Ifrah F. Ahmed brought us new recipes for the holiday, and we have lots more for suhoor and iftar.
 | | David Malosh for The New York Times. Food Stylist: Simon Andrews. |
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Crisp Beef Sambuus, Honeycomb Bread and More Ramadan Recipes |
Hello all, New York Times Food reporter Julia Moskin here filling in for the vacationing Melissa Clark this week. (Next week will bring Tejal Rao to the dance floor, and then Melissa will be back.) |
These recipes, she writes, are ideal for suhoor, the morning meal, and for iftar, the sunset meal for breaking the fast. Popular New York Times Cooking recipes for iftar have always included lentils, like Yasmin Fahr's Persian adasi, Iraqi lentil soup with meatballs, and the stunning centerpiece that is rqaq w adas: lentils and noodles, cooked together and garnished with pomegranate seeds, leafy herbs, fried onions and triangles of pita. In recent years, cauliflower shawarma with spicy tahini has often gone head-to-head as a favorite with chicken shawarma in our comments. |
Many people stock up on dates to break the fast. Where I live, the halal markets have piles of boxed deglet noors, medjools and zahidis. I love how the flavors vary from rich molasses to honey and cognac, with the succulence of prunes and the burnt-sugar edge of caramel. |
If you buy too many, sticky toffee pudding is always a delicious way to use them up; or cook them into this roast chicken dinner from the writer Yvonne Maffei. The buttered almonds, herbs, date slivers and couscous are a heady combination. |
This week also brings a clutch of new dinners based on canned beans, a forever friend to last-minute cooks. First, a pasta e fagioli-inspired dish, for which Alexa Weibel smartly roasts white beans and caramelizes tomatoes, adding depth of flavor and texture; then, a skillet of white beans that Sarah DiGregorio simmers in the Buffalo wing flavors of butter, hot sauce and blue cheese; and, finally, a one-pan dinner of chicken, chickpeas and spinach from Yossi Arefi that needs just five main ingredients and has almost no chopping. I'm trying that tomorrow night. |
Thousands more recipes are available on New York Times Cooking. You need a subscription to read them, and you can subscribe today for a special rate on the complete Times experience, which includes Cooking, during our All Access sale. Why? We have a large and dedicated team whose members spend their days cooking, writing, shooting, editing, filming, testing, tasting and posting. If you're reading this, you probably think that work is worth doing and worth paying for. |
I will see you here next week, and Sam Sifton will be back on Friday — we're more than halfway there! |
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