Ramadan Menu

picture of soup, flatbread, kibbeh khamoustah and banana cream on a table

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

Download the Ramadan Cookbook in English (PDF|1.25MB) or Spanish (PDF|1.20MB)

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Ramadan Menu
Somali Summer Salad
Kibbeh Khamoustah  OR  Lentil Vegetable Soupvegetarian icon
Chapatis Flatbread
Berries with Banana Cream
Fruit Slush

= Vegetarian Option

See More Healthy Thrifty Holiday Menus

Somali Summer Salad

Makes 8 servings.

summer salad in a wooden bowl with serving utensils Ingredients

3 tablespoons olive oil
1 tablespoon lemon juice
3 apples
2 green peppers
3 tomatoes
2 cucumbers
salt and pepper (optional)


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

For nutrition information visit Somali Summer Salad at What's Cooking? USDA Mixing Bowl.

Kibbeh Khamoustah

Makes 8 servings.

soup with swiss chard and dumplings on a table 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 cloves garlic, chopped (use 6-7 cloves)
10 scallions, chopped
6 cups Swiss Chard (2 bunches)
lemon juice (optional)


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

For nutrition information visit Kibbeh Khamoustah at What's Cooking? USDA Mixing Bowl.

Lentil Vegetable Soup

Makes 6 servings.

soup on a table with celery and onions 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


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

For nutrition information visit Lentil Vegetable Soup at What's Cooking? USDA Mixing Bowl.

Chapatis Flatbread

Makes 6 servings.

flatbread served on a plate with a pink tea towell Ingredients

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


1. 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.
2. Knead the dough for about 10 minutes. Let rest for 30 minutes in the bowl, covered with a damp cloth.
3. Roll the ball into a 12-inch log and cut into 6 chunks.
4. 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.
5. Heat a cast iron skillet (lightly greased) on medium-high heat. Place one chapati in the skillet and cook for 30 seconds.
6. Use a spatula to lift bread. When chapati gets brown spots and bubbles, flip it over and cook for another 30 seconds.
7. Wrap the cooked chapati in a cloth napkin while cooking the rest.
8. Eat them right away with a little butter or margarine, or use as scoops for eating other dishes.

For nutrition information visit Chapatis Flatbread at What's Cooking? USDA Mixing Bowl.

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.

strawberries in a jar with banana cream on top 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)


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

For nutrition information visit Berries with Banana Cream at What's Cooking? USDA Mixing Bowl.

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.

fruit slush served in a glass with watermelon garnish and watermelon cubes and a lime on the side Ingredients

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


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

For nutrition information visit Fruit Slush at What's Cooking? USDA Mixing Bowl.