Iftar is the name of the meal eaten by Muslims at sunset to break their fast during Ramadan. It is the main meal of the day for those who are fasting. The other meal of the day for those who are fasting is called Suhoor, which is eaten early in the morning before dawn.
Some famous Recipes of iftar
Restaurant style harees recipe
Ingredients:
1 cup whole wheat grains (soaked overnight)
500g chicken or lamb, cut into small pieces
1 large onion, finely chopped
4 cloves of garlic, minced
2-inch piece of ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Salt, to taste
Pepper, to taste
Olive oil or ghee, for cooking
Water, as needed
Chopped fresh cilantro or parsley, for garnish
Lemon wedges, for serving
Instructions:
Rinse the soaked wheat grains under cold water until the water runs clear. Drain and set aside.
In a large pot, heat some olive oil or ghee over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic and grated ginger to the pot, and cook for another couple of minutes until fragrant.
Now, add the chicken or lamb pieces to the pot and cook until they are browned on all sides.
Once the meat is browned, add the soaked wheat grains to the pot along with enough water to cover everything by about an inch. Bring the mixture to a boil.
Reduce the heat to low and let the harees simmer gently, stirring occasionally to prevent sticking, for about 1.5 to 2 hours, or until the wheat grains and meat are very tender and the mixture has a porridge-like consistency. Add more water if needed during cooking to prevent the mixture from drying out.
As the harees cooks, add the ground cumin, coriander, cinnamon, cardamom, salt, and pepper, adjusting the seasoning to taste.
Once the harees is cooked to your desired consistency, remove it from the heat and let it cool slightly.
Using a hand blender or food processor, blend the harees until smooth and creamy. If you prefer a chunkier texture, you can skip this step or blend only a portion of the mixture.
Serve the harees hot, garnished with chopped fresh cilantro or parsley, and lemon wedges on the side for squeezing over the top.
Enjoy your homemade restaurant-style harees.
