Freezing Ingredient Preparation for Ramadan

Ingredients

• 500 g Celery stalks (cut into 2-3 cm pieces)
• 500 g Dried chickpeas (soaked 12 h, rinsed, portioned)
• 1 bouquet Fresh cilantro (leaves only, washed)
• 1 bouquet Flat parsley (leaves only, washed)
• 6 pieces Yellow onions (chopped)
• 6 pieces Tomatoes (peeled, chopped)
• 5 kg Ground meat (beef or lamb) (divided into portions for meatballs and burgers)
• 200 g White bread (baguette) (soaked in water, crumbled)
• 1 unit Egg (to bind chicken burgers)
• 2 c. à soupe Salt (for seasoning)
• 1 c. à café Ground black pepper (ground)
• 2 c. à café Sweet paprika (mild)
• 1 c. à café Ground ginger (or freshly grated)
• 2 c. à café Ground cumin (ground)
• 1 c. à café Ground turmeric (ground)
• 2 c. à soupe Olive oil (for chicken burgers)
• 2 kg Chicken cutlets (cut into cubes or minced)
• 2 kg Chicken thighs (deboned, separated into drumsticks and thigh tops)
• 2 units Lemon (juice for washing the chicken)
• 1 c. à soupe White vinegar (for washing the herbs)

Instructions

1. Freeze celery cubes

   Wash the celery stalks, cut them into 2‑3 cm pieces, distribute them into the compartments of an ice‑cube tray, cover and place in the freezer.

   Time: PT10M

2. Prepare the chickpeas

   Soak the dried chickpeas in cold water for at least 12 h, rinse them under clear water, then portion them into 100 g freezer bags each.

   Time: PT5M

3. Wash cilantro and parsley

   Place the cilantro and parsley leaves in a large bowl, add 1 tbsp white vinegar, mix, let soak for 5 min, rinse thoroughly with cold water.

   Time: PT10M

4. Spin-dry and blend the herbs

   Drain the herbs in a salad spinner, then blend quickly until a smooth paste forms. Transfer to an airtight container and freeze.

   Time: PT5M

5. Prepare the harira and chorba bases

   Chop 3 onions and 3 peeled tomatoes, divide them into two containers (one for harira, one for chorba), cover and place in the freezer.

   Time: PT15M

6. Portion the ground meat

   Divide the 5 kg of ground meat into 250 g bags for meatballs and 250 g bags for burgers, then place them in the freezer.

   Time: PT20M

7. Prepare the meatballs for tagine

   In a large bowl, combine ground meat, chopped onion, cilantro, parsley, salt, pepper, paprika, ginger, cumin, soaked and drained bread. Form 30 g meatballs, place them in a freezer bag and freeze.

   Time: PT15M

8. Form the meat burgers

   Shape the seasoned ground meat into 100 g patties, place them on parchment paper on a tray, cover and freeze.

   Time: PT10M

9. Wash the chicken

   Place the chicken cutlets and thighs in a large bowl of water, add the juice of 2 lemons and 1 tbsp salt, let soak for 15 min, then rinse with clear water.

   Time: PT15M

10. Trim and season the chicken

    Slice the cutlets, finely mince a portion. In a bowl, mix the minced chicken with one chopped onion, 1 tbsp cilantro and parsley, salt, pepper, ginger, paprika, turmeric, cumin, 1 egg and 1 tbsp olive oil. Form chicken burgers and place them on parchment paper.

    Time: PT20M

11. Portion the chicken

    Divide the cut chicken and chicken burgers into 200 g portions, place them in freezer bags, label and freeze.

    Time: PT5M

12. Final cleaning

    Wash all utensils, wipe the work surface, store the prepared ingredients in the freezer.

    Time: PT30M

Nutrition Facts

Calories

150

Protein

10 g

Carbohydrates

12 g

Fat

6 g

Fiber

3 g

Ingredient Substitutions

• Instead of Celery stalks: grated celery root
• Instead of Dried chickpeas: canned chickpeas
• Instead of Fresh cilantro: dried cilantro (rehydrated)
• Instead of Flat parsley: dried flat parsley
• Instead of Tomatoes: canned tomatoes
• Instead of Ground meat (beef or lamb): ground chicken
• Instead of White bread (baguette): breadcrumbs
• Instead of Olive oil: vegetable oil
• Instead of Chicken cutlets: chicken breast

Equipment Needed

• Immersion blender or regular blender
• Ice‑cube tray (or small freezer containers)
• Zip‑lock freezer bags
• Large mixing bowl
• Chef's knife
• Cutting board
• Colander and skimmer
• Salad spinner
• Mixing bowls (3)
• Parchment paper
• Baking sheet
• Silicone spatula

Critical Steps — Do Not Skip

• Cut and freeze celery into cubes
• Wash and properly dry cilantro and parsley
• Mix meatballs uniformly to prevent them from falling apart
• Handle raw chicken following hygiene rules

Chef Tips from the Video

• Use a medium speed on the blender to avoid overheating the herbs.
• For a stronger flavor, add a pinch of ras‑el‑hanout to the meatballs and burgers.
• Freezing portions in separate layers (parchment paper between each) prevents them from sticking together.

Troubleshooting

Storage

Refrigerator: Fresh herbs not frozen: up to 3 days in an airtight container.

Freezer: All prepared ingredients: 2‑3 months maximum.

Room temperature: None of the preparations should be stored at room temperature.

Make-Ahead Tips

• Soak the chickpeas the night before to save time on cooking day.
• Label each bag or container with its contents and freezing date.
• Prepare spice mixes ahead of time in a small airtight jar.