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Celebrating Ramadan Specials With Lamb

Celebrate Ramadhan with shabsuka, kacang pool and bubur lambuk.


Duration: 4 hours/session

For: 1 session

Fees: $188.00

Chef: Alfie Jerome Mossadeg

Alert! Not enough quantity is available!

Join Chef Alfie to learn how to make these wonderful recipes to celebrate Ramadhan:

Ful Medames / Kachang Phool 

An Egyptian Dish - Fava Beans With Spices & Lamb Merguez Sausages Topped With Fried Runny Egg & Green Chillies, Shallots, Tomatoes & Fresh Coriander

A Malay version - more colourful too, with diced onions, sliced green chillies, chopped coriander & diced tomatoes - of Ful Medames, an Egyptian breakfast dish.

This rendition of stewed broad beans is beefed up with minced meat.

Lime lends a citrusy note to the thick meaty stew, while an egg, done sunny side-up, adds further dimension, especially with the liquid yolk & dipped with toasted French baguette.

Shabsuka

A dish of eggs and minced meat poached in a sauce of tomatoes, chili peppers, and onions, commonly spiced with cumin, paprika and cayenne pepper. Although the dish has existed in Mediterranean and Middle Eastern regions, its more recent egg and vegetable-based form originated in Tunisia. Shakshouka is a staple of Arab cuisine (Libyan, Tunisian, Algerian, Moroccan, Egyptian, Saudi, and Levantine) and is traditionally served in a cast iron pan or tajine as in Morocco.

Bubur Lambuk

A lightly spiced rice porridge, is a Ramadan tradition in Singapore and Malaysia that can be traced back to a mosque, in the mid-20th century in Kuala Lumpur, Malaysia.

This iconic Ramadan recipe was created in 1949 by the late Said Benk. He was a Pakistani immigrant, and a congregant of the old Jamek mosque (Masjid Jamek) in an area called Kampung Baru, in Kuala Lumpur, the capital of Malaysia.

A Must Have In Ramadhan.

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