By SM.25 Jun, 2017
Eid is around the corner, a festival that highlights cultural diversity and unity. People keep fast through the holy month of Ramadan and end it with grand celebrations. Food is the highlight of the whole month as everyone looks forward to relishing the lip-smacking delicacies served during sehri and iftaar. So on this special occasion we have some delightful snacks suggestions for you to enjoy the Eid weekend to the fullest.
1. Filo Fingers with Lamb
Filo fingers with lamb are like a match made in heaven and this combination makes a perfect iftaar snack. This heavenly delicacy is a lamb dish prepared with onions and pine seeds mixed with cheese, maggi chicken stock cubes and black pepper rolled in Filo pastry sheets.
2 tablespoons olive oil
1 or 150 g onion, finely chopped
1 tablespoon or 10g pine seeds, toasted
400 g minced lamb
2 cubes Maggi Chicken Less Salt Stock Bouillon Cube
¼ cup or 60 ml water
¼ cup raisins, chopped
½ cup or 100 g low fat Mozzarella cheese
2 tablespoons coriander leaves, chopped
2 tablespoons fresh mint, chopped
1 teaspoon ground black pepper
1 packet or 375 g filo pastry
Warm olive oil in a pan, cook onion and pine seeds over medium heat for five minutes or until golden brown.
Add lamb and cook over medium heat for 5-8 minutes.
Add Maggi Chicken Stock cubes and water. Cook for another three minutes.
Remove from heat and set aside to cool.
Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture.
Stir until well-combined.
Cut each filo pastry sheet into three strips.
Add a tablespoon of lamb mixture at one end side of the sheet.
Fold the ends and roll to form a finger shape.
Brush the ends with water to enclose.
Place fingers on an oven tray and bake in a 190°C hot oven for 15-20 minutes until golden brown.
Serve with green mixed salad.
2) Sugar free Phirni
If you"re a little health conscious even during Eid, try this lip-smacking sugar free Phirni made with skimmed milk, saffron, sugar free pellets and cardamom. This Kesari Phirni is perfect and easy to make dessert for Eid.
5 cups skimmed milk
1/3 cup (60 gm) rice, soaked in hot water for 30 minutes
6 crushed chhoti elaichi, seeds only
3/4 cup artificial sweetener
2 Tbsp (40 gm) pista, blanched and ground to a paste
Green color- to taste
1/4 tsp rose essence
10 almonds, blanched and shredded
Vark (silver leaf) to garnish (optional)
Drain the rice and place in a blender, with a little bit of the milk and blend fine.
Bring the milk to a boil, in a heavy- bottomed sauce pan. Add the ground rice and bring it to boil again.
Lower the heat and simmer, stirring all the time, till the whole thing becomes one well blended mass. Takes about 20-25 minutes (to test, you can drop a spoon full, let it cool and check to see if it sets ).
Shut off the heat, and add the cardamom and sweetener.
Divide the phirni into two and add the pista paste to one portion and the rose essence to the other half.
Pour the white phirni into the serving bowl and refrigerate to set (you can keep the dish in the freezer compartment for a short while to speed up the setting of it), leaving the other half at room temperature.
When the white portion is set, pour the green portion over it, cover with the vark, garnish with the almonds and refrigerate it to set.
3) Delightful Shammi Kebab
Iftaar is incomplete without some delightful kebabs and especially the shammi kebabs! This delicious snack is made of chunks of meat cooked with channa dal, ginger garlic and herbs for the flavor and are served with refreshing mint chutney.
500 grams Mutton, (boneless)
1 cup Chana dal (Bengal Gram Dal)
1/2 teaspoon Turmeric powder (Haldi)
10 cloves Garlic
2 inch Ginger, sliced
3 Green Chillies, finely chopped
1 Onion, finely chopped
3 sprig Mint Leaves (Pudina)
2 sprig Coriander leaves (Dhania), chopped
Salt, as required
5 tablespoons Cooking oil
4 Dry red chillies
1 teaspoon Black pepper powder
1/2 inch Cinnamon Stick
2 Cardamom (Pods /Seeds)
2 Black cardamom (Badi Elaichi)
1/2 teaspoon Shahi jeera (Caraway)
To begin making the Shami Kebab recipe, wash and soak chana dal for minimum 1-2 hours.
Wash mutton pieces nicely and pressure cook it with soaked chana dal, turmeric powder, salt, ginger, garlic and whole spices.
Once the mutton is done, pass it through a colander and collect the stock in a separate bowl which you can use later to make any mutton curry.
Collect the cooled mutton and dal mix in a grinder jar and grind to make a fine dough. The dough may look fibrous because of the meat.
Add finely chopped onion, chopped green chilies, chopped mint and coriander and mix nicely till everything incorporates well.
Heat a wide pan and grease it with 1-2 tablespoon oil.
Pinch a lemon sized ball from the mutton mix and flatten it to shape a round disk.
Similarly make rest of the kebabs and shallow fry from both sides in a wide pan till they turn dark brown in colour.
Serve with onion rings, lemon and dhaniya pudina chutney.
4) Bake the Date
Looking for something to satisfy your sweet tooth? Basically a date cake, this sinful bake the date dessert is made with dates, baking soda, caster sugar and condensed milk. You can also add vanilla essence and coco powder for extra flavor. Voila! your Date sweet dish is ready to eat.
1 tin Sweetened Condensed Milk or 397 g
1½ cups dried dates or 300 g, pitted and chopped
1 cup water or 250 ml
¼ teaspoon baking soda
½ cup butter or 100 g, chopped
1/3 cup caster sugar or 70 g
2 eggs, kept at room temperature
1¼ cups white self-raising flour or 175 g
2 teaspoons vanilla powder
Place Sweetened Condensed Milk, dates and water in a large sauce pan. Bring to boil and cook on low heat stirring for 2-3 minutes. Remove from heat and stir in the baking soda. The mixture will become like foam, and then set aside to cool.
In another bowl, mix the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition.
Gently mix in the flour and vanilla powder, and then stir in the date mixture.
Pour the mixture into a buttered and floured baking tin. Bake in a 175°C preheated oven for 40-45 minutes or until a skewer inserted in the middle comes out clean.
5) Classic Chicken Shawarma
Who doesn"t love the classic Shawarma? Enjoy the mouth watering aroma of chicken prepared in yogurt marinade and rolled up in pita bread served with cheesy Toum garlic dip. Mouth-watering much?
1.14 kg of thinly cut skinless boneless chicken breast
½ cup of lemon juice
2 tablespoons of tomato sauce
4 tablespoons of plain yogurt
3 tablespoons of white vinegar
1 head of garlic, crushed
2 tablespoons of olive oil
1 to 1.5 teaspoons of salt (or to taste)
½ teaspoon of ground oregano (or thyme)
1 teaspoon of paprika
½ teaspoon of ginger powder (optional)
A pinch of nutmeg powder
Rinse the boneless chicken breasts with fresh cold water then cut horizontally into thinner cuts of about ½ inch (each breast could possibly be split into 2 slices depending on thickness).
Mix all ingredients in a blender, add to a bowl and mix well with the chicken, cover and let marinate in the fridge overnight.
When ready, grill the marinated chicken using a panini/George Forman grill for about 15 minutes on medium heat. You can also cook the chicken on a BBQ grill if so you wish.
Once cooked, shred the chicken thinly as in the photo and it"s now ready to be wrapped into a Shawarma Sandwich. Spread the chicken shreds along the diameter of a pita bread, spread a bit of Lebanese Garlic paste, add some salty cucumber pickles, some French fries, and some grilled tomatoes, roll and enjoy.
Note: Try marinating a mix of 75% chicken breast and 25% skinless boneless chicken thighs. The fat in the thighs gives the chicken a nice kick when grilled. Add grilled tomatoes in the sandwich instead of raw tomatoes Some restaurants add french fries in the sandwich, others add a cabbage/mayo salad to the sandwich. Baking or broiling in the oven will rid the chicken of its juice and must be avoided if possible. We found that using a panini grill cooks faster and keeps the moisture inside the chicken.