How To Meal Prep For Ramadan | Ramadan Meal Prep Recipes

Ramadan is just around the corner, and it’s time to meal prep! Let me take you through how to meal prep for Ramadan including recipes for chicken puffs, samosas, chutneys, and more with tips and tricks for storage and serving.

Ramadan is almost here, and one thing that can make or break it for me is my Ramadan meal prep. It’s absolutely necessary for me to have as many things as possible meal prepared for Iftar before Ramadan begins so that I can spend my time on more important things during the month.

I mean, no one wants to spend hours of precious Ramadan days cooking, right?

I have always seen my mother meal prep many different things for the month much in advance and have learned to do the same now that I have my own home to take care of. It does not take much time to do but saves SO much time during Ramadan.

Let me take you along my Ramadan meal prep for the year and share my recipes, tips, and tricks along the way.

Here are some exciting meal prep recipes that you can use for Ramadan.

Chicken Marinades

• Chicken Marinade: Tikka Chicken
• Chicken Marinade: Taco Chicken
• Chicken Marinade: Honey Lime Chicken
• Chicken Marinade: Shish Tawouk
• Spicy Tomato Chicken
• Gochujang Honey Chicken

Puff Pastries

• Sweet Cheese Puffs With Sugar Syrup
• Zaatar & Cheese Puffs
• Pizza Puffs
• Chicken Puffs

Samosas

• Potato Samosa
• Chicken Taco Samosa
• Paneer Samosa
• Meat Samosa

Other Frozen Items

• Pasta sauce
• Aloo Tikki
• Burger Patties With Sauce

Suhoor Meal Prep

• Egg Sandwiches
• Weetabix Protein Mix
• Shakshouka

Chutneys & Condiments Meal Prep

• Green Coriander Chutney
• Coconut Chutney
• Sweet Tamarind Chutney
• Tomato Chutney
• Sugar Syrup
• Sweet Tahini Sauce
• Pakora Mix

Beverages Meal Prep

• Berry sauce
• Cocktail juice

Tips & Tricks For Ramadan Meal Prep

• Make a list of everything you and your family enjoy eating on a daily basis and decide which ones can be prepped in advance. It’s best to have as many items prepped as possible so that you do not have to spend a lot of time in the kitchen during Ramadan.
• Span the prep across a few days so that you can do it easily without getting overwhelmed. I personally took 3 days to prep all of the recipes.
• Before your designated prep days, make an in-depth list of everything you will need and make sure you have it all ready to go. Nothing is more disruptive to a calm prep day than realizing you are missing some ingredients!
• Stock up on storage items like ziplock bags, aluminum foil, cling film, air-tight boxes or jars, etc. so that you have the right equipment to store your meal prep in.
• Label your items with the name and date so that you can easily find it when you’re looking for it.
• Make plenty of space in your freezer before starting the meal prep process.
• If you are meal prepping for a larger family, split the portions into 3-4 parts instead of one so that you can defrost each serving as required.
• Customize as you go! These recipes are based on my and my husband’s preferences, but you can always add or remove things based on what you and your family like.
• Lastly, don’t over-stress, do only as much as you can easily.

Now, let’s get to the recipes

Chicken Marinades

I like to prep a few different types of marinated chicken so that they can be used throughout the month without us getting bored of them. Variety is key! Try to have a few different flavor variations that can be used in different ways like grilled with a side of rice, in wraps, in sandwiches, etc.

I like to prep almost 1/2 kg of chicken for each marinade, but you can always add more or less based on the number of people you want to prep for.

Chicken Tikka Marinade

First things first, let me clear this out. This is NOT an authentic chicken tikka marinade, it’s just how I like to make mine. You can always add more or less of any spice based on your preference.

Ingredients

• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp chili flakes
• 1/2 tsp kashmiri chili powder
• Salt to taste
• 1 tsp ginger paste
• 1 tsp garlic paste
• Juice of 1/2 lemon
• 1-2 tsp oil
• 400 grams boneless chicken breast or thigh, in small cubes

Method

• In a bowl, add all the spices which are: coriander powder, cumin powder, red chili powder, Kashmiri chili powder, turmeric powder, cinnamon powder, black pepper, and salt. You can always add more or less chili based on your preference.
• Give that a quick mix, then add garlic paste, ginger paste, lemon juice, and oil and mix until you have a thick paste like this. You can also add yoghurt to this marinate if you prefer a more creamy flavor
• Add the chicken cubes into the marinade, and mix together properly until the chicken is evenly coated.
• Place the chicken into a ziplock bag and seal it properly. Make sure all the air is released before you tighten the ziplock seal to pack flat and make the storage easier. Label the chicken with the name and date and set it aside.
• To cook the chicken, place it in the oven for 20 minutes at 180 degrees Celsius or in the air fryer for 15 minutes at 160 degrees Celsius.

Serving Suggestions

This chicken can be used in many ways, I like to make wraps or sandwiches with it by pairing it with green chutney, cucumbers, and pickled onions. You can also serve it plain with some potatoes or grilled veggies on the side.

Chicken Taco

One of my and my husband’s favorite things to make are quick tacos and fajitas and this marinade works perfectly for those. It’s super easy and versatile, too. It’s made only with spices and acts more like a dry rub.

Ingredients

• 1 tbsp red chili powder
• 1.5 tsp cumin powder
• 1/2 tsp chili flakes
• 1/2 tsp paprika powder
• 1/4 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste
• 1/4 tsp black pepper
• 400 grams boneless chicken breast or thigh, in small cubes

Method

• To make the marinade, add all the spices into a bowl – chili powder, cumin powder, paprika powder, garlic powder, onion powder, red chili flakes, oregano, salt, and black pepper.
• Mix the spices then add a little oil to create a paste, then add the chicken cubes and mix properly until the chicken is properly coated.
• Place the chicken into a ziplock bag and seal it properly. Make sure all the air is released before you tighten the ziplock seal to pack flat and make the storage easier. Label the chicken with the name and date and set it aside.
• To cook the chicken, place it in the oven for 15 minutes at 180 degrees Celsius or in the air fryer for 15 minutes at 160 degrees Celsius.

Serving Suggestions

This chicken can be used in fajita wraps. You can grill it in the oven or air fryer and make a wrap or quesadilla by pairing it with grilled onions and bell peppers, salsa, cheese, and sour cream. You can also make a taco filling by cooking the chicken in tomato sauce.

Honey Lime Chicken

This sweet and spicy marinade is one of my favorites. It’s mild but very flavorful and pairs perfectly with veggies or rice.

Ingredients

• Juice of 2 limes
• 2 cloves of garlic, minced or grated
• 1 tsp chili flakes
• 1/2 tsp cumin powder
• 1/2 tsp paprika powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• Salt to taste
• 1 tbsp honey
• 1-2 tsp oil
• 1 tbsp chopped coriander
• 400 grams chicken breast or thigh, whole

Method

• To make the marinade, add lime juice, chopped fresh garlic, chopped fresh coriander, cumin powder, red chili or paprika powder, onion powder, honey, oil, and salt in a bowl and mix until combined. You can use lemon instead of lime if you prefer.
• Now add the chicken and coat it in the marinade, then place it in a ziplock bag, seal, label, and set aside. I usually like eating this on whole grilled chicken which is why I have kept the chicken pieces bigger for this.
• To cook the chicken, place it in the oven for 20 minutes at 180 degrees Celsius or in the air fryer for 15 minutes at 160 degrees Celsius.

Serving Suggestions

This chicken is perfect for a healthy meal. Grill it in the oven or air fryer and pair it with a side of yellow rice or grilled veggies for a delicious and filling meal.

Shisk Tawouk

Shisk Tawouk is a Middle Eastern chicken marinade and it’s one of the most delicious ways to eat chicken. It’s a simple no-fuss recipe that everyone will enjoy.

Ingredients

• 3 tbsp full-fat yoghurt
• Juice of 1/2 lemon
• 3 garlic cloves, grated or minced,
• 1/2 tbsp tomato paste
• 1/2 tsp paprika powder
• 1/2 tsp cinnamon powder
• 1/2 tsp dried oregano
• Salt to taste
• 1/4 tsp black pepper
• 1-2 tsp olive oil
• 400 grams boneless chicken breast or thigh, in small cubes

Method

• To make the marinade, add yogurt, lemon juice, olive oil, chopped garlic, tomato paste, paprika powder, cinnamon powder, dried oregano, salt, and black pepper in a bowl and mix until combined.
• Now add the chicken and mix until it’s properly coated with the marinade, place in a ziplock bag, seal, label, and set it aside.
• To cook the chicken, place on skewers and cook in the oven for 15 minutes at 180 degrees Celsius or in the air fryer for 12 minutes at 160 degrees Celsius.

Serving Suggestions

Cook the shish tawouk on a skewer in the air fryer or oven and enjoy with a side of rice, hummus, fries, and garlic paste. You can also make a wrap with the same ingredients in a pita bread.

Spicy Tomato Chicken (Recipe from Falasteeni Foodie)

This simple recipe is extremely flavorful and delicious. The marinate can also be cooked to make a sauce to serve with your chicken for added flavor.

Ingredients

• 1 large tomato
• ½ onion
• 5 cloves garlic
• Jalapeño to taste
• ¼ bunch parsley
• 2 tbsp olive oil extra virgin
• 3 tbsp yogurt
• 2 tbsp pepper paste or tomato paste
• 2 tablespoons lemon juice
• 1 teaspoon paprika
• 1 teaspoon Aleppo powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon 7 spice
• 1 teaspoon coriander powder
• ½ teaspoon turmeric
• 1 teaspoon salt
• 1½ teaspoons sumac
• 1 kg chicken (whole or breast)

Method

• In a blender, combine the vegetables with yogurt, oil, and pepper paste. Blend until smooth. Stir in the spices and mix well.
• Pour 1/2 of the marinade over the chicken and mix it well until properly coated, then pack it in a ziplock bag.
• To cook the chicken, cover and bake at 170 degrees Celsius for 30 minutes, or until fully cooked.
• To make a sauce with the leftover marinade, transfer it to a pot over medium heat. Add water until you reach your preferred consistency, bring it to a gentle simmer, then serve.

Serving Suggestions

This chicken pairs really well with plain rice as the additional sauce acts almost like a curry. You can also add potatoes with the chicken in the oven while baking and coat them with the marination sauce.

Gochujang Honey Chicken

This sweet and spicy chicken made with the popular Korean BBQ sauce is the perfect easy chicken marinade that’s packed full of flavor. It uses only three ingredients (two, really, because one is optional!) and goes well with both rice and noodles or on its own.

Ingredients

• 4 tbsps Gochujang paste
• 1 tbsp miso paste (optional)
• 30-40 ml hot water
• 1 tbsp honey
• Salt to taste
• 1 tbsp oil
• 400 grams chicken breast or boneless thigh

Method

• In a bowl, add the gochujang and miso paste. Top it with hot water and whisk until it forms a smooth paste.
• Add honey and mix again until combined.
• Add the chicken into the marinade, top with salt and oil, then mix it well with the marinade until the chicken is coated. Transfer it into a ziplock bag and store in the freezer.
• To cook the chicken, place the defrosted chicken in a baking tray and bake for 20-30 minutes until fully cooked.

Serving Suggestions

This chicken can be enjoyed on it’s own with a side of veggies or with fried rice or spicy noodles.

Chicken Marinade Storage Tips

• These marinated chicken packets can be stored in the freezer for up to three months.
• When you are ready to use it, remove the packet from the freezer 2-3 hours before, or you can place it in the fridge the night before to thaw.
• If you want to prep a bigger portion for multiple uses, you can divide the chicken into portions and place them in separate smaller ziplock bags for easy use.

Puff Pastries

Sweet Cheese Puffs

These are my mom’s ultra-famous sweet cheese puffs. They are by far the most loved recipes in our home and it’s something that she has been making for years and has passed down to all of us.

I am not exaggerating when I say that we cannot have a single Iftar without these, they are just that good. Every person who comes to our home for Iftar does not leave without asking for the recipe.

The best part is that they are literally the easiest thing to make and can be prepped in advance. If there is just one recipe you take away from this, please let this be it!

Ingredients

• 10 frozen puff pastry squares, defrosted
• 10 cheese squares, like Kiri
• 1 egg, for egg wash
• Nigella seeds (optional)

Method

• If you are using frozen puff pastry, let it thaw and become soft (but not too soft, you should be able to handle it easily)
• Place the squares on a baking sheet and cut them in half diagonally.
• Now cut each block of cheese in half diagonally, and place each piece of cheese on one edge of the puff pastry slice.
• Once the cheese has been placed on all pieces, seal each one by folding the other side over the cheese, and pinching the edges together. You can use your hands or a fork to seal the edges.
• Place the puffs on a flat tray into the freezer for 1 hour, let them harden so that they do not lose their shape or stick to each other, then place them all in a ziplock back and freeze until ready to use.
• I recommend taking the puffs out at least an hour before baking.
• Before baking, cover the puffs with an egg wash, and I also like to add a sprinkle of nigella seeds on top. This gives the puffs a nice flavor.
• Bake for about 15-20 minutes in the oven or air fryer until golden brown, top with sugar syrup and serve hot.

Zaatar Cheese Puffs

These super simple cheese puffs are light, refreshing and super flavorful. They’re made in the same way as the sweet cheese puffs and are perfect for your Iftar.

Ingredients

• 100 grams cheese blocks
• 3 tbsps zaatar
• Salt to taste
• 1-2 tbsp lemon juice
• 1 tbsp olive oil

Method

• In a bowl, add all the ingredients and mix well until they’re well combined and creamy.
• If you are using frozen puff pastry, let it thaw and become soft (but not too soft, you should be able to handle it easily)
• Place the squares on a baking sheet and cut them in half diagonally.
• Transfer the filling into a piping bag, and pipe a small amount of the filling on each piece.
• Once the filling has been placed on all pieces, seal each one by folding the other side over the cheese, and pinching the edges together. You can use your hands or a fork to seal the edges.
• Place the puffs on a flat tray into the freezer for 1 hour, let them harden so that they do not lose their shape or stick to each other, then place them all in a ziplock back and freeze until ready to use.
• Before baking, cover the puffs with an egg wash, and I also like to add a sprinkle of zaatar on top. This gives the puffs a nice flavor.
• Bake for about 15-20 minutes in the oven or air fryer until golden brown.

Pizza Puffs

Made with pizza-inspired fillings, this puff is packed full of flavor with a homemade tomato sauce and cheese mixture. You can customize the fillings based on your preference.

Ingredients

• 100 grams canned chopped tomatoes
• Salt to taste
• 1/2 tsp dried oregano
• 1 tsp chili flakes
• Salt to taste
• Black pepper
• 1 tbsp grated parmesan
• 100 grams shredded mozzarella cheese
• 20 grams sundried tomatoes
• 20-30 grams dried meat of your choice, chopped (optional)

Method

• To make the pizza filling, add the canned tomatoes, salt, black pepper, oregano, chili flakes, grated garlic, and parmesan until combined.
• In another bowl, add the shredded mozzarella cheese, sundried tomatoes, and dried meat of your choice.
• Place each square puff pastry sheet on a baking tray, spread 1 tbsp of tomato sauce at the bottom, then add 1 tbsp of the cheese mix on one side of the puff.
• Turn the other side of the puff over the cheese mixture and seal the edges with a fork.
• To bake, cover the puffs with egg wash, top them with a little mozzarella chees,e and bake for 15-20 minutes at 170 degrees Celsius until golden brown

Chicken Puffs

• These chicken puffs are another great option for Iftar, specially when you’re hosting Iftar parties as they are quite filling and delicious but easy to prep and keep in advance.
• They’re similar to the sweet cheese puffs but filled with chicken instead. I like to make a flavorful and spicy filling but remember, you can always add more or less of anything you prefer.
• Ingredients
• 1 litre water
• 4 cardamom pods
• 1 tsp black pepper
• 1 large cinnamon stick
• 3-4 dry red chilies
• 3-4 garlic cloves
• Salt to taste
• 250 grams chicken breast
• 2 tsp oil
• 1 tsp garlic paste
• 2 green chilies
• 1 large onion, finely sliced
• 2 tsp red chili powder
• 1.5 tsp cumin powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1/2 tsp garam masala powder
• 1.5 tbsp tomato paste
• 1 tbsp coriander, chopped
• Juice of 1/2 lemon
• Method
• In a large wok or saucepan, add water, along with whole spices like cardamom, black pepper, dried chili, cinnamon stick, whole garlic, and salt. Bring it to a boil and add the chicken breast and let it cook until the chicken is cooked through properly. It will take around 1 hour.
• Strain the broth and set it aside as we will be using it later.
• Let the chicken cool down, then shred it using a fork. Once all the chicken is shredded, set it aside.
• Now in the same saucepan, add oil, minced garlic,c and ginger and give it a quick mix, then add the chopped green chilies and sliced onions and cook until the onions become soft and translucent.
• Now add red chili powder, cumin powder, and turmeric powder and cook for 3-5 minutes until they start smelling fragrant. Add a little water and cook for a few minutes, then add tomato paste and cook for 3-5 minutes on medium heat.
• Now add the shredded chicken and mix until it’s just combined with the masala, then add the reserved stock, cover, and let it cook for 5 minutes. Uncover and cook on high heat until the consistency is dry and all the water has evaporated. If the filling is wet it may ooze out of the puff while baking, so be mindful at this step.
• Take it off the heat then mix in chopped coriander and let it cool down.
• Now line the puff pastry squares on a tray. Place the cooled filling on one side of the pastry slice, then fold the other side over the filling and pinch the edges to seal. You can also use a fork to crimp the edges. Make sure all the edges are properly sealed so that the filling does not fall out while baking.
• Now place them in the freezer to set until they harden so that they do not lose their shape or stick to each other, then store them in a ziplock bag.
• To cook the puffs, give them an egg wash and a sprinkle of mozzarella cheese on top.
• Bake for 20-25 minutes until golden brown, you can use an air fryer or the oven. If you’re using the oven, turn on the top burner for the last 3-5 minutes to make the pastry evenly golden brown from the top.

Puff Pastry Storage Tips

• These puff pastries can be stored in the freezer for up to three months.
• When you are ready to use them, remove the packet from the freezer 1-2 hours before, or you can place it in the fridge the night before to thaw.
• Make sure to pre-freeze the puffs in a tray before putting them into a ziplock bag or they will stick to one another.

Samosas

Samosas are an absolute must at our home during Iftar. We cannot go even a single day without having them on the menu, which is why I like to prep a few different varieties so that we do not get bored of them. I will share both the recipes for the fillings and the technique to fold the samosas and store them.

Aloo Samosa

Ingredients

• 500 grams potatoes
• 1 large onion, finely chopped
• 2 tbsp coriander, finely chopped
• 2-3 green chilies, finely chopped
• 1 tsp red chili powder
• 1 tsp cumin powder
• Salt to taste

Method

• In a bowl, add the boiled and peeled potatoes in a bowl with salt and mash them.
• Add the remaining ingredients and mix well until they form a smooth, slightly chunky potato filling.

Chicken Taco Samosa

Ingredients

• 1 tbsp red chili powder
• 1.5 tsp cumin powder
• 1/2 tsp chili flakes
• 1/2 tsp paprika powder
• 1/4 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste
• 1/4 tsp black pepper
• 400 grams boneless chicken breast or thigh, whole
• 2 tsp oil
• 1 tsp chili flakes
• 1 tsp garlic paste
• 1 tbsp tomato paste
• 1/2 can chopped or peeled tomato can or 2 medium tomatoes, chopped
• Salt to taste
• 2 tbsp coriander, chopped
• Juice of 1/2 lime

Method

• Make the homemade taco spice by mixing all the spices in a bowl, then marinate with it and let it rest for at least 30 minutes.
• Heat oil in a pan and add chili flakes and minced garlic, then stir in tomato paste and cook until it deepens in color.
• Add canned or whole tomatoes (canned preferred for better flavor), then season with salt and let it cook for a few minutes.
• Add the marinated chicken, searing it on both sides for a few minutes, then pour in water and simmer until the chicken is fully cooked.
• Once cooked, shred the chicken and continue cooking until the liquid is fully reduced.
• Stir in chopped coriander and a squeeze of lime juice, and set aside to cool before using as a filling.

Paneer Samosa

Ingredients

• 1 tablespoon oil
• 1 teaspoon ginger garlic paste
• 1 teaspoon cumin seeds
• 1 small onion, chopped
• ½ tsp red chili flakes
• ½ tsp red chili powder
• 2 green chilies, chopped
• Salt to taste
• 250 grams paneer
• 2 tbsp coriander, chopped

Method

• Heat oil in a pan and add cumin and green chili, cooking until they sizzle, then add minced ginger and garlic, cooking until fragrant.
• Stir in chopped onions and cook until translucent.
• Add red chili powder, chili flakes, and salt, cooking for 2 minutes.
• Remove from heat and add the paneer, breaking it down and mixing well with the spice mixture.

Meat Samosa

• 500 grams mutton mince
• 1.5 tsp ginger paste
• 1.5 tsp garlic paste
• 1.5 tsp chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• Salt to taste
• 1 large onion, chipped
• 2-3 green chilies
• 1 tbsp coriander, chopped
• Samosa leaves
• 30 gs flour of any kind mixed with water to form a thick paste

Filling Method

• Preheat the pan but do not add any oil as the meat will release fat on its own.
• Add the meat into the pan and break it down properly, then add ginger paste, garlic paste, red chili powder, coriander powder, garam masala, and salt and mix until everything is combined.
• Cook for 5 mins, then add some water to the pan, mix, cover ,and cook on medium heat for 15-20 minutes until the meat has softened. Make sure to mix a few times in between so that the meat does not stick.
• Now add the chopped onion and cook on high heat for about 5 minutes until the onion has softened and the meat is completely dry.
• Turn off the heat, then add chopped green chilies and coriander and mix, then let it cool down.

How to Fold Samosas

• Take one bottom edge of the samosa wrapper and fold it up to the opposite side, allowing a small overhang.
• Fold the triangle over itself toward the opposite edge. At this point, you will have an open pocket for the filling.
• Gently open the pocket and add the filling, ensuring not to overfill. Press down the filling lightly.
• Apply flour glue to the bottom edge of the triangle, and fold it over to seal the samosa, and continue folding and tucking until you achieve a secure triangular shape.

How to Pack Samosas

• Keep prepared samosas covered to prevent them from drying out.
• Once all samosas are ready, place them in tightly sealed ziplock bags, and label the bags to avoid confusion when frying later.
• When ready to fry, remove them from the freezer an hour in advance. Fry on medium heat until golden brown.

Other Frozen Meal Prep Recipes

Apart from samosas, puff pastries, and chicken, I like to prep a few more things that help me throughout the month, like burger patties, pasta sauce, and more.

Pasta Sauce

This rich and flavorful pasta sauce is perfect for meal prep! Made with garlic, chili flakes, and sundried tomatoes, it has a deep, umami-packed taste that pairs beautifully with any pasta dish. Store it in silicone ice cube trays for an easy, ready-to-use sauce whenever you need it!

Ingredients

• 1 tbsp oil
• 2 tsp minced garlic
• 2 tsp chili flakes
• 20 grams sundried tomatoes, chopped
• 2 tbsp tomato paste
• 2 cans canned tomatoes
• parmesan

Method

• Heat oil in a hot pan and add chili flakes and minced garlic.
• Stir and let cook for a minute, then add tomato paste and cook until it deepens in color, then add canned tomatoes, salt, and sundried tomatoes, then mix well.
• Cover and let the sauce cook until the tomatoes soften. Once softened, stir in grated parmesan and cook until the water has reduced.
• Store in silicone ice cube trays for easy portioning and use.

How to use the frozen pasta sauce

• Defrost the sauce in a pan over low heat.
• Add some pasta water and let it cook for a couple of minutes to loosen the sauce, then toss in the cooked pasta and mix well until evenly coated.
• Serve with an extra grating of parmesan for a perfect finish.

Burger Patties

My husband and I also love a good and simple burger for iftar. It’s quick, it’s filling, and not too unhealthy(if you keep the oil at a minimum). I like to prep the burger patties in advance and freeze them so that we can just take them out and cook them before iftar.

The key to a good burger patty is honestly the meat. Try to get good quality beef or lamb mince, whichever you prefer. Make sure that the meat is not too lean and has some fat in it so that the burgers are juicy and not dry. I like to use 20-30% fat mince and make sure it’s fresh.

Ingredients

• 500 grams lamb or beef mince, 20-30% fat
• Salt to taste
• 1/2 tsp black pepper

Method

• Wash and strain the meat mince to release all the blood from it. Once the mince is dry, add it to a clean bowl.
• Add salt and pepper to the meat and mix it well. you can also add some chili flakes for a little bit of spice.
• To shape the burgers, I like to measure each patty to keep them evenly sized so that they cook evenly. I also keep them pretty thin because they tend to shrink and fatten while cooking
• Once they are all shaped, place them on a flat tray and into the freezer for about 30 minutes until they harden, then store them in ziplock bags, placing a square piece of baking paper in between each burger so that they do not stick to each other.
• To cook the burger, add a little oil to the heated pan, place the patty, and push it down using a heavy object so that they do not contract too much. Cook for 3-4 minutes on each side. Don’t cook more as the burgers will become dry. Top with a cheese slice and let it melt.

Burger Sauce

I also like to prep my burger sauce in advance. It’s one of my favorites and makes the burger super flavorful.

Ingredients

• 2 tbsp ketchup
• 2 tbsp mayonnaise
• 1 tbsp mustard
• 1 tsp Worcestershire sauce
• 1 tsp spice sauce (like sriracha)
• 1 tbsp chopped jalapenos
• 4-5 leaves finely chopped lettuce

Method

• Mix ketchup, mayonnaise, mustard, Worcestershire sauce or soy sauce, and jalapenos and mix until combined. You can store this in an airtight jar in the fridge.
• Before using, add fresh chopped lettuce to the sauce.

Serving Suggestions

I like to use toasted brioche buns for my burgers. Place the burger sauce at the bottom, then place the cooked patty with the cheese, top with more burger sauce, and enjoy.

Aloo Tikki

These aloo tikkis or patties are another one of my childhood favorites. They are simple and super delicious. They can also be used in many different ways; in chat, in buns, in samosas as filling, etc.

Prep a big batch before Ramadan to have them ready to go for Iftar.

Ingredients

• 500 grams potatoes
• 1 large onion, finely chopped
• 2 tbsp coriander, finely chopped
• 2-3 green chilies, finely chopped
• 1 tsp red chili powder
• 1 tsp cumin powder
• Salt to taste

Method

• Boil the potatoes until soft, let them cool down, then peel and mash them until they have no lumps
• Add finely chopped onions, coriander, green chilies, red chili powder, cumin powder, and salt, then mix until combined.
• Once again, you can use a fork but I just find using my hands much more efficient in the mixing process.
• Once everything is mixed you can form the patties. Pick up a small piece of potato and mash it in your hands like this, then roll them between your hands to form a ball. Flatten the ball then turn it around to smooth it out. Now smooth out the edges using your palm and you will have a perfectly round aloo tikki.
• Line a tray with baking paper, place the aloo tikki on it and pre-freeze them before storing them in a ziplock bag so that they don’t lose their shape or stick to each other.
• I highly recommend taking them out at least 1-2 hours before cooking.
• To cook the aloo tikkis, add 1-2 tbsp of oil into a pre-heated pan and cook the tikkis until they’re golden brown on both sides.

Serving Suggestions

• Make a chat: Top the cooked aloo tikkis with sweet yogurt, tamarind chutney, chaat masala, and something crunchy like chips of fried samosa leaves.
• Make a potato sandwich: Toast the buns, add a layer of tamarind chutney or ketchup, place two cooked aloo tikki on top, add some cheese, toast ,and enjoy.
• Make vegetarian samosas: This aloo tikki mixture can be used (before frying) in samosas instead of the meat-filling.

Suhoor Meal Prep

I like to eat something protein-heavy for breakfast so that it keeps me full for as long as possible. And for the days when I want something savory, these egg sandwiches are the perfect meal. They take very little time to prep and can easily be reheated at suhoor time.

Egg Sandwiches

The best part about these egg sandwiches is that they are super customizable, you can add whatever you like to your breakfast sandwiches. Go wild!

Ingredients

• 8 eggs
• Salt to taste
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 2 tsp chili flakes
• 6 chopped brown mushrooms
• 1 tbsp sun-dried tomatoes (optional)
• 6 buns
• Pesto
• Jalapenos (optional)
• 6 cheese slices

Method

• In a bowl, add the eggs along with all the ingredients for the omelet. I like to add salt, pepper, chili flakes, dried oregano, chopped mushrooms, and sundried tomatoes to mine.
• I also recommend adding some milk to the omelet batter to make the omelet thicker and more fluffy.
• To cook the eggs, line a large baking sheet and pour the omelet batter into the pan. Cook at 150 degrees Celsius for 15-20 minutes until fully set.
• While the eggs cook, prep the buns. Lightly toast the buns and spread green pesto on both sides of the bun. Again, remember this is fully customizable so use whatever you like.
• Once the eggs are cooked, slice them into 12 pieces, then top each bun it with 1 slice of egg, then half a cheese slice, then another slice of egg, and the remaining half of the cheese slice, then add a little hot sauce on top. You can also use only 1 slice of egg if you want a lighter sandwich. I also like to add jalapenos to the sandwich.
• Tightly wrap each sandwich in aluminum foil, making sure there are no openings, then place them in a ziplock bag, label them, and store them in the freezer.
• When ready to eat, remove them from the freezer, heat in the microwave for about 30-60 seconds, then place in the oven or air fryer at a low temperature, around 150 degrees, for 5 minutes until the sandwich is heated all the way through.

Weetabix Protein Mix

A quick and nutritious breakfast option, this Weetabix protein mix is packed with protein and flavored with cinnamon for a cozy, satisfying start to the day. Store it in a cereal container for an instant breakfast—just mix it with milk, microwave it, and top it with your favorite add-ons!

Ingredients

• 200 grams protein Weetabix
• 60 grams protein powder, I use vanilla
• 3 tsp cinnamon powder

Method

• Crush the protein version of Weetabix into a bowl.
• Add your preferred protein powder (e.g., Vanilla MyProtein) and mix.
• Sprinkle in a generous amount of cinnamon and combine well.
• Transfer the mixture into a cereal container for easy storage.
• When ready to eat, mix with 120 ml milk for every 50 grams of the mixture and microwave for 1 to 1.5 minutes in two intervals, mixing in between. Top with anything you like, like chocolate chips, frozen fruits, nuts, etc.

Shakshouka Sauce

This aromatic, spiced tomato sauce is the perfect base for shakshouka, a classic Middle Eastern dish. It’s packed with bold flavors from cumin, paprika, and sumac, creating a rich and hearty sauce that can be stored for easy meal prep.

Ingredients

• 1 tsp oil
• 1 tsp cumin, whole
• 1 tsp chili flakes
• 1 small onion, finely chopped
• 1 tsp minced garlic
• 1 tbsp tomato paste
• 1 can of chopped or peeled tomato
• 1/2 tsp chili powder
• 1/2 tsp paprika powder
• 1 tsp cumin powder
• 1 tsp sumac powder

Method

• Heat oil in a pan and add cumin and chili flakes, letting them crackle for a minute.
• Add chopped onions, stir, and cook until translucent.
• Add minced garlic, stir, and cook for a few more minutes, then stir in tomato paste and cook until it deepens in color.
• Add paprika, cumin, coriander, and sumac powder, then mix well, and let the spices cook for a minute or two before adding canned tomatoes and salt.
• Cover and let cook until the tomatoes soften. Keep the sauce chunky or break it down for a smoother texture.
• Store in silicone ice cube trays for convenient use.
• When ready to use, place the sauce cube into a pan on low heat with a little water and cook until it’s melted and thickened, then add eggs as per your preference.

Condiments/Chutneys

Chutneys are a staple in almost every desi household. They’re used throughout the month so it’s best to have a big batch prepped in advance.

Green Coriander Chutney

This coriander chutney is another spicy essential in many homes. I like to make it a little zingy but you can always add less green chilies. I recommend making this just before Ramadan so that it stays fresher. I also like to make it only for about two weeks and make another batch once it’s over to retain the freshness.

Ingredients

• 2 bunches of fresh coriander
• 2-3 green chilies
• 2-3 garlic cloves
• 1 tsp cumin seeds
• Salt to taste
• Water, as needed
• 1 tsp vinegar
• 2 tsp lemon juice

Method

• First, properly wash the coriander leaves as they tend to have a lot of dirt in them. You can use the leaves and the stem, the stem has a lot of flavor. Just make sure there are no roots.
• Now in a blender, add the coriander, green chilies, garlic cloves, cumin seeds, salt, and a little water, and blend until the chutney turns into a smooth paste. Don’t add a lot of water in the beginning, you can always add more water if needed.
• My mom’s trick to retain the color of the chutney over time is to mix a little vinegar and lemon into it at the very end.
• Store it in an airtight container in the fridge.

Tamarind Chutney

This sweet tamarind chutney is super easy to make and lasts for months. It’s sweet and sour and pairs perfectly with samosas.

Ingredients

• 200 grams tamarind
• 500 ml water
• 100 grams sugar
• 1/2 tsp salt
• 1 tsp cumin powder

Method

• Soak the tamarind pulp in hot water for a few hours, then mix it well to dissolve all the pulp in the water. Press against all the seeds to remove as much pulp as possible. You can do it with the spoon but I find it much easier to squeeze the pulp out using my hands.
• Now strain the water into a saucepan, a little at a time, then pour some warm water on top and push with your hands to make sure all the pulp goes into the saucepan.
• Once all the water is strained, add sugar, salt, and cumin powder into it and cook on medium heat for about 1 hour until it thickens. Keep mixing often and cook until the chutney has reduced by half and is thick enough to coat the back of a spoon.
• Let it cool down, then store it in an airtight container in the fridge and use it throughout the month

Green Coconut Chutney

This vibrant coconut chutney is inspired by my mother-in-law’s recipe. It’s a nutty, flavorful blend of dry coconut, roasted chana dal, peanuts, garlic, green chili, coriander, and salt. Perfect for serving with dosas, idlis, or even as a dip!

Ingredients

• 30 grams dried coconut
• 10 grams roasted change
• 10 grams roasted peanuts
• 1 garlic clove
• 1 green chili
• 1 tbsp tamarind water
• 2 tbsp chopped coriander
• salt, to taste

Method

• Blend dry coconut, roasted chana dal, peanuts, garlic, green chili, coriander, and salt into a thick paste.
• Adjust the consistency with a little water if needed. Serve fresh or store in an airtight jar.

South Indian Tomato Chutney

A bold and tangy South Indian-style tomato chutney that pairs well with almost everything! Packed with aromatic spices, this chutney is a must-have for any meal.

Ingredients

• 1 tsp oil
• 1.5 tsp mustard seeds
• 1 tsp split chickpeas (chana dal) (optional)
• 1 clove garlic, grated
• 1/2 Red onion
• 12-15 curry leaves
• 2 dried red chilli
• 1 tsp Kashmiri red chilli powder
• 2 medium tomatoes, chopped or 1/2 tin chopped tomatoes
• Salt, to taste

Method

• Heat oil in a pan and crackle mustard seeds and chana dal, then add grated or minced garlic and cook for a minute.
• Stir in onions and cook until translucent, then add curry leaves and dried red chili, cooking for another 2 minutes.
• Mix in chopped tomatoes, salt, and red chili powder, and cook on medium heat until the tomatoes are softened and the spices are well blended.
• Let the mixture cool slightly, then blend with a little water until smooth.

Tips for Storing Chutneys

• Store chutneys in an airtight jar to keep them fresh for longer.
• Both the coconut and tomato chutney will last up to two weeks, so make portions accordingly.

Sugar Syrup

I also like to make a big batch of sugar syrup in advance for the cheese puffs because like I said, we have them every day. It’s simple and quick and can be stored at room temperature. I recommend making this close to Ramadan as the sugar may crystallize over time.

Ingredients

• 500 grams granulated white sugar
• 500 ml water

Method

• Add the sugar and water to a saucepan. do not mix with a spoon. Place the saucepan on medium-high heat and let it cook until the mixture starts boiling. Keep swirling the pan every few minutes but do not mix as that may cause the sugar to crystalize.
• Now lower the heat and let the syrup cook for 10-20 minutes, until it’s thick enough to coat the back of a spoon. It should also be sticky on the touch.
• Take it off the heat, let it cool down, then place it in an airtight container. You can store the syrup at room temperature

Sweet Tahini Sauce

This creamy and nutty sweet tahini sauce is perfect for drizzling over desserts, pancakes, or even as a dip for fruit! The honey balances out the earthiness of the tahini for a delightful flavor.

Ingredients

• 100 grams tahini
• 2 tbsp honey
• Pinch of sea salt
• Water, as required

Method

• Mix tahini (sesame paste) with water, honey, and sea salt.
• As you mix, the tahini might look split—keep stirring and add more water until smooth.
• Store in an airtight container in the fridge for up to two weeks.

Pakora Mix

This homemade pakora mix makes whipping up crispy, delicious fritters effortless! Keep a jar on hand for making pakoras quickly during iftar.

Ingredients

• 200 grams gram flour (besan)
• Salt to taste
• 4 tsp red chili powder
• 3 tsp cumin powder

Method

• In a bowl, mix gram flour with plenty of salt and your choice of spices (e.g., red chili powder and cumin powder). Stir until well combined.
• Store in an airtight jar for easy use.

Beverage Meal Prep

There’s nothing better than a refreshing homemade drink, whether it’s a fruity mocktail or a creamy, tropical juice. These easy-to-make beverages are packed with fresh flavors and can be prepped ahead of time for ultimate convenience. From a versatile berry syrup that can elevate any drink to a nostalgic Saudi-style cocktail juice, these recipes will keep you cool and satisfied!

Berry Sauce

A simple homemade berry syrup that doubles as a mocktail base and a jam! This two-in-one recipe is a must-have for berry lovers.

Ingredients

• 400 grams frozen or fresh berries
• 200 grams granulated white sugar
• 1 tbsp lemon zest

Method

• Combine frozen or fresh berries with sugar in a 2:1 ratio (2 parts berries, 1 part sugar). Add lemon zest for an extra kick.
• Cook over medium heat, stirring often, until the berries soften and break down (don’t overcook, or it will turn into jam).
• Strain the mixture—use the liquid as a berry syrup and the remaining pulp as a jam.

How to use the Berry Sauce

• Mix with fresh mint and lime soda for a refreshing mocktail.
• Experiment with different berries or fruits to create unique syrups.

Cocktail Juice (Saudi-Style Mixed Fruit Juice)

Inspired by the famous Saudi shawarma shop juices, this tropical fruit blend is refreshing, delicious, and packed with natural sweetness.

Ingredients

• Strawberries, sliced
• Bananas, sliced
• Mangoes, chopped (if available), if not, use mango juice instead
• Mango juice
• Guava juice
• Milk
• Honey

Method

• Pre-portion 50 grams strawberries, 35 grams bananas, and 30 grams mangoes into ziplock bags and freeze them. (If mangoes are unavailable, use just strawberries and bananas.)
• To make the juice, blend:
  • One frozen fruit portion
  • 20 ml Mango juice (if you haven’t frozen the mango)
  • 20 ml Guava juice
  • 5 grams Honey
  • 20-30 ml Milk
• Blend until smooth and enjoy!

I hope you find these recipes and tips helpful. Don’t forget to check out my full ramadan prep video on YouTube for an in-depth tutorial of each recipe!

Let me know what you’ll be prepping this Ramadan in the comments.

Ramadan Kareem!