Recipe of the day: Flavourful seekh kebab recipe and Fattoush salad for Ramadan

Ramadan, a holy month-long observance for Muslim communities around the world officially started in South Africa last week.

During the month of Ramadan, Muslims fast from dawn to dusk usually having a predawn meal before the fast begins.

The predawn meal to start the daily fast is called suhoor, while the breaking of one’s fast after sunset is called iftar.

During this month, the Muslim community fasts from sunup to sununder, pray together and hold communal meals.

Chances are your Ramadan menu is already set in stone, but if you feel like adding some more dishes to your celebrations, we’ve found two delicious recipes that might become firm favourites if they aren’t already.

ALSO SEE: Ramadan recipes great for the iftar table

Seekh kebab

• Author: arabnews
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Category: Lunch, Dinner
• Method: braai
• Cuisine: Middle East

Ingredients

Scale 1x2x3x

• 500g mutton (keema, minced)
• 400g chicken (minced)
• 2 tsp ginger-garlic paste
• 1 tsp onion paste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 3/4 tsp garam masala
• Salt, to taste
• Coriander leaves, onion rings and lemon wedges, for garnishing

Instructions

1. In a bowl mix together the mutton mince and chicken mince. Mix them with your hands.
2. Add ginger-garlic paste to it along with onion paste, red chilli powder, coriander powder, cumin powder, garam masala, and mix nicely.

*This recipe was found on www.arabnews.com.

Easy Fattoush salad

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• Author: Katy Greenwood
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Category: side,salad
• Method: no cook
• Cuisine: Middle East,Mediterranean

Ingredients

Scale 1x2x3x

• 2 tomatoes, chopped into chunks
• ¼ cucumber, deseeded and sliced
• ½ red onion, sliced
• 1 small head romaine lettuce, shredded
• handful mint leaves, roughly chopped
• handful parsley leaves, roughly chopped
• 2 pitta breads
• 1 tsp sumac

For the dressing

• ½ garlic clove, crushed
• 2 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil
• juice ½ lemon

Instructions

1. The night before, toss together all the salad ingredients except for the pitta bread and sumac. Make up the dressing and season to taste. Leave these separate until the morning.
2. The next morning, toast the pitta breads until lightly golden. When cool, tear into pieces and combine with the salad and dressing. Spoon into 2 plastic boxes and sprinkle over the sumac.

*This recipe was found on www.bbcgoodfood.com.

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