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.
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