I realised I never got around to show what I did for myself for Ramadan, and better late than never.
For new comers, my story is that I'm a convert, this is my third Ramadan.
My first Ramadan I had to keep everything secret.
My second Ramadan triggered my eating disorder (BED - binge eating disorder) after 3 failed attempts to fast - in hindsight I should have seen the warning signs after first attempt.
This year I decided not to fast, I am only just starting to get in control, the risk would be too high. Yet I still wanted to remind myself of this special month. I still have no one to share it with.
Sometimes when you aren't looking, you find exactly what you needed.
Family twinning on Eid🌈 @wassaymughal
If you saw the title, you’re probably wondering what the heck this is. And if you know me, you know that I can’t resist trying out new recipes that are just different from what we normally eat every day. That’s one of the reasons I’m grateful for my Food Network Kitchen app. I’ve been introduced to a lot of new recipes like this one, a Turkish classic of meatballs and potatoes in tomato sauce, typically eaten during Ramadan. I’m not Muslim, but you really don’t have to be to appreciate this cultural classic.
What originally drew me to it was the beautiful layout. Some may call it a casserole, because of how it’s layered, but I find that slightly insulting. And don’t be intimidated by the fancy appearance, it really is easy to make. It’s just a lot of steps so don’t expect this to be a quick weeknight dish. This deserves to be the centre of attention at Sunday dinner and it’s very filling! I served it along with my version of Ramazan Pidesi, a Turkish pide bread that is no-knead (my favourite). Mine didn’t come out light and fluffy so I won’t be sharing any pictures of it until I master it, but it was a good first attempt. I also left the peppers out because I don’t eat them, so I didn’t see the point of the decorative element when I already had fresh parsley.
When making İzmir Köftesi, it’s recommended to sear the patties to lock in the juices, and the next time I make this, I’m definitely boiling the potatoes a little bit first, so that they’ll be softer and not as crunchy. I hate crunchy vegetables. I would also recommend adding all purpose seasoning to everything. We followed this recipe almost exactly and it ended up tasting a little bland. I was surprised considering everything that goes into the patties. But seriously, throw some all purpose seasoning in there to really bring out the best of all of the flavours.
1 pound ground beef
2/3 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
2 tablespoons plain breadcrumbs
1/2 teaspoon Aleppo pepper flakes
1/2 teaspoon ground cumin
1 large egg
1 onion, grated
3 cloves garlic plus 2 cloves garlic, minced separately
2 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
Neutral-flavoured oil, such as canola or vegetable, for searing
2 russet potatoes, peeled
1 tablespoon olive oil
2 tablespoons tomato paste
1 large green bell pepper, cut crosswise into 1/2-inch thick slices
1 large tomato, cut into 6 or 8 wedges
1 tbsp all purpose seasoning
1 - Place the ground beef, parsley, breadcrumbs, Aleppo pepper flakes, cumin, egg, onions, 3 of the minced garlic cloves, 1 1/2 teaspoons of the oregano, 1 tbsp all purpose seasoning, 1 teaspoon salt and 1/8 teaspoon pepper in a large bowl and combine well using your hands. The mixture will be wet and a bit sticky. Form into 20 to 24 meatballs about 1/2-inch-thick in the shape of your choosing. 2 - Heat 2 tablespoons neutral-flavoured oil in a large nonstick skillet over medium heat. Working in batches and adding more oil as necessary, sear the meatballs until nicely browned on two sides, 2 to 3 minutes per side. Transfer to a platter. 3 - Preheat the oven to 350 degrees F. 4 - Slice the potatoes crosswise 1/2 inch thick into a total of 20 to 24 slices. Arrange the seared meatballs and potatoes in an alternating pattern in a 9-by-9-inch baking dish. Set aside. 5 - Heat the olive oil in a small saucepan over medium-low heat. Add the tomato paste and cook, stirring occasionally, until it starts to darken and release its colour into the oil, 3 to 5 minutes. Add the remaining 1 teaspoon oregano, 2 minced garlic cloves, 1/2 teaspoon salt and 1/8 teaspoon pepper and give the mixture a nice stir. Add 1 1/2 cups water and bring to a simmer over medium-low heat. Simmer for about 5 minutes, then taste and add more salt, if needed. 6 - Pour the sauce gently over the meatballs and potatoes. Top with the bell peppers and tomatoes. Cover with parchment paper and bake until the potatoes are tender and the meatballs are cooked through, 40 to 50 minutes. 7 - Garnish with parsley before serving.
my body still thinks it’s ramadan and i forget i can eat something but it’s already maghrib time 😂
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#ramadan #blessings it's really about #loving your #neighbor ❤ https://www.instagram.com/p/CO8zMSMHKe2/?igshid=1uxcfc79gtxow
Jesus said “gates of hell”. Wouldn’t succeed against the rock he sets up his church on.