Suhoor Recipe: Egg and Avocado Toast
Serves: 2
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 2 slices of whole-grain bread
- 2 eggs (fried, scrambled, or boiled)
- 1 ripe avocado
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: chili flakes, cherry tomatoes, or fresh herbs
Instructions:
- Toast the whole-grain bread slices.
- While the bread is toasting, cook the eggs according to your preferred method.
- In a bowl, mash the avocado with olive oil, salt, and pepper.
- Spread the avocado mixture over the toasted bread.
- Place the prepared egg on top of each slice.
- Add any preferred garnishes, such as chili flakes or fresh herbs.
- Enjoy immediately with a side of fresh fruit or yogurt.
Iftar Recipe: Lentil Soup with Lemon
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 cup of red lentils
- 1 medium onion, chopped finely
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1/2 teaspoon of turmeric
- 1 medium carrot, grated
- 4 cups of vegetable or chicken broth
- Juice from 1 lemon
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
INSTRUCTIONS:
1. Thoroughly rinse the lentils under cool water.
2. In a pot over medium heat, warm olive oil. Once hot, add the chopped onion and garlic, sautéing until they become soft.
3. Mix in the cumin and turmeric, allowing the spices to release their flavors for about a minute.
4. Incorporate the grated carrot and the rinsed lentils, stirring to ensure they are well coated with the spices.
5. Add the broth and bring the mixture to a boil.
6. Lower the heat and let the soup simmer for 20–25 minutes, or until the lentils are soft.
7. Blend the soup with an immersion blender until it is smooth.
8. Stir in the lemon juice and adjust the seasoning with salt and pepper to your liking.
9. Top with fresh parsley or cilantro, and serve alongside warm pita bread or a side salad.
