Monday, May 04, 2015

THE RAMADAN PREP RECIPE SPECIAL HAS BEGAN! So in my family we never make moons, for some reason they always flop. But, this time around we thought we'd give it a shot, it has been years since my mum tried them out so why not. Size depends on you, we like the small moons because they look adorable, and we fried some the same night to see if it would flop or not and alhamdudillah (Thank you Allah) it did not.
Anyway I will be sharing the dough recipe, and the meat marinade and also step by step pictures to help you see what to do! 


1 Cup Flour
3/4 tsp Salt
2 Tb Butter
1 Cup Water

  1. Heat the butter, water and salt on the stove, when the butter has melted add the flour and stir in.
  2. Keep stirring till you see a dough has formed.
  3. Remove off the stove and knead for a couple of minutes, you can separate into 2 balls (if you do this separate your meat mixture as well after cooking).
  4. Cover in clean film and leave to cool down a bit, you can use it when its a bit warm or even cold (we rolled them out when they were cold).
  5. Roll into small circles, not too thin and not too thick (only start to do this when you are ready to add your meat mixture).


1 kg chicken fillet cubes
Green Masala (green chilli paste)
Lemon Juice
Dry ground coriander
Red Chilli Powder

  1. Cube up some onions, add olive oil and braise till golden and soft on the stove.
  2. Add the marinaded chicken into the pot with some water and leave to cook.
  3. When half way cooked, add some grated carrots, grated tomato and whole kennel corn and cook till done.
  4. When done, make a little bit of white sauce and add to the mixture, make sure its not too saucy, but just enough so the moons won't be too dry 
  5. Mix all together and leave to cool down, do not fill the moons while its hot or warm - while cooling add fresh coriander and mix well.


  • Roll out into small circles, as you can see its not so thin or thick and they are around the same size. 
  • Whip some egg whites (1 egg or 2 - do not waste when done it can be mixed back with the yolks so the moons can be dipped in them).
  • Add with your finger or a small basting brush around the edge of the circle in the shape of a semi circle. 

  • Add a spoon full (depends on how big you're making the moon) on one side of the rolled out dough.
  • Carefully close it with the other side, pressing down the edges together. 
  • Again, make sure the mixture is not too saucy because it will be seeping through.
  • Press the edges together, if you see it starts to split open, take a small piece of the dough and patch it up.

  • When all is done dip into egg and than bread crumbs.
  • We wanted to add more colour to the savoury so we added some green coloured sesame seeds.
  • Pack into your tupperware or we used Styrofoam because it saves space and its more efficient during Ramadan.

  • Fry in hot shallow oil till golden brown and serve with lemon juice.

Hope you enjoy this recipe. Stay tuned I shall be sharing 3-4 savoury recipes a week so subscribe for updates! 

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  1. Salam what flour did you use

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  3. Replies
    1. Wasalam it is a type of seasoning found in powder form ..if you have brands where you stay such as knorr they make aromat seasoning as well, I know it can be found in southern africa, I'm not so sure about international supermarkets and spice shops