Ramadan Iftar Menu: Day 2

Broccoli Soup + Basmati Rice with Chicken + Atayef with Mixed Nuts

The Soup: Broccoli Soup

What you will need: 

1/2 cup of butter

1/2 cup of milk

Sliced onions

1 garlic clove

2/3 cups of corn flower

1 cup of water 

400 grams of chopped broccoli

4 cups of chicken broth

1/4 kilo of cheddar cheese


1. Melt the butter in a cooking bowl on low heat, then add the onions, and fry it until it changes to a light brown color. Add the chopped broccoli and the chicken stock to the bowl, stir and leave the for 10-15 minutes. 

2. Lower the heat, then and add the cheese, milk and garlic. 

3. In another small bowl, add the water and corn flower and mix thoroughly until they are blended. Next add the mixture to the cooking bowl. 

Main Dish: Basmati Rice with Chicken

What you will need:

2 Tbsp olive oil

1 carrot (shredded)

Green pepper

2 onions

2 cups of basmati rice

1 Tbsp salt

1 teaspoon of black pepper

1 Tbsp turmeric

1 Tbsp chicken spices

4 cups of chicken broth


1. Wash the rice very well in water, until the rice seeds expands in size. 

2. In a bowl, add the olive oil, the shredded carrots, onions, and green pepper. Stir thoroughly until color has changed to golden brown, then add the salt, pepper, turmeric and chicken spices. 

3. Add the rice to the bowl and stir thoroughly with the previous ingredients for about two minutes. Once you finish stirring, add the chicken stock to the rice. Cover the bowl and leave it to boil. 

4. Once the rice has absorbed all the liquid, lower the heat and leave it to cook for 20 minutes. 

You may cook the chicken in whatever way you want, and serve it by placing it on top of the basmati rice. 

The Dessert: Atayef with nuts

What you will need:

1/2 kilo atayef

1/2 cup of hazelnuts

1/2 cup of almonds

1/2 cup of walnuts

1/4 cup of white sugar 

Rasins (if you want)

2 cups of oil 


1. Mix the nuts, sugar and raisins together. 

2. Start stuffing the atayef with the mixed nuts. Make sure not to overstuff it so it doesn't break apart when you are frying them. 

3. Fold the atayef into half and squeeze the edges so it locks like a half moon. Fry the atayef for three minutes in oil. 


What you will need:

2 cups of sugar

11/2 cups of water

1 lemon


1. Place a sauce pan over medium heat after adding the water and sugar.

2. Stir well until you feel the liquid became more consistent.

3. Squeeze the lemon over it and stir for 2 more minutes.

4. Set aside till the kunafa is out of the oven.