Ramadan or Ramazan as we say in Turkish is a special time of the year, it is a test of will, self confidience and most of all being grateful for what one has in their lives.  Fasting – is to abstain oneself from food or eat very little or to not certain types of food.  When we do this, we truly understand the need of food in our bodies.

Table Sampler of Mejdool Dates, Pastirma, Black Olives, Meroli Olives, Feta Cheese 

Food is what empowers us and gives us energy, that is why for Iftar (breaking of the the fast) we cook several different types of foods.  These are the foods that we will share with our families, friends and neighbors. As the meaning and feasting of Ramadan has evolved, we tend prepare and cook traditional to non-traditional recipes.  Whats most important is understand is we must share, learn and be grateful.

Ramadan Around the World

Iftar Menu was specially prepared for Saudia Arabia TV KSA2

Red Lentil Soup - my first & favorite choice – Recipe Here
    

Salad - a nice green leaf salad with carrots & red onions - Recipe Here

Purslane Salad – Recipe Here

Lamb Shoulder Vegetable Stew – Recipe Here

Spiced Basmati Rice with Chicken – Recipe Here
 

Lemony Bulgur Pilaf – Recipe Here
 

Desserts – Recipe Here
Kataif 
 

Vanilla Pudding

This morning as I was preparing this delightful Mother’s Day breakfast, I received tons of text messages from my friends wishing me a happy mothers day. Since it is my FIRST mother’s day it brought tears to my eyes, a sense of joy an unexplainable feeling.  Being a mother is an explainable feeling , it touches all aspects of your life.

On to the breakfast, I wanted to make it a special mother’s day BK, with the whole family and them some unexpected company.  It turned out to be an awesome.  Between the food, our conversations and Aleyna I did not want breakfast to be over.  Wishing you all a wonderful Mother’s Day.  I will post a recipe one day at a time – starting tomorrow with Potato au Gratin.

MY MOTHER’S DAY MENU

Before we get to the food – this a quick snap of the mother’s day gifts – Aleyna & I gave to our favorite mothers.

VEGETABLE QUICHE
        info: left the potato in the oven a bit long  wanting to serve it warm - the top crisped up more then it should have.

CUCUMBER & CHERRY HEIRLOOM TOMATO & RADISH SALAD

CHOPPED MEAT, POTATOE & MUSHROOM DISH

POTATO au GRATIN
       info: left the potato in the oven a bit long  wanting to serve it warm - the top crisped up more then it should have.

Along with Turkish style breakfast condiments – feta cheese, kasari, string cheeese, black olives, turkish brown olives (can’t recall the name), as well as our famous Turkish Tea & home made Baklava.

I don’t know about you all but I love a good mushroom dish and from the emails I received, I must say their are some die hard mushroom lovers.  This dish was prepared by my cousin Duriye during her Iftar invite, she prepared and served as a wonderful side dish.  It can also be prepared as a great appetizer, especially when served with toasted bread. 

SAUTEED BABY PORTOBELLO MUSHROOMS

Ingredients:

• 2 cartons of baby portabella mushrooms – cleaned and cut in half
• 5-6 pieces of sundried tomatoes
• 3 tablespoons of olive oil
• 2 tablespoons of balsamic vinegar
• salt & pepper for taste
• 5-6 springs of parsely – diced for garnishing

Preparation:

1. Heat oil in a skillet add in the mushrooms and sauté on medium heat.
2. The mushrooms will release its own water, creating moisture which you let evaporate as it cooks.
3. Cook the mushrooms until they become wilted and browned, once cooked add in the salt and pepper.
4. Slice the sundried tomotoes and add them in with mushrooms saute for about a minute and add in the balsamic vinager and mix well.
5. Transfer into a serving plate and garnish with the diced parsely.
6. Serve & Enjoy!

So last week was a pretty busy week for us, which is all good when you are fasting, the day goes by much faster and easier when the schedule is full.  We started off the week by going to an If-tar dinner at my cousins house and we had a great time.

On Saturday, we had If-tar at my aunt Meleks house, as always her dishes are beyond delicious and leaves you wanting more. 

A side from the dinners, we celebrated the birthdays of my brother and cousin which fell on Ramadan.  They are both August babies of the same year only a week apart.

Duriye’s menu as follows:

Tomatoe & Vermicelli Soup

Mozzarella cheese & parmesan stuffted – oven baked – red plum tomatoes

Baby portobello mushrooms sauteed with sun-dried tomatoes

Mixed vegetables served with bulgur pilaf

Mixed green salad – with arugula & avocado
Dessert – Thick vanilla pudding poured over toast that was soaked in simple syrup.

My Aunt Melek’s Menu

Roasted green & red Holland peppers
          Served with light olive oil & lemon dressing with walnuts and fresh mint

Tarhana soup with pastirma

Green salad w/ tomatoes, peppers & cilantro

Adana kofte with peas and potatoes served with white pilaf

Dessert – Caramel Birthday Cake & Vanilla pudding served with cooked green apples