Ramadan recipes

Kitchenware:
-frying pan
-measuring cups and spoons

Ingredients:
-1 cup of chickpeas
-1/2 cup of chopped onions
-1/4 cup of turmeric juice
-1/2 tsp of sugar
-1 tsp of salt
-2 tbsp of vegetable oil
-1 tsp of curry powder
-1 packet of Bombay Mix or puffed rice (optional)

1.Soak the chickpeas overnight.
2.Drain the water.
3.Heat the oil in the frying pan and sauté the onions.
4.Add the chickpeas into the pan and stir.
5.Add the curry powder, turmeric and salt and continue stirring.
6.When chickpeas are fried, add sugar and serve. Mix with Bombay Mix or puffed rice for additional flavor.
7.Enjoy!

Kitchenware:
-frying pan
-mixing bowls
-measuring cups and spoons
-food processor

Ingredients:
For pancakes:
- 1 1/2 cups of warm water or milk
- 1 tsp of sugar
- 1 cup of semolina
- 1/2 cup of flour
- A pinch of salt
- 3/4 teaspoons of dry wheat
- Vegetable oil
For filling:
- 1 cup chopped walnuts
- 3-4 tsp sugar
- 1-2 tsp cinnamon
For syrup:
- 2 cups sugar
- 1 1/2 cups water
- 1 tsp rose water
- 1 tsp lemon juice

1.Blend the yeast with the sugar and 1/4 cup of water. Stir until dissolves.
2.Sift the flour, seminola and salt into a warm mixing bowl. Add the yeast mixture and 1 cup water, stirring gradually until the batter is smooth and consistent. If it is too thick, add remaining water and stir.
3.Cover the bowl with a thick cloth and leave in a warm place for 1 to 2 hours until the batter rises.
4.Grease the frying pan with oil and pour 1/3 cup of batter into the pan, letting it spread into a round shape. Do not let it get too thick. Remove the pancake when it begins to bubble or when the bottom is slightly brown. Do not turn the pancake over. Repeat this step until all of the batter is used up. Leave to cool for 20 to 30 minutes.
5.To make the syrup, stir the sugar into boiling water. Remove the foam. Add the rose water and lemon juice and let it boil until the syrup has the consistency of thin honey. Set the syrup aside to cool but do not refrigerate
6.To make the filling, grind the walnuts and mix into the cinnamon and sugar.
7.For each pancake, add a tbsp of filling in the center and close by folding down and sealing the edges.
8.Fry the pancake for 2 to 3 minutes in hot oil or until it is golden on both sides.
9.Quickly dip pancakes in syrup and serve hot.
10.Enjoy!

Kitchenware:
-large cooking pot
-measuring cups and spoons
-toaster

Ingredients
-2 lbs. of beef, mutton or lamb
-1 cup of various lentils
-1/2 cup of broken wheat
-1/2 cup of rice
-4 tbsp of salt
-10 cups of water
-1/4 cup of chopped ginger
-1 cup of chopped onions
For powdered spice:
-1 tbsp of cumin whole
-1 tbsp of coriander
-15 pieces of black pepper
-6 pieces of black cloves
-4 pieces of dried red pepper
-21 sticks of cinnamon

1.Add all of ingredients except those for the powdered spice into the heated pot. Cook for 5 to 6 hours over low heat, stirring and adding 2 cups of water every half hour.
2.Roast the ingredients for the powdered mix in a toaster oven. Grind the mix into powder.
3.One hour before serving, combine powder mix with the contents of the pot.
4.Enjoy!