Ramadan Recipe Swap

A few weeks ago, we sent out a call to all you bakers, foodies and home chefs out there for just one thing: a Ramadan recipe so mouth-watering and irresistible, you couldn't help but share it with our amazing readers here at Zeena Uncovered! In our first ever Ramadan Recipe Swap, we were blown away with the number of enticing entrees, savory sweets and unforgettable finger foods submitted, that we had a hard time deciding who to feature in today's post. Before we get started, we would like to personally thank everyone who participated in making this virtual recipe swap so much fun. We loved sharing all your ideas on @simplyzeena_ and @uncovermodesty pages over on Instagram and can't wait to do this again next year inshallah! Now, let's roll up our sleeves and get cooking! 

Red Lentil Soup - Shorbet Addas 

"Simple and nutritious, this soup is perfect for Ramadan and just as delicious anytime of the year. I love soups - they warm and soothe our bodies and minds. Red lentil soup has to be one of the most simple and satisfying soups out there. It’s literally a handful of ingredients but a potful of comfort. I make it often, and on a Palestinian table, it is the traditional soup of breaking fast during Ramadan." -- Sherin, Recipe Developer & Food Photographer @inspiredbysherin

Ingredients:
▪️2 cups red lentils, rinsed and drained
▪️1 onion, quartered
▪️10 cups of water 
▪️1 heaping tsp. salt
▪️1 tsp. cumin
▪️Garnish: lemon, black pepper, parsley

Place lentils and onions in a large pot. Add salt and enough water to cover lentils, and bring to a boil. Skim off foam and boil on medium-low heat for 10 minutes, stirring often. Add cumin and allow to simmer for 10-15 minutes, stirring a few times. Use a handblender to puree soup. Serve with lemon juice, black pepper and chopped parsley.

Chef Heba's Butter Chicken  

Imagine tender chicken pieces smothered in creamy, golden sauce over a bed of rice. "This recipe will yield the most delicious & succulent butter chicken, guaranteed or your money back. Please don’t use ginger or garlic paste. Fresh garlic & ginger make a huge difference. I also make the naan from scratch which I highly recommend for a 5 star meal!" -- Chef Heba @dr.healthylicious

Chicken Marinade Ingredients:
▪️2 lb boneless skinless chicken breasts & thighs
▪️1.5 tbs fresh garlic, grated
▪️1 tbs fresh ginger, grated
▪️1 cup Greek whole fat plain yogurt
▪️2 tsp garam masala
▪️1 tsp turmeric
▪️1 tsp cumin
▪️1 tsp red chili powder
▪️2 tsp salt

For the sauce:
▪️2 tbs vegetable oil
▪️2 tbs butter
▪️1 large onion, finely diced
▪️1.5 tbs fresh garlic, grated
▪️1 tbs fresh ginger, grated
▪️1.5 tsp garam masala
▪️1.5 tsp cumin
▪️1 tsp turmeric
▪️1 tsp coriander
▪️1 tsp red chili powder
▪️2 tsp salt
▪️28 oz passata (tomato purée/sauce)
▪️1 & 1/4 cup heavy cream
▪️1 tsp brown sugar
▪️4 tbs freshly chopped cilantro for garnish

Cut the chicken into 2 inch cubes and mix with the yogurt and all the spices. Cover in a bowl, refrigerate and allow to marinate for 4 hours at least. In the instant pot or stove top, sauté onion, garlic & ginger in the oil & butter for a few minutes. Add all the spices (leave out the brown sugar until the end, we will use it after dish is cooked) and continue to sauté for 1 more minute. Now add passata & chicken and pressure cook for 15 minutes (if using stove top, simmer on low for 45 min). Release pressure & add brown sugar, heavy cream, & cilantro. Let simmer for 5 minutes. Serve next to basmati rice & naan. Bon apetit!

Maqlouba - One Pot Palestinian Chicken and Rice 

"Maqlouba is a popular Palestinian rice dish mixed with fried vegetables and meat, which includes many different variations depending on the region. In Arabic, Maqlouba means ‘upside down,’ since the rice is flipped upside down onto a plate." -- Amany Jondy @simplyzeena_

There's nothing quite like that first cup of coffee or tea after a gorgeous iftar! Enjoy a sweet treat with these light & fluffy chocolate chip cookies (a Zeena family favorite!)

▪️1/2 cup chopped walnuts (optional)

In a bowl, mix butter, sugars, eggs and vanilla until creamy. Add the dry ingredients and mix (do not over mix, a little flour present is ok). Add chocolate and mix until flour disappears or well-blended. Using a large ice cream scoop, scoop dough on cookie sheet with wax paper, spread out (approximately 4 cookies/sheet). Refrigerate at least 30 min (up to 24 hours). When ready to use, bake immediately from the refrigerator to the oven at 375 for 12-14 minutes. Makes 12 large cookies.