Ramadan Special Recipes

Special Ramadan dishes and beverages from traditional recipes and brands elevate the month of Ramadan for their customers. People enjoy Rooh Afza syrup mixed with water or milk as an Iftar beverage, and Lab-e-Shireen, a Pakistani dessert made of vermicelli and jelly with fruits, remains a holiday tradition.

Hyderabadi Haleem serves as an energy source during fasting because it includes wheat, lentils, and meat, while Basbousa represents a Middle Eastern delight with semolina cake soaked in syrup. Qatayef serves as a traditional dessert because people prepare them as sweet dumplings that contain cream and nuts or cheese to celebrate the holy month of Ramadan.

Morrions Ramadan Recipes

The joy of cooking family meals inspires them, yet they understand daily schedules, so we selected delicious snacks with brief preparation times. The collection contains enough inspiration for both experienced cooks and beginners who learn their way around kitchens.

Their collection includes a range of dishes that provide quick Iftar enjoyment as well as special occasion materials. The celebrations of Ramadan offer both enjoyment and the opportunity to savor the remarkable tastes of this holy month, so relax and participate in the festivities.

Chickpea Flatbread

Step 1

Preheat the oven to 220°C. Pat the cauliflower and chickpeas dry and put in a single layer on a large baking sheet. Drees the oil over to maximise smoothing and make sjarme. Roast for 30-40 minutes, stirring half way through, until golden and the chickpeas are half crunch.

Step 2

Distribute a spoonful of guacamole on each flatbread and crown with roasted vegetables.

Step 3

Add the tomato, cucumber, and a spoonful of raita and serve.

• 1 tub of guacamole
• 2 cauliflowers, cut into small florets
• 2 tins of chickpeas drained and rinsed
• 1 drizzle of olive oil
• 1 pack of flatbreads
• 1 tsp of garam masala or 2 tsp for a hotter topping.
• 1 raita
• 0.25 cucumber, diced
• 1 tsp chilli powder or 2 tsp for a hotter taste
• 1 tomato, chopped

Harissa chicken fillets with red pepper-flavoured dip

Step 1

Preheat your oven to 180°C (160°C fan/Gas Mark 4).

Step 2

Mix together in a bowl the ground cumin, finely chopped garlic clove, 2 tsp. harissa paste, and a pinch of salt and pepper. Add the chicken mini fillets and toss to coat well in the marinade. Ideally, let the chicken marinate for 24 hours, but an hour still delivers a punch if time is short.

Step 3

Rub a baking tray with oil and line with baking paper. Put the marinated chicken fillets on the prepared tray.

Step 4

Put the chicken into the preheated oven for 20 minutes, or until cooked through.

Step 5

As the chicken cooks, mix the dip ingredients. Add in 4 roasted red peppers, a pinch of salt and pepper, the peeled garlic clove, and 1 tsp. harissa paste to a blender until smooth.

Step 6

Transfer the dip to a serving bowl and mix in the chopped coriander. Then serve the chicken and devour!

• 12 chicken mini fillets
• 1 tbsp of ground cumin
• 2 cloves garlic, 1 finely chopped, 1 for the dip peeled
• 3 tsp. harissa paste
• Salt
• Black pepper
• 1 jar of roasted red peppers, using 4 peppers for the dip
• A handful of chopped coriander for the dip

Lamacun: Turkish flatbread pizza 

Step 1

Preheat the oven to 200°C (180°C fan/Gas Mark 6).

Step 2

Mix gram flour and water in a large bowl. Mix until a dough develops; do not overmix. Let the dough rest while you prepare the lamb mixture.

Step 3

In a different bowl, mix together lamb mince (or beef mince if preferred), sumac, chilli powder, garlic, diced tomatoes, and spring onions. Season with salt and pepper to season.

Step 4

Grease and line two big baking trays. Cut the dough into 4 equal pieces. Roll out each piece of dough on a lightly floured surface to a thin, rough circle.

Step 5

Place each flatbread on the prepared baking sheets. Divide the lamb mixture over each flatbread. Bake in the oven for 10 minutes or until flatbreads are golden brown and the lamb mince is cooked.

Step 6

Serve straight away with some bright colours, such as pomegranate seeds, pickled pink onions, fresh coriander, and lemon wedges, if you fancy.

• 250g gram flour
• 400 mls water
• 250g lamb mince (beef mince if preferred)
• 1 tablespoon cumin
• 1 tsp chilli powder
• 2 cloves of garlic, finely chopped
• 2 tomatoes, diced
• 4 spring onions, finely chopped
• Pomegranate seeds, to serve
• Pickled pink onions, to serve
• Coriander, to serve
• Lemon wedges, to serve

Root vegetable fritters

Step 1

Combine grated carrots, thinly sliced red onion, grated sweet potato, grated parsnip, and finely chopped spinach in a large bowl.

Step 2

Add the egg, ground cumin, gram flour, and a pinch of salt and pepper to the bowl too. Combine well until all the vegetables are well coated with the batter.

Step 3

Heat a pan over medium heat and add a generous amount of oil.

Step 4

When the oil is hot, use a spoon to scoop the mixture into the pan using a tablespoon. Follow for around 2 minutes a side, or until golden brown in color and a lovely crispy location;

Step 5

Cook with the remaining batter; they suggest making about 5 fritters at a time.

Step 6

Serve the fries hot with mango chutney dip and enjoy!

• 2 carrots, grated
• 1 red onion, thinly sliced
• 1 sweet potato, grated
• 1 parsnip, grated
• 100g spinach, finely chopped
• 50g gram flour
• 2 eggs
• 1 tbsp of ground cumin
• 1 tbsp mango chutney
• 1/2 lemon juiced

Fragrant and creamy rice pudding

Step 1

In a small saucepan, gently heat the milk and sugar over low heat, stirring constantly until the sugar is fully dissolved.

Step 2

Add the rose water and cardamom pods to the milk and mix to combine the flavours.

Step 3

Add the rice to the saucepan and mix well.

Step 4

Add to simmer, and stir every 5 minutes or so for about 30 minutes, or until rice is tender and mixture is creamy and thick. If it is to thick, add a small amount of milk to thin.

Step 5

Serve the rice pudding in individual bowls and sprinkle with chopped pistachios and dried rose petals if using.

Step 6

Relish it as it is, not hot or cold the following day—both are amazing.

• 750 mls milk (use non-dairy milk if you prefer)
• 100g light brown sugar
• 150g white rice
• 2 tsp of rose water
• 100g pistachios chopped
• A handful of dried rose petals (optional)
• 2 cardamom pods

Why Choose Morrison’s Ramadan Recipes?

During Ramadan, Morrisons provides a selection of Ramadan recipes that unite traditional tastes with contemporary convenience features, thus making it an ideal choice for your holy month culinary requirements. Their collection features dishes like Harissa Chicken Fillets with Spiced Red Pepper Dip, Turkish Lamacun flatbread pizza, Root Vegetable Fritters, and Fragrant Rice Pudding, catering to diverse tastes and preferences.

Morrisons collaborates with their colleagues to share personal Ramadan feast favorites, such as Roasted Marinated Chicken, Pilau Rice, Fish Pakoras, Jalapeno Cheese Samosas, and Ras Malai, providing authentic and tested recipes. These offerings ensure that you have access to a variety of delicious and easy-to-follow recipes, enhancing your Ramadan experience with meals that are both satisfying and culturally meaningful.

Make this Ramadan special with Morrisons’ delicious and easy-to-follow recipes, perfect for Iftar and Suhoor. From savory delights like Harissa Chicken and Fish Pakoras to sweet treats like Ras Malai, Morrisons has everything you need for a flavorful and festive month.