The holy month of Ramadan offers a chance to give up bad habits and get closer to God. It’s also all about the gatherings, yummy food and never-ending nights with friends and family. Throughout Ramadan you can’t help but feel at ease and at peace. So this Ramadan, let’s all try to learn something new and enjoy the true essence of Ramadan.
Breaking Your Fast the Healthy Way
Let’s face it; we need to pay a little bit more attention to our eating habits during Ramadan and put our words into action.
This year, try breaking your fast with a salad or soup first instead of digging into the stuffed pigeon right away. Wait for 15 to 20 minutes and maybe have some rice topped with your mom’s famously delicious molokheya. Make sure you leave the dining table full but not stuffed. Give yourself an hour or 2 before you start enjoying your Om Ali or puffy kattayef dipped in eshta. As for the last portion of the evening, and by that we mean the sohour of course, give up the taameya and omelet and try enjoying yoghurt topped with honey and your choice of fruits or a small serving of homemade foul. Finally, please don’t forget to drink a lot of water. You have 8 hours so try to drink at least 1.5 liters of water; trust us you will need it.
Mohallabiah Strawberry Cake Recipe
For the base:
2 ½ cups (250 g) digestive biscuits, crumbled
½ cup (100 g) butter, melted
For the filling:
1 tin sweetened condensed milk (need quantity)
2 cups (500 ml) water
½ cup (60 g) corn flour
1 tablespoon blossom water
500 g strawberries, trimmed, washed and halved
5 tablespoons strawberry jam
- Combine crumbled biscuit and butter in a bowl, rub the ingredients to form a dough, press dough over the base of a 24cm lose bottom cake tin, and then set in the fridge for 10 minutes.
- Place sweetened condensed milk, water and corn flour in a large saucepan; bring to boil with constant stirring until mixture thickens. Add blossom water and stir.
- Pour hot cream mixture over the prepared cake tin. Set aside to cool into a room temperature. Arrange strawberries over the cream mixture.
- Heat strawberry jam in a small saucepan until it boils then pour the jam using a spoon over the strawberries.