It’s Ramadan, and Muslims worldwide have embarked on the month-long spiritual journey of fasting from dawn to dusk. But when the sun sets, it’s time to break the fast with a hearty iftar or buka puasa meal.
Here are five traditional Ramadan iftar meals from around the world that are sure to make your mouths water.
1. Qatayef (Egypt)
This mouthwatering dessert is sure to satisfy any sweet tooth. Traditionally enjoyed during Ramadan, qatayef is a must-try for anyone visiting Egypt.
It is made from a pancake-like batter and stuffed with a variety of fillings, such as sweet cheese or nuts, before being fried until golden and crispy. It’s then drizzled with syrup and sprinkled with powdered sugar. Yum!
What makes qatayef so special is its texture, which is crispy and chewy at the same time. There are two versions of this dessert: fried, which is crispy on the outside and soft on the inside; and baked, which is more cake-like.
Despite its origins, qatayef has become a popular dessert throughout the Middle East. It’s delicious enough a reason for you to pack your bags and take the next flight to Cairo!
2. Dolma (Turkey)
Dolma, which means “stuffed” in Turkish, is a delectable dish that will transport your taste buds straight to the bustling streets of Istanbul.
Originating from the Ottoman Empire, these bite-sized parcels are stuffed with vegetables – typically grape leaves or bell peppers – and filled with a tantalising mix of rice, herbs, spices and ground meat.
Dolma is often served cold as an appetiser or as a main dish accompanied by yoghurt. During the holy month, it is a popular choice as its refreshing taste and light texture are perfect for breaking fast.
The delicate balance of flavours and the artful presentation of the dish make it a special and celebratory food that is beloved in Turkey and beyond.
3. Harira (Morocco)
Harira is a hearty soup traditionally served during iftar with accompaniments such as dates and sweet pastries.
The soup is made from lentils, chickpeas, tomatoes and onions, plus a blend of spices such as ginger, turmeric, and cinnamon. These ingredients are slow-cooked for hours to create a flavoursome broth thickened with flour and egg yolks.
The perfect comfort food after a long day of fasting, Moroccans often enjoy it as a main dish, especially during the colder months. It is also a popular street food.
4. Mie glosor (Indonesia)
If you’re a fan of Indonesian cuisine, then mie glosor from West Java is sure to catch your attention. Since the early 1990s, this noodle dish has been mandatory among residents in the Bogor region for the breaking of fast during Ramadan.
Its name, derived from the Indonesian for “slide”, represents its slippery texture that makes it easy to chew.
Made from cassava flour mixed with turmeric, mie glosor stands out thanks to its unique appearance and texture compared with regular wheat-based noodles.
5. Haleem (Pakistan)
In Pakistan, the experience of breaking fast is elevated to a whole other level with the inclusion of haleem.
This hearty and indulgent dish is made by slow-cooking a medley of lentils, wheat, and succulent meat – typically beef, although lamb or chicken can be used as well.
The complex flavours are achieved through hours of simmering, allowing the ingredients to meld in delicious harmony. It is then seasoned with a blend of aromatic spices such as cinnamon, cardamom, and cloves, and served with naan or roti – the perfect accompaniment on which to slather this rich and flavourful dish.
Typically garnished with fried onions, lemon wedges, and fresh herbs, this smooth and velvety offering will surely have you coming back for more!