these easy-to-prepare appetizers

If the Ramadan it is a sacred month for the Muslim community, it also resonates as the month in which beautiful tables are set and where one eats particularly well at iftar time. While the goal this month is not to eat plenty, after fasting all day, we have to admit that we are quite happy to have some of our favorite dishes. Each year, some recipes are invited as essential Ramadan. For their nutrients, their texture and above all their flavors, we never get tired of them. Between bricks, chorba, batbouts, pads, or mahjouba, There is something for all tastes. And even if you don’t fast, these recipes know how to seduce all the taste buds. To delight the whole family, here are the Ramadan 2022 recipes.

Ramadan 2022: what do we eat?

Here are some recipes you will definitely want to try!

Among the essentials of Ramadanwe find the bricks, the jokesthe tablet Moroccan or the mahjoubas. Even though we happily eat them all year round, these recipes are self-made as dinner must-haves. To make them, it is very very simple. Here we offer you very simple condiments, but which will seduce the taste buds of young and old.

How to make tuna cubes?

Ingrediants :

  • 10 brick slabs
  • 1 box of tuna in oil
  • coriander
  • San Moretto
  • a handful of pitted green olives, sliced
  • 1 pinch of salt
  • 1/2 teaspoon of pepper
  • 1/2 tsp paprika (sweet pepper)
  • 1 pinch of garlic powder
  • sunflower oil for cooking

The preparation :

  1. Mix all the ingredients together.
  2. Cut your pastry into 2.
  3. Raise the bottom of your pastry.
  4. Put some stuffing on the left of the bed sheet
  5. Turn the top left corner down so that you have a triangle.
  6. Repeat the operation from bottom to top until the end of brick sheet taking care to tighten the fold well.
  7. Do this with all your leaves.
  8. Carefully place the bricks in very hot oil and turn them over to brown them on both sides and cook them over very low heat.

How to make curry chicken bats?

Ingrediants :

Battle Bread:

  • 275 g of flour
  • 125 gr of very fine or very fine semolina
  • 1 and a half teaspoons of salt
  • 1 teaspoon of powdered sugar
  • 2 tablespoons of olive oil
  • 5 g of fresh yeast or 1 tablespoon of dry
  • 225/250 ml of slightly warm water depending on the quality of the flour

Chicken Curry Stuffing:

  • 300 g minced or diced chicken (for me minced chicken cutlet)
  • 1 small onion or 1 shallot
  • 1/2 teaspoon of sweet paprika, masala
  • a teaspoon of curry
  • fresh cilantro, about 1 tbsp
  • 2 tablespoons of full cream
  • salt and pepper

The preparation :

  1. In a bowl, combine all the ingredients except the water and the oil. Make sure that the salt does not come into contact with the yeast.
  2. Pour in the water a little at a time then mix with a robot or by hand.
  3. At the end of the dough, add a few drops of oil, so that the dough is soft and not sticky.
  4. Leave under a towel for 1 hour.
  5. For the filling, chop your chicken and sauté the chopped onion already golden in olive oil.
  6. Using a fork, season with salt and pepper and add the sweet, massaged paprika and curry.
  7. Then add the chopped coriander and fresh cream and leave to cool.
  8. Degass the batbout dough and make balls of equal size.
  9. Roll out each piece of dough on the work surface then roll out the dough with your hands to obtain nice and uniform balls.
  10. Arrange the balls on a baking sheet, flatten them slightly and set aside for 15-20 minutes.
  11. Cook the batbouts over low heat for a few minutes on each side in a hot pan
  12. Let them cool before opening them in half and garnish them.

Ramadan 2022: making a Moroccan pastille

This recipe is for all lovers of the sweet / savory mix.

Ingrediants :

  • 500 g of chicken
  • 500 g of chopped onions
  • 1 minced clove of garlic
  • 4 tablespoons of olive oil
  • A few pistils of saffron
  • 1 teaspoon of ground ginger
  • 1 tsp ground cinnamon
  • 1/2 teaspoon of turmeric powder
  • 5 eggs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Salt and pepper
  • 500 g Filo pasta sheets
  • 250 g of peeled almonds (without skin)
  • 3 tablespoons of sugar
  • 1 teaspoon of cinnamon for the almonds
  • 1 bowl of melted butter and sunflower oil mixture
  • flower honey

The preparation :

  1. Preheat the oven to 170 °, then place the almonds in a pan, spreading them in a single layer.
  2. Brown the almonds for 10-15 minutes, stirring occasionally, until they take on a nice color. Allow to cool then mash not too finely.
  3. Combine them in a bowl, with the sugar and 1 teaspoon of cinnamon and mix.
  4. Heat the olive oil in a large pot. Add the chicken, chopped onions, minced garlic clove, parsley, spices.
  5. Season with salt and pepper, then cook for 5 minutes over medium heat, stirring regularly so that the chicken is soaked in spices.
  6. Add 200 ml of hot water then open and simmer gently over low heat for about 40 minutes.
  7. Once the chicken is cooked, drain and reduce the sauce with the onions until there is almost no liquid left.
  8. Add the eggs to the sauce and mix continuously over low heat until creamy. To remove.
  9. Crumble the chicken with your fingers, put it in a large bowl, add the onion-egg mixture then mix everything, add 1 tablespoon of chopped fresh parsley and adjust the seasoning if necessary.

For assembly:

  1. Take a deep dish.
  2. Spread a sheet of Filo pasta on the plate and brush it with the butter-oil mixture.
  3. Arrange 1 to 2 tablespoons of chopped almonds, then 2 to 3 tablespoons of chicken filling and finally 1 tablespoon of chopped almonds.
  4. Fold the ends of the pastry over the filling and brush the surface with the butter-oil mixture, turn it over on another half sheet of buttered Filo and close it keeping the round shape.
  5. Bake them in a preheated oven at 190 ° C for 20-30 minutes, until golden brown.
  6. To serve them you can add a little flower honey on top!

Ramadan 2022: to do minced meat mahjoubas

The mahjoubas they are the stuffed version of “msemen”. It is a slightly crumbly pancake made with very simple ingredients.

Ingrediants :

  • 300 g of fine semolina of good quality
  • 200 g all-purpose flour T 45
  • 1 teaspoon of salt
  • From 300 to 350 of water (depending on the absorption of the mix)
  • Puff pastry oil
  • 2 tablespoons of olive oil
  • 3 small onions
  • 2 beautiful ripe tomatoes
  • 2 or 3 cloves of garlic
  • 1/2 bunch of parsley
  • 1 teaspoon of concentrated tomato
  • 1 teaspoon of ras el hanout red
  • 1/2 teaspoon of salt and pepper
  • hot pepper to taste

The preparation :

The joke :

  1. Mix the onion, garlic and tomato (peeled).
  2. Fry the chopped onions in the oil to make them translucent.
  3. Season adding the spices and cook the minced meat until the sauce is completely absorbed.
  4. When cooked, add the parsley.
  5. Allow to cool completely before stuffing the pasta sheets so that it does not tear during spreading.

Assembly:

  1. Mix the semolina, flour, salt in a salad bowl or bowl of your robot
  2. Add the water a little at a time in small quantities and knead for a long time to have a very elastic dough.
  3. Wrap the dough, which should not be soft or firm, in cling film and let it rest for 30 minutes.
  4. After the time has elapsed, knead a little more, adding a little water if necessary to have a very elastic dough. Put it back in the same bag and let it rest for another 30 minutes.
  5. Grease the work surface, divide the dough into balls, wrap in plastic wrap and let it rest for 15-30 minutes.
  6. Roll out the ball of dough very thin, (you will have to see through the pastry, brushing your hands and the work surface with oil each time)
  7. Roll out the filling in the center, then cover a square with your dough.
  8. Cook in a fat-free pan.

Ramadan 2022: how to make a chorba?

The corba it is a soup that is eaten to break the fast. We also accompany it with bricks for more and more delicacies. From one Maghreb region to another, the recipe can vary. You can change the vegetables and even the meat. However, the principle remains the same: fill up on nutrients after a long day!

Ingrediants :

  • 250 g of lamb meat
  • 4 carrots
  • 4 turnips
  • 2 potatoes
  • 3 stalks of celery
  • 1 leek
  • 3 tomatoes
  • 1 tablespoon of tomato puree
  • 1 bunch of parsley and coriander
  • 1 onion
  • 1 handful of vermicelli
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 teaspoon of turmeric

The preparation :

  1. Coarsely chop the lamb and peel all the vegetables.
  2. In a pan, heat a drizzle of olive oil and sauté the chopped onion.
  3. Add all the vegetables, then include the diced tomatoes. Then add your spices, as well as the tomato puree and sauté over medium heat for 5 minutes, stirring constantly.
  4. Add the chopped herbs to the vegetables, followed by the lamb and finally cover everything with water.
  5. Let it cook for a good 10 minutes, before adding the vermicelli and cooking the dish again for 5 minutes without a lid.
  6. Adjust the seasoning and then enjoy your meal!

Read also:

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Rice recipes: 6 delicious and cheap dishes
Cyril Lignac’s Bolognese pizza: his original and gourmet recipe