Goulash with Ramadan Dried Fruits – Recipe

Goulash with Ramadan Dried Fruits – Recipe

Goulash with Ramadan dried fruits (Yameesh Ramadan) is one of the delicious desserts commonly prepared during the holy month. Yameesh refers to a mixture of dried fruits such as dried figs, dried apricots, raisins, along with coconut and assorted nuts.

Goulash is a type of thin pastry dough, usually bought ready-made and stored in a cool place to keep it fresh. It is stuffed with the dried fruits mixture, then shaped into triangles or fingers as desired, fried in oil, and soaked in sugar syrup immediately after frying.

This sweet treat is a staple on Ramadan evenings, often enjoyed after iftar with a hot cup of tea. Today, we’ll show you how to prepare this simple and budget-friendly recipe.

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Ingredients for Goulash with Ramadan Dried Fruits

 
Serves 7–8 people

• 1 pack of goulash pastry

• ½ small cup dried figs

• ½ small cup dried apricots

• ½ small cup raisins

• ¼ small cup grated coconut

• ½ small cup mixed nuts (any kind available at home)

For the syrup (sharbat):

• 2 cups sugar

• 3 cups water

• Juice of ½ large lemon

• ¼ teaspoon vanilla

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How to Prepare Goulash with Ramadan Dried Fruits

1. Prepare the syrup first:
   In a pot, combine 2 cups of sugar, 3 cups of water, and ¼ teaspoon vanilla. Stir well and bring to a boil. Add the lemon juice and let it simmer until the syrup thickens slightly. Remove from heat and let it cool.

2. Prepare the filling:
   Cut the dried apricots and figs into small pieces. Add raisins, coconut, and nuts. Mix everything together.

3. Prepare the goulash:
   Take the pastry out of the fridge about 2 hours beforehand so it’s easy to use. Place one sheet of goulash pastry on your work surface and keep the rest covered with a cloth to prevent drying out. Cut the sheet lengthwise into 3 equal rectangles.

   Place 1 tablespoon of the filling at one end of each strip. Fold into a triangle (like samosas), sealing the edge with a little melted ghee so it doesn’t open during frying. Repeat with the remaining sheets and filling.

4. Frying and finishing:
   Heat oil in a deep frying pan. Fry the goulash pieces until golden brown on all sides. Remove and immediately soak them in the cooled syrup.

5. Serve:
   Place on a serving plate and enjoy this crispy, sweet Ramadan dessert with a cup of tea.

Bon appétit!