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The Ramadan Cookbook: 80 delicious recipes perfect for Ramadan, Eid and celebrating throughout the year

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The debut from the Leicester-based recipe blogger and self-taught cook is an attractively photographed collection of 80 recipes to inspire the home cook looking to feed family and friends at suhoor, iftar and Eid. Add the butter, letting it melt through the sauce, then add the lemon juice and serve sprinkled with chopped coriander. What I thought: This is a great recipe to try out if you’re bored of making the same noodle dish again and again. I was a bit doubtful about how much chilli and garlic sauce was advised in the recipe, but honestly, it was so yummy and very spicy! This was such an easy recipe too, perfect to prepare for an iftar when you’re tired and hungry.

Growing up my mum used to ask me and my younger brother to try making things like pasta and give things a go and I still carry on that (tradition) with my children. I feel that’s one of the ways they will learn recipes of their own”.

From the book: The Ramadan Cookbook

Want to wow your friends and family with a delicious dessert? Try this Rose and Pistachio Milk Cake by @cookwithanisa 🤤 She also considers how she prepares the food, and has been increasingly using the air fryer, to keep meals lighter and healthier. Ramadan is a special month. When I was young I used to think that Ramadan was a time when we had lots of nice food at the end of a fast. After growing up and understanding what it’s (Ramadan) is all about I learnt why we are fasting and the spiritual side of it as well as the food.” Anisa Karolia is one of the UK’s most popular Muslim food bloggers, sharing all of her favourite authentic recipes since 2015. She has a community of over 240,000 followers worldwide and was a British Muslim Award winner in 2020. And to finish, my Rose & pistachio milk cake is the perfect sweet treat, absolutely heavenly, moreish and looks so good. It will definitely pretty-up your table. It’s great for breaking your fast, or for any celebration!” WATERMELON

When you’re cooking, the smell, the aroma…you do want to eat it,” laughed the blogger, who shares recipes online with a community of more 240,000 foodie fans. “But you know that at the end of the day you’re actually going to get the meal, so you can wait. You get used to it, as we’ve been fasting for a long time. Who’s the author? Food blogger and author Anisa Karolia has amassed hundreds of thousands of followers on social media thanks to her brilliantly curated and imaginative recipes. Her debut book, The Ramadan Cookbook, contains 80 recipes specifically designed for those observing the holy month of Ramadan, including dishes for suhoor, iftar, and celebrating Eid al-Fitr. In 2023, she was awarded Internet Personality of the Year by the British Muslim Awards. Now in her first book, The Ramadan Cookbook, Anisa shares 80 delicious, easy-to-make recipes perfect for the holy month of Ramadan. Here she shares three of her favourites. Divide the rose syrup between 2 tall glasses and add the soaked vermicelli and basil seeds. Pour in the milk, which will change the colour to a subtle pink. Add 1 tablespoon of grated falooda jelly to each glass, then top with the ice cream and chopped nuts, and drizzle a little rose syrup on top to decorate.I really do hope you love these recipes as much as I do! Ramadan is such a personal time and I love how food and drink can complement my reflective daytime period.” SOMETHING FOR SUHOOR Tasnim Nazeer is an award-winning journalist, author, and Universal Peace Federation Ambassador. She has written for Al Jazeera, The Guardian, The Huffington Post, Middle East Eye, CNN, BBC, and others. She was awarded the FIPP global network of Media Rising Stars in 2018. Then we would have something like Vegetable karahi , which is a delicious mixture of vegetables in a spicy masala made with warm spices. It’s perfect for a lighter iftar meal.” ACHARI KEEMA

A lot of people who observe the fast in their homes will prepare savouries a few weeks beforehand. It makes life easier in Ramadan,” she explains. “It means they can concentrate on other things and not overexert themselves.” When I was about 9 years old I can remember always being around family members who loved to cook and loved food -especially my mum and grandmother. I learnt a lot from them and what was nice was that they let me get involved and learn what they were doing” The following recipes are from my new book, The Ramadan Cookbook . They can be used throughout Ramadan –from suhoor to iftar –including the celebration of Eid. The recipes are so versatile, though, that you and your family can enjoy the everyday meals in this book any time of year. What Ramadan means to me: It is my favourite time of the year, when I am closer to my faith, my family, and my inner self. It helps me be more empathetic, disciplined and, most of all, thankful. Karolia’s passion for food was first sparked by spending evenings after school in the kitchen with her mother and grandmother, experimenting with different ingredients and flavours, and says the best advice she can give to novice cooks is keep trying, even when things go wrong.For the falooda jelly, place the water, falooda powder and pink food colouring in a small saucepan on a medium heat and bring to the boil. Pour into a heatproof dish and leave to set until firm.

With chapters covering one-pot wonders, healthier options, crowd-pleasing bites, easy bakes, drinks, and more, The Ramadan Family Cookbook is a hugely valuable resource for cooking and spending time with loved ones during the month of Ramadan and beyond.She continued: “I’ve tried to keep the recipes quite simple because I know there’s a lot of us that don’t have that time to spend in the kitchen, but still want good food. Between filming recipes for her YouTube channel and feeding three hungry kids, A nisa Karolia spends a lot of time in the kitchen – especially during the month of Ramadan. Practice makes perfect, so I would probably say to anybody who wants to get into cooking, just don’t give up – you will make mess and it’s OK. When my daughter first started cooking with me, I remember her dropping a whole bottle of chillies on the floor, and I just said what my mum said to me, ‘It’s OK, we’ll just clean up’. While writing the book, you created, quite literally, a melting pot of culture, identity, and food. Did this process take you on a journey of your own? What was that like?

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