We’ve rounded up our favorite Ramadan recipes for  your big Eid-al-Fitr feasts afterward. Order meat from TenderCuts & do try out these delicious recipes from around the world!


For this Middle Eastern–spiced stew, cauliflower stems are minced and sautéed in the mirepoix to add flavor, while the florets are broiled and added at the end of cooking to offer crunch and body.



5 cups lamb stock

2 lb. boneless lamb shoulder, trimmed and cut into 2″ pieces

Kosher salt and freshly ground black pepper, to taste

5 tbsp. olive oil

4 tbsp. unsalted butter, melted

5 cloves garlic, minced

3 plum tomatoes, cored and minced

2 large red onions, minced

12 head cauliflower (cut into large florets, stems peeled and minced)

13 cup dry white wine

14 cup tomato paste

2 tsp. ground cumin

1 tsp. ground cinnamon

2 tbsp. cornstarch, mixed with 2 tbsp. cold water

13 cup jarred harissa

8 pitted dates, roughly chopped

12 tsp. smoked paprika

14 cup sliced almonds, toasted


Heat oil and 2 tbsp. butter in a 6-qt. saucepan over medium-high. Working in batches, season lamb with salt and pepper; cook, turning as needed, until browned, about 20 minutes. Transfer lamb to a plate. Add garlic, tomatoes, onions, and minced cauliflower stems to pan; cook until golden, 8–10 minutes. Add wine, tomato paste, cumin, and cinnamon; cook 3 minutes. Add reserved lamb and the stock; boil. Reduce heat to medium-low; cook, covered, until lamb is very tender, about 2 hours. Stir in cornstarch mixture; return to a boil. Reduce heat to medium and stir in harissa, dates, salt, and pepper; cook 5 minutes more.

Heat oven broiler. Stir remaining butter, the smoked paprika, salt, and pepper in a bowl. Place cauliflower florets on a baking sheet and toss with paprika butter; broil, stirring as needed, until cauliflower is slightly charred and chewy, about 10 minutes. Ladle stew into bowls; garnish with florets and almonds.


A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries



4 trout, cleaned and butterflied

6 tbsp. olive oil, plus more for greasing

12 cup barberries

1 large yellow onion, thinly sliced

14 cup tamarind paste

4 garlic cloves, minced

13 cup minced cilantro

13 cup minced parsley

13 cup minced tarragon

Lime wedges, for serving

Kosher salt and freshly ground black pepper


Heat oven to 375°. Grease two baking sheets and set aside.

Soak barberries in warm water for 30 minutes and drain.

In a large skillet over medium-high, heat 3 tablespoons olive oil. Add the onions and cook until brown, about 10 minutes. Lower the heat to medium and cook, stirring occasionally, for 30 minutes more, until dark brown and caramelized. Add the barberries, almonds, tamarind, and garlic, and cook until fragrant, about 10 minutes. Remove from heat and stir in cilantro, parsley, and tarragon.

Season fish with salt and pepper. Stuff each fish with about 12 cup stuffing and brush with remaining olive oil. Bake for 15 minutes. Change oven setting to broil and cook an additional 3 to 4 minutes, until the fish’s skin is golden.


Start the marinade 30 minutes to an hour before cooking; if you marinate too early, the acid from the lemon juice will cook the kebabs beforehand.



2 lb. boneless, skinless chicken tenders

1⁄2 cup fresh lemon juice

2 tbsp. olive oil

1 tbsp. kosher salt

1 tbsp. ground black pepper, plus more

2 tsp. crushed saffron

2 garlic cloves, minced

1 medium yellow onion, diced

8 large button mushrooms

4 plum tomatoes, cored

1 red pepper, cut into 1 1⁄2-inch pieces

1 zucchini, cut into 1-inch rounds

Kosher salt

4 tbsp. unsalted butter, melted

Lavash or pita, for serving


Stir together juice, oil, salt, pepper, saffron, garlic, and onions in a bowl; add chicken, and toss to coat. Chill for 30 minutes. Build a medium-hot fire in a charcoal grill, heat a gas grill to medium-high, or heat broiler to high. Season chicken and vegetables with salt and pepper; skewer chicken and vegetables lengthwise on metal skewers. Grill chicken and vegetables, turning often and basting with butter, until vegetables are soft and charred, about 18-20 minutes for vegetables, and chicken is cooked through and slightly charred, about 10 minutes. Serve with lavash.

Hope you enjoy cooking relishing these recipes!

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