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ARTICLE: VEDAT BASARAN PHOTO: ONDER DURMAZ

Welcoming Ramazan

Dining tables are going to take on new color starting October 5th when the holy month of Ramazan begins. But a word to the wise: watch your waistline!

Determined by the lunar calendar and falling in winter in recent years, the month of Ramazan has coincided with autumn for the last three. Shifting accordingly from enclosed venues to the out of doors, Ramazan dining is therefore more colorful and entertaining. Sacred throughout the Islamic world, Ramazan is a time when people fulfill their religious obligations while at the same time savoring the flavors of the extraordinarily tasty Ramazan dishes. Families, relatives and neighbors all together. But there is one pitfall that has plagued those who fast in recent years, namely the extra kilos one inevitably puts on.

THREE MEALS A DAY
Actually the important thing during the month of Ramazan is that those who fast not upset their metabolism as they carry out their religious commitment. Unfortunately, however, most people face an unexpected weight gain at the end of Ramazan. Urban dwellers especially. Although dining tables during the Ottoman period were also laden with a dizzying variety of rich foods, people in those times naturally burned more calories than we do today as a result of their lifestyle. Attached to their traditions, the Turkish people continue to consume the same number of calories today, albeit not in the same rich variety. And since those calories are not burned off in today’s technology-assisted lifestyle, people unfortunately put on weight during Ramazan.
Among the other reasons for excessive weight gain during the month of Ramazan is simply not eating right, in other words, overeating at ‘iftar’, or the evening breaking of the fast. Let’s take a closer look at this. During Ramazan all nourishment is taken during the period of time between sunset and sunrise the next morning. The word ‘iftar’ comes from the Arabic ‘fıtr’, which means ‘break-fast’. True to its name, therefore, ‘iftar’ means breakfast, a time for putting down a few snacks before getting up from the table to perform the evening prayers. Only after that should one sit down to a proper ‘post-iftar’ meal, which is the equivalent of lunch in normal life and which provides the nourishment required for metabolism. Today however exactly the opposite is done. Most people consume a heavy meal immediately after sunset and then go to sleep, when in fact food should be digested before going to bed. Not only is this the reason for the unnecessary weight gain, it can also cause sleep disorders. Let us turn now to the ‘sahur’ or morning breaking of the fast. ‘İmsak’ is the period up to the light of dawn during which a fasting person is free to eat. In normal life therefore ‘sahur’ would correspond to the evening meal. In the Hadith, the Prophet Mohammed is said to have told his followers not to overdo it at the evening meal. This applies to ‘sahur’ as well. In other words, eating light at the morning breaking of the fast is important from the standpoint of health. If you too have trouble shedding the kilos you put on during Ramazan, change your eating habits this year. Try out our suggestions. And let’s see what your scale says at the end of the month.

Recipes 

Neck of Lamb Soup with Ground Coriander
Ingredients:
1 neck of lamb
2 tbsp salt
1 tsp white pepper
1 tbsp ground coriander
2 tbsp butter
Bouquet garni (chopped carrot, courgette, onion, bay leaf, black peppercorns)

For the ‘terbiye’ sauce:
5 tbsp flour
4 tbsp yoghurt
4 eggs
juice of half a lemon

Preparation:
First clean the neck of lamb well. Place the neck, bouquet garni and water in a pot and cook until the meat separates from the bone. Strain the stock and pick off the meat fiber by fiber. Place the meat stock on a burner. Add the meat, and then mix the ‘terbiye’. Pour 2 or 3 ladlefuls of the hot stock into the ‘terbiye’ mixture and then add to the hot stock. Cook over low heat until the ‘terbiye’ reaches the right consistency and bring to a boil. Melt the butter in a skillet and sprinkle in the ground coriander; mix well add to the soup. Salt and pepper to taste and then serve.

Stuff Whole Pumpkin
Ingredients:
1 large pumpkin
(about 3.5 kg)
250 g dried apricots
250 g dried figs
100 g hazelnuts
100 g white almonds
150 g golden raisins
100 g green pistachios (whole)
100 g walnut meats
seeds of one pomegranate
500 g granulated sugar
100 g water

Preparation:
Burn off the entire stalk of the pumpkin. Slice off the top from about 2 cm down and clean the inside well. Mix all the ingredients together. Fill the pumpkin and replace the top. Wrap the whole pumpkin in aluminum foil and place on an oven tray. Add water to the tray and bake for 3 hours at 200 C. Cool and serve.

Courgette Rissoles
Ingredients:
1 kg whole wheat (special for ‘aşure’ pudding)
1 neck of lamb
4 medium onions, finely chopped
250 g butter
2 tbsp salt
2 tbsp pepper
water

Preparation:
Clean the whole wheat and let soak in cold water overnight. Wash well and place in a pot. Cover with five finger-widths of water. Clean the neck of lamb and cook with the wheat over low heat for an hour and a half. When the meat is done, remove from the pot and separate from the bone fiber by fiber. When the wheat is well-cooked, the soup will thicken. Beat with a wire whisk or a wooden spoon. Melt the butter in a skillet and brown the onions well, then stir into the boiling wheat. Add the meat, salt and pepper. Mix well and serve.

For the kebab:
500 g lamb stew meat
1 mild onion, chopped
2 tomatoes
2 green peppers
1 tbsp tomato paste
2 cups water
1 tbsp salt
1 tsp pepper
2 tbsp margarine

Preparation:
First melt the butter in a pot. Add the onions and sauté until they begin to color. Add the lamb. Cook for 3 or 4 minutes stirring constantly, then add the tomato paste. Mix well, add the water and cover the pot. Cook for 30 minutes over low heat. When the meat is almost done, add the tomatoes, green peppers, salt and pepper. Boil for 4 or 5 minutes and remove from the fire. To serve, first fill a large copper or silver dish with the keşkek, place the kebab meat on top and drizzle with some of the sauce. Serve hot. May also be made with chicken or turkey as desired.

Grand Vezir Pilaff
Ingredients:
1 kg flour
750 g Asta or alba oil (for pastry)
25 g salt
juice of one lemon
water as needed

For the pilaff:
2 kg rice
250 g margarine
2 tbsp salt
diced carrots, courgettes and beans, plus peas
meat stock

Preparation:
First mix the flour, salt and lemon juice. Make a well in the center of the mixture and add water. Knead until soft. Cover with a damp cloth and leave for 20 minutes. Then cut an ‘x’ in the center of the dough with a knife and roll out with a rolling pin. Place the margarine in the center and fold over the four sides. Roll out once again with the rolling pin. Repeat three times until the dough reaches the right consistency. Roll out one last time and then line the pot with the sheet of dough, leaving about half hanging over the edge. Fill with the vegetable rice and fold over the edges of dough to cover. Remove to an oven tray and bake for 35 minutes at 170 C. Serve piping hot.