Suhur/Suhoor or Sehri is not obligatory but a practice on the basis of the teachings and practices of Prophet Muhammad. Muslims belief that there is great blessings in Suhur and happily wake up in the wee hour during Ramadan. It is a very special time and meal during Ramadan.
The experience of Suhoor in Bangladesh is something I have been missing a lot this year. Even though it has never been the practice of eating a huge meal or cooking during suhoor for my family, I still miss the hustling and bustling of the time. Last week was great as Ali was working from home, so we had some quiet time during Sehri while R was sleeping. This week, he’s traveling, so I’m just waking up alone.
Seeing the lights turning on in the different houses and the hurried activities to finish the meal before Fajr is a festivity of its own. Most of the houses in my old neighborhood were one-storied and had a courtyard between the main house and the kitchen. I could easily tell who was up cooking for sehri and who is late to wake up and rushing to eat something if I looked out of my bedroom window or stepped into the balcony in our two-storied home.
We could hear the sehri announcements from at least three masjids from the house I grew up. Each imam from the different masjids would provide a free wake up call service to the community and request all to wake up for Sehri through his amplifier speaker. Then came the 30 minutes, 10 minutes and 5 minutes reminder to finish sehri. In between, there were usually beautiful Hamd and Naat. Some had beautiful melodious voices making you never want to stop listening to the songs and poems. Then, there were some not so melodious voices that provided endless source of laughter for the family.
As much as I miss the hustling and bustling, I like to keep cooking at a minimum during Ramadan. I usually do some heavy lift cooking in the weeks leading to Ramadan and freeze some family favorites so that we can just take out and enjoy during the month. Kafta Mishwiyyeh is a type of meatball(also known as kofta, kefta kofteh, etc.) I often freeze in bulk. The Muhammara recipe I shared few weeks ago goes hand in hand with this Middle Eastern Kafta. Even if you have to make it in a hurry, it’s the easiest recipe ever once you have all the ingredients in hand.
Layering muhammara, a simple salad or sliced tomato drizzled with olive oil, topped with the Kafta Mishwiyyeh in a big serving platter is a great way to enjoy food with your loved ones, family style. Your taste buds will be dancing from the bursts of different flavors from the layers of goodness. If you don’t want to serve the family style, make a pita sandwich with muhammara spread and some of these delicious Kafta. Whether Ramadan or not, you can enjoy these meatballs anytime of the year.
In case, you didn’t know, I am sharing recipe inspiration for Ramadan everyday from different blogs. Stop by to check the Ramadan Special page even if you don’t observe Ramadan. You’ll find some great recipes for breakfast, lunch, dinner, drinks, desserts and more.
1 lb of ground beef
1/2 lb of ground lamb
1 cup onions, finely minced and liquid discarded
1 cup parsley, finely chopped
½ teaspoon garlic paste
1/3 teaspoon nutmeg powder
1/3 teaspoon allspice powder
1/3 teaspoon fenugreek powder
1/3 teaspoon cloves powder
1/3 teaspoon cinnamon powder
1/3 teaspoon ground black pepper
Salt according to taste
Dash of Cayenne pepper (optional)
- Mix all ingredients and shape as patties or as balls to put on skewers.
- Grease grill with oil and place the Kafta gently on the grill on medium heat. About 5-6 minutes.
- Gently turn the kafta over and cook evenly on all sides.
- Make sure the kafta does not stick to the grill.
- Substitute ground turkey or additional ground beef if ground lamb is not available.
- An alternative way of preparing the Kafta is in the oven. Bake 20 minutes on 350 degree Fahrenheit turning once. Then broil about 5 minutes turning once.
- Instead of taking powdered spices, you may combine all the whole spices and crush/powder in a coffee grinder (my preferred way).
১ পাউন্ড গরুর কিমা
১/২ পাউন্ড ভেড়া বা খাশির কিমা
১ টি ডিম
১ কাপ পেঁয়াজ, কুঁচি কুঁচি করে কাটা এবং পেঁয়ােজর পানি ঝরিয়ে নেয়া
১ কাপ পার্সলে পাতা, কুঁচি কুঁচি করে কাটা
১/২ চা চামচ রসুন পেস্ট
১/৩ চা চামচ জায়ফল গুঁড়া
১/৩ চা চামচ জয়ত্রী গুঁড়া
১/৩ চা চামচ মেথি গুঁড়া
১/৩ চা চামচ লবঙ্গ গুঁড়া
১/৩ চা চামচ দারুচিনি গুঁড়া
১/৩ চা চামচ গোল মরিচ গুঁড়া
স্বাদ অনুযায়ী লবণ
দু-এক চিমটি মরিচ গুঁড়া (ঐচ্ছিক)
১. সমস্ত উপকরন মিশিয়ে, বল অথবা চ্যাপ্টা গোলাকার আকৃতির কোপ্তা তৈরী করুন।
২. গ্রীলে তেল দিয়ে মাঝারি তােপ কোপ্তা ৫-৬ মিনিট গ্রীল করুন।
৩. সাবধানে কোপ্তা উল্টিয়ে চারিদিক সমানভাবে গ্রীল করুন।
৪. গ্রীল করতে না চাইলে, কোপ্তা ওভেনে ২০-২৫ মিনিট বেক করা যায়।
প্রয়োজনিও কিছু টিপস্ এর জনে্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশনটা একটু দেখে নেবেন।