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Quick Suhoor Recipes For Ramadan

  • IWB Post
  •  July 1, 2015


Muslims around the world observe fasts to celebrate Ramadan, a month-long festival. The day starts with breakfast called ‘suhoor‘ which is considered to be the most important meal as it provides energy all throughout the day.

JWB brings to you some easy and nutritious recipes especially for Ramadan to keep energies high throughout the day. Have a look!

Bun Bread and Bananas



• 2 tablespoons of a natural nut butter, such as almond, cashew or peanut
• 1 teaspoon organic honey (acacia honey is a favorite)
• Pinch of salt
• 1 whole-wheat bagel, split and toasted
• 1 small banana, sliced


1. Stir together the nut butter, honey and salt in a small bowl.
2. Divide the mixture between warm bagel halves and top with banana slices.

Maxi Cheese Melt Toast



• 2 heaped tablespoons canned cooked beans
• 1 thick slice organic whole-wheat bread, toasted
• 1 tablespoon prepared salsa (available in jars)
• 1 tablespoon shredded cheese


1. Spread beans on toast. Top with salsa then cheese.
2. Microwave on high temperature until the cheese is melted and the beans are hot for about 45 seconds.
3. Serve at suhoor with mango juice or milk.

Herb and Onion Frittata



• 100g/1 cup diced onion;
• 25ml of water, and 1 tablespoon of water
• 1 teaspoon olive oil
• 3 eggs, beaten
• 2 teaspoons chopped fresh herbs, or 1/2 teaspoon dried
• Pinch of salt to taste
• Large pinch of ground pepper
• 2 tablespoons of ‘farmer’s cheese’, which is soft white unripened cheese, or reduced-fat ricotta


1. Drizzle oil in a shallow pan and add onion over medium-high heat. Cover until the onion is slightly softened and turn brown. Sprinkle little water to prevent sticking and continue to cook until golden brown.
2. Pour in the eggs, reduce heat to medium-low and continue cooking. Stir constantly with a heatproof rubber spatula until the eggs start to set for about 30 seconds.
3. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until the egg is mostly set, about another 30 seconds.
4. Now reduce the heat to low. Sprinkle your herbs over the frittata and season with salt and pepper.
5. Spoon the soft cheese on top. Lift up one edge of the frittata and drizzle the remaining 1 tablespoon of water under it. Cover and cook until the egg is completely set and the cheese is hot. This must go on for about 2 minutes.
6. Slide the frittata out of the pan using the spatula.

Apple Spice Breakfast Soup



• 1 1/2 quarts water
• 4 Pink Lady or other tart apples, cored and diced
• 2/3 cup raisins
• 1 teaspoon nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• pinch of salt
• 2 tablespoons agave nectar
• 4 slices of stale whole wheat bread, diced
• 2 tablespoons fresh squeezed lemon juice
• 1/2 cup vanilla coconut milk yogurt


  1. Combine the water, apples, raisins, nutmeg, cinnamon, cloves, allspice, salt and agave nectar in a large pot.
  2. Boil the ingredients, then reduce heat to a simmer.
  3. Stir in the bread.
  4. Cover the pot and let the soup simmer for an hour, stirring occasionally.
  5. Remove the soup from the heat and stir in the lemon juice and yogurt.
  6. Serve immediately, or chill and serve cold.

Watermelon Cheese Kebabs



• Cheese
• Watermelon
• Sweet bell pepper
• Cucumbers
• Celery or broccoli (optional)


1. Slice watermelon, cheese, sweet bell pepper and cucumber in equal sizes.
2. Put a piece of each piece on screw and sprinkle some salt and pepper on it.
3. Enjoy the sweetness and saltiness of both foods in one bite.

Now, the Suhoor Smoothies!

Papaya Smoothie



• 1 papaya, peeled, seeded and coarsely chopped (1 1/4 cups)
• 75ml/ 3/4 cup bottled fruit nectar, such as papaya, mango or peach (think Rubicon fruit juice, watch out for preservatives such as aspartame: artificial sweetener, bleuch).
• 50ml/ 1/2 cup buttermilk (or semi-skimmed milk)
• 2 1/2 tablespoons superfine sugar
• 2 tablespoons fresh lime juice
• 10 ice cubes)


1. Combine all the ingredients in a blender. Blend until very smooth and frothy.
2. Pour into 2 tall glasses and serve.

Mango Lassi



• 1 cup chopped peeled mango
• 75g peach sorbet (or crushed ice)
• 70g vanilla yoghurt (or plain yoghurt)
• 25ml cup pure orange juice without pulp
• 1/8 teaspoon orange-flower water (optional)


1. Place ingredients in a blender. Pulse twice to chop mango, stir well, then blend until smooth.
2. Serve immediately.

Vanilla Banana Smoothie



• 2 ripe bananas
• 2 cups vanilla kefir
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg (too much nutmeg is ‘makruh’ in Shariah)
• 1/8 teaspoon ground allspice
• 10 ice cubes (for ultimate hydration and a more fluid smoothie)


1. Combine the kefir, bananas, cinnamon, nutmeg, allspice and ice cubes in a blender; blend until smooth.
2. Serve immediately.

Pomegranate Smoothie



• 2 cups mixed berries or frozen berries
• 1 cup of pomegranate juice
• 1 small banana
• 1/2 cup nonfat cottage cheese or full-fat milk
• 1/2 cup water


1. Combine mixed berries, pomegranate juice, banana, cottage cheese/milk and water in a blender; blend until smooth.
2. Serve immediately.

If you know any quick recipes, share with us! Happy Suhoor!

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