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Savour Ramadan recipes and achieve the perfect Iftar results.

Discover our German engineered home appliances and benefit from the exciting offers this Ramadan.

Red Lentil Soup with Mint


  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1/4 cup diced tomatoes
  • Drained 5 cups chicken stock
  • 1/2 cup red lentils
  • 1/4 cup fine bulgur
  • 1/4 cup rice
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon dried mint
  • Salt and ground black pepper to taste


Heat the olive oil in a large pot over high heat. Cook and stir the onions in the hot oil for about 2 minutes until they begin to soften. Stir the garlic into the onion and cook for another 2 minutes. Add the diced tomatoes to the onion mixture and continue to cook and stir for another 10 minutes.

Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Get the soup to boil, reduce the heat to medium-low and cook at a simmer for about 30 minutes until the lentils and rice are cooked well.

Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in a cooking pot.

For a smooth taste you will need


Hand Blender

  • 750 Watt powerful hand blender
  • Speed selector with 12 speed settings
  • Extra turbo button for maximum performance
  • Innovative four wing blade for perfect results
  • Quiet, low vibration motor
  • High-quality stainless steel foot
  • Stainless steel balloon whisk attachment
  • Innovative chopper attachment with various inserts for chopping, slicing and shredding
  • Transparent, calibrated mixing beaker
Red Lentil Soup


  • 1 cup dry garbanzo beans
  • 1/2 yellow onion, diced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 4 cloves minced garlic
  • 1 tablespoon all-purpose flour, or more as needed
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons salt, or to taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cayenne pepper
  • Oil for frying


Place garbanzo beans in a large container and cover with several inches of cool water; let it stand for 12 to 24 hours then drain.

Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary until the mixture is finely grounded and holding together when pressed. Transfer the garbanzo mixture to a bowl, cover it with a plastic wrap and refrigerate for 1 to 2 hours until the flavors blend. Heat oil in a deep-fryer or large saucepan to 350 ˚F (175 ˚C).

Divide the dough into 12 portions and roll each with moistened hands into a ball.

Working in batches, cook the falafel balls in hot oil for about 5 minutes until they get brown and crispy. Then, transfer it to a wire rack to drain.

For a Perfect Texture you will need


Food Processor

  • 800 watt motor, 2 speed settings and moment function
  • Multifunctional knife - stainless steel
  • 2.3 l mixing bowl and grinder
  • Polycarbonate liquidiser (1 lt. capacity)
  • Reversible slicing discs - stainless steel
  • Dough tool
  • Beating disc for whipped cream and egg whites
  • Safety locking lid and bowl
  • Rubber suction feet for extra stability
  • Smart storage: storage of standard accessories directly in the bowl
  • Cable storage


  • 1 (14 ounces) package spring roll wrappers
  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • 1 leek, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 tablespoon water, or as needed
  • 1-quart oil for frying


Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic then cook and stir until the onions become transparent. Add ground beef and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well and continue cooking until the beef becomes brown.

Mix the flour and water in a small dish or cup to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top and seal with the paste. Repeat until the wraps or filling are used up.

Heat the oil to 365 ˚F ( 170 ˚C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa until golden brown. Remove carefully to drain on paper towels.

For a Perfect Blend you will need


Kitchen Machine

  • Powerful 600 W motor
  • Multi-motion-drive
  • 4 speed settings / operating speed, standby
  • Multifunction arm with special gearing and 3 drive positions for optimum power transmission
  • Stainless steel mixing bowl 3.9 lt.
  • Dough hook, beater and whisking attachment
  • Continuous shredder with 3 stainless-steel discs
  • Cable storage


  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 pound ground lamb
  • 3 tablespoons grated onion
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 28 bamboo skewers, soaked in water for 30 minutes


Make a hot charcoal fire in a grill.

In a large bowl, stir the beef, parsley, tomatoes, aleppo, allspice, mint, cumin, coriander, cinnamon, onions, salt and pepper. Form 1 tbsp. beef mixture each around the end of 22 skewers; grill and turn for about 4 minutes until lightly charred.

For a Finest Cut you will need


Meat Mincer ProPower

  • Blocking power 1800 Watt
  • Meat mincer size 8
  • Overload protection coupling
  • Rubber feet for extra stability
  • Large filling tray, handy stuffer, spare drive
  • Kebbe and Sausage attachment
  • Integrated accessory storage solution
  • Easily stowable
Carrot-Apple Juice


  • 1 large apple, quartered
  • 1/2 (15 ounces) canned pineapple
  • chunks
  • 3 large carrots, ends trimmed
  • 2 teaspoons fresh ginger
  • 2 large stalks celery
  • 1/2 medium beet white sugar (optional)


Place the apple, pineapple, carrots, ginger, celery, and beet in a juicer and blend. Sweeten with sugar if desired.

For a Fresh Juice you will need



  • Fast and easy juice extraction
  • Easy cleaning thanks to the ceramic knife
  • Very quick results
  • Up to 1,5l can be gained in one juicing process
Carrot-Apple Juice
Strawberry Jam on Toast


  • 1 slice wholemeal bread
  • 1 to 2 teaspoons butter
  • 1 to 2 teaspoons strawberry jam


Toast the bread in a toaster: make it crispy for 2 minutes and 15 seconds, or cook lightly for 1 minute and 15 seconds.

Once cooked get it out of the toaster and put it on a plate; butter thoroughly, then finally spread your strawberry jam over the butter. Serve.

For a Crispy Taost you will need


Stainless Steel Compact Toaster

  • Power: 900 W
  • 2 slice
  • Cool touch
  • Electronic sensor for constant toasting performance
  • Stainless steel Rack for bread rolls can be attached
  • Thick & thin function for evenly toasted bread
  • Safety switch off if toast becomes stuck
  • Removable crumb tray
  • Large-surface heating element
  • Integrated cable storage
Strawberry Jam on Toast