Ramadan is almost here, which means it’s time for my annual Ramadan food preparation. 🌙
Every year before Ramadan, I like to spend some time preparing a few homemade snacks for the freezer. I don’t try to prepare absolutely everything in advance, but having a selection of samosas, spring rolls and kebabs ready to cook makes those busy Ramadan evenings so much easier.
This year I decided to keep things fairly simple and stick to some of the foods that we already know and love as a family. I made a big batch of lamb, potato and vegetable samosas with homemade samosa pastry, some BBQ chicken spring rolls, and a batch of lamb kebabs.
We’re a family of nine, so when I say a batch, I mean a batch! 😄
I ended up with around 60 large homemade samosas, around 60 spring rolls and a good supply of kebabs for the freezer.
If you’re looking for some Ramadan meal prep inspiration, here are all three recipes.
Why I Prepare Food Before Ramadan
For me, Ramadan food prep isn’t about spending weeks filling the freezer with elaborate dishes.
It’s simply about making life a little easier.
There are certain foods we enjoy regularly during Ramadan, particularly samosas and spring rolls, so it makes sense to prepare them in advance rather than making them from scratch at iftar time.
It also means that during Ramadan I can hopefully spend less time preparing food and more time focusing on the things that really matter during this special month.
And, of course, homemade samosas have become something of an annual tradition in our house!
Lamb, Potato & Vegetable Samosas
These are proper homemade samosas — including the pastry.
Making the samosa cases yourself is definitely more work than buying ready-made pastry, but for me it’s one of those special Ramadan traditions that is worth the extra effort.
Ingredients
For the filling:
- 2kg lamb mince
- 2kg potatoes
- 4 medium onions, sliced
- 1kg frozen mixed vegetables
- ¼ cup sunflower oil
- 3 tablespoons garlic & ginger paste
- 2 tablespoons salt
- 1 tablespoon cumin seeds
- 1 tablespoon ground cumin
- 2 tablespoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon red chilli powder
- 4 tablespoons tamarind sauce
- 2 tablespoons lemon juice
For the Homemade Samosa Dough
- 12 cups plain flour
- 1 cup sunflower oil
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- Approximately 1 litre water
Method
Start by boiling the potatoes until tender.
In a large pan, cook the lamb mince until browned. Add the frozen mixed vegetables and continue cooking until they have completely defrosted and heated through.
Add the sliced onions and cook until softened.
Next, add the garlic & ginger paste, salt, cumin seeds, ground cumin, garam masala, turmeric and red chilli powder. Stir everything together thoroughly.
Add the tamarind sauce and lemon juice before combining with the cooked potatoes.
Once everything is well mixed, set the filling aside and allow it to cool completely.
Making the Samosa Pastry
Add the plain flour, sunflower oil, salt and coarse black pepper to a large bowl.
Gradually add the water while mixing until a dough forms. You may need slightly more or less water, so add it gradually. If your dough becomes too sticky, add a little more flour.
Knead until smooth, then cover and leave the dough to rest for at least 30 minutes.
Divide the dough into portions and roll each piece out in the same way you would make a thin chapatti.
Lightly cook each side on a hot tawa or frying pan. You’re not trying to cook the pastry completely — it only needs a very light cooking.
Keep the cooked pieces covered while you work so they remain soft and warm. This makes them much easier to shape.
Make a simple edible glue by mixing plain flour with enough water to create a thick paste.
Cut each piece of pastry in half, form it into a samosa case and seal with the flour paste.
Fill each samosa with the cooled lamb and potato mixture, leaving enough room at the top to close it securely.
Seal the edges and press them down with a fork if needed.
I made around 60 large samosas from this batch. Mine were quite big, so you could make considerably more if you make smaller samosas.
Pop them into freezer bags and they’re ready and waiting for Ramadan!
BBQ Chicken Spring Rolls
For this year’s spring rolls I fancied trying something a little different.
Rather than making my usual filling, I made a creamy BBQ chicken and sweetcorn filling. They’re really simple to prepare and another useful snack to have sitting in the freezer.
Ingredients
For the Chicken
- 6 large chicken breasts (approximately 1.8kg)
- 2 tablespoons sunflower oil
- 1 tablespoon garlic & ginger paste
- 2 tablespoons lemon juice
- 4 tablespoons BBQ sauce
- 1 teaspoon salt
For the Sauce & Filling
- 2 red onions, sliced
- ½ cup BBQ sauce
- ½ cup mayonnaise
- 1 cup sweetcorn
- Spring roll pastry sheets
Method
Cut the chicken breasts into small pieces.
Add the chicken to a large bowl with the sunflower oil, garlic & ginger paste, lemon juice, BBQ sauce and salt.
Mix thoroughly so that all the chicken is coated in the marinade.
Leave to marinate for approximately 30 minutes.
Meanwhile, slice the red onions.
Add a little sunflower oil to a large pan and cook the onions until softened and lightly browned.
Add the marinated chicken and cook over a medium to medium-high heat until the chicken is cooked through.
Remove the pan from the heat.
Stir in the additional BBQ sauce, mayonnaise and sweetcorn.
Allow the filling to cool completely before making your spring rolls.
Place some filling onto each spring roll pastry sheet, fold and roll tightly, and seal using a paste made from plain flour and water.
I made approximately 60 spring rolls, although some of these were filled with the small amount of samosa filling I had left over.
Nothing goes to waste!
Homemade Lamb Kebabs
The final thing I prepared was another Ramadan regular in our house — homemade lamb kebabs.
These are easy to prepare in bulk and freeze, so you can simply take out however many you need.
Ingredients
- 1 onion
- 1 tomato
- 1kg lamb mince
- 1 teaspoon salt
- 1 teaspoon red chilli flakes
- 1 teaspoon pomegranate seeds
- 1 teaspoon cumin seeds
- 1 tablespoon garlic & ginger paste
- 1 tablespoon lemon juice
- 1 egg
- ½ cup gram flour (besan)
- ½ cup chopped coriander
Method
Add the onion and tomato to a food processor or chopper and process until finely chopped.
Place the lamb mince into a large mixing bowl.
Add the processed onion and tomato, salt, chilli flakes, pomegranate seeds, cumin seeds, garlic & ginger paste, lemon juice, egg, gram flour and chopped coriander.
Mix thoroughly until everything is evenly combined.
Lay a sheet of baking paper onto your work surface and spread some of the kebab mixture over it.
Place another sheet of baking paper on top and gently roll the mixture with a rolling pin. This is a really easy way of getting your kebabs to approximately the same thickness.
Remove the top sheet and use a round cookie cutter to cut out the kebabs.
Remove the excess mince mixture from around the circles and reuse it for the next batch.
Continue until you’ve used all the mixture.
Layer the finished kebabs between sheets of baking paper before placing them into the freezer.
My Ramadan Freezer Prep
And that’s this year’s Ramadan food preparation complete!
From this session I prepared:
- 60+ homemade lamb, potato & vegetable samosas
- Around 60 spring rolls
- A batch of homemade lamb kebabs
That’s a good amount of food tucked away in the freezer without trying to prepare every meal we’ll eat during Ramadan.
One of my biggest tips when doing Ramadan food prep is not to overwhelm yourself.
You don’t need a freezer containing 30 days’ worth of food.
Think about the foods your family genuinely eats regularly and prepare the things that will actually save you time. Even making one or two batches of your family’s favourites can make Ramadan evenings that little bit easier.
A Different Ramadan
Ramadan 2024 feels different.
With the terrible suffering taking place in Gaza, it is difficult to approach the month without thinking about families who are facing hunger, displacement and unimaginable loss.
Ramadan is a month of fasting, worship, reflection and giving, and it is a reminder to think beyond our own tables and homes.
As we prepare food for our own families, we should remember those who don’t have the same security and abundance and give whatever we are able to give.
May Allah protect the people of Palestine, ease the suffering of everyone facing oppression and hardship, accept our duas and charity, and allow us all to reach and benefit from this blessed month.
Ameen. ❤️
Ramadan Mubarak 🌙
I hope these recipes have given you a little inspiration for your own Ramadan meal prep.
Whether you prepare dozens of samosas or simply make one batch of something your family enjoys, anything that makes life easier during Ramadan is worthwhile.
May Allah allow us to make the most of the month, accept our fasting, prayers, charity and good deeds, and grant us a peaceful and blessed Ramadan.
Ramadan Mubarak from our family to yours. 🌙❤️
