Iftar is not only the time to break your fast, it’s a chance for family and friends to gather and assess your cooking skills! Whether you are getting a cook to do the work or offering up your tried and true dishes, everyone will be waiting for the food offering of the evening. We’ve always got recipes lined up for Ramadan and this year, we’re trying something new — twists on some of the favorites, with stuffed potatoes, vermicelli and basbousa, all dressed up in new flavors.

Ingredients

2 eggs

1/4 cup coconut soft

1/4 cup grated chocolate (any kind of your favorite chocolate)

1/4 cup coconut

1/2 cup of whipped cream

1/2 cup of fine semolina

1 teaspoon coffee powder

1 teaspoon baking powder

1 teaspoon cocoa

1/2 cup of corn oil

1/2 cup of full cream milk

Preparation

1. Put eggs, corn oil, cocoa, whipped cream, coffee powder, baking powder, coconut and semolina together in a bowl. Stir constantly until the mixture thickens.

2. Spread the mixture onto a large roasting pan, then put it inside the oven on medium heat for 20 to 30 minutes, or until it turns golden brown.

3. Take the mixture out of the oven. Pour the milk over the top of the pastry. Set aside until it absorbs the milk completely.

4. Transfer the pastry to a serving plate. While it is still warm, sprinkle the grated chocolate on top. Allow the pastry to cool, then cut and serve.

This piece was originally published in Egypt Independent’s weekly print edition.