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Preparation of Ramadan Meals

Preparation of Ramadan Meals

Ramadan is a very special month, where people like to cook and eat unique foods. Many start preparations for Ramadan from weeks before, prepping the ingredients, making the food and freezing it, ready for later, and making sure their kitchen/pantry inventory is fully up to date, so they don’t have to keep going out for groceries during the holy month – this way they can devote more time on worship and the actual cooking.

Since Ramadan is a month where people fast all day, but they still need nutrition and energy to keep them going, it is always wise to stock up on few ingredients to use for the meals that are nutritious in nature and will provide you energy. For Iftar, some of the things that people can use in their meals are fruits, dates, soups, pasta, and anything that has plenty of energy.

Smoothies and naturally blended fruit juices are a good way to open your fast at Iftar, because not only will the individual be replenishing their hydration levels, but also gaining natural sugars and nutrients from milk or yoghurt-based smoothies & juices.

One ingredient that is good for both Suhoor and Iftar & is popular throughout the Muslim world is the date. Traditionally eaten to break the fast because of the sunnah of the prophet, this practice is followed by millions of Muslims worldwide. There is a nutritional benefit to eating dates too at Suhoor and Iftar. Dates are a great way to get instant energy and nutrition. Dates contain ample natural sugars that break down to make you feel re-energised. They are also a great source of fibre and other natural minerals needed for the body like potassium, copper, and manganese.

Ingredients that are like dates are also good to use with your meals in Ramadan, pitted fruit like apricots and peaches, prunes, raisins, & figs are all excellent.

In Ramadan, you should make sure that you eat a balanced diet; something that contains enough carbs, along with protein-rich foods. There are many ingredients mentioned in the article that can be paired with Perfetto pasta to create delicious and nutritious recipes for your Iftar meals. We want you to have a healthy and safe Ramadan, therefore we bring you two tasty recipes to make for yourself and your family to enjoy at home.

Farfalle with Chickpeas and Dates


  • 250g Perfetto Farfalle pasta
  • 8 dates, putted and cut into small pieces
  • 5 Tbsp butter
  • 2 Tbsp olive oil
  • 500g chickpeas
  • 1 cup chopped onion
  • 400g spinach
  • 5 Tbsp parmesan powder
  • 1 orange zest


  • Boil the pasta according to the instructions on the pack
  • In a medium heavy saucepan, add the chopped dates and butter and stir until the dates caramelise and turn into a rough paste like consistency. Don’t let the dates and butter mixture burn. Put this aside too for now.
  • Heat a heavy pan and add in oil and chopped onion. Caramelise the onions and then add in the chickpeas with some leftover pasta water. Add the spinach and cook for about 2 minutes or until they are wilted.
  • In another pan, add the pasta and put in the chickpeas and spinach mixture. Add in the remaining butter and the parmesan cheese. Season with salt and black pepper to taste. Garnish with orange zest, more parmesan cheese, and the date mix and then combine everything. Toss it and serve immediately; hot.

Fettuccine with Lemon and Figs


  • 1 pack Perfetto fettuccine
  • 200g breadcrumbs
  • 5 Tbsp olive oil
  • 5 Tbsp pine nuts
  • ¼ tsp minced garlic
  • 1 cup chopped figs
  • 1 tbsp lemon zest
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tbsp butter
  • ½ cup Parmesan, shredded


  • Boil the Perfetto pasta according to the instructions on the pack. Reserve some of the pasta water and put the cooked pasta aside to be used later.
  • In a hot skillet, pour some olive oil and cook the breadcrumbs until they are crispy. Set aside into a small bowl. In the same hot skillet, roast the pine nuts but don’t burn, and put aside too.
  • In the same skillet, add in remaining oil and put in the garlic. Heat over low heat. Add the figs and cook with the garlic until the figs are nicely incorporated. Add in the lemon zest and the salt pepper seasoning.
  • In a pot, put the pasta and the reserved pasta water. Add in some lemon juice and toss it all together. Pour the hot fig and garlic mixture on top. Add the butter and combine gently to blend. Add in the pine nuts and breadcrumbs mixture and combine.
  • Serve in a plate, hot, garnished with lots of parmesan cheese.

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