An iftar table groaning with plate after plate of delicious food – aromatic, slow-cooked meat, vibrant rice dishes flavoured with spices, salads studded with toasted nuts and slivers of fruit – is a sight to behold.
And yet, with abundant meals of any sort comes an underlying worry about wasting food. In the spirit of generosity and with the anticipation of a feast at the end of the day, it is easy to over-cater – only for a disheartening amount of food to be left uneaten.
These leftovers shouldn’t be consigned to the bin though. With a little effort, a bit of kitchen trickery and some clever storage solutions, they can be transformed into so much more.
Lamb
If you find yourself with leftover cooked lamb, pick the meat from the bone (if needed) that night, shred into strips and store in the fridge in an airtight container. The following day, turn it into crispy lamb. To do so, set a dry frying pan over medium heat, add the lamb and cook for 10 minutes, shaking the pan every now and then. Season generously and use the lamb to top warm Arabic breads spread with labneh, finished with pomegranate seeds and crumbled feta. Alternatively, layer the crispy meat with grilled aubergines, pine nuts and golden raisins for a substantial side dish, or pile into the middle of a bowl of hummus and garnish with paprika and toasted sesame seeds.
Rice
Cold rice that previously accompanied tagines, biryanis, fish and meat might not look particularly appealing the next day but it can still make a tasty dish. After all, for rice to develop an appealing crust, it needs to have been cooked previously and cooled.
With that in mind, fry leftover rice in a hot pan with a little oil until golden and crunchy, then combine with spinach leaves, grilled halloumi, chopped dates and fresh coriander to make a salad. Alternatively, keep the rice in the pan and add beaten eggs, blanched peas, shredded spring onions and soy sauce for a simple stir-fried rice dish.
For something sweet, try this quick take on zardat dibis wa haleeb (rice and date syrup pudding): simmer the rice in a saucepan with milk and cream until thickened. Once cool, drizzle with date syrup and sprinkle with ground cardamom.
Potatoes
There are plenty of options for leftover potatoes, be they mashed, boiled, fried or baked.
Boiled or steamed potatoes in particular are ideal for turning into spiced potato cakes. Combine the potato with a little beaten egg to bind, add a sprinkling of ground cumin and coriander and some chopped parsley. Shape into bite-sized balls, make a hollow in the middle and fill with a small cube of halloumi or feta. Form into a patty shape and flatten with the palm of you hand. Fry the potato cakes in a little oil for 2 to 3 minutes on each side, until golden.
Roasted or baked potatoes can be used to make easy batata harra (Lebanese spiced potatoes). Dice the leftovers into cubes and add to a hot frying pan with a generous splash of oil and a couple of sliced garlic cloves. Stir frequently until crisp and golden. Mix in chopped coriander, a squeeze of lemon juice and add chill powder to taste. Serve it up as a side dish or finish with a fried egg to turn into a complete meal.
Fresh fruit
Even fruit that looks like it is well on the road to ruin can still be repurposed. The easiest way to do so is to stock up your freezer (freezing will inhibit the ripening process). Dice the fruit up and portion into individual smoothies mixes (think bananas, berries, mango and pineapple) and freeze, ready to be blitzed to make slushy, sustaining drinks as and when you need them.
Another option is to bake: banana bread, apple cake and berry muffins will all happily accommodate fruit that is on the turn. Pears and pitted fruit such as plums, peaches and plums can be turned into a quick fruit compote: simply cut up and simmer in a pan with a splash of orange juice or water and a little sugar, until the fruit is tender. Eat on its own, enjoy with yogurt and granola, serve with cakes and tarts or spoon over ice cream.
Arabic bread
Thanks in part to the humidity, bread tends to turn stale at an accelerated rate in the UAE. That doesn’t mean it needs to be thrown away, though.
Instead, turn dried-out flatbreads into breadcrumbs that can be frozen and used later for sprinkling over gratins or bakes, coating meat or fish, or sprinkling on top of salads for crunch.
If that doesn’t appeal, make homemade pitta chips: cut the bread into triangles, drizzle with oil and bake in a 180°C (gas mark 4) oven for 10 to 12 minutes until crisp. Leave to cool, then use for scooping up hummus and dips, or break into small shards for fattoush.
Alternatively, do not cook the bread – simply add to a tomato- based salad for a Middle Eastern twist on the Italian classic, panzanella (Tuscan-style tomato and old bread salad).
How to store leftover food safely
• Make sure your fridge is clean and functioning correctly. Check the seals are working properly and the temperature is between 1°C and 4°C. Keep cooked meat and vegetables, as well as other ready-to-eat food, on the top or upper shelves.
• Leave leftover food to cool to room temperature before refrigerating but try to ensure it is in the fridge within two hours.
• The majority of cooked leftovers (other than items you freeze) should be used within two days. Do let common sense prevail though; if something looks or smells unappealing, err on the side of caution and discard.
• Storing food in airtight containers helps to keep it fresher for longer, prevents leakages and stops pungent smells from escaping. Clear containers are particularly handy as they allow you to quickly identify the contents.
• When reheating cooked food, make sure it is piping hot all the way through. Only reheat cooked items once.
• Freeze leftovers such as soups, stews, tagines and curries flat, in sealable plastic zip-top freezer bags. Not only does this reduce the amount of space they take up in the freezer, the food will also defrost faster when needed.
Other ideas for leftovers
• Prepare a care parcel. Package up your leftovers and pass them on to a friend or neighbours who will appreciate it. It’s worth remembering that a non-fasting friend could eat the extras for lunch the next day.
• If you live in an apartment building, the chances are that some members of the concierge team who work during the night will also have been fasting. If that is the case, it’s worth finding out if they’d appreciate any of your extras.
• Organise an iftar or suhoor made entirely from leftovers. Working on the same premise as a potluck dinner party, ask friends and family to each contribute a dish that consists of leftovers from the previous night’s iftar. You’ll end up with a wide variety of dishes and it will save everyone involved both time and money, while also reducing wastage.
artslife@thenational.ae
