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A meal that is full of nourishing, hydrating, and delicious foods is perfect during the month of Ramadan.

What's on the Menu?

summer salad
Jump to Somali Summer Salad
kibbeh khamoustah
Jump to Kibbeh Khamoustah
lentil vegetable soup
Jump to Lentil Vegetable Soup
chapatis
Jump to Chapatis Flatbread
berries with banana cream
Jump to Berries with Banana Cream
fruit slush
Jump to Fruit Slush
English Ramadan Menu cookbook for Ramadan
Spanish Ramadan Menu cookbook for Ramadan

summer salad

Somali Summer Salad

A delicious summer salad to serve when summer vegetables are at their peak. 

Makes 8 servings.

Ingredients

Directions

  1. Wash hands with soap and water.
  2. In a large bowl, combine oil and lemon juice.
  3. Dice all the fruits and vegetables and then add to the bowl.
  4. Add salt and pepper to taste (optional).
  5. Serve chilled.
  6. Best served within 24 hours.

For nutrition information, please visit Somali Summer Salad at USDA’s MyPlate Kitchen.

kibbeh khamoustah

Kibbeh Khamoustah

A delicious traditionally Kurdish dish, is fresh and flavorful! The beef dumplings are enjoyed in a soup that is loaded with Swiss Chard. Your newest family favorite!

Makes 8 servings.

Ingredients

  • 1 pound ground beef, 85% lean (coarsely ground, if available)
  • 1 tablespoon salad oil
  • 1 cup matzo meal
  • 1 1/2 cups semolina
  • 1 cup water
  • 1 teaspoon salt
  • 6-7 cloves garlic, chopped
  • 10 scallions, chopped
  • 6 cups Swiss Chard (2 bunches)
  • lemon juice (optional)

Directions

  1. Wash hands with soap and water.
  2. Fry ground beef in a small amount of oil.
  3. Prepare the dough by mixing matzo meal, semolina, water, and salt.
  4. Wet hands and shape into walnut-sized pieces.
  5. Roll out dough into a small circle and fill with 1 Tablespoon of meat.
  6. Seal the dough. Continue until all the dough and meat is used.
  7. In a large pot, heat a small amount of oil and fry garlic until golde.
  8. Add the scallions and Swiss chard. Mix well.
  9. Cook about 10 minutes.
  10. Cover with water and continue to cook until boiling.
  11. Add lemon juice, to taste (optional).
  12. Add stuffed dough to soup and cook 15 more minutes.

For nutrition information, please visit Kibbeh Khamoustah at USDA’s MyPlate Kitchen.

lentil vegetable soup

Lentil Vegetable Soup

Enjoy this hearty vegetable and lentil soup, packed with lentils, celery, onion, and tomato sauce.

Makes 6 servings.

Ingredients

  • 1 cup lentils (dry)
  • 5 cups water
  • 2 tablespoons vegetable oil
  • 1 tablespoon onion (finely chopped)
  • 1 cup tomato sauce (canned)
  • 1/2 teaspoon garlic powder (or 1 garlic clove)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 celery stalk (chopped)
  • 2 tablespoons vinegar

Directions

  1. Wash hands with soap and water.
  2. Sort lentils.
  3. Place lentils in deep pot with water. Bring to a boil and add all ingredients except vinegar.
  4. Reduce heat and cover.
  5. Cook slowly for 1 hour, adding more water if necessary.
  6. Add vinegar.
  7. Remove garlic and bay leaf before serving.

For nutrition information, please visit Lentil Vegetable Soup at USDA’s MyPlate Kitchen.

chapatis

Chapatis Flatbread

Just 4 ingredients is all you need to make delicious flatbread at home. Serve with dip at your next gathering or as a side to dinner.

Makes 6 servings.

Ingredients

  • 2 cups whole wheat flour
  • 2/3 cup water (warm)
  • 2 teaspoons vegetable oil
  • 1 dash salt

Directions

  1. Wash hands with soap and water.
  2. Place the flour in a large mixing bowl. Add water, oil, and salt. Mix with fork and then with hands. Keep mixing until you can make a ball.
  3. Knead the dough for about 10 minutes. Let rest for 30 minutes in the bowl, covered with a damp cloth.
  4. Roll the ball into a 12-inch log and cut into 6 chunks.
  5. Roll each chunk into a very thin pancake, about 7-inches in diameter. Don't worry about making the dough into a perfect circle-just try to get it as thin as you can.
  6. Heat a cast iron skillet (lightly greased) on medium-high heat. Place one chapati in the skillet and cook for 30 seconds.
  7. Use a spatula to lift bread. When chapati gets brown spots and bubbles, flip it over and cook for another 30 seconds.
  8. Wrap the cooked chapati in a cloth napkin while cooking the rest.
  9. Eat them right away with a little butter or margarine, or use as scoops for eating other dishes.

For nutrition information, please visit Chapatis Flatbread at USDA’s MyPlate Kitchen.

berries with banana cream

Berries with Banana Cream

Make your own "banana cream" with yogurt, banana, and fruit juice, then top fresh sliced strawberries for a delicious dessert or snack. Add honey and cinnamon for extra flavor.

Makes 4 servings.

Ingredients

  • 1/3 cup yogurt, low-fat plain
  • 1/2 banana (ripe)
  • 1/2 fluid ounce fruit juice (orange works well)
  • 2 cups sliced strawberries
  • 1 teaspoon honey
  • 1/16 teaspoon cinnamon (dash)

Directions

  1. Wash hands with soap and water.
  2. Combine yogurt, banana, and juice and mash with a fork until most chunks are gone.
  3. Wash and slice berries.
  4. Top the berries with the yogurt banana mixture.
  5. Top with honey and cinnamon.

For nutrition information, please visit Berries with Banana Cream at USDA’s MyPlate Kitchen.

fruit slush

Fruit Slush

Serve this fruit slush as a drink or a dessert, and keep leftovers in the fridge for later. Pour it over fresh ice when your are ready to eat.

Makes 4 servings.

Ingredients

  • 2 2/3 cups cantaloupe or watermelon (coarsely chopped, seeded, peeled)
  • kiwi (1 2/3 cup coarsely chopped, optional)
  • 2 tablespoons sugar, optional
  • 2 tablespoons lime juice
  • 2 cups water
  • ice

Directions

  1. Wash hands with soap and water.
  2. In a blender, puree fruit with sugar and lime juice until smooth.
  3. Combine fruit mixture and water in a large pitcher.
  4. If desired, pour through a strainer to eliminate pulp.
  5. Cover and refrigerate for up to a week.
  6. To serve, stir well and pour into tall glasses over ice.

For nutrition information, please visit Fruit Slush at USDA’s MyPlate Kitchen.