Muristek
As Ramadan begins, Kiran Afzal and the Sharouk Sisters share two simple, seasonal starter recipes for after the first date
This year, Saturday 2 April is the first day of Ramadan and the start of a month’s fasting for most Australian Muslims.
Over recent years, breaking the fast at nightly iftar meals with neighbours, colleagues and the wider community has become a special tradition in multicultural countries like Australia. For the Muslim community, it’s an opportunity to invite others into their lives, to share food, hospitality and conversation – and for those of us who are not Muslim, an invitation is an opportunity to better our understanding of other cultures and traditions and to build lasting friendships.
Out of all the apples available, pink lady works best. It’s crisp and firm and has the right tang-to-sweetness ratio. Just add lemon juice so it doesn’t discolour.
Pears don’t need to be peeled, but they do need to be ripe and sweet.
Stone fruit like nectarines and peaches are delicious in a fruit chaat. Nectarines don’t need to be peeled but peaches can be peeled if you don’t like the slightly furry skin. They should neither be too firm nor too soft.
Kiwi fruit adds a lovely hint of green.
When adding grapes, cut them in half or quarters. Use a mix of grapes (red, black and green) for colour.
If you are lucky, guavas are available at Pakistani or Asian stores. They are pricier, but for me, worth the expense once in a blue moon for the memories they evoke.
Fruit chaat is also a great way to finish the fruit in the house in a quick and easy manner. No one eats that lonely apple in the fruit basket, but the moment it’s converted into fruit chaat, it gets devoured instantly.
Lastly, there are no rules in fruit chaat. Feel free to experiment and find your favourite fruit combination.
Continue reading...