The fast of Ramadan begins at sunrise and ends at sunset each day. The Iftar which is the meal eaten after sunset and signals the break of fast. Usually a little salt, a bit of fresh ginger and a date precedes the meal which is consumed after the Maghrib prayer.
The foods with which the fast is broken in the eastern Mediterranean countries vary, but the regular appearances almost always include chickpeas and dates. In Morocco their variation on our foods is in the form a chickpea/channa and lentil soup called harira, it is made in a tomato broth scented with cinnamon, turmeric, fresh cilantro/chadon beni, accented with a squeeze of fresh lemon juice at the table. Fresh rounds of crusty bread, hard-boiled eggs, dates, and honeyed pastries are served with each bowl. Delicious and satisfying.
When fasting, try to start your day with a nourishing meal, like a warm bowl of lentil soup, remember beans and legumes provide much needed carbs and proteins as well. Balance that off with a slice of wholegrain bread and have a small piece of fruit. Try to enjoy a more Mediterranean style of diet, encompassing fresh foods, loads of veggies, less mean and good fats. Enjoying yoghurt with honey is a wonderful treat after the meal. Remember the month is rigorous on your body, and it is a physically cleansing fast as well. Try to be conscious of what you eat for this month and treat your body to fresh wholesome foods.
Harira - Moroccan chickpea soup
1½ cups dried channa/chickpeas
8 cups water
1 28-oz tin of tomatoes with juice
1 large onion, chopped
2 tbs olive oil
⅓ cup chopped celery, rib, and leaves
1 tsp turmeric
1 tsp black pepper
1 tsp cinnamon
1 tsp cumin/geera powder
½ cup chopped chadon beni
4 cups broth, chicken or vegetable
1 cup lentils
¾ cup fine egg noodles or thin spaghetti or vermicelli
½ cup chopped fresh parsley
lemon wedges for the table.
Salt to taste
Soak channa in water overnight drain and rinse, cook in 8 cups water for about 1 to 1½ hours until tender. Drain chickpeas and save the water it was cooked in. You should have 2½ cups water if not add a little water.
Finely chop tomatoes.
Heat oil in a large soup pot, add onion and celery until softened and fragrant.
Add turmeric, pepper, cumin and cinnamon.
Cook for a few minutes more. Stir in tomatoes, ¼ cup chadon beni, channa with the reserved liquid, broth and lentils.
Simmer until lentils are tender, about 40 minutes to 60 minutes.
Break pasta into small pieces, about one inch and stir into soup.
Cook for a further 10 minutes until pasta is tender.
Season with salt and sprinkle with remaining herbs.
Serve with wedges of lemon and crusty bread.
Serves 6 as a main course.
Couscous with cumin and currants
[caption id="attachment_948849" align="alignnone" width="960"] Couscous - courtesy Pixabay[/caption]
1½ cups instant couscous
2 cups boiling water
2 tbsp olive oil
2 cloves garlic, finely chopped
⅓ cup currants
¼ tsp cinnamon
1 tsp salt
3 tbsp chopped fresh parsley
3 tomatoes,
