Food for Ramadan

**abadani69** · 09-21-2006, 07:46 PM

yummyyyyyyyyyyyyyy

**donsaeid** · 09-22-2006, 09:51 AM

ye dessert bara eftar hast ke ma dar talesh va gilan mikhorim ke esmesh man yadam nist! yadam biad tarze pokhtesho mizaram hal konid dastejami

**donsaeid** · 09-22-2006, 09:54 AM

some very very important tips for eating during ramadan

Food poisoning is classified as an illness which usually appears within 48 hours of eating contaminated food and causes stomach pain, vomiting and diarrhoea. In most cases, it is caused by bacteria or viruses in food.

The main danger arising from food poisoning is loss diarrhoea, which are the body's natural responses to poison.

If dehydration becomes serious, you should refer the victim for medical attention.

To avoid food poisoning, you should always remember that the kind of food that are most vulnerable to contamination during storage, preparation, cooking and serving are meat, poultry and eggs.

Among the principles of proper food handling and kitchen safety are:

* Ensure that the food handler has been medically examined before operating any food stall and has been vaccinated against contagious diseases, such as typhoid.

* All cooking utensils have been properly washed before and after preparing food.

* The temperature in the refrigerator for storing food must be 4 degree Celcius or below; or 10 degree Celcius in the freezer. Cooling doesn't kill bacteria, but it stops their growth.

Allow air to circulate around the refrigerated items. Always wrap food in the refrigerator to keep off bacteria in the air.

* Ensure that all uncooked foodstuff are properly washed, prepared and cooked.

* Wash hands thoroughly with soap and water before and after preparing food.

* Wash utensils, such as cutting boards, with hot soapy water before touching any other food with them. An acrylic cutting board is best, since it can be washed with hot water to kill any bacteria as well as it can resist pits and grooves where bacteria can hide.

It is also a good practice to use a separate cutting board for poultry and meat.

* Don't thaw meat at room temperature; thaw meat or poultry in the refrigerator and then cook immediately.

* Cool poultry and meat leftovers quickly and store them in the refrigerator. Reheat them to almost boiling point before taking the leftovers again.

* In general, throw out any food with mould.

* Never use cracked eggs because they may contain salmonella bacteria. However, even an uncracked egg may contain bacteria. Since salmonella is killed by heat, it is best to cook eggs thoroughly. Raw or half-cooked eggs should be avoided.

**donsaeid** · 09-22-2006, 10:03 AM

Fig and Date Bread

Prep Time:
20 Minutes

Cook Time:
1 Hour

Ready In:
1 Hour 20 Minutes

Servings:
4

INGREDIENTS:

* 1/3 cup chopped pitted dates
* 1/3 cup chopped dried figs
* 1 tablespoon and 1 teaspoon unsalted butter, softened
* 1/2 teaspoon baking soda
* 1/3 cup boiling water
* 2 tablespoons and 2 teaspoons white sugar
* 2 tablespoons and 2 teaspoons chopped walnuts
* 2/3 eggs
* 1/4 cup all-purpose flour
* 1/4 cup whole wheat flour
* 1/8 teaspoon baking powder
* 1/8 teaspoon salt

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
2. In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.
3. Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan.
4. Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

**donsaeid** · 09-22-2006, 10:06 AM

Spicy Pakistani Zucchini

Prep Time:
5 Minutes

Cook Time:
15 Minutes

Ready In:
20 Minutes

INGREDIENTS:

* 1/4 cup cooking oil
* 1 onion, thinly sliced
* 6 zucchini - peeled, seeded and cut into semicircles
* 1/2 teaspoon salt
* 2 cups water
* 2 teaspoons chili powder
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon garlic powder
* 1 teaspoon ground coriander seed
* 3 whole cloves
* 7 whole peppercorns
* 4 tomatoes, chopped
* 2 tablespoons plain yogurt

DIRECTIONS:

1. Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
2. Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

**donsaeid** · 09-22-2006, 10:08 AM

Zoolbia

Ingredients: (4 servings)

* starch, 500 grams
* yogurt (non-skim), 150 grams
* sugar, 200 grams
* cooking oil
* rose-water, 2-3 spoons

Directions:

Mix starch, 1-2 spoons of sugar, and water, then add yogurt and mix well until the mixture is even and smooth. Heat oil in a pan until hot. Pour the mix through a funnel into the pan creating round lattice shapes about 5-6 cm in diameter. Turn heat down and fry fully on one side, then on the other.

Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak zoolbia in the syrup for about 5 minutes, then serve.

**donsaeid** · 09-22-2006, 12:23 PM

Ranginak

Ingredients: (4 servings)

* wheat flour, 500 grams
* pitted dates, 500 grams
* fine sugar, 125 grams
* walnuts, 125 grams
* cinnamon, one spoon
* cardamom, 1/2 spoon
* cooking oil, 300 grams
* ground pistachio, one spoon

Directions:

Heat oil in a pan until hot. Pour in wheat flour and turn down the heat. Stir frequently until flour turns golden. Remove from heat and let cool slightly. Add fine sugar, cinnamon and cardamom to flour and mix well.

Pour half of the flour-mix in a flat dish and flatten the surface with the back of a spoon. Insert a piece of walnut inside each date and place the dates on the flour-mix. Cover the dates with the rest of the flour-mix and again flatten the surface with the back of a spoon. Sprinkle ground pistachios on top. Cut into diamond-shaped pieces and serve.

**donsaeid** · 09-24-2006, 03:27 AM

LAVASH

Lavash is thin, soft flatbread that is served with dips and used for wraps.

Serves 8 large pieces or 16 small pieces.
INGREDIENTS:

* 1 pkg. yeast
* 1 1/2 cup warm water
* 2 teaspoons sugar
* 4 1/2 cup all purpose flour
* 1 tablespooon toasted sesame seeds
* 1 tablespoon toasted
* 1 1/2 teaspoon salt

PREPARATION:
Coat a large bowl with oil. Set aside.

In a measuring cup, combine yeast, water and sugar. Mix until yeast is dissolved.

In a large mixing bowl, combine flour and salt. Add yeast water mixture and form a dough.

Knead dough by hand for 10 -15 minutes. 5-8 minutes is sufficient if using a knead hook on a mixer.

Once dough is kneaded, place ball of dough in oiled bowl. Roll the dough around the bowl to coat it with oil. Cover and let rise for 1 -1 1/2 hours, or until dough doubles in size.

Once dough has doubled, punch down to release air. Continue to knead for about 5 minutes.

Divide dough into 8 separate balls of dough. Cover and allow to rise for 30 minutes.

Preheat oven to 400 degrees.

Once risen, roll dough out to thin rectangles, about 12"x10" for large or 8"x6" for small flatbreads. They should be as thin as pizza dough.

Puncture rectangles with a fork. Brush dough with water and sprinkle sesame seeds. Bake on baking sheet for 20-25 minutes until golden brown. Continue baking remaining dough.

**donsaeid** · 09-24-2006, 08:25 AM

Reshte Khoshkar

Shirinie makhsose ramazane Gilan

**donsaeid** · 09-24-2006, 08:37 AM

يك كارشناس گياه داروئي گفت : "شربت شيرين و خنك " خاكشير با آبليمو" از عطش جلوگيري مي‌كند.

دكتر" تقي قفقازي" روز شنبه‌در گفتگو با خبر نگار ايرنا افزود : با توجه به فرا رسيدن ايام ماه مبارك رمضان به روزه داران توصيه مي‌شود براي رفع عطش خود از اين شربت به خصوص در زمان سحري استفاده كنند.

وي گفت : در اين ايام مصرف نوشابه به دليل تفكرات غلط مبني بر خنكي ، شيرين بودن و يا سرعت در هضم غذا بيش از نوشيدني‌هاي سنتي مانند "دوغ " و يا "شربت آبليمو" رايج مي‌شود.

وي‌افزود:اين در حالي است كه مصرف نوشابه هيچ گونه تاثيري در موارد فوق ندارد و تنها به ضعيف و نحيف شدن جسم بدن كمك مي‌كند.

وي خاطر نشان كرد : استفاده از غذاهاي سنتي با ادويه كمتر مانند "آبگوشت ، اشكنه، آش ، حليم بادمجان ، ماهي و مصرف دوغ با كشمش و سبزيجات،اما با نمك كمتربه‌دليل داشتن مواد مغذي در ماه رمضان به روزه داران توصيه‌مي شود.

**donsaeid** · 09-24-2006, 09:51 AM

uring the holy month of Ramadhan, our diet should not differ very much from our normal diet and should be as simple as possible. The diet should be such that we maintain our normal weight, neither losing nor gaining. However, if one is over-weight, Ramadhan is an ideal time to normalise one's weight.

In view of the long hours of fasting, we should consume slow digesting foods including fibre containing-foods rather than fast-digesting foods. Slow digesting foods last up to 8 hours, while fast-digesting foods last for only 3 to 4 hours. Slow-digesting foods are foods that contain grains and seeds like barley, wheat, oats, millet, semolina, beans, lentils, wholemeal flour, unpolished rice, etc. (called complex carbohydrates). Fast-burning foods are foods that contain sugar, white flour, etc. (called refined carbohydrates).Fibre-containing foods are bran-containing foods, whole wheat, grains and seeds, vegetables like green beans, peas, sem (papry), marrow, mealies, spinach, and other herbs like methie, the leaves of beetroot (iron-rich), fruit with skin, dried fruit especially dried apricots, figs and prunes, almonds, etc. The foods eaten should be well-balanced, containing foods from each food group, i.e. fruits, vegetables, meat/chicken/fish, bread/cereals and dairy products. Fried foods are unhealthy and should be limited. They cause indigestion, heart-burn, and weight problems.

AVOID

Fried and fatty foods. Foods containing too much sugar.Over-eating especially at sehri.Too much tea at sehri. Tea makes you pass more urine taking with it valuable mineral salts that your body would need during the day.Smoking cigarettes. If you cannot give up smoking, cut down gradually starting a few weeks before Ramadhan. Smoking is unhealthy and one should stop completely.

EAT

Complex carbohydrates at sehri so that the food lasts longer making you less hungry.Haleem is an excellent source of protein and is a slow-burning food. Dates are excellent source of sugar, fibre, carbohydrates, potassium and magnesium. Almonds are rich in protein and fibre with less fat. Bananas are a good source of potassium, magnesium and carbohydrates.

DRINK

As much water or fruit juices as possible between iftar and bedtime so that your body may adjust fluid levels in time.

CONSTIPATION

Constipation can cause piles (haemorroids), fissures (painful cracks in anal canal) and indigestion with a bloated feeling.

Causes: Too much refined foods, too little water and not enough fibre in the diet.

Remedy: Avoid excessive refined foods, increase water intake, use bran in baking, brown flour when making roti.

INDIGESTION AND WIND

Causes: Over-eating. Too much fried and fatty foods, spicy foods, and foods that produce wind e.g. eggs, cabbage, lentils, carbonated drinks like Cola also produce gas.

Remedy: Do not over-eat, drink fruit juices or better still drink water. Avoid fried foods, add ajmor to wind-producing foods.

LETHARGY (low blood pressure)

Excessive sweating, weakness, tiredness, lack of energy, dizziness, especially on getting up from sitting position, pale appearance and feeling faint are symptoms associated with "low blood pressure". This tends to occur towards the afternoon.

Causes: Too little fluid intake, decreased salt intake.

Remedy: Keep cool, increase fluid and salt intake.

Caution: Low blood pressure should be confirmed by taking a blood pressure reading when symptoms are present. Persons with high blood pressure may need their medication adjusted during Ramadhan. They should consult their doctor.

HEADACHE

Causes: Caffeine and tobacco-withdrawal, doing too much in one day, lack of sleep, hunger usually occur as the day goes by and worsens at the end of the day. When associated with "low blood pressure", the headache can be quite severe and can also cause nausea before Iftar.

Remedy: Cut down caffeine and tobacco slowly starting a week or two before Ramadhan. Herbal and caffeine-free teas may be substituted. Reorganise your schedule during the Ramadan so as to have adequate sleep.

LOW BLOOD SUGAR

Weakness, dizziness, tiredness, poor concentration, perspiring easily, feeling shaky (tremor), unable to perform physical activities, headache, palpitations are symptoms of low blood sugar.

Causes in non-diabetics: Having too much sugar i.e. refined carbohydrates especially at suhur (sehri). The body produces too much insulin causing the blood glucose to drop.

Remedy: Eat something at sehri and limit sugar-containing foods and drinks.

Caution: Diabetics may need to adjust their medication in Ramadan, consult your doctor.

MUSCLE CRAMPS

Causes: Inadequate intake of calcium, magnesium and potassium foods.

Remedy: Eat foods rich in the above minerals e.g. vegetables, fruit, dairy products, meat and dates.

Caution: Those on high blood pressure medication and with kidney stone problems should consult their doctor.

PEPTIC ULCERS, HEART BURN, GASTRITIS AND HIATUS HERNIA

Increased acid levels in the empty stomach in Ramadhan aggravate the above conditions. It presents as a burning feeling in the stomach area under the ribs and can extend upto the throat. Spicy foods, coffee, and Cola drinks worsen these conditions.

Medications are available to control acid levels in the stomach. People with proven peptic ulcers and hiatus hernia should consult their doctor well before Ramadhan.

KIDNEY STONES

Kidney stones may occur in people who have less liquids to drink. Therefore, it is essential to drink extra liquids so as to prevent stone formation.

JOINT PAINS

Causes: During Ramadhan, when extra salah are performed the pressure on the knee joints increases. In the elderly and those with arthritis this may result in pain, stiffness, swelling and discomfort.

Remedy: Lose weight so that the knees do not have to carry any extra load. Exercise the lower limbs before Ramadhan so that they can be prepared for the additional strain. Being physically fit allows greater fulfilment, thus enabling one to be able to perform salah with ease.

**donsaeid** · 09-24-2006, 09:58 AM

Ghraybeh Cookies

INGREDIENTS:

* 1/2 cup cake flour
* 1/2 cup all-purpose flour
* 1 cup semolina flour
* 1 cup clarified butter
* 2/3 cup confectioners' sugar
* 3/4 teaspoon orange flower water
* 30 blanched almonds

DIRECTIONS:

1. Preheat oven to 275 degrees F (135 degrees C).
2. Sift together the cake flour, all-purpose flour, and semolina and set aside. Beat the butter for at least 10 minutes until it is fluffy. Then beat 2 more minutes while sprinkling in the blossom water and confectioners' sugar. Fold in the flour mixture gradually. Then refrigerate the soft dough in covered bowl for about 10 minutes.
3. On a lightly floured surface, roll or pat the dough out to 1/4 inch thickness, and cut into 1 inch sided diamonds and place them 1/2 inch apart on an ungreased baking sheet. Then place an almond in the center of each cookie.
4. Back 35 to 40 minutes in the preheated oven. Do not over bake. Let the cookies cool for at least an hour. The are best served after they have cooled for several hours.

**donsaeid** · 09-24-2006, 10:11 AM

**donsaeid** · 09-24-2006, 10:15 AM

rom time immemorial, Iranians have been holding special ceremonies and observing customs on the eve of the holy month of Ramadan. They used to welcome the month through different traditions like beating kettledrums, throwing stones, washing carpets, and renovating as well as cleaning the mosques.

Although some of these ceremonies are still observed in some parts of the country, the urban lifestyle has taken most of the time and energy of the people, making them less inclined toward the old traditions.

The custom of playing kettledrums is an ancient tradition which was adapted to become a ceremony welcoming the arrival of the holy month after the advent of Islam. The ceremony was revived last year in order to familiarize people with their national traditions. According to Tehran University professor Ardeshir Salehpur, the ceremony is very ancient. He explained that the sun was always sacred to the Iranians and there was always a kind of fear when the sun set, with people thinking that it would not rise again. So they used to beat the drum to ask for more light and the blessings of the sun. Ancient Iranians believed lunar and solar eclipses meant the sun was in the throat of a dragon and was being swallowed by the night during lunar and solar eclipses.

According to Herodotus, beating kettledrums during wartime was one of the traditions of the Achaemenids.

This tradition was continued during the Sassanid era with one addition, horn playing.

Salehpur also stated that the tradition gradually faded away till it was revived by the Safavids. During the Safavid era, the tradition of beating kettledrums was revived especially to encourage the army and was continued during the Qajar era. Drum beating began at the gate of the royal square of Nasser ad-Din Shah in Tehran.

With the reopening of the gate of the National Garden of Tehran, this beautiful tradition has been revived with much fanfare. Different regions in Iran have their own special ceremonies. Researcher Abolqassem Faqiri described the ceremonies of Shiraz, saying, “The Shirazi people celebrate the last Friday of the month Sha’ban (the lunar month before Ramadan) by going out in the parks and spending their days in natural surroundings, since they believe Ramadan is the month of praying and one should stick to prayer in this month.”

After Iftar (sunset time when fasters break their fast), people go to meet their relatives and friends and sometimes they would sit together up till Sahar (the small meal before the morning call to prayer which when the fast begins) and eat fruit, dried fruits, and cookies.

Meanwhile, if a woman is newly married, the family of the bride will send a full Iftari (meal to break the fast) to their daughter’s house with a bouquet of flowers.

“Allah Ramezuni” or “Ramezan Khani” is a ceremony performed during the month of Ramadan by the people in Birjand, Khorasan region, said Dr. Mohammad Mahdi Naseh. According to him, children and young adults in groups go to houses and sing several songs asking for cookies. The songs are called “Ramezuni” and are usually song by the leader of the group.

The Gilani people also welcome the holy month and begin fasting some days before the arrival of the month which is called “Pishasho” in the Gilaki language. Most of the Gilani families make a kind of pastry named “Reshteh Khoshkar” with rice flour, sugar, walnut, and sweet spices.

The managing director of the quarterly People’s Culture, Seyyed Ahmad Vakilian, said that when there were no bakery shops, people used to bake their bread in their own houses.

“For example, in Estahbanat of Fars Province, seven kinds of bread were baked for Sahar and Iftar. Different food like Aash (a kind of traditional soup of beans and vegetables) was cooked. Some of the varieties of such soup were known as Bibi Seshanbeh Aash in Jahrom, Aash-e Ruzeh in Bardsir of Kerman, and Qareh-Mikh in Khorasan,” he added.

The Turkmen also have their own special traditions in the holy month of Ramadan such as cleaning day, cookie-cooking day, and praying day. One of the peculiar and interesting ceremonies is the preparation of Jahiziyeh (the household goods and appliances required by their daughter before marriage) during the nights of Ramadan. On these nights, young women stay awake till Sahar and prepare the necessary items. Each Turkmen girl must make 40 long shirts and 40 pants with her own hands. Also, the newly married bride receives special cookies from her husband’s family during Ramadan.

Food for Ramadan

Food for Ramadan

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