Ramadan and Eid recipes Archives

Afternoon tea

Creamy muhalabiya with mango sauce

10 minutes

Ramadan and

Sweet vermicelli dessert with toasted almonds

10 minutes

Chicken recipes

Pofdas with butter chicken filling

20 minutes

Potato recipes

Creamy chicken-and-jalapeño samoosas

10 minutes

Afternoon tea

Quick-and-easy air-fryer baklava

10 minutes

Fish recipes

Quick and easy mini tikka fish rotis

10 minutes

Eid recipes

Boeber

20–30 minutes

Boeber

Serves 8 to 10

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20–30 minutes

Ingredients

45 g butter
70 g vermicelli
4 cardamom pods, cracked
a pinch of saffron
1 cinnamon stick
1 litre milk
1 t vanilla essence
a dash of rose water
75 g sago, soaked for 30 minutes in water
1 x 290 g can dessert cream
1 x 385 g can condensed milk
chopped nuts (pistachios, almond flakes, etc.), toasted, to garnish
dried rose petals, to garnish (optional)

Method

1. Melt the butter in a saucepan over a medium heat and braise the vermicelli, cardamom, saffron and cinnamon. Once the vermicelli has browned, add the remaining ingredients, stirring occasionally to prevent sticking, and bring to a boil.

2. Once it has started boiling, remove from the heat and serve immediately garnished with nuts or dried rose petals.

Find more Ramadan recipes here.

Videography: Romy Wilson
Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Nkunzana

Hot cross bun French toast

Hot cross bun jaffles

Sifo’s perfect shisanyama platter

Cheddar and basil muffins

Chicken-and-jalapeño pies

Creamy muhalabiya with mango sauce

Sweet vermicelli dessert with toasted almonds

Pofdas with butter chicken filling

Patata waras / Batata vada

Creamy prawn halfmoons

Date-and-coconut bars

Creamy chicken-and-jalapeño samoosas

Quick-and-easy air-fryer baklava

Quick and easy mini tikka fish rotis

Boeber

Boeber

Ingredients

Method