There is nothing like dining with your family in the holy month of Ramadan and for this occasion, here are some of the most delicious recipes that you can make Ramadan. Try these Ramadan dishes and enjoy!

Stuffed Duck:

Ingredients:

• 2 cups of Egyptian rice

• 2 onions
• 3 tablespoons of ghee
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon cumin
• Cardamom

Directions :

1. We wash the duck very well, and we wash the rice.
2. Put the rice with salt, pepper, cumin, and butter in a saucepan on the fire and stir well.
3. We stuff the neck with rice, and then we stuff the duck’s belly with it.
4. Then we close the abdominal opening, whether by collecting the legs or joining them with a thread.
5. We fill a large pot with water, put salt, pepper, cumin, and cardamom in it, and then leave it on the fire until it boils.
6. Put the duck in boiling water and leave it for 3 hours until it is cooked, depending on its size.
7. It is possible to put the duck in the pressure cooker, and it will not take one hour to cook.
8. Remove the duck from the pot after its maturity and cut it when it cools down to taste.
9. We start by placing it in a tray and put the dazzling tomato paste on the surface and enter the oven for about 20 minutes,
10. Serve and enjoy your dish!

Goulash with meat

Ingredients

• 1 lb of goulash
• 2 tablespoons of ghee
• 1/2 onion sliced
• 3 minced garlic
• 1 lb of minced meat
• 1 pinch of salt
• 1 pinch of ground black pepper
• 1 cup of chopped tomato
• 1 tablespoon of chopped coriander
• 1 cup of mozzarella cheese
• (for the face)
• 1 ½ cup of milk
• 2 eggs
• 1 pinch of salt
• 1 pinch of ground black pepper

Directions:

1. In a frying pan with ghee, fry the onions and garlic, and when it turns brown, add the meat, add the sauce, season it with salt and pepper, add the soup, add the tomatoes and coriander and let it rest on a quiet fire.

1. In a bowl, beat the eggs and milk and season them with salt and pepper.
2. We bring a tray and grease it with ghee and put half of the greased goulash in it, add the cooked meat in half, add the cheese and arrange the rest of the goulash, then cut it and pour it with milk and eggs and leave it.
3. We put the tray in the oven at 180 degrees/360 °F for 25 minutes
4. Serve and enjoy your dish!

Pasta with béchamel

Pasta with béchamel is one of the popular dishes that spread in all kitchens of the world and is prepared in different ways according to the additions and method of cooking, and pasta with béchamel is one of the most famous dishes in the Egyptian kitchen

Ingredients 

• 1 lb of penne pasta
• A quarter of a kilo of minced meat
• 3 cups of béchamel
• 1 medium onion, chopped
• salt
• ground black pepper
• meat spices
• oil
• ghee
• Boiling water

Directions :

1. In boiling water to which salt and oil have been added, and over high heat, boil the pasta for 12 – 15 minutes until it is cooked.
2. Drain the pasta from the boiling water, and set it aside.
3. In a wide frying pan over medium heat, put a little oil with onions and minced meat, and stir until the colour of the meat changes.
4. Season the meat with salt, black pepper, and spices, and mix well.
5. Reduce the heat to the meat, and add a quarter cup of water every quarter of an hour, stirring for 30 minutes, until it is done.
6. We raise the meat from the fire and leave it to calm down.
7. Preheat the oven to 180 degrees Celsius and grease a 30×20 inch tray with ghee.
8. In a large bowl, mix the pasta, minced meat, and two large scoops of béchamel, and mix well until they are homogeneous.
9. Put the pasta mixture in the tray, and evenly surface well.
10. Pour the béchamel over the pasta, and put the tray in the oven for 20-30 minutes, then expose it to the grill for a few minutes until it becomes slightly red.
11. We take out the pasta with béchamel from the oven and leave it to cool down a little.
12. Cut the pasta with béchamel, and serve it hot with the steak.

Konafa with cream

Ingredients:

• 1 lb of Konafa (500 grams)
• 1 large cup (240 grams) of melted ghee
• Syrup and any kind of nuts (as desired) for garnish

Cream Ingredients:

• 1 large cup of milk (240 ml)
• 2 tablespoons white sugar
• 4 tablespoon white flour
• 1 large cup of cream
• 2 teaspoons of rose water

Directions:

1. First, we prepare the cream: we prepare a bowl in which we put milk, flour, sugar, cream, and the rosewater (or vanilla or any kind of flavoring), and put it on medium heat with stirring until it becomes thick, and then we remove it from the fire.
2. We distribute the ghee on the kunafa and stir it lightly by hand so that the ghee mixes with the kunafa, taking into account not to cut the threads of the kunafa and make it coherent
3. We take half the quantity of kunafa and distribute it inside the mold
4. Put the cream on top of the kunafa, taking care not to fall on the bottom
5. Put the rest of the kunafa on the cream to make another layer of kunafa
6. Put the konafa mold in the oven at 180 degrees for 30 – 45 minutes
7. Take the konafa mold out of the oven when it turns dark golden and set it aside for 5 minutes
8. We take out the kunafa from the mold into a serving bowl and distribute the syrup and any type of nuts as desired