Ramadan iftar Menu: Yuvalak Meal, Milk Kadayif, Barley Noodle Soup, Spinach Borek, Potato Salad

Iftar meals for the month of Ramadan, dinner, menu idea, traditional Yuvalak, main course, Soup, Noodle soup, Spinach Borek, potato Salad, and Dessert, milk kadayif with syrup recipe
Nesting meal, a traditional meal as the main course, YUVALAK round meatball dish
1 glass of cracked wheat and 1 glass of cracked cracked wheat
Juice of 1 egg and half a lemon
1 spoon tomato paste
dry mint and salt
half a glass of oil
1 large onion
1 cup of boiling water
3 large spoons of flour may be enough
600 grams of beef
1 cup boiled chickpeas and 1 cup beans
to add on
Add 1 spoon of tomato and pepper paste into the oil and fry
Spinach Borek
After the spinach, scallions and dill are chopped, add them into a bowl.
it is added on some feta cheese.
liquid sunflower oil.
Add salt and a little chili pepper and mix thoroughly.
To make burrito sauce, break 2 eggs into a bowl.
Add 5 spoons of yogurt.
Add 1 glass of milk and mix.
Add some oil and salt.
The sauce prepared is added to the traditional Yufka bread.
The vegetable mixture is added and the bread will be rolled up and added to the greased baking tray.
Add sauce over the borek added to the baking tray, add sesame and black seed.
Bake at 180 degrees for 20 minutes until the top and bottom is browned.

milk kadayif dessert with sherry
In a pan, melt 250 grams of butter.
For sherbet, 2 glasses of milk, 2 glasses of water and 4 glasses of sugar.
freshly roasted hazelnuts and walnuts will be used.
Prepare the hazelnuts and walnuts the size of a corn grain.
500 grams of thin wire kadayif is separated and added to the baking tray.
The melted butter is added and mixed thoroughly.
Allocate half the amount of kataif and place the other part on the base of the baking tray.
add walnuts and hazelnuts in the middle.
Cover the walnuts and hazelnuts with kadayif and press them a little.

For barley noodle soup with yoghurt sauce,
add butter and some oil to the pan.
Add 2 cups of barley noodles and fry, stir until the noodles turn pink.
Add boiling water over the slightly pink noodles.
1 bowl of yogurt to make the yogurt sauce for the soup.
Add 1 spoon of flour and 1 egg yolk.
Add the juice of half a lemon and mix.
Cook the noodles for 15 minutes and add the yoghurt mixture you prepared.

potato salad
Mash boiled and peeled potatoes in a bowl with a fork. You can also choose small chopping with a knife, time is short
Prepare chopped dill and chopped onion.
add salt, add black pepper.
add olive oil.
add boiled eggs.
Add chopped greens and mix then add lemon juice and you can serve.
Roll borek with spinach.
traditional rounding.
seasoned barley noodle soup.
very healthy potato salad.
additionally greens, afiyan, fresh cress, fresh onion.
milk kadayif dessert, free dessert.
Hot Ramadan pita purchased from a bakery.
medina palm.
Ramadan sherbet as a drink #RamadanFoods#Dinnermenu #iftarmenu
Parts
00:00 video intro
00:25 Traditional nesting meal Yuvalak
5:33 Easy Spinach roll borek
8:17 Kadayif with milk and sherbet
10:37 Barley Noodle Soup With Yoghurt Sauce
12:01 potato salad
13:07 meal time

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