dish from the oven and, without opening the lid, let it stand for about 10 minutes at room temperature. Add salt and pepper again to taste, sprinkle with parsley and serve.

Sherbet

Ingredients:
100 g butter
1/2 b. condensed milk
400 g milk caramel
1 b. salted groundnuts
400 g cookies

Preparation:
Wash and dry the nuts. Grind the cookies into crumbs and combine with the dried nuts.
Melt the butter, condensed milk and milk caramel. Then add to the cookies with nuts and mix well. Transfer the thick mass into a plastic bag or mold and put it in the refrigerator to cool.

Moroccan mint tea with cinnamon

Peppermint tea is a versatile drink. It can be drunk both cold and hot. In the morning it gives you energy, at lunch it will add strength and help with digestion, and in the evening it will perfectly relax. Try making Moroccan mint tea, it's also very tasty.

Ingredients:
- 1-2 cinnamon sticks
- 4 sprigs of cloves
- orange zest
- lemon or lime zest
- dried ginger (3 slices)
- 1 lime
- 1-2 pieces of brown sugar
- a bunch of mint
- 3 tsp. black leaf tea
- 500 ml water

Preparation:
Cut the zest from the orange and lemon, cut into strips, and crush the mint in your hand or with a mortar directly in the teapot. Place 2 cinnamon sticks in a teapot, add cloves, orange and lemon zest, chopped lemon or lime, ginger, 2 pieces of brown sugar, mint, 3 teaspoons of tea and pour boiling water.