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Sfiha and Rice Pudding Delight

The Delight of the Seventh Day of Ramadan: Sfiha and Rice Pudding

Ramadan, a month of reflection, prayer, and community, is also a time for the celebration of culinary traditions that nourish both body and soul. As families gather to break their fast, the meals prepared during this holy month are steeped in cultural significance, often reflecting the rich heritage of the region. On the seventh day of Ramadan, two dishes take center stage: Sfiha (often referred to as “Shami flatbreads” or “Arab meat pies”) and Rice Pudding. These dishes not only tantalize the taste buds but also evoke a sense of nostalgia and togetherness among those who partake in them.

Sfiha: A Culinary Tradition of the Levant

Sfiha has its roots in Levantine cuisine, encompassing the culinary traditions of countries such as Lebanon, Syria, and Palestine. This dish is characterized by its flatbread base topped with a flavorful mix of spiced ground meat, typically lamb or beef, along with various herbs and spices. The preparation of Sfiha is an art that brings families together, as it often involves communal cooking and sharing.

Ingredients

To prepare Sfiha, the following ingredients are typically used:

  • For the Dough:

    • 4 cups all-purpose flour
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1 packet (2 ¼ teaspoons) active dry yeast
    • 1 cup warm water
    • ½ cup yogurt
    • ¼ cup olive oil
  • For the Filling:

    • 500 grams ground beef or lamb
    • 1 large onion, finely chopped
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon paprika
    • Salt and pepper to taste
    • 2 tablespoons pine nuts (optional)
    • 1 cup finely chopped parsley
    • ¼ cup pomegranate molasses (for a tangy flavor)
Preparation
  1. Making the Dough:

    • In a bowl, combine warm water, sugar, and yeast. Allow it to sit for about 10 minutes until frothy.
    • In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture, yogurt, and olive oil.
    • Knead the mixture until a smooth dough forms. Cover with a damp cloth and let it rise in a warm place for about an hour or until doubled in size.
  2. Preparing the Filling:

    • In a skillet, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
    • Add the ground meat, breaking it apart with a spoon. Cook until browned, then mix in the spices, salt, and pepper. Stir in the pine nuts and parsley, and allow to cool.
  3. Assembling the Sfiha:

    • Preheat the oven to 200°C (400°F).
    • Once the dough has risen, punch it down and divide it into small balls (about the size of a golf ball).
    • Roll each ball out into a small circle. Place a tablespoon of the meat mixture in the center, then fold the edges up to create a little boat shape.
    • Arrange the Sfiha on a baking tray lined with parchment paper and bake for 15-20 minutes or until golden brown.
  4. Serving:

    • Serve warm with a side of yogurt or tahini sauce for dipping.

Sfiha is not just a dish; it represents a connection to heritage and tradition. The communal effort in preparing Sfiha fosters a spirit of cooperation and joy, especially during Ramadan when families come together to break their fast.

Rice Pudding: A Sweet Comfort

After enjoying the savory delight of Sfiha, families often indulge in Rice Pudding (known as “Roz Bel Laban” in Arabic). This creamy dessert serves as a comforting conclusion to the meal, embodying simplicity and sweetness. Rice pudding is a popular dish across many cultures, with each region adding its unique flair.

Ingredients

The basic ingredients for Rice Pudding include:

  • 1 cup of short-grain rice
  • 4 cups of milk (or a combination of milk and cream for added richness)
  • 1 cup of sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (for garnish)
  • A pinch of salt
  • Chopped nuts (such as pistachios or almonds, optional)
  • Raisins (optional)
Preparation
  1. Cooking the Rice:

    • Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.
    • In a medium saucepan, combine the rice with 1 cup of water and a pinch of salt. Cook over medium heat until the water is absorbed and the rice is tender.
  2. Making the Pudding:

    • In a large pot, combine the cooked rice with the milk and bring to a gentle simmer over medium heat.
    • Stir in the sugar and vanilla extract, allowing the mixture to cook while stirring frequently to prevent sticking. Continue to simmer until the pudding thickens (about 20-25 minutes).
  3. Serving:

    • Once thickened, remove from heat and let it cool slightly. Serve warm or chilled in individual bowls.
    • Sprinkle with ground cinnamon and garnish with chopped nuts or raisins as desired.

Rice pudding is not merely a dessert; it evokes memories of childhood and comfort, making it a cherished dish during Ramadan gatherings. Its smooth texture and subtle sweetness provide a perfect contrast to the savory Sfiha, creating a harmonious balance in the meal.

Conclusion

The combination of Sfiha and Rice Pudding is emblematic of the joy and unity that define Ramadan. As families come together to break their fast, these dishes offer not just nourishment but also a connection to their cultural roots and shared experiences. The seventh day of Ramadan, celebrated with Sfiha and Rice Pudding, serves as a reminder of the importance of family, tradition, and the joy of sharing a meal with loved ones. Each bite of Sfiha and each spoonful of Rice Pudding encapsulates the essence of Ramadan—bringing people together in love, gratitude, and community.

As the days of Ramadan unfold, may every meal shared strengthen the bonds of family and community, allowing us to celebrate not just the food but the spirit of togetherness that it represents.

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