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    Ramadan Journals

    Ramadan Library

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Special Download:

A Mother's Ramadan Organizer


You are here: Ramadan Recipes <----- TJ Ramadan Home



Ramadan Recipes




Template for making your own Ramadan Recipe book.

Includes cover and formatted blank pages to print off as you need.



Ramadan Recipe Links

Please note: all recipe links below link to external pages.






    Kids' Milk Recipes

    Qamar el deen: Pour boiling water over apricot sheets, add sugar to taste. Let cool/Chill.

    Yemeni Drink Recipes ~ Talibiddeen Jr. ~ In the Kitchen






        Recipezaar, Arabicslice





    Egyptian Sweets and Deserts from Tour Egypt


    Sensational Eid Sweets– Recipes from the Muslim-American Kitchen

           (available as a free download or for sale in print/bound form).  Yummy!






    Ahmed's Recipes Ramadan Recipes



    online, illustrated cookbook!


    Afghanistan Recipes


    A Ramadan to Remember:

    Recipes from around the globe.



    Ramadan Recipes



    Middle Eastern Recipes: LOADS of recipes!


    Ramadan Recipe Links from Knowledgehound

    (recipe links at the bottom of page)





SalafiSisters/THM Sadaqa Group PreK & K Ramadan Page




Qamr El Deen


dried apricot

a tasty drink or pudding  made from from dried apricot sheets placed in boiling water









One of the most popular Ramadan treats!

Sold in many places only during Ramadan


Fill them with meat, feta cheese, tuna, or just about anything



Learn about the origins of the samosa and other names for it in different countries at:





From Wikipedia, the free encyclopedia


A samosa is a common snack in South Asia. It is believed that it originated in Central Asia prior to the 10th century.[1]

It generally consists of a fried triangular-/pyramid-shaped pastry shell with a savory potato, onion and pea stuffing, but other stuffings like minced meat and fish are often used. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably. It is spicy and is often eaten with chutney, such as mint, coriander or tamarind. It is often savored with tea or coffee. It can also be prepared as a sweet form, rather than as a savory one. In the city of Hyderabad, India, a smaller version of the samosa with a thicker pastry crust and mince filled center is called a Luqmi.

Samosas are often served in chaat, along with the traditional accompaniments of yogurt, chutney, chopped onions and coriander, and chaat masala.

Samosas have become popular in the United Kingdom and East Africa, Persian Gulf countries as well. They are often called "Samboosa" or sambusac by the Arabs.

Baked samosas are a healthier alternative to the traditional fried ones.

Samosa Recipe

From Wikibooks, the open-content textbooks collection



  1. Steam the potatoes and peas separately.
  2. Cut the onions into small slices.
  3. Add some olive oil in a fry pan.
  4. Add onions and cut green hot chillies and sauté the onions until it turns transparent.
  5. Add the vegetables and sauté them while stirring, until they are completely cooked.
  6. Add mint leaves and coriander leaves (cilantro).
  7. Mix maida (Wheat flour) with water to make a stiff dough, knead it well.
  8. Roll into even sized balls and make into round shape using a roller.
  9. Cut into 2 semi-circles.
  10. Place the curry and fold on three sides to make into a cone shape.
  11. Deep fry until it becomes crisp.

Note: Multiple variations are possible for filling. Lamb and other meats work well with samosa, as do peppers and rices and Mince (keema)





(step by step illustrations)

Arabic Slice




Soups (Shorbah)



Soup Recipes to break the fast with from Around the World


Adapted from:

ALGERIA: Jary (a thick lemony wheat vegetarian soup, bristling with green herbs and mint).
IRAN:  wheat or barley soup with meat.
LEBANON: Shorabit Addas (classic red lentil soup).
MALAYSIA: It's culturally popular to break the fast (called "bulan puasa") in restaurants here, where gorgeous culinary feasts are set out, including Sup Ekor Lembu (Oxtail Soup), Sup Lautan Bersantan (prawns, scallops, and crab), Sup Tulang Rusa, and Sup Ikan Haruan Tongrat.
MOROCCO: Harira--full of lamb, lentils, chickpeas, vegetables, herbs, spices, all stirred up with lemon and egg strands. Fantastic!
SAUDI ARABIA:  Tirbiyali (barley broth) is traditional, but so is Awatif Baarma's dates and Arabic coffee, followed by wheat soup (Shorobit Il-Jareesh) and samosas after maghrib prayers.
SYRIA: Fatima Shaaban says "must-haves are fried bread with meat, soup, and salad" - traditionally  Tirbiyali (barley broth) or the classic red lentil soup Shorabit Addas.
TUNISIA: North African Jary or Harira.
TURKEY: Yayla Corbasi, a tangy, buttery yoghurt soup deeply flavored with dill and made substantial with rice.
USA: Customs depend largely on cultural backgrounds, but it is noted that Rockets superstar Hakeem Olajuwon is known to pick up an order of "soup to go" during Ramadan at Anthony's Restaurant in Houston to eat after sunset.
YEMEN: Seena Mustapha breaks the fast with a traditional soup of wheat, milk, lamb, and fried onions followed by dates--all in a family setting.



    Chicken Shorbah - Indian Food Forever





This page last updated:

Sunday, January 21, 2007



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