The Fortune Kitchen has brought you the Ultimate Sohour recipes that will keep you going, full, nurtured, and alert this Ramadan.

 

Foul for many reasons this season

Here are ideas for toppings to your traditional foul dish that will bring it to life and spice things up for the most important meal of the day. It’s the perfect fuel and keeps you full for longer. There are plenty of options, it can be eaten whole, mashed, or pureed, with bread, a fork or a spoon, plain, topped, or blended. Basically it is the go to dish this Holy month of Ramadan.

 

 

 

 Hot and Spicy Fuul

 

 

 Ingredients:  100g cooked Fava beans, 1 diced small red onion, 1 thinly sliced red capsicum pepper, 1 red hot chili pepper, 1tbsp olive oil, 1tsp cumin powder, 1tsp paprika, 1tsp chili flakes, coriander, olive oil and tahini for garnish

Instructions: Put a non-stick pan onto the stove and heat the 1tbsp olive oil. Add the pepper, chilies and red onion and stir with a wooden spoon. Add the chili powder and paprika to the mix and stir. Add the cooked fava beans and cumin and mix all together. With a fork press down the beans to break them into pieces, the idea is to have a crunchy texture rather than smooth. Once ready, transfer into a bowel and drizzle some tahini, sprinkle a bunch of coriander and a bit of olive oil if you like.

The crunchiness of the foul will probably make you chew for longer and make you fuller, faster. I try not to add salt to my food and instead use fresh or dried herbs. Substitute salt with chili, paprika, cumin, etc.

 

 

Foul with Hummus

 

Ingredients: 100g cooked and pureed Fava beans, 50g cooked chickpeas, bunch of thinly sliced parsley, ½ crushed garlic clove, juice of 1 lemon, 1tbsp olive oil, 1tsp paprika, 1tsp sea salt, ½ a large tomato de-cored and diced

Instructions: Heat 1tbsp olive oil in a non-stick pan, add chickpeas (leave a few outside for garnish later), garlic and all the spices and salt, stir with a wooden spoon. Add the pureed fava beans to the mixture. Then add the tomatoes and parsley and gently stir them. You don’t want the parsley to lose its beautiful green color or the tomatoes to get wet or soggy. Turn off the heat and pour the mixture into the bowl. Garnish with chickpeas and parsley on top and sprinkle some sea salt for a crystalized texture.

 

 

Oatmeal from breakfast to So7our

Oatmeal keeps you full for a long time, and perfect for making bakes, cakes, porridge, and pancakes.

 

 

Khoshaf Oatmeal

 

 Ingredients: 50g chopped prunes, 50g dried apricot, 50g chopped dates, 50g coconut flakes, 50g almond flakes, 50g raisins, 40g oats, and water.

Instructions: prepare the khoshaf and store in a jar in your fridge and use whenever you make this recipe.  For this particular Khoshaf Recipe, boil 500ml water on the stove add all dried fruits and nuts and simmer for 5-7 minutes. Turn off the heat and once cool, store in a jar. When preparing for So7our, add 1.5 tbsp of the khoshaf to 40g rolled oats in a bowl. Add boiling water and mix. If it’s not sweet enough, add water from the jar into your mix.

 

Blueberry-Date Oatmeal Pancake

 

 Ingredients: 2-3 chopped dried dates, 70g blueberries, 40g rolled oats, 1 whole egg, 1tsp cinnamon, 50ml water, 1tsp raw honey or agave nectar.

Instructions: heat a non-stick pancake pan on the stove. In the meantime add all ingredients in a bowl and mix well without losing the form of the blueberries. Add to the pan and spread out evenly, it should not be too thick or too thin, use the blueberries as an indicator. Punch holes into the pancake 5 minutes into cooking, once you see smoke coming out of the holes, flip the pancake and leave it on for a few more minutes. Once blueberries start to burst you know it’s ready. Make sure you keep it on medium heat so it does not burn. Drizzle a teaspoon of honey or chop a banana on top.