Inviting your family and friends over for Iftar doesn’t have to be daunting. With a little preparation and some fresh and fabulous ingredients you can be sure to delight your guests. This week we bring you sumptuous recipes created by Lidija Abu Ghazaleh of Lidija's Kitchen. Most of the dishes below can be made in advance, which means you’ll get to spend more time with your guests and enjoy the evening. What can be better than that? The recipes below will make approximately twelve portions.
1. Salmon Tartare
Cut 250 grams sashimi grade, skinless salmon into ¼ inch cubes. In a bowl, gently toss with 1 tablespoon olive oil, 2 teaspoons Dijon mustard, a fat pinch of sea salt, and a touch of black pepper. Mix in 2 teaspoons finely chopped red onion, 1 chopped spring onion, 1 tablespoon capers (optional), and a generous squeeze of lemon juice. Serve on top of baby gem lettuce leaves or in a bowl beside rice crackers. Keep refrigerated until ready to serve. This appetizer is refreshing and perfect for fasting guests to quench their thirst and appetite.
2. Corn and mango salsa with grilled prawns
Put 2 cups of corn kernels in a bowl (if using fresh corn, it equals to about 3 cobs). Chop 1 avocado and 1 mango into ½ inch cubes – add a squeeze of lemon to the avocado so it does not brown. Add 1 finely chopped spring onion, 2 teaspoons olive oil, 1 teaspoon fresh coriander (optional), a pinch of chopped red chili (optional), ½ teaspoon of salt and a black pepper to taste. Set aside while you make your prawns. Use small to medium prawns that have been cleaned, deveined and removed of their shell. Season prawns with salt and pepper. Preheat a frying pan over medium high heat. Add olive oil, and sauté prawns for 2 to 3 minutes per side until cooked through. Divide the salsa among small jars or ramekins. Top each jar with a prawn, or chop the prawns and add toss them in the corn mixture Serve at room temperature. *For a vegan version, ditch the prawns and serve the salsa only.
3. Labneh Tzatziki Dip
Mix 500 grams of Labneh with 2 unpeeled grated cucumbers, 2 teaspoons olive oil, a pinch of sea salt, and a clove of crushed garlic. Place the tzatziki in a bowl, swirl a circular “dent” on top, and pour a little olive oil in the dent. Serve with vegetable crudités and crackers or crisps.
4. Roasted pepper and walnut dip
Roast 2-3 large capsicum in the oven at 230 degrees Celsius. Cool, peel, and de-seed the capsicum. With a hand blender, puree capsicum with 150 grams of walnuts, 1/4 cup of olive oil, ½ clove of garlic and 1/2 teaspoon of salt. Serve as a dip along with vegetables and/or crackers.
5. Cream cheese and pistachio rolled grapes
Wash and dry 12 seedless red or green grapes. Roll each grape in a spoonful of cream cheese until it forms a ball. Roll balls in half a cup of crushed pistachios. Chill until ready to serve.
6. Mushroom bruschetta with goat’s cheese spread
Clean and slice 300 grams of button mushrooms. Heat one tablespoon of olive oil and one teaspoon of butter over medium high heat. Add the mushrooms, and half a clove of garlic. Sauté the mushrooms until golden brown. Discard the garlic and toss the mushrooms with salt, black pepper, 1 teaspoon olive oil, a squeeze of lemon and chopped parsley. Meanwhile, toast some thick baguette slices until lightly browned. Brush baguette with a bit of olive oil and rub a little bit of garlic on each slice. Spread a layer of goat’s cheese on the baguette, and add the mushrooms on top.
7. Burrata with pesto and tomatoes
Drain burrata of it’s liquid over a strainer and keep at room temperature. Place a couple of tablespoons of pesto on a plate or in a large bowl. Put the burrata on top of the pesto. Cut 300 grams cherry tomatoes in half, sprinkle with sea salt, and scatter around the burrata. Sprinkle a bit of olive oil over the tomatoes and some fresh basil leaves to garnish. Serve alongside sliced baguette. Guests can spoon the ingredients onto their bread directly from the plate. One ball of burrata equals 4 portions. You will need to triple this recipe for feed 12 people.
8. Easy chocolate truffles
Finely chop 9 ounces of dark chocolate and place in a bowl. Bring 1 cup of cream to the boiling point. Pour over your chocolate, and whisk until smooth. Refrigerate until the mixture is solid for about 6 hours or overnight. Line a plate with parchment paper. Scoop out chocolate mixture by the spoonful into your hands and roll into a ball (this can get messy!). Roll the balls into toasted coconut, chopped nuts, sprinkles, or cocoa powder. Refrigerate until ready to serve.
Hope you enjoy making these dishes as much as Lidija has enjoyed creating them.
8 Simple and Delicious Iftar Recipes