Ramadan Recipes: 30 Days of Delicious Meals for Suhoor and Iftar

Ramadan is the main month of the Islamic schedule, and it is a period for profound reflection, commitment, and self-control. During this month, Muslims all over the planet quick from day break until sunset, going without food, drink, and other actual requirements. Yet, Ramadan is likewise a period for festivity and devouring, particularly during the two feasts that bookend every day of fasting: Suhoor and Iftar.

Planning dinners for Suhoor and Iftar can be testing, particularly if you need to keep things new and invigorating throughout the span of the whole month. That is the reason we’ve assembled this assortment of 30 scrumptious Ramadan recipes, one for every day of the month. From exquisite to sweet, from customary to present day, these recipes make certain to keep you and your family fulfilled all through the long stretch of Ramadan.

Suhoor Recipes:

Overnight Oats with Almonds and Dates:

Ingredients:

• 1 cup rolled oats
• 1 cup almond milk
• 1/2 cup chopped dates
• 1/4 cup chopped almonds
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Directions:

1. In a bowl, combine the oats, almond milk, dates, almonds, honey, and vanilla extract.
2. Cover and refrigerate overnight.
3. In the morning, stir and enjoy.

Shakshuka with Feta Cheese:

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 can diced tomatoes
• Salt and pepper to taste
• 4 eggs
• 1/4 cup crumbled feta cheese

Directions:

1. In a huge skillet, heat the olive oil over medium-high intensity.
2. Add the onion and garlic and cook until delicate.
3. Add the red chime pepper and cook until relaxed.
4. Add the cumin, paprika, and cayenne pepper and mix until fragrant.
5. Add the diced tomatoes and their juices and bring to a stew.
6. Utilize a spoon to make four wells in the tomato blend.
7. Break an egg into each well and sprinkle with feta cheddar.
8. Cover the skillet

Spinach and Feta Quiche:

Ingredients:

• 1 unbaked 9-inch pie crust
• 4 eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped green onions

Directions:

1. Preheat the stove to 375°F (190°C).
2. Line a 9-inch pie dish with the unbaked pie outside and prick the base with a fork.
3. In a blending bowl, whisk together the eggs, weighty cream, milk, salt, pepper, and nutmeg.
4. Add the cleaved spinach, disintegrated feta cheddar, and hacked green onions to the combination and mix until all around joined.
5. Empty the blend into the pie hull.
6. Prepare for 35-40 minutes, or until the quiche is brilliant brown and set.
7. Permit the quiche to cool for a couple of moments prior to cutting and serving.

This Spinach and Feta Quiche is ideal for Suhoor or even as a light Iftar dinner. It’s rich, tasty, and simple to make, and fulfilling your hunger is certain during the month of Ramadan.

Breakfast Burrito with Hash Browns:

Ingredients:

• 4 large flour tortillas
• 1/2 lb. ground breakfast sausage
• 4 large eggs
• 1/4 cup milk
• Salt and pepper to taste
• 1 cup frozen hash browns
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• Hot sauce (optional)

Directions:

1. Heat a skillet over medium intensity and add the morning meal frankfurter. Cook until carmelized and disintegrated, then eliminate from the skillet and put away.
2. In a blending bowl, whisk together the eggs, milk, salt, and pepper.
3. In a similar skillet, add the frozen hash earthy colors and cook until fresh and brilliant brown.
4. Add the prepared breakfast hotdog back to the skillet and pour the egg blend over the top.
5. Cook until the eggs are set and mixed.
6. Spread out the tortillas on a level surface and add the fried egg blend to the focal point of every one.
7. Top with destroyed cheddar, slashed green onions, and hot sauce (whenever wanted).
8. Overlap the sides of the tortillas in and roll them up to make a burrito.
9. Serve hot and appreciate!This Morning meal Burrito with Hash Browns is an ideal dinner for Suhoor or a generous breakfast choice for Iftar. It’s loaded with protein and flavor, and it’s certain to keep you invigorated over the course of the day. Furthermore, you can modify it with your number one garnishes or add-ins for much more delightfulness.

Creamy Avocado Toast with Tomatoes and Feta:

Ingredients:

• 2 ripe avocados, pitted and mashed
• 4 slices of bread, toasted
• 1 large tomato, diced
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped fresh cilantro
• Salt and pepper to taste
• Red pepper flakes (optional)

Directions:

1. Toast the slices of bread and set them aside.
2. In a mixing bowl, mash the avocados with a fork until creamy.
3. Add salt and pepper to taste.
4. Spread the mashed avocado onto each slice of toast.
5. Top each toast with diced tomatoes, crumbled feta cheese, and chopped cilantro.
6. Sprinkle red pepper flakes over the top for added heat (if desired).
7. Serve immediately and enjoy!

This Creamy Avocado Toast with Tomatoes and Feta is an extraordinary choice for Suhoor or a light, Ramadan Recipes, Iftar feast. It’s not difficult to make, sound, and loaded with flavor. The smoothness of the avocado, the tartness of the feta, and the newness of the tomatoes generally meet up to make a tasty and fulfilling feast.

Iftar Recipes:

Iftar is the meal that Muslims have at sunset to break their fast during Ramadan. It’s a time to come together with family and friends to enjoy delicious food and drinks after a day of abstaining from food and drink. Here are some delicious Iftar recipes to try:

1. Chicken Shawarma Ingredients:

• 1 lb. boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Pita bread
• Toppings of your choice (hummus, tahini sauce, cucumber, tomato, onion, parsley, etc.)

Directions:

1. Preheat a grill or grill pan to medium-high heat.
2. In a mixing bowl, whisk together the olive oil, paprika, cumin, garlic powder, salt, and pepper.
3. Cut the chicken breasts into thin strips and toss them in the marinade.
4. Thread the chicken strips onto skewers and grill for 5-6 minutes on each side, or until cooked through.
5. Serve the chicken shawarma on warm pita bread with your favorite toppings.

• Lentil Soup Ingredients:

• 1 cup dried red lentils, rinsed and drained
• 4 cups vegetable or chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Juice of 1/2 lemon
• Fresh parsley, chopped (optional)

Directions:

1. In a large pot, sauté the chopped onion in a little bit of olive oil until soft and translucent.
2. Add the minced garlic and sauté for another minute.
3. Add the lentils, broth, cumin, coriander, turmeric, salt, and pepper to the pot.
4. Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes, or until the lentils are soft.
5. Use an immersion blender or transfer the soup to a blender and blend until smooth.
6. Add the lemon juice and fresh parsley to the soup and stir to combine.
7. Serve hot with warm pita bread or crusty bread.

• Falafel Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup flour
• Vegetable oil for frying
• Tahini sauce for serving

Directions:

1. In a food processor, pulse the chickpeas, onion, garlic, cumin, coriander, salt, and black pepper until smooth.
2. Add the flour to the mixture and pulse until well combined.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Heat about 1 inch of vegetable oil in a frying pan over medium-high heat.
5. Fry the falafel balls in the hot oil for about 2-3 minutes on each side, or until golden brown and crispy.
6. Drain the falafel on a paper towel-lined plate.
7. Serve the falafel hot with tahini sauce for dipping.

These Iftar recipes are sure to impress your family and friends and make your Ramadan meals extra special. Enjoy!

Lentil Soup with Lemon and Cumin:

During Ramadan, it’s important to break the fast with a nutritious and filling meal, and lentil soup is a popular choice. This lentil soup recipe with lemon and cumin is not only delicious but also easy to make. Ramadan Recipes, It’s perfect for iftar, the meal that breaks the daily fast during Ramadan.

Ingredients:

• 1 cup red lentils, rinsed and drained
• 4 cups water or vegetable broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 lemon, juiced
• Salt and black pepper, to taste
• Fresh cilantro or parsley, chopped, for serving

Instructions:

1. In a large pot, add the rinsed and drained red lentils and water or vegetable broth. Ramadan Recipes, Bring to a boil, then reduce heat and simmer for 10 minutes. Skim off any foam that rises to the top.
2. Add the chopped onion, minced garlic, chopped carrot, and chopped celery to the pot with the lentils. Stir to combine and continue to simmer for another 15-20 minutes, or until the vegetables and lentils are soft.
3. Add the ground cumin, ground coriander, smoked paprika, ground turmeric, and ground cinnamon to the pot. Stir to combine and simmer for an additional 5-10 minutes to allow the flavors to meld together.
4. Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and puree it in batches in a blender or food processor.
5. Stir in the lemon juice and season with salt and black pepper, to taste. Serve hot, topped with chopped fresh cilantro or parsley.

This lentil soup with lemon and cumin is not only filling and nutritious but also flavorful and easy to make. It’s a perfect iftar recipe that will help you break your fast with a delicious and satisfying meal.

Chicken Kebabs with Yogurt Sauce:

Chicken kebabs are a popular dish during Ramadan, and for good reason. They’re easy to make, flavorful, and perfect for sharing with friends and family. This recipe for chicken kebabs with yogurt sauce is a great iftar option that’s sure to satisfy your hunger after a long day of fasting.

Ingredients: For the kebabs:

• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow onion, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper, to taste

For the yogurt sauce:

• 1 cup plain Greek yogurt
• 1 garlic clove, minced
• 1/2 lemon, juiced
• 2 tbsp chopped fresh parsley
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, combine the chicken, bell pepper, onion, and zucchini. Add olive oil, ground cumin, ground coriander, paprika, garlic powder, salt, and black pepper. Toss to coat evenly.
2. Thread the chicken and vegetables onto skewers, alternating between chicken and vegetables.
3. Preheat the grill to medium-high heat. Grill the skewers, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred, about 10-12 minutes.
4. Meanwhile, prepare the yogurt sauce by combining the Greek yogurt, minced garlic, lemon juice, chopped parsley, salt, and black pepper in a small bowl. Stir to combine.
5. Serve the chicken kebabs hot with the yogurt sauce on the side for dipping.

Ramadan Recipes, These chicken kebabs with yogurt sauce are a delicious and healthy iftar option that’s sure to satisfy your hunger. The combination of juicy chicken and flavorful vegetables, along with the tangy and creamy yogurt sauce, makes this dish a crowd-pleaser. Plus, it’s easy to make and perfect for sharing with friends and family.

Beef and Chickpea Tagine:

Tagine is a Moroccan stew that’s perfect for iftar because it’s filling, flavorful, and easy to make. Ramadan Recipes, This recipe for beef and chickpea tagine is a delicious option that’s sure to satisfy your hunger after a long day of fasting.

Ingredients:

• 1 lb beef stew meat, cut into 1-inch pieces
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups beef broth
• 1 can chickpeas, drained and rinsed
• 1 cup dried apricots, chopped
• 1/4 cup slivered almonds
• Cooked couscous, for serving

Instructions:

1. In a large pot or dutch oven, heat the olive oil over medium-high heat. Add the beef and brown on all sides, about 5 minutes. Remove from the pot and set aside.
2. Add the onion and garlic to the same pot and cook until the onion is softened, about 3-4 minutes.
3. Add the ground ginger, ground cumin, ground coriander, paprika, ground cinnamon, salt, and black pepper. Cook for 1-2 minutes, stirring constantly.
4. Add the beef broth and bring to a boil. Reduce heat to low and add the beef, chickpeas, and dried apricots. Cover and simmer for 1 1/2 – 2 hours, or until the beef is tender.
5. In a small skillet, toast the slivered almonds over medium heat until golden brown, stirring frequently.
6. Serve the tagine over cooked couscous and sprinkle with the toasted almonds.

This beef and chickpea tagine is a hearty and flavorful iftar option that’s perfect for a cold night. The combination of tender beef, savory spices, and sweet apricots is a winning combination, and the toasted almonds add a delicious crunch. Plus, it’s easy to make and can be prepared ahead of time. Serve it with some couscous for a filling and satisfying meal.

Falafel with Tahini Sauce:

Falafel is a popular Middle Eastern dish that’s perfect for iftar. Ramadan Recipes, These crispy and flavorful chickpea fritters are typically served with a creamy tahini sauce and some pita bread. This recipe for falafel with tahini sauce is easy to make and is sure to be a hit at your iftar table.

Ingredients:

For the falafel:

• 2 cups dried chickpeas, soaked overnight
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp baking soda
• Oil, for frying

For the tahini sauce:

• 1/2 cup tahini
• 1/4 cup lemon juice
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 cup water

Instructions:

1. Drain and rinse the soaked chickpeas and place them in a food processor. Pulse until they are finely ground.
2. Add the onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and baking soda to the food processor. Pulse until the mixture is well combined and has a coarse texture.
3. Transfer the falafel mixture to a bowl and refrigerate for at least 30 minutes.
4. Heat oil in a deep frying pan over medium-high heat.
5. Using a tablespoon or a small cookie scoop, form the falafel mixture into small balls or patties.
6. Carefully add the falafel to the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
7. Remove the falafel from the oil and place on a paper towel-lined plate to drain excess oil.
8. To make the tahini sauce, whisk together the tahini, lemon juice, garlic, salt, and water until smooth and creamy.
9. Serve the falafel with the tahini sauce and some warm pita bread.

This falafel with tahini sauce recipe is a classic iftar dish that’s easy to make and is sure to be a crowd-pleaser. The crispy and flavorful falafel is perfectly complemented by the creamy and tangy tahini sauce. Serve it with some warm pita bread and enjoy!

Lamb Chops with Mint Yogurt Sauce:

Ramadan Recipes, Lamb chops are a delicious and popular meat dish that’s often served during iftar. These tender and flavorful chops are complemented perfectly by a refreshing mint yogurt sauce. This recipe for lamb chops with mint yogurt sauce is easy to make and is sure to impress your guests.

Ingredients:

For the lamb chops:

• 8 lamb chops
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• Salt and black pepper, to taste

For the mint yogurt sauce:

• 1 cup plain Greek yogurt
• 1/4 cup fresh mint leaves, chopped
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt and black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the lamb chops with garlic, rosemary, thyme, olive oil, salt, and black pepper. Rub the seasoning into the meat.
3. Heat a large oven-safe skillet over medium-high heat. Add the lamb chops to the skillet and sear them for 2-3 minutes on each side, until browned.
4. Transfer the skillet to the preheated oven and cook the lamb chops for 10-12 minutes, or until they reach your desired level of doneness.
5. While the lamb chops are cooking, prepare the mint yogurt sauce. In a bowl, whisk together the Greek yogurt, mint leaves, garlic, lemon juice, salt, and black pepper until well combined.
6. Once the lamb chops are done, remove them from the oven and let them rest for a few minutes.
7. Serve the lamb chops with the mint yogurt sauce on the side.

This recipe for lamb chops with mint yogurt sauce is a delicious and elegant dish that’s perfect for iftar. Ramadan Recipes, The combination of tender and flavorful lamb chops with a refreshing and tangy mint yogurt sauce is sure to please your guests. Plus, it’s easy to make and can be ready in just a few simple steps.

Dessert Recipes:

Dessert Recipes: Sweet Treats for Ramadan:

Ramadan is a time of spiritual reflection and fasting, but it’s also a time of joy and celebration. And what better way to celebrate than with some delicious desserts? Here are some sweet treats to satisfy your cravings during Ramadan.

1. Baklava:  Baklava is a popular dessert in the Middle East and Mediterranean regions. It’s made with layers of phyllo dough, chopped nuts, and honey syrup. The result is a sweet and crunchy pastry that’s perfect for sharing with friends and family.
2. Kunafa:  Kunafa is a traditional Arabic dessert that’s made with shredded phyllo dough, cheese, and syrup. It’s crispy on the outside, creamy on the inside, and always a crowd-pleaser.
3. Qatayef:  Qatayef is a popular dessert in the Levant region. It’s a sweet stuffed pastry that’s filled with either cheese or nuts and then fried or baked. It’s often served during Ramadan and special occasions.
4. Basbousa:  Basbousa is a semolina cake that’s soaked in syrup. It’s a popular dessert in the Middle East and is often served during Ramadan. It’s moist, sweet, and has a slightly nutty flavor.
5. Umm Ali:  Umm Ali is a traditional Egyptian dessert that’s similar to bread pudding. It’s made with puff pastry, milk, nuts, and raisins. It’s a comforting and delicious dessert that’s perfect for sharing with loved ones.
6. Dates Stuffed with Mascarpone:  Dates are a staple during Ramadan, and this recipe takes them to the next level. Stuff them with mascarpone cheese and top them with chopped pistachios for a sweet and creamy treat.
7. Chocolate Covered Dates: Ramadan Recipes, Another way to enjoy dates during Ramadan is by dipping them in chocolate. It’s a simple yet decadent dessert that’s sure to satisfy your sweet tooth.

8. Chocolate and Pistachio Tart:

   Ingredients:

   • 1 1/2 cups all-purpose flour
   • 1/2 cup unsalted butter, cold and cut into small pieces
   • 1/4 cup granulated sugar
   • 1/4 tsp salt
   • 1 large egg yolk
   • 1/4 cup cold water
   • 1 cup semi-sweet chocolate chips
   • 1/2 cup heavy cream
   • 1/2 cup shelled pistachios, chopped

   Directions:

   1. Preheat your oven to 375°F.
   2. In a large bowl, whisk together the flour, sugar, and salt.
   3. Add the cold butter pieces to the bowl and use a pastry cutter or your hands to mix the butter into the flour mixture until it resembles coarse sand.
   4. In a small bowl, whisk together the egg yolk and cold water.
   5. Add the egg mixture to the flour mixture and stir until a dough forms.
   6. Turn the dough out onto a lightly floured surface and roll it out to fit into a 9-inch tart pan.
   7. Press the dough into the tart pan and prick the bottom with a fork.
   8. Bake the crust for 20-25 minutes or until golden brown.
   9. While the crust is baking, prepare the chocolate ganache by heating the heavy cream in a saucepan over medium heat until it starts to steam.
   10. Remove the saucepan from the heat and add the chocolate chips to the saucepan.
   11. Stir the chocolate chips and cream together until the chocolate is melted and the mixture is smooth.
   12. Pour the chocolate ganache into the baked tart crust and smooth it out with a spatula.
   13. Sprinkle the chopped pistachios on top of the chocolate ganache.
   14. Chill the tart in the refrigerator for at least 1 hour or until the chocolate ganache is set.
   15. Serve the tart chilled and enjoy!

   I hope you find this recipe helpful and enjoy making this delicious Ramadan Recipes, Chocolate and Pistachio Tart!

   Turkish Delight:

   Ingredients:

   • 3 cups granulated sugar
   • 4 cups water
   • 1 1/4 cups cornstarch
   • 2 tsp cream of tartar
   • 2 tsp rose water
   • 1/4 tsp red food coloring
   • 1/4 cup powdered sugar

   Directions:

   1. In a large saucepan, combine the granulated sugar and water.
   2. Bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely dissolved.
   3. In a separate bowl, whisk together the cornstarch and cream of tartar.
   4. Slowly add the cornstarch mixture to the boiling sugar syrup, whisking constantly to prevent lumps from forming.
   5. Reduce the heat to low and continue cooking the mixture, stirring frequently, for about 45 minutes or until the mixture becomes thick and glossy.
   6. Stir in the rose water and red food coloring until well combined.
   7. Pour the mixture into a lightly greased 8×8 inch baking dish and smooth out the surface with a spatula.
   8. Allow the mixture to cool to room temperature and then refrigerate for at least 4 hours or until set.
   9. Once the Turkish Delight has set, remove it from the baking dish and cut it into bite-sized pieces.
   10. Roll the pieces in powdered sugar to prevent them from sticking together.
   11. Store the Turkish Delight in an airtight container at room temperature for up to 2 weeks.

   Date and Almond Bites:

   Ingredients:

   • 1 cup pitted dates
   • 1/2 cup almonds
   • 1/4 cup unsweetened shredded coconut
   • 1 tbsp chia seeds
   • 1 tbsp honey
   • 1/2 tsp vanilla extract

   Directions:

   1. In a food processor, pulse the almonds until they are finely chopped.
   2. Add the pitted dates, shredded coconut, chia seeds, honey, and vanilla extract to the food processor.
   3. Process the mixture until it forms a sticky dough.
   4. Using your hands, roll the dough into bite-sized balls.
   5. Place the balls on a baking sheet lined with parchment paper.
   6. Refrigerate the bites for at least 30 minutes or until they are firm.
   7. Serve and enjoy!

   Ramadan Recipes, These Date and Almond Bites are a delicious and healthy snack that’s perfect for on-the-go or as an afternoon pick-me-up. You can store them in an airtight container in the refrigerator for up to one week.