Ramadan seems to sneak up every year - duh, it moves backwards on the calendar. Officially, in the U.S. tomorrow is the first day.
As I've mentioned, oh, every year since I've started this blog, Ramadan ("Ramadrama") is the grumpy season for both of us. I suppose technically it's more difficult for MoBob, but, hey, I have to live with Haj Grumpy.
So while MB's at work this evening I'm making harira, the traditional Moroccan Ramadan soup. I'm cheating by using the Peace Corps Morocco cookbook.
Over medium heat for 20-30 minutes, cook:
a pound or so of beef, cut in small chunks (this can easily go veggie too)
1 t pepper
4 - 6 c water
1 t ground ginger
1 - 2 finely chopped onion (I put in 1 chopped onion + 1 tbs minced garlic)
1 t saffron
2 beef boullion cubes
1 c lentils
1 tbs tomato paste
handful of chopped coriander
1 c rice
5 peeled/chopped tomatoes (or you take the lazy way like me and open up 2 cans of diced tomatoes)
2 stalks celery (optional)
Once cooked, garnish with lemon or stir in 1 or 2 beaten eggs.
I liked fasting for Ramadan when I used to do it a few years ago. It was always hard at first but got easier as time went on. But it just really made you think about the luxury of having food and water. I remember at my last job the Turks would invite us to their houses to break fasting. Their food was delicious.