Fast and Healthy Ramadan Recipes

The holy month of Ramadan is the best opportunity where the family is preparing to gather for iftar and suhoor meals, and every housewife wants to serve the most delicious and delicious Ramadan dishes and dishes, so “merecipes.com” helps you today in this article in preparing easy, fast and healthy Ramadan meals for your family and guests.

Tomato vermicelli soup:

Ingredients:

• 1/2 lb of tomatoes, peeled, chopped
• 3 cups (750 ml) chicken broth
• ¾ cup (150 g) noodles
• ¼ cup (50 g) chopped fresh parsley
• 2 tablespoons (30 ml) oil
• 1 tablespoon (12.5 g) butter, at room temperature
• ½ teaspoon (2.5 g) tomato sauce
• Salt and black pepper

Directions

1. Drain the tomatoes from the peels and seeds, and reserve the juice.
2. On medium heat, add the oil and butter, and stir until the butter melts.
3. Add the noodles, and stir until golden.
4. Add tomato juice, sauce, salt, and black pepper, and stir well.
5. Add the broth, stir well, and let it come to a boil. Cover the pot, and leave the soup on low heat for 15-20 minutes, until the noodles are tender.
6. Add parsley and my heart for two minutes.
7. Put the soup in serving dishes, and serve hot with lemon juice.
   

   Stuffed potatoes with minced meat

Ingredients

• 1/2 lb of small potatoes ½ kilo
• 1 lb of peeled and finely chopped tomatoes
•  1 lb (500 g) minced meat medium onion, finely chopped
• 4 garlic cloves, minced
• ¼ cup (50 g) chopped fresh parsley
• 3 tablespoons (45 ml) oil
• 1 tablespoon (12.5 g) tomato sauce
• 1 teaspoon (5 g) butter, at room temperature
• ½ teaspoon (2.5 g) of seven spices
• ½ teaspoon (2.5 g) Chinese kebab
• Salt and black pepper

Directions:

1. On medium heat, put the meat, onion, and half the amount of garlic, and stir well.
2. Add salt, black pepper, spices, and kebab, and stir until the color of the meat changes
3. Leave the meat on low heat for 20 minutes until the meat is cooked and the liquids dry, stirring occasionally.
4. Peel the potatoes and dig them inside, until they are thin. On medium heat, put the butter and a tablespoon of oil and leave them until the butter melts.
5. Add the rest of the garlic and my heart for a minute, then add the sauce, tomatoes, salt, and black pepper, my heart, then leave the mixture until it boils.
6. Cover the pot and let the sauce simmer over very low heat for 20 minutes. Heat the oven at a temperature of 180 degrees Celsius/360°F
7. On medium heat, heat the rest of the oil, then fry the potatoes, until golden on the outside.
8. Stuff the potatoes with meat, then stack them in a Pyrex tray. Pour the sauce over it, then cover with foil. Put the tray in the oven for 35 minutes.
9. Remove the foil, then place it in the oven again for 10 minutes.
10. Serve potatoes stuffed with meat with rice on your Ramadan Iftar meal.

Chicken Fajitas in the oven

Ingredients

• 1/2 lb chicken breasts, cut into medium cubes
• Red bell pepper, cut into medium cubes
• yellow bell pepper, cut into medium cubes
• Green bell pepper, cut into medium cubes
• Large onion, cut into medium-sized cubes
• 2 large garlic cloves mashed
• Crushed hot red pepper (to taste)
• ¼ cup (60 ml) olive oil
• ¼ cup (60 ml) water
• ⅓ cup (80 ml) lemon juice
• 1 teaspoon (5 g) sugar
• 1 teaspoon (5 g) salt
• 1 teaspoon (5 g) onion powder
• 1 ½ teaspoon (7.5 g) paprika
• ½ teaspoon (2.5 g) ground dried oregano
• ¼ teaspoon (1.25 g) ground black pepper
• ¼ teaspoon (1.25 g) ground cumin

Directions:

1. Heat the oven at a temperature of 180 degrees Celsius/360°F
2. In a large bowl, put all the ingredients except chicken, onions, and colored pepper, and mix well
3. Add the chicken, stir well, then leave the chicken in the refrigerator for an hour, or overnight.
4. On skewers, put a cube of onion and a cube of green pepper, then two pieces of chicken, then a cube of red pepper and a cube of yellow pepper, then two pieces of chicken, then repeat these steps, until you finish the quantity.
5. Arrange the fajita skewers on the oven grid, then place a tray filled with boiling water under the skewers.
6. Leave the chicken in the oven for 40 minutes, turning the skewers from time to time. Brush the chicken with the rest of the marinade every 10 minutes while grilling.
7. Remove the chicken fajitas from the oven, and serve them hot with your favorite salads and sauce