This week's recipes from the L.A. Times Test Kitchen
With the start of Ramadan this week, writers Faye and Yakir Levy share a great story on breaking the fast:
Ramadan is a holiday observed by fasting, but when it's time to eat, the meals can be feasts.
No food or drink is allowed from dawn to dusk during the annual monthlong Muslim period of fasting, which began this year on the evening of July 19. Because of the way the Muslim lunar calendar is structured, Ramadan can take place in different seasons; this year it occurs in midsummer. So serving a variety of cool vegetable spreads is perfect.
The two daily meals of Ramadan are iftar, the break-the-fast meal served after sunset, and suhoor, the early morning meal that, according to the Sunna, a Muslim sacred text, is important to eat just before dawn.
This week's recipes include:
- Roasted zucchini and labneh dip with mint
- Spicy red pepper and walnut spread (muhammara)
- Grilled eggplant dip with tahini, yogurt and roasted chiles
- Hot red pepper relish
- Spinach, yellow squash and grilled red pepper dip with yogurt
- Nopa's goat cheese bread pudding
When you try one of this week's recipes or any L.A. Times recipe, let us know! Upload a photo onto the "Our Recipes, Your Kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online and may be selected to run in print with our weekly section.
Photo: Ramadan recipe for spinach, yellow squash and grilled red pepper dip with yogurt. Credit: Bob Chamberlin / Los Angeles Times