The Ultimate Ramadan

Food Prep & Recipe Guide

www.Mindful-Muslimah.com
 MABROOK!
You took a huge step towards investing in yourself this Ramadan!
I am always impressed when someone takes the time to invest in
themselves and reach closer to Allah SWA.
Ramadan is a ONCE IN A LIFETIME CHANCE to finally
change that happens no other time of the year.
Don't misss your chance!

JOIN OUR RAMADAN

EXPERIENCE

DON'T SPEND RAMADAN ALONE


Ramadan fasting helps cultivate
the spirit of sacrifice and teaches
us moral- and self-discipline, as
well as sympathy for the poor.
Many women spend hours in the kitchen
and lose a great deal of their ibadah. They
feel like year after year their Ramadan is
lost and with it their chance for connecting
with Allah and transforming themselves.

This book gives you the secrets to change

Ramadan fasting also allows you to
that narrative. It will give you practical tips
experience health benefits of fasting,
that allow you to focus on Ramadan more
so long that you do what works best for
and the kitchen less, while still having
you and pay attention to what your
delicious and nourishing meals for yourself
body, mind and eeman needs.
and your family, insh'Allah.

www.Mindful-Muslimah.com
 TABLE OF
CONTENTS
01 THE BEAUTIFUL
OPPORTUNITY AND
GIFT OF RAMADAN

02 HOW THE RIGHT FOOD

PREP CAN CHANGE
YOUR
LIFE...LITERALLY
03 THE HEALTHIER SIDE
(HEALTH TIPS &
TRICKS)
05 FROM FREEZER TO
FREEDOM

09 MARVELOUS
MARINADES

13 SPICE MIX SECRETS

15 SUHOUR IDEAS TO
GIVE YOU ENERGY AND
KEEP YOU FULL
LONGER

18 MAKE AHEAD IFTAR BITES

25 DINNER PREP RECIPES

OPTIONS
30 FREEZE AHEAD
GOURMET COOKIES

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 THE BEAUTIFUL OPPORTUNITY
AND GIFT OF RAMADAN
01
A More Mindful Ramadan

The truth is that so many of us want to change
our lives. We want things to be more easy, live
happier and more positive lives. We WISH it
could be better. The beautiful news is that
RAMADAN is a month of immense barakah
(blessing) that has the ingredients to change
our lives in ways we may have never been able
to before.
So many of us want to have an amazing
Ramadan. The thing is it just doesn’t happen by
chance. Those who ARE successful are more
mindful and intentional about how they do
things. Some people get discouraged thinking it
is difficult, but it isn’t. I have found a balance
that has served me for just about two decades
and that I have shared with thousands...and
now you.
This prep guide and recipe book is how we do it
in our house. And this is just the beginning. Our
women want REAL CONNECTION, SUPPORT &
MOTIVATION.
And so beyond this guide we are proud to
have SO MUCH MORE for women in Ramadan:
Check out our RAMADAN RECHARGE
EXPERIENCE (Our LIVE & Exclusive Ramadan
Program where we give women COMPLETE
support and mentorship to born-Muslims and
reverts ALL Ramadan online...PLUS BONUS
ebooks on health and weight-loss, how to stay
connected to Allah even with menstruation,
pregnancy and breastfeeding and more!
Check out THRIVE MUSLIMAH (Our
Exclusive Global Community for Women that
only opens ONCE a year) with women who
want to improve just like you. LIVE sessions,
FREE Qur’an lessons, a Mentorship Program, A
vault of Islamic Resources.
Check out our Instagram for Ramadan
Challenges, PRIZES & GIVEAWAYS:
@Mindfulmuslimah
Check out our website for more FREE
RESOURCES: www.mindful-muslimah.com

www.Mindful-Muslimah.com PAGE 1
 HOW THE RIGHT FOOD PREP
CAN CHANGE YOUR LIFE
02
...LITERALLY
How is that possible???
What would you do this Ramadan if you
had more time to do what YOU WANT
TO DO?
Would you read Qur’an?
Would you pray with more focus?
Would you sit with your kids more?
Would you finally read that pile of Islamic
books catching dust on your shelf?
What we want women to know is that we don’t
have to WISH and dream like these things aren’t
possible with our BUSY schedule. Everyone has
the same amount of time in the day, so why are
some more productive than others? It’s
simple...the secret is in their intention, planning
and follow through. Anyone can do it. So can
you:)
Don’t think “No way, not me” or “Not with my life
and my schedule”, by Allah SWA all things are
possible. When we think otherwise we are
putting limits on Allah and not trusting that he
can move mountains in our life. Alhamdullilah,
for His mercy and incredible generosity.
Let’s do this together!
Remember:
You can do as much or as little as you like. I
only include more information, so that you
can see what I personally do in detail, but the
plan and prep is entirely up to you.
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3 Reasons why you should prep ahead of time:
If you weren’t already convinced, let’s talk about
the benefits of a better Ramadan in detail:
Imagine...
Less time in the kitchen -Imagine having time
to yourself and not standing all day in the
kitchen. Now imagine that and being able to
serve a meal as if you had spent hours. Sounds
impossible? It isn’t with the smart planning
Less Stress & a Better Mood - One of the best
effects of planning is the incredible feeling it
gives you. You start to find that you are less
stressed and happy to approach yourself and
family members. You find that you connect with
Allah in ways that you never have before. You
find peace in your heart and reach levels of
yourself that you previously thought
unimaginable.
More time with Allah SWT & working on you =
Life-Changing-You find that you connect with
Allah in ways that you never have before. You
find peace in your heart and reach levels of
yourself that you previously thought
unimaginable.
All of this is not a dream. I attain it each
Ramadan. I help women attain it each
Ramadan. It’s a personal joy of mine to see in
action and a feeling I will never give up once
having felt. I wish it for all my sisters and so this
book is just for you to see how I achieve it.
PAGE 2
 THE HEALTHIER SIDE
03
(HEALTH TIPS & TRICKS)
The Gift of Our Body
One thing that grips me until this day is
standing in line behind someone with a
serious illness or a missing limb, or passing
someone on the street in a wheelchair with a
disability. My head always drops and I fall into
prayer feeling so ungrateful (no matter how
much I pray and do good) that I have not
acknowledged the favors of Allah by being
more grateful for my healthy body.
Yes, I eat healthy on a daily basis, but
temptations are everywhere and with this fast
paced and flashy world, it’s so easy to just slip
up and forget. But in steps Ramadan to
remind us. Alhamdullillah. And our
relationship with food this month says a lot
about our state of gratitude.
Are we making wise and conscious choices or
are we stuffing our bellies to their fill after
fasting, falling into every whim and desire
that our fantasies crave while deprevide of
food for just a few hours. It’s how we respond
in those moments of urge that say so much.
How will we respond? What will Allah SWT see
from us?
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Intention, Will Power & Follow
Through
Like anything else in life and Islam,
intention is everything. With any good
deeds we must intend to do them.
Intentions are great, but as our deen
teaches us, “The road to Jahannam is paved
with good intentions.” Good intentions
alone are not enough. We have to follow
through. That is where motivation and
sisterhood steps in. Don’t do it alone. We
are all alone in our homes but in spirit and
online we are together on the same
journey. Stay close and reach out to me on
IG @Mindfulmuslimah anytime.
Alternatives
One of the most amazing things these days
are all of the alternatives. I swap out white
flours for alternative flours (there are SO
many online if you shop ahead and get
intentional). Two simple places to make
changes are flour and sugar.
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 04

Flour (keto and low carb friendly
option mentioned)
I use more wheat when I can and if that is
hard for you just swap out half of the flour for
wheat to be a bit healthier. If you get
adventurous you can try spelt or others. If
you are trying to do lower carbs, use almond
or coconut flour.
We like Lakanto as it tastes great, resembles
white sugar in texture and look and doesn’t
spike sugar levels (zero glycemic):
Many products i out there, use it to make
lower carb sweets like chocolate spreads,
chocolate chips and cookies. You will find
many in Whole Foods in the USA. We give
MANY more health and weight-loss tips in our
BONUS ebooks that are part of our Ramadan
Recharge Program. You can get on the list for
when it opens HERE.

Sugar (keto and low carb friendly

option mentioned)

We swap out white sugar for Monkfruit. It is the

BEST, no joke, as a sugar alternative and it is
the cleanest and healthiest. Stevia has a
horrible aftertaste and many other things out
there won’t keep you on them long term. Honey
from the Sunnah obviously is a great
sweetener, as are dates. But for coffee and
baking we use Monkfruit. The cheapest place to
get it is Costco if you live in the states. Amazon
is more expensive.

www.Mindful-Muslimah.com PAGE 4
 FROM FREEZER TO FREEDOM
05

My Personal List of Freeze Ahead Items

Garlic and herbs in cubes (ice tray method -
(You don’t have to do all of this, it is just what I like
mentioned below)
to do to hardly cook at all :))
Stews (when having a busy week)
Soups (when having a busy week)
*Shop for non-perishable & storage items 4
Pre-clean/wash meats that are not marinated
weeks before
with lemon/salt/vinegar (all or those of your
*Begin cooking and prep 2-3 weeks prior in
choice), then pack in freezer safe bags, label
batches
and date. I never freeze unclean meat. I buy it
3 Types of smoothies
in batches and do this on a Sunday.
3 Types of samosa
Marinade meats & fish and label clearly
Lahooh - Yemeni pancakes used for shafoot
Any Doughs I need proofed once (so I just
Mini iftar bites (mini pizzas or other topped or
take out and defrost to use)
diverse stuffed items)
Saheen - A Yemeni bread with buttery layers
Chickpeas soaked (usually takes 8 hours) for
meals that require it (highly complicated)
Chickpeas cooked to add to quick stews, soups Pita or other dipping breads
and couscous Stuffed Msemen proofed once (fast proof)
Falafel mix (recipe below) 3-5 Types of Moroccan cookies
Mini-kunafa

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What can be frozen
Marinade meats and fish freeze them
Make doughs
06
Make samosa/sambosa or other stuffed
doughs
Make mini-pizzas or other doughs with topics
Make cookies in batches
Make desserts that are freezer friendly
Make doughs and freeze after their first proof
Soups w/out macaroni/pasta
Make stews
Make the most of your ice cube tray -
blending herbs with water or olive oil and
freezing in a tray, crushed garlic in olive oil,
lemon juice & other useful items is a great
way to save time & money & make cooking
easier
Under-cooked pasta (not fully cooked)
Nuts (many people don’t realise nuts can go
rancid due to the high levels of fat they
contain)
Flour - you can use it directly from the freezer
Butter
Grated cheese
Bananas, peeled
Bread, in slices, as loaves or breadcrumbs
Stock
Meat, both raw and cooked
Herbs
How it can be frozen
Freezing tips:
Let all food reach room temperature before
freezing.
Use glass when you can - When you do use
plastics make sure to use freezer safe
plastics (they are usually labeled)
Herbs
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Freezing Bare Herbs
Many herbs can be simply frozen on the
stem and stored in an airtight container.
Left on the stem, hardier herbs like
rosemary, dill, thyme, bay or sage can be
spread in a single layer on a baking sheet
or plate and placed in the freezer. Once
frozen, transfer into any airtight container
for freezer storage without clumping.
Freezing in Water
For long-term storage, tender herbs like
mint, parsley and cilantro can be removed
from their stems and frozen into ice
cubes. Pack ice cube trays with chopped
or whole leaf herbs, cover with water and
pop into the freezer. Once frozen, cubes
can be transferred into a Ziploc bag or
other airtight container for easy, single-
serve access.
Freezing in Oil
Basil freezes best when first processed
into pesto, but this practice also works
well with other herbs like oregano or
thyme to be used in soups, sauces or
other dishes where oil is welcome.
Remove stems and combine about a cup
of fresh herbs with 1/4 cup of olive oil in
a food processor. Pulse to blend, then
transfer into ice cube trays. Once frozen,
move cubes into an airtight container for
long-term storage. To retain whole
leaves, leaves may be removed from
stems, placed in ice cube trays and then
covered with oil to freeze.
PAGE 6
 07

Bread Dough
After making the bread dough, follow these
six steps to freeze it:
1. Let the bread go through its first rise, as
most yeast bread goes through two rises.
Allow the bread to rise in a greased bowl
as per recipe instructions.
2. After the first rise, punch down the dough
and knead. Then, shape the bread dough
into a loaf or loaves.
3. Place the loaf (or loaves) in a bread pan
lined with greased plastic wrap to prevent
sticking. This also allows the dough loaves
to hold their shape when frozen.
4. Place the bread pans in the freezer and let
the dough freeze for about 10 hours.
5. Remove the frozen bread dough from the
pans. Wrap it in plastic wrap and place it in
a resealable plastic freezer bag.
6. Date the bag(s) of dough and place it in
the freezer immediately. Your dough can
be frozen for up to four weeks.
Using Frozen Bread Dough
Your dough still needs to go through a
second rise before baking, so don't put a
frozen loaf of bread dough directly in the
oven. Plan a night ahead for the second rise
—since it's handsoff, it's still easier than
spending a whole day making bread dough.
To use a frozen loaf of dough, remove it
from the freezer the night before you want
to bake it. Keep the loaf wrapped in the
plastic and let it thaw overnight in the
refrigerator. Place the thawed dough in a
greased pan, cover, and let it rise on the
counter. Bake the bread at the temperature
and length of time described in the recipe.

www.Mindful-Muslimah.com PAGE 7
How to Freeze Pita and Pizza Dough
08
It's imperative that pita bread and pizza
dough made using yeast goes through at
least one rise prior to freezing. Add a little
bit of extra yeast to the mix to ensure a
good rise after freezing. You can keep pita
and pizza dough for six months to one year
in the freezer as long as it's wrapped very
well. If you cut the dough into smaller
portions, simply wrap each section tightly
with plastic wrap before freezing. The dough
will last the best if you put your freezer to
-10 F (in comparison to the usual 0 F). A
deep freezer will store frozen doughs nicely.
When you're ready to use your dough,
defrost and put it through the second rise
before baking as normal in the oven. Do not
thaw your dough in a microwave oven, as
the yeast can easily be killed.
What not to freeze
1. Cream-based products - (sour cream,
light cream, yogurt, custards). They'll
separate when frozen
2. Fruits and vegetables with high water
content - (celery, cucumbers, lettuce,
radishes, melon
3. Cooked pasta - It gets soggy. Slightly
undercooked pasta freezes well, though
4. Fried foods - They will separate when
frozen
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5. Gravies and sauces thickened with flour
or cornstarch - They will separate when frozen
6. Bread dough
a. Yeasted bread dough must be frozen once
it is shaped after the first rise. Making
bread dough in advance and freezing it for
later use saves time and space in the
freezer—a ball of dough takes up less room
than a baked loaf.
7. Cookie dough -It depends
a. Most cookie doughs freeze well, but
there are a few exceptions. Thin, delicate
cookies like tuiles, florentines, lace, and
pizzelles usually have liquidy batters that
don’t freeze particularly well unbaked or
baked, so it’s best to make these kinds of
cookies fresh.
b.Drop cookie dough should be frozen in
balls on a baking sheet until firm and then
transferred to a freezer bag or airtight
container.
c. Slice-and-bake doughs should be frozen
in tightly wrapped logs.
d. Cut-out dough can be shaped into discs,
wrapped tightly in plastic wrap, and
transferred to a freezer bag or airtight
container.
PAGE 8
 MARVELOUS MARINADES
09
Spicy Thai Marinade (Shrimp
or Fish)
Ingredients
1 lb of shrimp
2 tablespoons red chile powder, such as
ancho or New Mexican red
2 tablespoons garam masala
2 tablespoons canola oil
Juice of 2 lemons
Kosher salt and freshly ground black
pepper
1 pound large shrimp (21/24), shelled,
deveined, tails left on and patted dry
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Cilantro-Mint Chutney:
1 cup tightly packed fresh cilantro leaves
1/2 cup tightly packed fresh mint leaves
4 scallions, chopped
1 Thai chile, finely minced
Zest of 1 lime
1 to 2 tablespoons honey
1 to 2 tablespoons avocado or vegetable oil
Kosher salt and freshly ground black
pepper
Special equipment: 6-inch skewers, soaked
in cold water for at least 1 hour
Directions
For the shrimp: Whisk together the chile
powder, garam masala, canola oil, lemon juice
in a medium bowl and season with salt and
pepper. Add the shrimp and toss to coat in the
mixture. Let marinate for 15 minutes.
PAGE 9
high heat.
10
Prepare a charcoal grill for direct grilling, Syrian Marinade (Shrimp)
Ingredients
1lb of shrimp
For the chutney: Combine the cilantro,
2 tsp of fresh ground cumin
mint, scallions, chile, 1 tablespoon each
2 tsp of fresh finely crushed garlic
honey and canola oil, lime zest, and some
2 tbsp virgin olive oil
salt and pepper in a food processor. Process
3/4 tbsp salt
to make a smooth paste. Taste; add honey, if
3/4 tbsp pepper
desired, or more oil to make a sauce that
will cling to the shrimp.
***Freeze as is after marinades 1 hour. After
defrost, juice of 1 ½ limes (10 minutes
Thread 2 skewers through 3 shrimp so that
before cooking ONLY-or will cook the shrimp)
the shrimp lay flat. Sprinkle with salt and
pepper. Grill until golden brown and slightly
Directions:
charred on both sides and just cooked
Assemble 2-3 shrimps together with 1-2
through, about 1 1/2 minutes per side.
toothpicks and pan fry or grill until cooked
on both sides (@ 2 ½ minutes each side on
Remove the shrimp to a platter and serve
medium heat-)
with the cilantro-mint chutney.

Korean (Beef Marinade)

Sudanese Charcoal Chicken
5 cloves garlic, minced
Marinade2 small onions
(approximately 2 Tbs.),
Ingredients 1/2 large onion, very thinly sliced
(approximately 2 cups),
2 small onions 5 green onions cut into 1” pieces
1 teaspoon bezar (approximately 1/2 cup, if your green
1-2 pieces fresh ginger onions are thick, use only 2 of them
1 teaspoon salt and cut into halves in lengthwise.),
8 cloves garlic 3 Tbsp. soy sauce ,
1 bunch fresh coriander 1 Tbsp.sesame oil,
3 green chillies 2 Tbsp. sugar,
1 cup fresh plain yoghurt 1 Tbsp. grounded Asian pear (You
can substitute to other type of pear
such as bosc or you can omit.),
Put in an airtight bag, label and date.
1/4 tsp. sea salt,
1/4 tsp. black pepper,
1 lb. very thinly sliced beef

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To Freeze:
In a large mixing bowl, combine all
ingredients except beef. Add in beef and
11
toss carefully with your hand. Marinate in a
refrigerator at least 30 minutes to overnight.
Take out and freeze as is. Put in an airtight
bag, label and date. When you are ready to
eat thaw to room temperature and BBQ or
on a skillet.
Moroccan Chermoula (Fish or
Shrimp)
Method
Charmoula (Moroccan marinade):
1/2 cup of chopped parsley,
1/2 cup of chopped cilantro,
1/2 cup of tomato sauce,
1/4 cup of olive oil,
2 tablespoons of lemon juice,
2 teaspoons of minced garlic,
1 teaspoon of paprika,
1 teaspoon of cumin,
1 teaspoon of salt (to taste),
1/4 teaspoon of pepper (to taste)
Procedure: Mix all of the ingredients in a
bow. Coat the fish or shrimp evenly and
freeze immediately. When you defrost it
later for use. Don’t leave it at room
temperature more than 10 minutes as the
lime in the marinade will cook the fish or
shrimp.
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Exclusive Steak Marinade (Steak or
other cuts of BBQ Meat)
Ingredients
1tbsp olive oil
1 onion, peeled and finely chopped
5 garlic cloves, peeled and chopped
1.5kg ripe tomatoes, roughly chopped
Few fresh basil leaves
1tbsp balsamic vinegar
2tsp caster sugar
Salt and freshly ground black pepper
1. Heat the oil in a large deep pan and gently
fry the onion and garlic for 10 mins until
very soft. Transfer to a food processor or
blender and process to a smooth paste.
2. Add the chopped tomatoes and basil to the
pan and cook gently, stirring frequently, for
20-25 mins until the tomatoes are soft and
pulpy. Cool for 10 mins then push through a
sieve to make a smooth tomato sauce.
3. Return the onion paste and tomato sauce to
the pan with the vinegar and sugar and
simmer gently for 10-15 mins, stirring, until
you have a thick passata. Season to taste
with salt and freshly ground black pepper.
Cool then store in clean jars or sealable
containers in the fridge.
PAGE 11
 12
Chimichurri Steak Marinade
(Steak or other cuts of BBQ Meat)
Ingredients
1/2 cup vinegar
1 teaspoon kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely
chopped
2 cups minced fresh cilantro
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil
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PREPARATION
1. Combine vinegar, 1 teaspoon salt, garlic,
shallot, and chile in a medium bowl and let
stand for 10 minutes. Stir in cilantro, parsley,
and oregano. Using a fork, whisk in oil.
Remove 1/2 cup chimichurri to a small bowl,
season with salt to taste, and reserve as sauce.
Put meat in a glass, stainless-steel, or ceramic
dish. Toss with remaining marinade. Cover and
chill for at least 3 hours or overnight.
2. Remove meat from marinade, pat dry, and
grill.
The finish:
Spoon reserved sauce over the grilled meat.
PAGE 12
 13
SPICE MIX SECRETS

Somali Spice Mix Procedure:

Ingredients 1. Put all the spices, except the turmeric, in a pan

set over medium heat.
½ cup whole cumin seeds
2. Toast and stir for about 4 to 5 minutes or until
½ cup whole coriander seeds
you smell the spices. Do not burn. It is better
2 Tbsp black peppercorns
to under-toast rather than to over-toast.
1 Tbsp cinnamon bark
3. Cool down the toasted spices.
1 Tbsp whole cardamom pods
4. Transfer to a spice grinder.
1 tsp whole cloves
5. Grind very well.
2 Tbsp turmeric powder
6. Grind in batches.
7. Sift then regrind any coarse spices.
8. Add the turmeric powder.
9. Store the spice mix in an airtight jar.
.

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 14

Yemeni Spice Mix Sudanese Spice Mix

Ingredients Ingredients

2 ½ tsp whole cloves 4 tbsp whole coriander

3 tsp whole cardamom 1tbsp large black peppercorns
3 tsp whole fennel 2 yellow lemon (loomi)
3/4 cup whole cumin 4 sticks cinnamon broken
18 tsp black pepper 1 1/2 tbsp whole black cardamom
3/4 cup whole coriander 2 tbsp whole green cardamom
18 tsp turmeric 4 bay leaves
11 tsp dry ginger 2 tbsps cumin
8g dry hot Pepper
4 ½ tsp galangal
4 ½ tsp whole fenugreek seeds Procedure:
1 tsp whole black lemon (loomi)
4 ½ tsp cinnamon sticks (5-6 pieces) Toast lightly in a pan until its smell releases.
1 ½ tsp bay leaf crushed Then let them cool and grind them.
Store and label in an airtight container.
Procedure:

Toast lightly in a pan until its smell releases.

Then let them cool and grind them.
Store and label in an airtight container.

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 SUHOOR IDEAS TO GIVE YOU
ENERGY AND KEEP YOU FULL
LONGER
15

Suhoor Tips
Blackberry Boost Smoothie
Suhoor is a Sunnah and a blessing. Having
even a date and water is just fine if you aren’t blackberries
really hungry and want to keep the Sunnah. citrus
We always suggest that if you do eat to your lime
fill, tay away from salty food and beans, as maple syrup
they will dehydrate you during the day and coconut oil (Melted or not)
choose more hydrating and healthy options. If hemp seeds (optional)
you are looking for a power breakfast that is flax seeds (optional)
healthy and will last you the day, we have our mint
favorites below. cucumber
kale
My favorites knob of ginger
1. Smoothies
The process:
Smoothies are a great way to feel fuller
Blend the things that are more liquidy first like
longer and get a boost of nutrition and
the citruses, cucumber, etc. After blending, add
energy.
coconut oil, maple syrup, and blackberries in the
mixture and blend Add the mint, hemp seed,and
flax seed then break up the kale and put it in the
mixture.

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 16

Tropical breeze: Citrus Smoothie:

3 ripe mangoes 3/4 cup filtered water
8 large strawberries 1 grapefruit peeled
2-3 dates (depending on the juice of one lime
sweetness of the fruit) 1 cup pineapple fresh or frozen cut into cubes
1 tbsp hemp seed 1 inch piece fresh ginger root
1 tbsp flax seed 1 1/2 inch piece turmeric fresh root
*Optional: 1 Ttsp grade A maple 1/4 cup fresh mint leaves
syrup 1/2 cup kale
1 tsp barley grass powder
1 cup ice
1 tsp flax seed
1 tsp coconut oil
The process:
1 tbsp grade A maple syrup - You can add more if
Blend all the ingredients in the food
the blend seems too sour for your liking
processor then add ice
4 cubes ice

Check on recipe video Process

1. Place all ingredients in a blender (preferably a
Minful Muslimah Youtube
vitamix as it gives an excellent consistency).
2. Blend until smooth
3. Enjoy

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 17
2. Turkish Breakfast
After taking a trip to Istanbul last year, I
am convinced that the Turkish breakfast is
one of the most fulfilling ways to have
sahoor. It combines the combine the cozy
feel of being a spoiled guest indulging in a
plethora of delectable treats, while also
getting in a healthy breakfast that is a
breeze to prepare and easy on the
stomach.
Basic Elements of a Turkish Breakfast
For starters a well prepared tea is a must.
The most common type of bread is usually
white bread. However, in an attempt to eat
healthier, different kinds of grain breads
like rye became widespread.
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Turkish coffee has its name from this nation, but
when it comes to breakfast, Turks are definitely
tea people. This one is your call. The most
common type of bread is usually white bread.
However, in an attempt to eat healthier,
different kinds of grain breads like rye became
widespread.
The rest of the ingredients are white cheese
(similar to feta), old cheese (kaşar peyniri),
black and/or green olives (zeytin), butter,
honey, jam, an omlette or boiled eggs
(yumurta), sliced tomatoes and/or cucumbers.
Many of these items can be made ahead in
batches, some frozen or are some easily
preserved in jars. This makes waking up and
serving the family an easier task.
PAGE 17
 MAKE AHEAD IFTAR BITES 18
Diverse Recipes

1. Harira Soup
Ingredients: Procedure:
7 oz beef chunks In a deep pot heat oil in pan, Add the meat and
1 cup peeled chickpeas soaked in water stir till browned, Add the onion and stir 2
overnight minutes, Add the chickpeas, lentils, celery,
1/ cup lentil cilantro and parsley, ginger and mix. Then, add
1 small onion chopped the spices. Let cook 5 min, Then add water.
1 cup celery chopped. Cover and simmer for 1 hour
½ cup cil and ½ cup parsley
½ tsp semna In meantime: puree tomato In food processor
1 chicken bouillon
1 tsp pepper Mix flour and water in a bowl, Mix tomato
1 tsp salt paste and water in a bowl. After one hour add
1 tsp cinn. puree, Add tomato paste. Add vermicelli,
1 tsp ginger Add flour mixture . Stir. Let cook 20 min
1 tsp turmeric more.
½ tsp saffron
3 tbsp oil Lastly crack egg over and mix in while still hot
2 pints water and Stir

Later on will need:

Can put in bowls and squeeze lemon over if
3 tbsp flr and ½ cup water
desire.
2tbsp tom past and ½ cup water
2 tbsp vermicelli noodles
1 egg
3 big tomato (used to make puree)

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 19
Tahina Sauce:
Falafel
4 medium-to-large cloves garlic, pressed or
Ingredients
minced
1 ½ cups soaked garbanzo beans ¼ cup lemon juice
¼ cup chopped yellow onion ½ cup tahini
2 tsp chopped fresh garlic ½ teaspoon fine sea salt
¼ cilantro chopped Pinch of ground cumin
6 tablespoons ice water, more as needed
¼ cup parsley chopped
Blend in a food processor and add additional
salt or lemon if needed to tas
Procedure:
Rinse and dry all ingredients n pulse in Blend in a food processor and add additional
processor (not puree) salt or lemon if needed to taste.
Freeze ahead:
2. Sambosa
To cook now, mix in: Spinach and cheese
1 ¼ tsp salt Ingredients:
¼ tsp baking soda mozzarella cheese
¼ tsp black pepper spinach
1/16 cayenne pepper cream cheese
¾ coriander ½ block mozzarella grated
2 tsp all purpose flour 1lb spinach chopped
2 tbpncream cheese
Shape in the form of flat round circles and 1 tbsp oil
fry until golden. Drain on a paper towel and 1 tsp salt and pepper
eat with tahina sauce, bread and
vegetables Add salt and pepper, Saute 3-5 mins until
cooked
60 squeeze out any excess water from spinach

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Potato
20 Cook 2-3 mins to incorporate all ingredients,
boiled potato Add thyme, Cook 1 min, Cover and simmer on
cumin seed low heat for 4 mins, Remove cover and add the
cilantro tuna
onion powder
Stir all the ingredients until mixed well, Add ½
cury powder
cup of water, Cover and let simmer on low heat
garam masala
10 mins or until most of the water is evaporated
lawry's
Uncover and stir, Allow to cook uncovered so
salt and semna
that most of the water is gone (intense flavor),
Remove the thyme and hot pepper, Take off the
Add cumin seed and cook 1 minute
heat and allow to cool
Optional: Add green peas now, Add the 1lb
potato and mash down potatoes on low heat
Lentil
Add ¼ cup semna, Mix it in evenly, Add spices:
Boil 1lb of lentils – drain and remove from
1 ½ tspn onion powder, garam masala,
the heat to cool
Lawry's and salt, Optional: 1 tspn sugar, Mix
½ onions finely chopped
in evenly, Add 1 ½ tspn curry powder, Add ¼
4 cloves garlic minced, ¼ cup of oil
cup chopped cilantro (w/ heat off), Take off
2 tsp cumin
heat to cool
6 plum tomatoes blended
1 ½ tbsp tom paste
½ tbsp salt and pepper
Tuna
2 cans of tuna Add oil on low-med heat and add garlic, Add
1 onion onions , Cook 2-3 mins , Add salt, Add blended
¾ spring onion tomatoes and cumin, Cover and let simmer 15
3 tomatoes mins on low-med heat, Uncover and add
2 springs of thyme pepper, Let reduce 1/3 uncovered, Add lentils
3 tomatoes and optional hot pepper Cook 10 mins on low heat uncovered , Take off
1 tbsp each salt, pepper, and Lawry’s heat and let cool

Blend the tomato and onion, Chop the scallion Types of sambosa paper:
Preferable: Egg roll – it stays crispier longer but
fine (optional: small piece of ghost pepper), Add
is not stretchy because it is thicker
the oil, Add onions – cook 1-2 mins, Add
Spring roll – stretchier
scallions – cook 1-2 mins, Add tomatoes – cook
1-2 mins, Add spices and hot pepper
Check on recipe video
Mindful Muslimah Youtube

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 21

3. Sambosa dipping sauces

Cilantro chutney
Tamarind Sauce
1 bunch of cilantro washed (stems cut off)
tamarind
3 serrano chilis (fat chile)
About 2 cups sugar (maybe more or less)
2 1 inch pieces of ginger
2 cups hot water 1 tsp cumin seed
2 tsp ground roasted cumin seed 1 tsp sugar
1 tsp red chili powder 1 ½ stspn alt
1 tsp black pepper 1 tsp oil
½ tsp ground ginger powder 3 tbsp lemon juice
3 tbsp water
First soak tamarind in the hot water (broken
up/mash) keep for ½ hour Blend all ingredients except cilantro for 30
Strain it seconds
Add sugar and then spices (taste) Then add cilantro and blend again
Store in an airtight container

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 22

Cheese and herbs:

Stuffed Msemen 350 grams of soft cheese
1/2 tsp dried or fresh chopped herbs of
500g or @2 cups Hecker’s Flour (or other choice
bread flour-i.e. King Aurthur) 1 tbsp olive oil
500g or @2 cups fine semolina pinch of salt
2 tsp salt 1/2 beaten egg
¼ tsp yeast Preparing the Dough:
1 1/2 cups warm water
1- You will need 2 ½ cups of all-purpose flour.
Add ½ teaspoon of salt, ½ tablespoon of
You can eat the finished plain with honey drizzled baking powder, ½ tablespoon of sugar, and 1
over and accompany it with tea or you can fill it large egg. Mix all the ingredients using your
with any filling below. There are endless filling hand. Now, start adding warm water a little
possibilities. by little until your form a ball with the dough.
Possible Stuffing(s): For this amount of flour, you will need ¾ cup
Sweet almond filling: of warm water, but this will depend on the
2 cups ground blanched almonds quality of absorption of the flour your are
1 cup powdered sugar using. Important tip, add the water little by
little while working the dough with your
pinch of salt
hand, so you don’t put too much. You need
1 tbsp butter
just enough water for the dough to form a
1/2 tsp almond extract
ball; however, it wont be too moist and it
1 tsp vanilla
should definitely not be sticky. If you put too
much water, just add a little flour to balance
it.

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The movements have to be fast and
23
2- Place the dough on your kitchen counter
and knead it with the palms of your hands.
energetic. Knead the dough for around 5
minutes. You will notice that the dough will
become moist, smooth, and elastic.
3- Once the dough is ready, brush it with
vegetable oil. Grasp a portion of the dough,
and using your thumb and index fingers, cut
small dough balls that are a little bigger than
the size of ping pong balls. From time to time,
put vegetable oil on your hands to keep them
well oiled while cutting the dough.
Place the dough balls in a plate, cover them
with foil or napkin, and let them rest for 15
minutes.
Shaping the Dough:
1- After 15 minutes, the dough balls are ready
to be shaped into squares, which is the
traditional shape of Msemmen.
2- Brush your kitchen counter with vegetable
oil. Take a dough ball and fatten it with the
palm of your hand. Using your fingers, gently
push the edges of the dough to expand it into
a very thin disk of dough – the dough is almost
transparent at this point and you can
somewhat see your kitchen counter through
it.
3- Sprinkle a little bit of semolina of the thin
disk of dough. Fold the upper edge and lower
edge of the dough toward the center on top of
the other edge, to create a long rectangle of
dough. Sprinkle with semolina again, then fold
the right and left edges of the dough towards
the center, on top of each other, to form a
square.
4- Place the dough squares on a plate, cover
them, and let them rest for 15 minutes.
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Cooking the Msemmen:
1- This is the last step. When the dough is
ready, brush your kitchen counter with
vegetable oil, take one dough square and
flatten it with your fingers and the palm of
your hand, until you get a thin square that is
around 3 times larger.
2- To cook the msemmen, first heat your pan on
high heat and once ready drizzle some vegetable
oil on it. Reduce the heat to medium-high and
cook the msemmen on both sides for a few
minutes each, turning over several times until
each side has a golden brown color and the
center of the memmen is cooked. The
msemmen may puff up while cooking, but will
immediately become flat if you push it down
with your hand. The cooked msemmen is chewy
but should not taste raw.
3- Once the msemmen is cooked, place it on
paper towels to absorb excess oil.
4- And that’s it, serve the msemmen
immediately, with honey, cheese, or any other
toppings of your choice. Here is mine, served
with honey and rolled the 5- Moroccan way.
Look how soft, chewy, and flaky it is… all I need
now is my Moroccan mint tea.
6- If you want to keep your msemmen, just warp
it with foil and place it in your freezer for up to 1
month. You just need to heat it in your pan
before serving.
Heat a frying pan or an iron skillet over
medium high heat.
Work on every square of dough
separately by patting it with your fingers
or palm of your hand to extend to nearly
double size.
Place the stuffed Msemen in the pan and
fry it. Also, Flip it regularly until the two
sides are well cooked.
PAGE 23
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 24
Pizza Bites
Pizza Dough
1 1/4 oz. envelope yeast
1 1/3 cups warm water
3 1/2 cups all purpose flour
2 tsp. salt
1 tsp. sugar
2 Tbsp. extra-virgin olive oil
Chopped dried herbs such as basil, oregano
or rosemary, optional
To make pizza dough:
Stir together yeast and warm water in a
small bowl; set aside for 5 minutes.
Mix together the flour, salt, sugar and
olive oil in a large bowl, or the bowl of a
stand mixer fitted with the dough hook.
Optionally, add dried herbs like basil,
oregano or rosemary. Stir in the yeast
water. Knead with the dough hook or by
hand on a well floured surface for about 5
minutes. If using the stand mixer, once
finished kneading, remove dough from
bowl and shape into a large ball by hand.
Oil two bowls lightly with olive oil and set
aside. Divide the dough into two pieces
and roll into balls.
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Place each ball into the oiled bowls, seam
side down, and coat the tops with a little
olive oil. Top each bowl with plastic wrap or
a clean, dry towel and place the dough in a
warm place (I use an oven preheated to
250 degrees F, then turned off). Let rise 2
hours.
Once risen, either use immediately by
turning dough out onto a floured surface
and shaping. Or, wrap dough in plastic
wrap, then a plastic bag, and freeze or
refrigerate to use later.
To assemble pizzas:
Preheat oven to 400 degrees F.
Line a large baking sheet with
parchment paper or nonstick
aluminum foil. Place pizza dough on a
well-floured surface, press dough
firmly with your fingers to shape, and
stretch gently into a 12” x 8” rectangle.
With a round cutter, cut dough into
18-20 rounds; place rounds 1 inch
apart on baking sheet. Top each with
pizza sauce, cheese, and your desired
toppings.
Bake mini pizzas for 8-10 minutes, or
until cheese is melted. Serve
immediately.
PAGE 24
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 DINNER PREP RECIPES THAT
25
FREEZE WELL

Moroccan Couscous Ingredients

2 lbs lamb shoulder or leg on the bone Can

*Make ahead tip: substitute with a whole chicken
This is a meal that we typically cook fresh, 2 large carrots
however if you want to do this ahead of time, up 1 whole turnip Can substitute for 2 potatoes
to where you cook the meat in the maraq (broth or any other root vegetable you wish
without vegetables), then you can cook it up to 1 large zucchini
there and store it. I have made this for years and 1 large yellow squash
did it before and no one could tell the difference. 2 large yams
1/4 bunch cilantro
1 medium onion
1 plum tomato

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 and boiled use 1 can
1 tbsp powdered ginger
1 tbsp cinnamon
26
1/2 lb (or bag) couscous Do not buy instant
1 cup boiled chick peas If don't have fresh
chick peas that have been soaked over night
*There is an option here to simply cook the
chicken or to let the chicken sit in the marinade for
4-8 hours or overnight in order to help the flavors
develop in the chicken. This is not necessary but
does enhance the flavor. It's a great make ahead
option.
1 tsp semna In Morocco they use special
kind that is home made and has an acquired Boil 1 1/2 cups of water and add to your
taste. Here you can simply used clarified cooking pot.
butter. Finely chop the onion and tomato
1 tbsp good olive oil Moroccan olive oil from Peel all root vegetables. Cut into large, equal
a specialty market is best. quarters, length wise, as seen in the photo.
1 medium onion finely chopped Fill the pot with the boiled water only up to it
1 packet sazon In Morocco they use a special just covering the meat.
orange coloring powder that is not available Boil at a medium heat for 15 minutes at a time
in the states checking the water level so that you keep
2 cloves garlic smashed and finely chopped adding the boiled water until the meat is
1 bouillon chicken flavor cooked through (lamb takes @1-1/2 hours and
1/4 bunch each cilantro and parsley, tied in a chicken @45 minutes. *There is a technique
bouquet optional here that is very important. The idea here is
3 cups boiling water that you don't just dump all of the water at
additional olive oil and water to rub once. Doing so will bring all of the flavor of the
couscous chicken out into the broth only. Doing it little by
1 tsp salt couscous little will keep flavor within the meat and then
also in the broth.
Once the meat is soft and tender remove it
Procedure from the pot and cook the root vegetables. Add
each one to the pot depending on it's cooking
Scrub and clean the lamb or chicken with time. Potatoes and other thick veg go first and
vinegar and salt. Pat dry and set aside. as they take about 12-
Place ginger, cinnamon, olive oil, chicken Add the chicken, onion and tomato to a deep
bouillon, garlic, sazon, and semna in a large pot. Add a tied bouquet here of cilantro and
bowl and mix up until it is a fine paste. parsley if you choose. *A caste iron is best to
*Some spices are less potent than others use here, or a clay pot, as they helps to develop
depending on where they are sourced. the best flavors. *Many cooks use pressure
Fresh is always best. cookers these days, however it is trickier to pay
Add the lamb or chicken to the bowl and attention to the water level for this recipe and
rub the paste all over the chicken getting not burn the chicken as the idea is to add a
into every crevice. little bit of water at a time, not to dump it all in
at once. These makes the chicken more
delicious as it keeps the flavors in as opposed
to having them go into the broth alone.

PAHE 26
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 27
Boil at a medium heat for 15 minutes at a
time checking the water level so that you
keep adding the boiled water until the meat
is cooked through (lamb takes @1-1/2 hours
and chicken @45 minutes. Keep covered as
you cook. *There is a technique here that is
very important. The idea here is that you
don't just dump all of the water at once.
Doing so will bring all of the flavor of the
chicken out into the broth only. Doing it little
by little will keep flavor within the meat and
then also in the broth.
Once the meat is soft and tender remove it
from the pot and cook the root vegetables.
Add each one to the pot depending on it's
cooking time. Potatoes and other thick veg
go first and as they take about 12-15 minutes
depending on the size. Remove the
vegetables and place in a covered dish while
you cook the remaining vegetables. * Make
sure the` vegetables don't break and instead
stay whole and just soft enough to dig into
with a fork.
Add the zucchini, squash and chick peas to
cook in
Couscous
Place the couscous in a bowl. Rub it with 1
tbsp good olive oil, just enough to lightly coat
all of the grains.
Place the couscous in a double steamer.
Make sure it is arranged evenly. Fill it with
about a 1/2 cup of water or just enough to
steam the couscous on medium heat for 15
minutes. *If you don’t own a double steamer,
like me, then use a regular pot and place a
vegetable steamer inside. Fill the pot with
just enough water to touch the bottom of the
steamer without emerging anything in it and
add the couscous int the steamer.
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Take the couscous out and place it into a
deep dish. Drizzle 1/4 cup of water around
the couscous and use your hands to break up
any clumps and fluffing it up. Sprinkle 1 tspn
of salt over the couscous and rub it in as well.
Return it to the steamer again with the same
amount of water and steam it again for 15
minutes on medium heat. *Warning:
Touching the couscous with your hands is
traditional but can be very hot. Use a fork to
break up and fluff the couscous if you feel it is
to hot for you to handle.
Take the couscous out the same as before
and place into a dish. Drizzle 1 tbsp of oil over
the couscous and rub it in with your hands to
coat the grains. When you are finished return
it to the steamer one last time. Add the water
and cover to steam for 15 minutes on
medium heat.
Take out the couscous and fluff and assemble
on a large, beautiful circular serving dish.
Assembly
Moroccans take great pride in how they
arrange food. They make sure that their
presentation is neat, symmetrical and
ascetically pleasing. Couscous is not different
here. Make a deep well in the middle of the
plate of couscous and arrange your meat
neatly there.
Arrange the vegetables in a way that
alternates colors and vegetables. For
example, turnip, carrot, zucchini, yam and
squash. Then do it again until all of the
vegetables are arranged around the dish.
Take some of the chick peas and sprinkle
around the dish along with some freshly
chopped cilantro. Pour a little of the cooking
broth over all of the vegetables, so they have
some of it’s flavor. Serve the reserved broth
along with the couscous dish so that your
guests can add more to the couscous as they
eat.
PAGE 27
 28

Brown Stew Chicken Procedure

Clean the chicken and make sure to dry it with a

Ingredients
paper towel to remove any water before frying.
3lbs chicken, cut in pieces and skin removed Season chicken with salt, black pepper, sugar,
Chicken Seasonings garlic and scallion (green onion). Marinate the
chicken overnight for at least one hour before
2 tsp salt
frying.
1/2 tsp black pepper Remove scallion from chicken and, on High
2 tsp sugar heat, fry the chicken in cooking oil for 2 to 3
3 large cloves garlic, minced minutes on each side, until browned. Remove
chicken from the pan.
1 1/2 stalk scallion -white part only- chopped
Remove half the cooking oil in the pan and use
Gravy
remaining oil to fry onions and bell peppers
1/2 cup cooking oil (for frying chicken) until onions are transparent.
1 large onion, chopped Add thyme, hot pepper sauce, tomato ketchup
1/4 each, red and green bell pepper, and 1 cup of hot water to pan and stir; taste
chopped gravy and add 1 tsp of salt, if needed.
Add chicken to gravy. Add 1 cup of hot water
1 sprig of thyme or 1 tsp dried
and turn heat to Low and cover pan. Simmer
1 tsp pepper sauce chicken for 30 minutes or until it is tender and
1 Tbsp tomato ketchup the gravy has thickened.
2 cups hot water
1 tsp salt

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 29

Somalia Beef Stew

Ingredients Procedure

1/2 kg beef cubes Saute the onions and garlic in the oil. Add the
1 onion xawaash, then about a minute later add the beef.
Stir well and cover the pot for 5 minutes. We used a
2 tomatoes
very tender cut of beef that doesn’t require a lot of
2 potatoes
time to cook. Add the potatoes, the water, and
4 garlic cloves tomato paste, then cover the pot and let the stew
1 tsp somali spice mix (see spices cook for 10 minutes. If using a tougher cut of beef,
section) cook until tender. Add the peppers 3 minutes
2 Tbsp vegetable seasoning before turning off the heat.

1/2 cup vegetable oil

1 Tbsp tomato paste
2 cups water
Grits:
1 cup white corn grits
5 cups water
1 tsp salt (or more)

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 FREEZE AHEAD GOURMET
COOKIES
30

Moroccan Snowballs Cookies

Place on parchment paper, spread it, and
2 ½ cups flour
leave space between them bake at 350 for 10
½ cup sugar
mins
½ cup olive oil Separately, add blossom water to jam, mix it
2 eggs together, take 2 cookies and clip in jam stick
1 tsp baking powder tog and roll in coconut
¼ vanilla Plate and enjoy w/ Moroccan Mint tea
Pinch salt
2 cups coconut flakes
1 cup apricot jam Moroccan date filled and powdered
2 tbsp orange blossom cookies
Dough:
Procedure:
1 2/3 cups flour
Crack eggs in a bowl
1 stick soft butter
Add oil and whisk
1 tbsp sugar
Next add sugar, baking powder, salt and
1 tbsp vanilla extract
whisk
1 tbsp orange blossom
Then add vanilla, flour, and mix with hands
1 egg
Oil your hands and make small balls in 1 tsp baking powder
hand

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Filling:
1 ¼ cup dates
Cinnamon
1 tbsp melted butter
31
Orange blossom water

Procedure:
Place soft butter and sugar in food processor
and blend. Add flour, vanilla extract and
baking powder, and blend. Slowly add egg if Kaab Al Ghazel (Moroccan Almond
possible and pulse till combined. Turn it out
Cookie)
into a flour dusted surface roll into a ball cover
w/ saran wrap. Place in the fridge for 30 mins. Dough:
4 cups flour
(Filling): 1 cup water
Soften dates in warm water until soft. Drain 5 tbsp butter
water well and pat dry. Put in food processor Pinch salt
w/ cinnamon and melted butter water. Pulse 1 egg
till smooth. 2 tbsp rolse blossom water
2 ½ cups blanched almonds or raw
(Assemble): almonds and blanch off shell
This dough makes 2 kinds of cookies
powdered roll in ½ dough along then cut to Filling:
sizes as small cookies ½ inch thick. Shape into ¾ cup sugar
small ovals. Dip each in orange blossom water ¼ cinnamon
in a roll in powdered sugar. 3 tbsp butter
2 tbsp blossom water
(Date filled) (powder is optional)
With other ½ of dough, roll into a thin log. Knead the dough for 20-30 mins until the
Flatten the log. Roll the filling onto a thinner dough as smooth and elastic
log and place on top. Cover from both sides w/
dough then follow procedure FIlling:
Sit the almonds to enhance flavor. Mix all
ingredients in food processor until combined.
Spread dough in thin layer, Roll marzipan filling
in a thin layer and cover it. Pinching it until it is
the shape of a thin boomerang

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 32

To prepare the dough,

Egyptian Ma’moul
Combine the semolina, all-purpose flour, and
sugar in a bowl. Pour the melted butter (Melted
**To make this cookie you need a butter that is slightly warm, not hot) over the
traditional wooden shaper. It can be found flour mixture Use back of a spoon to mix and
at any traditional Arabic store or $3 to $5 press the butter into flour mixture until it is
or online via Amazon, but it will be more. evenly blended. Flatten mixture into the bottom
of the bowl, using the back of the spoon. Cover
For the filling and set aside at room temperature for 1 hour.
½ pound finely chopped pitted dates (Deglet After 1 hour, mix the warm water and yeast with
Noor) a pinch of sugar, cover and set aside
3 tablespoons boiling water Use your hand to loosen and break apart the
1 tablespoon melted clarified butter cooked semolina, which may have hardened.
(unsalted butter will do) Work mixture loose until you have broken down
any lumps. Pour the yeast mixture over the
For the dough: semolina. Use massage-like strokes to combine
½ cups semolina the ingredients with your hand (for about 1 min),
½ cup all-purpose flour forming a small of dough. Sprinkle a little bit of
3 Tablespoon sugar. water over the dough if it seems dry and
2/3 cup melted clarified butter, slightly warm granular.
(unsalted will do) Measure the dough into ¼ cup portions. Roll
1/3 cup lukewarm water each portion with your hands into a 3-inch
1/8 teaspoon yeast with a pinch of sugar cylinder, then cut each cylinder into 3 equal
pieces Drape plastic wrap over the pieces to
prevent drying while you work.

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 33

To form and bake the cookies

Preheat the oven to 375 F. Line a baking sheet Place the tray in the center of the oven and bake
with foil and set it within reach. Place a piece of 18 to 22 minutes or until they are golden and the
dough in the palm of one hand and with the bottom edges begin to brown. Remove them from
forefinger of your other hand, pierce the dough the oven and cool completely before serving.
with your fingertip and hollow a cavity that is Serve at room temperature.
about 1 ¼ inches wide. Place a date ball in and
close the dough, securing the filling inside.
Repeat with the remaining dough (Note: The
warmth of your hands helps make the dough
pliable.)

Place the date-filled dough ball into the cookie

mold, seam side facing you Press it firmly into
the mold with your palm. Flip the mold, then tap
the tip on a hand surface. Be prepared to catch
the cookie with the other hand as it pops out.
Repeat with the rest of the cookies, placing
them on the foil-lined baking sheet ¼ inch apart.
(If the filled dough balls begin to stick in the
mold, dip them in a bit of all-purpose flour
before pressing them into the mold.)

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 MABROOK!
You took a huge step towards investing in yourself this Ramadan!
I am always impressed when someone takes the time to invest in
themselves and reach closer to Allah SWA.
Ramadan is a ONCE IN A LIFETIME CHANCE to finally
change that happens no other time of the year.
Don't misss your chance!

JOIN OUR RAMADAN

EXPERIENCE

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