Jump to Main ContentJump to Primary Navigation

Ramadan 2017: delicious recipes for your feasting table

Shakshuka recipe.JPG

This year British Muslims face the most challenging Ramadan in over 30 years as the summer solstice means extra sunshine - which means daily fasts during the holy month will be longer than ever.

Beginning on 26 May and ending on 24 June, millions off Muslims will abstain from food and drink during daylight hours, as well as aim to increase their closeness to God through prayer, charity and care for the less fortunate.

In a bid to help make things easier, mybigfathalalblog.com’s Ayesha has shared her favourite suhoor, iftar, and dessert recipes – as well as her top tips on how to get through the month.


Suhoor is the meal consumed during the early hours of the day before fasting begins. Here are some quick and simple recipes below:

OATS – Serves 1

Oats recipe


  • 1 cup rolled oats
  • 1 cup milk
  • 1 cup water
  • 2 tablespoons maple syrup
  • Toppings of your choice


  1. Combine oats, water and milk in a pot over medium – low heat.
  2. Bring to simmer and stir frequently until oats soften and liquid thickens.
  3. Add the maple syrup and stir.
  4. Serve in bowl and top with anything you like (fresh fruit, dried fruit and nuts are great options)

SHAKSHUKA – serves 4

Shakshuka recipe


  • 1 tbsp olive oil
  • 1/2 medium brown or white onion, peeled and diced
  • 1 clove garlic chopped/ 1 tbsp garlic paste
  • 1 green or red pepper, chopped
  • 1 tin chopped tomatoes (400g)
  • 1 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp cumin
  • Pinch of cayenne pepper
  • 4 eggs
  • Fresh chopped parsley to garnish (optional)


  1. Start by heating a large skillet on medium and slowly add olive oil.
  2. Add the chopped onions and sauté for a few minutes.
  3. Add the garlic and sauté till mixture is fragrant.
  4. Add the chopped pepper and sauté for around 5 minutes until softened.
  5. Next, stir in the chopped tomatoes and spices for around 7 minutes until the mixture begins to reduce.
  6. Crack each egg directly on to the tomato mixture and space them evenly.
  7. Cover the pan until the eggs are cooked. This will take around 10 minutes.
  8. Finally, garnish with chopped parsley and serve with bread.


You can play around with this recipe by adding more vegetables in the sauce or more spices.


Date smoothie recipe


  • 1 banana
  • 5 medjool dates pitted
  • 1 glass of milk (you could mix it with water to make it less creamy)
  • 2 teaspoons of cocoa powder
  • ½ teaspoon cinnamon (optional)


  1. Simply add all ingredients to a blender, and blend away until smooth and creamy.


Iftar is the meal eaten when Muslims break their fast. Here are some simple recipes below:

HALEEM – serves up to 8

Haleem recipe

Haleem is a stew popular in the Middle East, Central Asia, and Indian subcontinent. The cooking process is quite lengthy, so I’ve provided a quicker and simpler version!


  • 2 onions, diced
  • Half-cup oil
  • 1 cup rolled oats
  • 1/2 packet Knorr vegetable soup powder
  • 1/2 tsp garam masala
  • Handful of coriander
  • 1 green chilli (to serve)
  • 1 lemon (to serve)
  • Bread (to serve)

For the meat:

  • 1 lb of lamb leg cut into small pieces
  • 1 tsp salt
  • 1 tsp ginger garlic paste
  • 1 tsp red chili powder
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • Pinch of turmeric powder
  • 1 heap tsp of Shan haleem masala
  • Half cup chopped tomatoes, liquidized


  • Begin by heating a pot over medium heat.
  • Add the oil and fry one onion until brown.
  • Add meat and cook until tender with 2 cups water on low heat for approx. 30-40 minutes.
  • In a separate dish, add 1 cup rolled oats and mix with water to make a paste. In another dish add 1/2 packet of Knorr vegetable soup powder with water to make a paste.
  • Add both pastes to the meat once it has cooked and leave on the stove for 5 minutes.
  • Next, add 4 - 5 cups water as well as 1/2 tsp garam masala and leave to simmer until a nice soup consistency has formed. At this point, check taste and add salt, as you like.
  • Fry a small onion in oil/ ghee until brown and add to the soup mixture with fresh coriander leaves to simmer on low until done.
  • Serve with fresh coriander, sliced green chili, fried onion, a lemon wedge and fresh bread lathered with butter.


Potato cutlets recipe

Potato cutlets


  • 5 potatoes
  • 2 teaspoons salt
  • 2 tablespoons garam masala
  • 1 tablespoon chilli powder
  • 2 tablespoons coriander powder
  • 2 tablespoons black pepper
  • Handful of fresh coriander
  • 6 tablespoons breadcrumbs


  1. Cook unpeeled potatos in a large saucepan in water over a high heat. Bring to a boil and cook until the potatoes are soft.
  2. Once cooked, drain the water and peel the potatoes.
  3. Add salt, garam masala, chilli powder, coriander powder, black pepper and fresh coriander to the potatoes and mash until smooth in consistency.
  4. Shape potatoes into cutlets
  5. Coat each cutlet in breadcrumbs and fry until golden brown.


  • Use an air fryer to use less oil.


Not the healthiest option for Ramadan, but everyone deserves a treat in moderation. Check out these yummy dessert recipes below:


Frozen rose lassi recipe


For rose lassi

  • 8tbsp vanilla or plain yoghurt
  • 6 tbsp rose syrup
  • 4 tbsp milk
  • 1 tbsp sugar

For plain lassi

  • 4 tbsp vanilla or plain yoghurt
  • 2 tbsp milk
  • 1 tsp sugar


  1. Mix rose lassi ingredients in one bowl, and plain lassi ingredients in another.
  2. Add rose lassi to your mould so that it is ⅔rd full.
  3. Freeze for about 40 mins (it doesn't have to be completely frozen, just a little hard so that the plain lassi doesn't mix with the rose).
  4. Top up the mould with plain lassi and freeze for at least 2 hrs.


  • You could add vanilla essence to sweeten plain yoghurt.


Vermicelli pudding recipe

Ingredients – makes one large pudding 

  • 1 litre full fat milk
  • 1 cup vermicelli
  • 1 level teaspoon agar powder
  • Pinch of cardamom powder (more if you like a stronger flavour)
  • 1 tin condense milk
  • 1 tin of Nestle carnation topping thick cream


  1. Boil the milk, vermicelli, agar powder and cardamon until a thick consistency is achieved.
  2. Remove from heat and add the condensed milk and thick cream.
  3. Mix well and put into desired serving dish.
  4. Sprinkle with crushed pistachios and allow cooling for 40 mins.
  5. Once cooled, place it in the fridge until serving time.


  • Leave for 40mins to cool before putting in the fridge.

Ayesha’s five tips for getting through Ramadan:

  1. Keep yourself hydrated – no I do not mean chugging down a whole litre of water 2 minutes before suhoor ends (guilty), but aim to have water slowly, throughout the whole night. Try to keep bottles of water in different places such as on your bedside, next to your prayer mat, on your desk etc. to help you drink more.
  2. Avoid fried foods and excess salt and sugar – I know having fried foods is almost essential in every household but it’s extremely important to nourish your body with wholesome foods, especially during the summer when the fasts are so long (check out some example recipes below).
  3. Resist caffeine during Ramadan – cut out your coffee addiction as caffeine acts as a diuretic, which can dehydrate your body.
  4. Rest – you’re not the only one who gets tired during Ramadan. Take a nap during the day so that you have more energy to stay awake and make the most of evening prayers.
  5. Enjoy it – we often think of fasting as a chore, but have a positive mind-set and it’ll make all the difference. It’s a time to detox physically, mentally and spiritually so make the most of it.

Images: mybigfathalalblog.com


ramadan restaurants london.JPG

Ramadan: The best places to break your fast in London

mariam_rt 2.jpg

“Ramadan is a fast of the tongue as well as a fast of the body”


These cheesy, cheesy recipes will give you life



It's now acceptable to have gin for breakfast (and here's why)

Fancy a G&T at 8am, anyone?

by Kayleigh Dray
28 Jun 2017

Sign up to our mouth-watering food and drink email

27 Jun 2017

London's best pop-up bars for summer 2017

Sunset cocktail on the beach, anyone?

by Sarah Biddlecombe
26 Jun 2017

Black coffee lovers, science says you're more likely to be psychopaths

“I take my coffee black – like my soul”

by Kayleigh Dray
22 Jun 2017

All aboard! There's a gin train coming to town

Sate your wanderlust with a round-the-world ‘journey’

by Nicola Colyer
21 Jun 2017

Rosé wine (aka the best wine) is getting its own boozy summer festival

Prepare to get pink-wine paninied

by Kayleigh Dray
21 Jun 2017

This £7.99 sparkling wine officially tastes as good as champagne

All the pizzazz for a slither of the price

by Anna Brech
21 Jun 2017

Got hay fever? Here's why a G&T should be your drink of choice

A cooling gin and tonic could help to curb a runny nose and sore eyes.

by Hayley Spencer
20 Jun 2017

Vegan Londoners are being treated to a meat-free burger bar next month

Not an animal product in sight at this fast-food joint

by Amy Swales
16 Jun 2017

Sacré bleu, we’re about to be hit by a croissant shortage

What is going to happen to our flaky pieces of joy?

by Jasmine Andersson
15 Jun 2017