Ramadan is a special time of the year for Muslims. Those keeping the fast redouble their efforts through worship and charity to aspire to what God wishes them to be: highly devout, socially conscious and peace-loving. Nights in Ramadan are marked by prayers, devotions, socializing and ceremonial meals that embody a triumphing over worldly desires.
The spiritual elements of Ramadan dominate Muslim life during this month, but the glow is also reflected in another area: the culinary one. Special Ramadan dishes and desserts are prepared during the month. Some countries are famous for their specialties and the excellence of certain dishes. It is a real pleasure to be invited to break the fast with family and friends as each household prepares dishes in a particular way.
The iftar meal is a tradition with its own customs. It generally starts with a few sips of water — if available Zamzam water from the sacred well in Makkah — juices and dates. The dates are in emulation of Prophet Muhammad, peace be upon him, who broke his fast in this manner. Iftar is also supposed to be light — to quench thirst and assuage hunger — not to shock the empty stomach with a heavy food intake.
Light soups, salads and dishes with yogurt are therefore a staple of the main meal that follows breaking the fast. Many enjoy fasting because they know that fasting is healthy; it gives the stomach and the whole system a chance to rest. In most countries meals are geared to fasting by including light starters followed by more filling dishes culminating with desserts.
A Ramadan table is often laden with different fruit juices and sambusak. This last is a pastry — which may be made with homemade dough or ready-made sheets of dough — which is a must throughout most of the Muslim world. The dough is shaped in various shapes depending on each family’s preference; the most common is a triangle, and the fillings vary from meat to cheese to potatoes and peas. In most of the Middle East, housewives prepare a soup that is traditionally associated with Ramadan. This may be lentil soup or vegetable soup or whole wheat or cracked wheat soup. Sambusak and soup are the start of the iftar meal. It is interesting to note that in Saudi Arabia most families break their fast with dates followed by sambusak and soup and then stop to perform the prayer. They then return to their meal and continue in a leisurely way to enjoy the food.
As for desserts, they abound and range from Arab to Western. Many prefer light desserts that can be served following the customary cups of tea or coffee after breaking the fast.
The following recipes are light, highly nutritious and easy to prepare at a time when days are short, allowing women little time to prepare their meals. These recipes are favorite family concoctions or traditional staples that reflect the multinational aspect of Ramadan cuisine.
Purslane (Rijlah) Yogurt Salad
(Concocted by N.I. Nawwab from Makkah)
3 bunches purslane
1 1/2 cups yogurt
1/2 tsp fresh diced garlic
1/2 bunch chopped coriander
1 1/2 tbsp sauteed pine nuts (lightly browned in olive oil)
salt and pepper to taste
Add garlic, salt and pepper to the yogurt and set aside for 15 to 20 minutes. Meanwhile, wash purslane bunches well, dry, remove leaves and discard stems. In a bowl mix purslane leaves, chopped coriander and browned pine nuts. Drizzle on yogurt mixture and serve immediately. Serve cold.
Shourbat Farik
(Contributed by Zineb Bella from Algiers)
1 1/2 kilo lamb with bones
1 bunch fresh coriander (leaves and stalks are chopped and will make approximately 1 1/2 cups)
3 tbsp zucchini (chopped finely)
3 tbsp carrots (chopped finely)
2 tbsp potatoes (chopped finely)
1 medium sized onion (chopped finely)
2-3 whole sprigs of mint
1 whole celery stalk
1 tsp ground cinnamon
1 tsp paprika
1 can chickpeas
1/3 cup farik (either green or plain cracked wheat. Green is preferable)
3-4 cups tomato sauce
4 cups water
Garnish: 1 tsp fresh coriander
Simmer onion in 4 tablespoons of cooking oil till golden. Add meat and all other ingredients except for chickpeas, wheat, tomato sauce and water. Cover pot and stir mixture frequently so that it doesn’t stick to the pot. Simmer on low heat for 10-15 minutes. Add tomato sauce, chickpeas and water and cook for 15-20 minutes. Add cracked wheat and stir frequently. Cook for another 20 minutes on very low heat. Keep on stirring. Serve with lemon wedges and garnish with 1 tsp chopped fresh coriander.
Lentil Fattah
(Contributed by Sawson Banna. A Palestinian dish)
2 cups red lentils
1 large onion chopped
1 tbsp cumin
1 tsp salt
5 cups water or more if needed
2-3 Arab loaves
Garlic mixture
8 garlic pods diced
1-2 lemons (squeezed)
Garnish
3-5 tbsp pine nuts
3 tbsp parsley
3 tbsp butter
Wash lentils in hot water, then boil with onions and cumin in water for 45 minutes or until the lentils are soft. Remove lentils and set the water aside.
Cut 2-3 Arab bread loaves into 1 inch squares. Arrange bread in a casserole dish, and spread garlic mixture. Dribble water that was used to boil the lentils till bread is soaked.
Spread lentils on top. Saute pine nuts in butter and add parsley to the pine nuts while stirring for a few seconds. Garnish with pine nuts and parsley.
Chicken Fattah
(Contributed by Nada Ashkar, a Syrian)
1 cup Egyptian rice
2 cloves
dash of cardamom
dash of cinnamon
1 whole chicken
peel of one lemon
1/2 tsp salt
1/2 tsp allspice
1 Arab bread loaf
2 tbsp oil
1 package yogurt
2 cloves garlic
1/4 tsp salt
1 tbsp tahinah (optional)
1 tbsp oil
Garnish
2 tbsp pine nuts
2 tbsp parsley
Wash rice, soak in warm water for 1 hour and strain. Meanwhile boil chicken, skim off the grease until it disappears. Add salt and allspice, and boil on medium heat with the pot uncovered for 30 minutes.
Remove chicken from the water, cool and debone. Shred chicken into very large pieces, two pieces for the breast and one piece each for thighs and so on. Set aside.
In a non-stick pot, heat 2 tablespoons oil and add rice. Toss a little and cover with one cup of the chicken stock. Add 2 cloves, dash of cardamom and cinnamon and boil on high heat for 4 minutes. Simmer on low heat for 10 minutes.
Cut Arab bread into 1 inch squares, toss with 2 tablespoons of hot oil in a pan till the bread is crispy and evenly coated with oil.
Prepare yogurt mix by adding garlic cloves, salt and tahinah to the yogurt. Saute pine nuts and remove from pan when golden.
In a casserole dish arrange the layers starting with the rice, then spread the bread and soak the bread with 1/2 cup hot chicken stock. Add the chicken and yogurt till the yogurt covers the dish. Garnish with pine nuts and parsley.
Saqudanah
(Contributed by Wasimah Nawwab from Makkah)
This dessert is made with saqudanah which is similar to tapioca and is actually palletized sago. Saqudanah is sold in supermarkets or spice stores.
1/2 cup saqudanah
6 cups milk
3/4 cup sugar
1/2 tsp rose water
1/4 cup raisins
3 tbsp shredded almonds
Wash the saqudanah in a colander. In a pot, pour milk, add saqudanah and raisins and bring to a boil. Simmer for 30 minutes, stirring constantly. Add sugar and cook for 10 minutes. Remove from heat, cool and pour into a bowl. Add almonds and rose water. Refrigerate and serve cool. The consistency should be similar to that of soup, not too thick. Milk can be added according to individual taste.