A better part of my day is spent preparing for evening iftar specials, and as my children hover in and around the kitchen anticipating the iftar menu for the evening, I find myself getting inspired by my favourite Mediterranean restaurant in the city.

Mediterranean food is one of my favourite cuisines. Its use of fresh vegetables, olive oil, hummus, eggplant and wholesome bread inspires the chef in me. It never disappoints, and the delicious kebabs nestled in fresh tomatoes; iceberg lettuce and onions served with a side of naan pita and spiced Greek yogurt; have in fact inspired today’s iftar menu:

Spicy chickpea salad and ginger kebabs

It’s a little different from the heavy iftari with the characteristic fried items that we are used to as subcontinent favourite. But a little change every now and then doesn't hurt.

Chanay (chickpea or garbanzo), is a Ramazan staple for the desis of the world, may it be an iftar party or a quiet iftar at home with the family, the mothers in the desi realm have always been known to serve chana chaat, come Maghrib in the blessed month.

Today, I'm sharing a recipe which a Moroccan friend of mine shared with me.

The kebabs are my dear nani’s recipe, and perfectly compliment to the Mediterranean spicy chickpea salad. Here it is, from my kitchen to yours.

Spicy Chickpea Salad

Ingredients

3 to 4 cups boiled chickpeas
1 cucumber, chopped
2 medium sized tomatoes, chopped
1 cup white or red radish, chopped
1 orange capsicum/bell peeper
½ chopped red onion
½ cup cilantro
2 tbsp olive oil
1 tsp cumin
Salt to taste
1 to 1 ½ tsp garam masala or all spice powder
2 tsps crushed garlic

Dressing (mix and set side)

4 to 5 tbsp olive oil
1 to 2 tsp sugar
2 to 3 tsp crushed garlic
Dash of vinegar
Juice of half lemon and ½ tsp lemon zest

Method

Heat oil in pan, add chickpea, cumin, salt, garam masala or allspice, stir on high heat for a few minutes and set aside.

Set chopped vegetables in a salad bowl, mix with dressing, sprinkle salt, pepper and cilantro. Toss together with chickpea or serve on the side.

Ginger kebab

Ingredients

2 lbs ground beef
8 slices of white bread (soak in water and drain water by pressing between palms)
2 onions, finely chopped
4 tsp heaped cornflour
1 egg
2 tsp level black pepper
1 bunch cilantro chopped
3 large green chillie, finely chopped
2 tbsp chopped ginger
Salt to taste
Oil for frying

Method

Put together in a bowl, mix and shallow fry, serve with a side of spicy chickpea salad, green chutney, yogurt and naan.

--Photos by author