Staying Healthy During Ramadan

by Manuka Honey Team February 07, 2023 2 min read

Staying Healthy During Ramadan

Raw Manuka Honey helps give you energy and sustain you through the hours of fasting!   It can also be a healthy substitute for sugar in your favourite recipe.  

Did you know: A study of 55 overweight adults found that consuming 70 grams of honey daily for 30 days led to a 1.3% greater reduction in body weight and a 1.1% greater reduction in body fat, compared with consuming the same amount of table sugar. Read the full research paper here.

Stay healthy this Ramadan with delicious whole-foods that keep you full for longer and use Manuka Honey to add that touch of sweetness when you need it.

Here is a delicious lamb kofta recipe to enjoy with your family and friends.


Ramadan recipe - lamb kofta with Manuka Honey and yoghurt sauce

Makes 4 servings


  • 1 ½ tsp fennel seeds
  • 500g lamb mince
  • 1 ½ tbsp ras el hanout (Morrocan spice mix)
  • 2 tbsp pine nuts, toasted and roughly chopped
  • 2 x 400g cans chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 2 tbsp Manuka Honey
  • 80 g Greek yoghurt
  • 2 tbsp tahini
  • 1 lemon - ½ juiced & ½ cut into wedges to serve
  • 25g parsley, roughly chopped, to serve


Step 1

Heat oven to 180C/160C fan/gas 4. Using a pestle and mortar, crush the fennel seeds. In a large bowl, combine the crushed seeds, lamb, ras el hanout and pine nuts, and season well. Divide the mixture into eight equal egg-shaped koftas.

Step 2

Tip the chickpeas into an ovenproof dish, season to taste and put in the oven while you fry the koftas. Heat 1 tbsp of the oil in a frying pan over a medium heat. Add the koftas and gently fry for 5 mins, turning from time to time, until evenly browned. Remove from the pan with a slotted spoon and set aside on a plate.

Step 3

Remove the chickpeas from the oven, add the koftas to the dish, then pour over the rest of the oil and the honey, and return to the oven for 15 mins.

Step 4

In a bowl, combine the yoghurt, tahini and lemon juice with 70-100ml water and season well. Serve the koftas and chickpeas topped with parsley and a good drizzle of the creamy dressing, with the lemon wedges on the side.