The University of Kansas Libraries
KU Libraries Diversity Committee's Recipe of the Week Archive
This week we are highlighting the end of the Islamic tradition of Ramadan.
Eid ul-Fitr is the official end of Ramadan and today we are featuring
recipes that go along with this celebration. This year, Ramadan began
October 26th (Gregorian calendar) and ended on November 23rd. We at the
Diversity committee realize we're a bit "behind schedule," but
we hope you enjoy incorporating these yummy recipes into your everyday
life! Here's a bit of information about Ramadan and Eid ul-Fitr:
During the holy month of Ramadan was when Allah (SWT) gave Prophet Muhammad (S) the Holy Qur'an. One day, Muhammad had a vision in which the angel Jibril told him how Allah wanted people to live. The Allah's words were revealed to Muhammad through the angel over a period of 23 years, and the words were written down to form the Qur'an. We celebrate Ramadan to remember this very special month.
Ramadan is a time when we fast during the daylight hours. We go without food or drink until sundown. Instead of feeding our bodies, we pray and read the Qur'an. We also make extra effort not to say or listen to anything harmful. These things make us feel closer to Allah, and also remind us of people who may not have enough to eat.
Every day during Ramadan, Muslim families wake up before the sun rises to eat a meal together. This meal is called Suhur. It is the only thing we eat until the evening. After Suhur, everyone offers the Fajr prayer together. Even young children should fast at least a few days during Ramadan. Many kids also give up eating their favorite foods andtry to improve themselves by avoiding bad habits.
Muslims are supposed to read the entire Qur'an during the month of Ramadan. It is important to know that all five daily prayers should be offered as well, or the day's fasting has no meaning at all.
When the sun sets, we break our fast by drinking water and eating dates.
Then we offer the Maghrib prayer together. Afterwards, everyone enjoys
a delicious meal called Iftar.
EID-UL-FITR is celebrated on the first day of Shaw'waal, at the completion of Ramadan. Shaw'waal is the 10th month of the Islamic calendar. The Eid-al-Fitr is a very joyous day; it is a true Thanksgiving Day for the believing men and women. On this day Muslims show their real joy for the health, strength and the opportunities of life, which Allah has given to them to fulfill their obligation of fasting and other good deeds during the blessed month of Ramadan. http://www.islamicity.com/ramadan/Eid_default.shtml
Now that our lesson is over... On to the recipes!
Lovers of diverse dining,
The Diversity Committee
Pakistani Potato Chicken
This is a slightly spicy Pakistani dish of chicken and
potatoes. Makes 6 to 7 servings.
Printed from Allrecipes, Submitted by Fatma Athar
1 (4 pound) chicken, cut into pieces
3 tablespoons vegetable oil
4 tablespoons plain yogurt
1/2 teaspoon ground cumin
1 red bell pepper, chopped
1 teaspoon minced fresh
2 teaspoons garlic paste
salt to taste
1 green bell pepper, chopped
1 tablespoon fresh chopped
cilantro, for garnish
1 In a large pot put chicken, with oil and yoghurt, over
medium heat. Stir together and add the cumin, red bell
peppers, ginger, garlic paste, salt and green bell peppers.
Stir all together, cover pot and simmer over low heat until
the oil separates.
2 Meanwhile, dice the potatoes into large chunks. When
the chicken looks cooked and is no longer pink inside
(after 20 to 30 minutes), add the potatoes and cook on low
heat until tender, adding a little water if necessary. When
chicken and potatoes are done, turn off heat. Garnish with
chopped cilantro and serve. Enjoy!
Servings Per Recipe: 6 Amount Per Serving Calories: 799 Total Fat: 52.9g Cholesterol: 228mg Sodium: 283mg Total Carbohydrates: 18g Dietary Fiber: 2.7g Protein: 58.9g
This is a delicious Pakistani/Indian rice dish which is
often reserved for very special occasions such as weddings,
parties, or holidays such as Ramadan. It has a lengthy
preparation, but the work is definitely worth it. For biryani,
always use long grain rice. Basmati rice with its thin, fine
grains is the ideal variety to use. Ghee is butter that has
been slowly melted so that the milk solids and golden
liquid have been separated and can be used in place of
vegetable oil to yeild a more authentic taste. Makes 6 to 8
Printed from Allrecipes, Submitted by Nazia
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled
2 tablespoons plain yogurt
2 tablespoons chopped fresh
2 tablespoons ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless
chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
1 In a large skillet, in 2 tablespoons vegetable oil (or
ghee) fry potatoes until brown, drain and reserve the
potatoes. Add remaining 2 tablespoons oil to the skillet and fry
onion, garlic and ginger until onion is soft and golden. Add
chili, pepper, turmeric, cumin, salt and the tomatoes. Fry,
stirring constantly for 5 minutes. Add yogurt, mint, cardamom
and cinnamon stick. Cover and cook over low heat, stirring
Servings Per Recipe: 7 Amount Per Serving Calories: 826 Total Fat: 36.1g ** Cholesterol: 131mg Sodium: 1544mg Total Carbohydrates: 71.9g Dietary Fiber: 5.3g Protein: 47.4g
Fresh Fig Cake
A moist cake made with fresh figs. Makes 2 8 inch layers
Printed from Allrecipes, Submitted by Karin Christian
1/4 cup butter, softened
1 cup white sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup chopped fresh figs
1/4 cup packed brown sugar
1/4 cup water
2 cups chopped fresh figs
1 tablespoon lemon juice
1 Preheat oven to 350 degrees F (175 degrees C). Spray
two 8-inch round cake pans with vegetable oil spray.
2 In a medium bowl, sift together flour, salt and baking
powder. Set aside.
3 In a large mixing bowl, cream butter with the sugar
until fluffy. Add egg and beat well. Add flour mixture
alternately with the evaporated milk. Fold in vanilla and almond
extracts and chopped figs.
4 Divide into two prepared 8 inch round cake pans. Bake
at 350 degrees F (175 degrees C) for 30 minutes, or until
a toothpick inserted into the center comes out dry.
5 To make the filling: In a saucepan, combine 2 cups
figs, brown sugar, water and lemon juice. Bring to a boil.
Reduce heat to a simmer and cook until thickened, about 20
minutes. Spread thinly between layers of cake and on top.
Servings Per Recipe: 6 Amount Per Serving Calories: 521 Total Fat: 12.5g ** Cholesterol: 69mg Sodium: 498mg Total Carbohydrates: 95.1g ** Dietary Fiber: 3.9g Protein: 9.1g