A few hours of batch cooking before Ramadan saves you hours every afternoon of the month. Here's what to make ahead, how to freeze it safely, and a week of iftar ideas.
Make ahead and freeze
| Make | How to freeze | On the day |
|---|---|---|
| Shami kebabs | Shaped, on a tray, then bagged | Defrost, dip in egg, fry |
| Seekh kebabs | Raw, on a tray, then bagged | Defrost in the fridge, grill |
| Chicken tikka | In its marinade, flat in a bag | Defrost overnight, roast |
| Haleem | Cooked, in portions | Reheat with hot water |
| Keema | Cooked, in portions | Reheat, or fill samosas and parathas |
| Yakhni | Strained, in tubs | Soup, or stock for pulao |
| Fried onions | Cooled, in a bag | Straight into biryani and pulao |
Freezer rules
- Cool cooked food quickly in shallow tubs, then freeze. Don't leave it out for more than 1 to 2 hours.
- Label every bag with what it is and the date.
- Defrost in the fridge overnight, not on the worktop.
- Reheat until steaming hot all the way through, and only reheat once.
- Cooked rice is the exception: cool it within an hour, keep it in the fridge and eat it within 24 hours.
More in our guide to storing meat safely.
Suhoor that lasts
Pick food that keeps you full through the morning: eggs, yoghurt, oats, wholemeal paratha, a bowl of haleem or leftover keema. Go easy on salt, which makes you thirsty, and drink plenty of water.
A week of iftar ideas
Most families open the fast with dates and water, then something light, and the main meal a little later.
| Day | To start | Main |
|---|---|---|
| 1 | Chicken yakhni | Chicken tikka masala |
| 2 | Shami kebabs | Keema matar |
| 3 | Afghan shorwa | Kabuli pulao |
| 4 | Dates and fruit | Haleem |
| 5 | Seekh kebabs | Aloo gosht |
| 6 | Chicken tikka | Lamb karahi |
| 7 | Scotch broth | Chicken biryani |
A freezer-prep shopping list
For a family of four or five, a weekend of prep might use:
- 1.5kg boneless beef: a batch of shami kebabs and a pot of haleem
- 1.6kg boneless chicken thigh: two bags of tikka
- 1.5kg lamb mince: seekh kebabs and keema
- 1 hard chicken: yakhni stock
- Chana dal, cracked wheat, barley and lentils for the haleem and shami
- Onions, ginger, garlic, and your everyday spices
Planning for the end of the month too? See our guide to planning an Eid feast.