What different cultures eat for iftar during Ramadan
During Ramadan, Muslims fast from dawn to dusk, starting their day with the pre-dawn meal of suhoor and ending their fast at dusk with iftaar.
Cultures from around the world have different go-to snacks and foods that they prepare to break their fast, especially those that are quick and easy to prepare ahead of time.
Here are some ideas for foods that are iftaar table essentials for those celebrating Ramadan.
Arayes are a Palestinian delicacy perfect to make for iftaar. All it takes is some pita bread and some seasoned meat.
First season the minced meat of your choice (red meat works best) with ground cumin, ground cinnamon, ground coriander, sumac, salt and pepper. Also add in half a grated onion, one egg and some parsley to this mixture and mix well.
Then cut open the pita bread to make a pocket and fill it with the meat mixture, pressing it down. At this stage you could also add some cheese if you prefer.
Then take it to the grill, frying the meat filled bread until cooked through. Serve with some sauce and enjoy!
See the full recipe here.
Murtabak is a egg pastry dish that can be found in the Ramadan bazaars of Singapore and Malaysia, but it is just as simple to make at home.
First fry some onions and some ginger and garlic paste before adding your chosen meat with seasonings such as turmeric powder, garam masala,salt and a little but of sugar. As you finish cooking the meat, add some freshly chopped coriander to the cooked meat.
Once cooled, add some eggs to the mixture before working on your pastry.
Tough you can make your own, this recipe calls for frozen rotis that are defrosted. Add a bit more oil to stretch out the roti more and pile the filling in the middle (as well as some cheese if you prefer), before closing it into a parcel and frying it so that the egg cooks through.
See the full recipe here.
Piyaju are a must-have dish for Bengalis on the iftaar table, with the lentil and onion fritters being very easy to make (with a little bit of prep).
First soak some red lentils (you can also include some yellow split peas) in water for two to four hours. Once drained, blitz them in a blender or food processor until they are coarse in texture, with some lentils still intact. This can also be done by splitting the lentils in half and blending one half smoothly while keeping the other intact. These methods ensure the fritter is extra crispy.
Once you have your lentil paste, add in some finely sliced onion, ginger and garlic paste, chillis, chilli powder, turmeric powder, coriander and/or mint, and some rice powder or corn starch to hold it all together.
Once mixed thoroughly, take a little bit of the mixture in your hands and squeeze to form a ball (or use a spoon, but using hands ensures the mixture stays together) and drop it into some frying oil. Ensure it is golden brown on both sides before pulling it out and serving these delicious savoury snacks.
See the full recipe here.
Seviyan or shemai is a vermicelli pudding dish popular across the Indian subcontinent, and serves a as a comfort food for many. It is also really simple to make, coming together in 20 minutes or less - perfect to add to the iftaar table.
According to this recipe from TikTok food creator Bilal Bhatti, you must first melt some butter or ghee in a large pan and fry whole spices like cardamom pods, cinnamon sticks. Once fragrant, add in your dry vermicelli noodles and toast until slightly darkened, then add some milk, which will form the base of your pudding.
Put the flame to medium and add sugar to taste, continuing to cook it until the consistency becomes thick. You can leave it plain like this or add in dates, almonds, pistachios, or shredded coconut, or even use those as garnishes.
See the full recipe here.
Chaat may look like a simple chickpea salad, but what makes it stand out is the use of its titular seasoning. Chaat (meaning lick) is named for the nasal that goes into it, which is a combination of savoury and tangy ingredients such as amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often black salt), black pepper, asafoetida, and chili powder, which are sure to make you salivate just thinking of it.
To make chaat, first start with boiled chickpeas (or those in a can), along with some potatoes, before adding the fresh ingredients such as diced onion, tomato, coriander and chilies. Add one tablespoon of chaat masala, some salt and chilli powder, as well as some yoghurt and the juice of one lemon before mixing through well.
To garnish, add some more yoghurt on top, as well as some tamarind chutney and some pomegranate seeds to finish.
See the full recipe here.
