Every year around this lunar-year time ICOB shares Iftar meal with friends. This year we are continuing the tradition. This Friday May 22 at 6:30 pm the Islamic Center of Bothell is hosting friend and neighbors of the KBIG in a virtual pre-Iftar gathering. Shaikh Abdirahman our religious leader, Brother Ryan Welton and I will briefly talk about Ramadan experiences and answer questions and comments from our friends.
We will also share some of our favorite Ramadan recipes on KBIG Facebook page.
H David Swissa
These are recipes that you can make for Ramadan to help celebrate the Iftar with KBIG!
Orzo beef soup
1 Cup of raw lean beef cut into ¼ inch cubes or smaller
1/2 Cup orzo (dry pasta)
1 Small onion diced
2 Tbsp. vegetable oil
1 Tsp salt
1 Tsp black pepper
3 Tbsp. tomato sauce
5 Cups water
2 Tbsp Cup chopped parsley
2 Cardamom pods (optional)
Toss chopped onion into hot oil in a mid-sized pot
Before onion browns toss in the diced beef and stir till loses its juices and starts to brown
Add water, salt, pepper and optional cardamom and let simmer 25 minutes
Add dry orzo and tomato sauce and continue simmering with lid off for 10 minutes
Turn-off heat, add chopped parsley, cover, let rest for 3-5 minutes and serve hot.
Tastes even better following days!
1 lb. Ground Beef (80-90% lean)
1 Large onion finely chopped
2 Cloves garlic finely chopped
½ tsp salt
1 tsp black pepper
Parsley, Sliced onion and Sumac- optional garnish
Oven at 400’F
Squeeze chopped onion to get as much of its juice out
Mix all together by hand in a bowl then shape into 5” long fingers.
Place on a broiler or Pyrex and cook for 30-40”. You may also barbeque.
Garnish with parsley, sliced onion and a sprinkling of sumac. Tahini or yogurt sauce is typically served with this dish.
ENJOY WHILE HOT!!!
2 Cups flour
½ Tsp salt
1 Tbsp sugar
1 Tbsp yeast
1 Tbsp cornstarch
½ Tsp baking powder
1 ½ Cup warm water
Combine all ingredients and let rise for 15-20 minutes or until doubled in size.
Using wet fingers, scoop about two tablespoons and drop into hot oil, rolling periodically until deep brown.
While still hot, drizzle sugar syrup or powdered sugar and serve.