Ramadan, the Islamic calendar’s ninth month, is a fasting month. It is a period when Muslims all around the world practice compassion, self-restraint, collective devotion, and community service.

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During Ramadan, food plays an important role. With each day of fasting beginning with a pre-sunrise meal called suhoor and ending with an after-sunset supper called iftar or futoor.


South Asia: Haleem

Haleem is created by soaking grains like wheat and barley overnight. Then, are boiling and combining them with a meat gravy to form a paste. Haleem is a Pakistani, Indian, and Bangladeshi dish that may include dried fruits and nuts depending on the location.


Lebanon: Fattoush Salad

Fattoush is a Levantine salad composed with toasted or fried khubz pieces, mixed greens, and vegetables like radishes and tomatoes. Hence, Fattoush is a favorite in all of the Levant’s communities. It’s a garden salad with a sour dressing and toasted pita bread for texture.

Find the recipe here


Bangladesh: Daler Bora

Daler Bora are small lentil fritters that Bengalis often enjoy with rice and dal sometimes as a part of a pure vegetarian meal. As delicious as these spicy morsels are with rice and dal, they also work well as a small and modest appetiser. Served with ketchup, it’s perfect.


Turkey: Ramadan Pidesi

It’s only fitting that it’s named after the holy month. Pidesi is a type of flatbread cooked with yeast or wheat flour and moulded by hand. Pidesi can be packed with meat or veggies and is always topped with sesame seeds.


Qatayif- Egypt:

In Egypt, Qatayif is connected with breaking the fast. Because you may stuff them with cheese, nuts, raisins, or sweetmeat. Therefore, these Middle Eastern dumplings are both nourishing and luxurious.


Morocco: Harira

Many Muslims enjoy soup at night during Ramadan because it is light on the body while still being satisfying. Moroccans usually eat Harira. It is a rich brown soup composed with lentils, chickpeas, rice, and meat stock. Depending on where you are in Morocco, the soup might include a variety of components, ranging from tomatoes to various meats.

Find the recipe here


Indonesia: Kolak

Kolak is a dessert made with coconut sugar, coconut milk, and pandanus leaves endemic to the area. To make it more filling, add bananas, sweet potatoes, jackfruit, platain, cassava, or even pumpkin. It is a popular way for Indonesians to break their fast. Because they believe it provides them with an immediate surge of energy after a long day of fasting.


Singapore: Kue Lapis

Kue Lapis is a multi-colored tiered steamed cake. It is popular in Southeast Asia. Rice flour, coconut milk, and a variety of culinary colours are used to make it. It is gradually steamed, and layers are added as the dish cooks. The moist end result resembles jelly in appearance.


Jordan: Mansaf

Mansaf, Jordan’s national dish, is a celebration of the Arab fondness for lamb. Marinated beef is cooked in a sauce made from fermented dry yoghurt and served with aromatic rice.


Sri Lanka: Nonbu Kanji

Nonbu Kanji is a mainstay at any Sri Lankan dinner table, being both light and satisfying. It takes several hours to prepare a rice dush with a porridge-like consistency since it is gently cooked with fresh meat and veggies.


Want to learn to cook authentic Levantine cuisine? Join Nasma Of NY’s cooking classes.