A True Test of Asia

The Festival of Breaking the FastRamadan is a special time of Muslim worship, reflection and seeking self-purification. It is most prominently characterized by the act of fasting from day break to sunset.

Every year during Ramadan, we all know Dhaka comes alive with restaurants, cafes, street bazaars and there is a lot of good food on offer.

Ramadan Bazaars are also held at various locations all around the world.

All kinds of good food to stuff yourself silly and choices from one end of the road to the other - this is a real street feast both Muslims and non-Muslims alike can enjoy.

Diet during Ramadan
To be healthy, one must consume food from the major food groups: bread and cereal, milk and dairy product, meat and bean, vegetable and fruit. During the month long fast of Ramadan the metabolic rate of a fasting person slows down and other regulatory mechanisms start functioning. Body and dietary fat is efficiently utilized. Consuming total food intake that is less than the total food intake during normal days is sufficient to maintain a person's health. Intake of fruits after a meal is strongly suggested. A balanced diet improves blood cholesterol profile, reduces gastric acidity, prevents constipation and other digestive problems, and contributes to an active and healthy life style.Happy Cooking at Ramadan
Tommy Miah

Klaicha (a beautifully scented date-filled pastry)
Dates - which are traditionally eaten by Muslims to break their fast, as well as for their nutritional value as a quick energy booster.

Ingredients:500g/17½oz plain flour80g/2¾oz caster sugar250g/8¾oz unsalted butter, cubed3 tsp rosewater60ml/2¼fl oz water250g/8¾oz stone dates2 tbsp butter

Method:Preheat the oven to 180C/360F/Gas 4.Make the pastry by rubbing the butter into the flour and sugar.Sprinkle the rose water; add the water and mix to make a firm dough.

Wrap the dough in clingfilm and leave to chill in the fridge while you prepare the dates.Chop the stoned dates and sauté them in butter.

When the dates are cool, take some of the pastry dough and make a round ball the size of a large walnut. Flatten in the hands, add some cooled dates and fold over into a small crescent.Prick the edges with a fork.Bake in the oven for 30-35 minutes until golden brown.

Keema Katlama
"Appetizers are the highlight of parties at our home. Slices of this golden katlama swirled with ground beef and butter disappear in a hurry. They're a tasty accompaniment to any meal”

Ingredients:1/2 kg of Ground Beef Salt (to taste) 2 tbsp. of Oil 1/2 tsp. of Ginger Paste 1/2 tsp. of Garlic Paste 1/2 tsp. of Red Chilli Powder 1 kg or 7 1/2 cups of Flour 2 cups of Water 1 cup of butter3 Onions

Method:Add sifted flour to warm salted water. Knead dough and let stand 10-15 minutes. While dough is setting, Put oil in a pan and add ground beef and stir. Add salt, red chilli powder, ginger paste, and garlic paste. Fry ground beef until well done. Turn off stove, set aside. Roll out into a thin layer, 1 mm (1/25 in) and coat with butter. Sprinkle surface evenly with chopped onions, and ground beef. Roll the dough around itself using a rolling stick (similar to a dowel).

Cut lengthwise along the stick which 2 cm (3/4 in) strips. Roll up each strip, place in its side and flatten with a rolling pin to a thickness of 1 cm (2/5 in). Coat frying pan with melted butter and fry on both sides.

Cucumber and Tomato Salad
"A refreshing, light salad for any hot, humid summer day! The kidney beans and tofu make it a great main dish for vegetarians, as well. The basil may be substituted with fresh parsley or mint. Be sure to make this salad just before serving."

Ingredients:1 tomato, chopped 1 cucumber, seeded and chopped 1/4 cup thinly sliced red onion 1/4 cup canned kidney beans, drained 1/4 cup diced firm tofu 2 tablespoons chopped fresh basil 1/4 cup balsamic vinaigrette salad dressing Salt and pepper to taste
Method:In a large bowl, combine the tomato, cucumber, red onion, kidney beans, tofu, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.

Tahini Salad
"This is a recipe I learned from my Middle Eastern friend. It is a delicious way to get those very valuable brightly-colored veggies, and at the same time have a little fun. This side salad goes nicely with any main dish."

Ingredients:2 pickle-size Persian cucumbers, diced 1 large tomato, diced 3 radishes, diced (optional) 1 green onion, sliced 10 mint leaves, sliced 1/3 bunch parsley, chopped 1 clove garlic, minced 3/4 cup tahini 1/4 cup lemon juice 2 tablespoons olive oil Salt, to taste

Method:Combine the cucumber, tomato, and radish in a bowl with the green onion, mint, and parsley. In a small bowl, stir together the garlic, tahini, lemon juice, and olive oil until smooth; season to taste with salt.

Toss the vegetables with the dressing until combined. Cover, and refrigerate for 30 minutes before serving.

Tabbouleh
"A delicious bulgur salad that is filled with tomatoes, green onions, and cucumber. It is seasoned in the traditional way, with fresh mint and lemon juice."

Ingredients1 cup bulgur 1 2/3 cups boiling water 1/3 cup olive oil 1/3 cup lemon juice 1 cup chopped green onions 1 cup chopped fresh parsley 1/4 cup chopped fresh mint 3 tomatoes, chopped 1 cucumber - peeled, seeded and chopped 1 teaspoon salt Ground black pepper to taste
Method: Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour. Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

Koulourakia
"Cookies sprinkled with sesame seeds."Ingredients1/2 cup butter 1/4 cup shortening 3 cups all-purpose flour 1/2 cup white sugar 2 teaspoons baking powder 2 eggs 1 tsp vanilla extract 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 cup milk 3 tbs sesame seeds

Method:Preheat oven to 350 degrees F (175 degrees C). Cream together butter or margarine and butter. Add sugar , flour, baking powder, 1 egg , vanilla, ground cinnamon, nutmeg and milk. Chill dough until easy to handle.

On a floured board roll tablespoon size pieces into ropes. Place on cookie sheet in S shapes. Brush with remaining egg that is beaten with 1 tablespoon water. Sprinkle with sesame seeds. Bake at 350 degrees F (175 degree C) for 10 to 12 minutes.

Lemon and Thyme Lamb Chops
"Drag that grill out of storage for spring grilling! Make extra marinade to use on grilled vegetables. Serve with a mint sauce and warmed flatbread."

Ingredients1/2 cup olive oil 1/4 cup lemon juice 1 tbs chopped fresh thyme Salt and pepper to taste 12 lamb chops

Method: Stir together olive oil, lemon juice, and thyme in a small bowl. Season with salt and pepper to taste. Place lamb chops in a shallow dish, and brush with the olive oil mixture. Marinate in the refrigerator for 1 hour. Preheat grill for high heat.

Lightly oil grill grate. Place lamb chops on grill, and discard marinade. Cook for 10 minutes, turning once, or to desired doneness.