Special Ramadan Menu – Vegetable and Salmon Filo Rolls, Mini Chicken Tacos, Coconut Pumpkin Soup, Mango-Banana Mousse

Ingredients

• 2 pieces Bananas (peeled and cut into pieces)
• 1 piece Mango (peeled and diced)
• 200 ml Sweetened condensed milk
• 200 g Plain Greek yogurt
• 2 pieces Passion fruit (for garnish, optional)
• 12 sheets Filo pastry (thawed, kept refrigerated)
• 1 piece Zucchini (coarsely grated)
• 1 piece Carrot (coarsely grated)
• 1 piece Red bell pepper (diced)
• 200 g Fresh salmon (diced)
• 1 tablespoon Sesame oil
• 2 tablespoons Soy sauce
• 1 teaspoon Nuoc mam (fish sauce)
• 1 small Thai chili (optional, finely chopped)
• 50 g Grated cheese (Gruyère)
• 1 piece Egg (for the glaze mixture)
• 30 g Melted butter
• 1 tablespoon Sesame seeds (white and black) (for garnish)
• 300 g Chicken breast (cut into strips)
• 1 teaspoon Curry powder
• to taste Salt
• to taste Pepper
• 100 ml Sour cream
• 2 tablespoons Fresh chopped parsley
• 100 g Mushrooms (thinly sliced)
• 4 pieces Mini breads (mini baguette or tortillas) (to form the mini tacos)
• 20 g Melted butter (for the breads)
• 2 tablespoons Fresh cilantro (for garnish)
• 500 g Butternut squash (cut into cubes)
• 2 medium pieces Potatoes (cut into cubes)
• 1 piece Onion (thinly sliced)
• 2 cloves Garlic (minced)
• 1 cm Fresh ginger (grated)
• ½ teaspoon Turmeric powder
• 500 ml Chicken or vegetable broth
• 150 g Peeled shrimp
• 200 ml Coconut milk

Instructions

1. Prepare the exotic mousse

   Peel the bananas and mango, cut them into pieces. Place the fruit in the blender with the sweetened condensed milk and Greek yogurt.

   Time: PT15M

2. Blend the mousse

   Blend until a smooth puree is achieved. Pour the mousse into serving glasses and refrigerate for 3 to 4 hours.

   Time: PT5M

3. Prepare the vegetables for the filo rolls

   Coarsely grate the zucchini and carrot, dice the red bell pepper.

   Time: PT15M

4. Stir‑fry the vegetables and salmon

   In a sauté pan, heat the sesame oil, add the vegetables, soy sauce, nuoc mam, Thai chili and salmon. Cook over medium heat for 10 minutes until everything is nicely browned.

   Time: PT10M

5. Prepare the glaze mixture

   Beat the egg with the melted butter and a pinch of salt. Keep chilled.

   Time: PT5M

6. Assemble the filo rolls

   On a baking sheet lined with parchment paper, place one filo sheet, brush with the egg‑butter mixture. Repeat for 6‑8 sheets, stacking them. Spread the filling in the center, roll tightly.

   Time: PT20M

7. Bake the rolls

   Preheat the oven to 200°C. Bake the rolls for 30 minutes, brushing them halfway through, until golden and crisp.

   Time: PT30M

   Temperature: 200°C

8. Prepare the chicken for the mini tacos

   Cut the chicken breast into strips, season with curry, salt and pepper.

   Time: PT10M

9. Cook the chicken and prepare the sauce

   Sauté the chicken in a pan with a drizzle of olive oil until golden (≈10 min). Add the sour cream, chopped parsley and sliced mushrooms, cook an additional 5 minutes.

   Time: PT15M

10. Grill the mini breads

    Brush the mini breads with melted butter and toast over medium heat in a pan 5‑6 minutes per side.

    Time: PT6M

11. Prepare the coconut pumpkin soup

    Cut the butternut squash, potatoes, onion and garlic into uniform dice. Sauté in a pan with a drizzle of oil for 10 minutes until colored.

    Time: PT15M

12. Cook the soup

    Add the ginger, curry, turmeric, salt, pepper, then the broth. Simmer for 20 minutes. Blend with an immersion blender, add the shrimp and coconut milk, cook an additional 5‑6 minutes.

    Time: PT30M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

25 g

Fiber

8 g

Ingredient Substitutions

• Instead of Bananas: plantain bananas
• Instead of Mango: nectarine
• Instead of Sweetened condensed milk: unsweetened condensed milk + sugar
• Instead of Plain Greek yogurt: plain yogurt
• Instead of Passion fruit: passion fruit juice
• Instead of Filo pastry: puff pastry
• Instead of Zucchini: zucchini
• Instead of Carrot: carrot
• Instead of Red bell pepper: yellow bell pepper
• Instead of Fresh salmon: shrimp, tofu
• Instead of Sesame oil: olive oil
• Instead of Soy sauce: tamari
• Instead of Nuoc mam (fish sauce): salt
• Instead of Thai chili: red chili
• Instead of Grated cheese (Gruyère): cheddar
• Instead of Egg: milk
• Instead of Melted butter: oil
• Instead of Sesame seeds (white and black): sunflower seeds
• Instead of Chicken breast: turkey
• Instead of Curry powder: garam masala
• Instead of Sour cream: heavy cream
• Instead of Fresh chopped parsley: cilantro
• Instead of Mushrooms: zucchini
• Instead of Mini breads (mini baguette or tortillas): grilled filo sheets
• Instead of Melted butter (for the breads): oil
• Instead of Butternut squash: muscat pumpkin
• Instead of Potatoes: sweet potato
• Instead of Onion: shallot
• Instead of Garlic: garlic powder
• Instead of Fresh ginger: ground ginger
• Instead of Chicken or vegetable broth: water + cube
• Instead of Peeled shrimp: chicken
• Instead of Coconut milk: coconut cream

Equipment Needed

• Immersion blender or blender
• Saucepan or sauté pan
• Oven
• Baking sheet
• Parchment paper
• Chef's knife
• Cutting board
• Silicone spatula
• Whisk
• Grater
• Mixing bowl
• Measuring spoon

Critical Steps — Do Not Skip

• Blend the mousse until smooth and chill for at least 3 hours.
• Keep the filo sheets very cold and cover them with a damp cloth during assembly.
• Baking the rolls: monitor coloration to avoid burning.
• Cooking the chicken: do not overcook to keep it tender.
• Simmer the soup long enough for the vegetables to become tender before blending.

Chef Tips from the Video

• Use very cold butter for the glaze to achieve perfectly crisp layers.
• Sprinkle the rolls with two types of sesame seeds (black and white) for visual and flavor contrast.
• Add a splash of lime juice to the soup just before serving to enhance the flavors.

Troubleshooting

Storage

Refrigerator: Mousse: 2 days, filo rolls: 2 days, mini tacos: 1 day, soup: 3 days.

Freezer: Mousse: up to 1 month (in airtight containers).

Room temperature: Cooled filo rolls can be kept at room temperature for 2 hours.

Make-Ahead Tips

• The mousse can be prepared the day before and kept in the refrigerator.
• Filo rolls can be cooked ahead and reheated in the oven at 150°C for 10 minutes.
• The soup stores very well and can be gently reheated over low heat.