Shan Special Bombay Biryani ✨ @Shan Foods Global Everyday that passes during the holy month of Ramadan, there are endless things to be grateful for Some of those things are the blessing of food on our plates, a roof over our heads and our families. Middle child syndrome here ✋ so growing up you kind of get lost between the crowd, the things I find normal though and others find unusual while growing up I can't help but have a laugh about The ability to eat food using our hands or being able to raise them in prayer is a blessing to always be grateful for 🙏🏻 Traditions and customs I will pass along to my children just as my parents did for us and alhamdulillah for every blessing Ramadan Mubarak ✨ #passiton #Ramadanwithshan #ramadan2024

A Ramadan Special ✨ Love a little something sweet after iftar? Then you've got to try @wonderwoodeatery Ramadan dessert menu 👌🏻 Everything from waffles, cheesecakes, chocolate fondue to share and even acai bowls 😋 They'll be open Thurs - Sat nights from 7.30 Make sure to take the kids as there is a massive enclosed playground they will love Address : 66 Hill Rd, Lurnea NSW 2170 Enjoy! #ramadannights #ramadan #dessert #cafe @wonderwoodeatery

Lentil Soup ✨ Shawrbet 3adas, best way to break your fast on something warm, healthy and delicious 👌🏻😋 - 1 onion - 1 small potato - 1 small carrot - 1 cup split red rentils (200gr) - 1/4 tsp ground black pepper - 1 tsp ground turmeric - Salt (try soup with vegetable stock first and add salt if needed) - 1 tbsp vegetable stock or 1 stock cube - 1 litre of water - 2 tbsp med grain rice 1. Sautee onion in 2 tbsp mild olive oil or vegie oil 2. When soft add in roughly chopped potato and carrot along with washed lentils 3. Add in pepper, turmeric, vegetable stock then top with 1 litre of water 4. When it's almost coming to a boil, taste the soup and see if it needs additional salt 5. Allow to simmer on medium low heat for 40mins to 1 hr till everything is soft 6. Blend with stick blender and add more water if you'd like a thinner consistency 7. Add 2 tbsp medium grain rice and allow to simmer for another 30mins till rice is cooked through 8. Serve with fried lebanese bread on the side and top with fresh lemon juice Enjoy 🙏🏻 NOTES : - I make this the night before and just leave it in the fridge, when needed I pop on low heat with an extra cup of water and stir - If you're not using a non stick pot, make sure you're stirring every 5 minutes on a lower hest to avoid the lentils sticking and burning on the bottom #ramadan #lentilsoup #ramadanrecipes

Cheese Spring Rolls ✨ The balance of saltiness from feta, to the ooze of the mozzarella is just perfection Ingredients - 500gr mozzarella cheese - 1 block feta (200gr) - 1/2 cup finely chopped parsely - 1/2 tbsp nigella seeds (habt el barakeh) - optional - 1 x 20 pack of spring roll sheets (I doubled this recipe to make 40) 1. Place all cheese ingredients into the bowl and knead gently with hands to break up the mozarella (this way more filling in the spring roll) 2. Placd your spring roll sheet diagonally and put 2 heaping tbsp of cheese mix (like video) 3. Fold over the short side of sheet to secure the cheese, then fold over both horizontal edges, and finish by rolling and securing with a cornflour and water slurry 4. Place on tray and freeze before storing in ziplock bag or container 5. When ready to serve, deep fry while frozen on medium heat for 2-4 mins or until golden Enjoy 👌🏻😋 #ramadanprep #springrolls #cheese #ramadanrecipes #cheesespringrolls #ramadan

BEST Chicken Crispy ✨ Not only is it full of flavour, but the crunch on these are next level! 😋👌🏻 I love to make 2-3kg in one go and just keep them in my freezer for when needed Recipe : - 1 kg Chicken breast - 1 puck ashta can (arab grocers) - 1.5 tbsp paprika - 1.5 tbsp garlic powder - 1.5 tbsp onion powder - 1/2 tsp black pepper - 1 tbsp white pepper - 1 tbsp salt - 1.5 cup flour (along with 1 tbsp each same spices as above, only salt and pepper put 1/2 tsp) - 1 box cornflakes - 8 egg whites 1. Slice chicken breast into quarters to create long strips (you could use tenders but I prefer breast in these) 2. Marinate chicken overnight in ashta and spice mix (if you wanted to make some with chilli, add 1 tbsp of ground chilli into both marinade and flour mix) 3. Prepare your flour mixture, egg white and cornflakes you want to lightly crush between your hands 4. Coat chicken in flour mix, shake off excess, dunk in egg white, shake off excess and press well into the cornflakes 5. Place onto a tray and freeze for atleast 1 hr before frying (this is to make sure the cornflakes dont fall off in the fryer and it cooks more evenly) 6. Fry on medium heat till golden (if the outside goes too dark too quickly that means the oil is too hot, reduce heat and allow to cook slower so the chicken cooks through by the time the outside becomes golden) 7. Serve with mayo or a chilli mayo for a delicious extra heat Enjoy! 👌🏻😋 #ramadan #crispy #chicken #crispychicken #food #ramadanrecipes