Ramadan Feast Food

What Ramadan feast food means

Ramadan is the ninth month of the Islamic calendar, during which many Muslims fast from dawn until sunset. The evening meal that breaks the fast is called iftar, and it is often shared with family, neighbors and friends. “Feast” can be a little misleading, since the meal is meant to be nourishing and gentle rather than excessive, but in many homes and communities iftar becomes a generous spread of dishes with a strong cultural identity.

This article describes common foods and customs in general terms. Practices vary across countries, communities and families.

Ramadan eating basics

• Suhoor is the pre-dawn meal eaten before the fast begins. Many people favor foods that are filling and slow to digest, such as eggs, yogurt, oats, bread, beans and fruit.
• Iftar is the meal at sunset that ends the day’s fast.
• Fasting is not required of everyone. Children, people who are ill, travelers, and pregnant or nursing women, among others, may be exempt under Islamic guidance, and may make up days or give in other ways. Anyone with a medical condition should speak with a doctor and their religious advisor about fasting and meals.

Breaking the fast: dates, water, soup

Many Muslims follow the tradition of breaking the fast with dates and water, in keeping with the practice attributed to the Prophet Muhammad. Some people break their fast with milk or another simple food if dates are not available. After the sunset prayer, the main meal follows, often starting with soup, which is easy on an empty stomach.

Common Ramadan foods

Menus differ widely, but you will often find:

• Soups: lentil soup in the Levant, harira in Morocco, or other regional soups.
• Fried and baked snacks: samosas, spring rolls, fritters and pastries stuffed with cheese or meat. For one regional example, see our guide to iftar recipes from South Africa.
• Salads: fattoush and tabbouleh in the Levant (see our Levant cuisine recipes).
• Main dishes: rice with chicken or lamb, stews, grilled meats, biryani, or vegetable dishes.
• Breads and flatbreads.
• Fruit: dates, melon, oranges and others.
• Drinks: water, juices, yogurt drinks, and in some regions, special Ramadan beverages such as qamar al-din (apricot) or jallab.

Regional iftar tables

• Levant: mezze, fattoush, stuffed vegetables, rice dishes and sweets such as qatayef (stuffed pancakes) are commonly mentioned.
• North Africa: harira soup, dates, shebakia (sesame cookies), and tagines.
• South Asia: pakoras, samosas, chaat (see vegetarian chaat recipes), haleem and fruit salad.
• Southeast Asia: sweet kuih, fried snacks and rice dishes (for the region’s mix of Malay, Chinese and Indian food, see healthy Singaporean food).
• Iran: thick ash soups and herb-rich stews are common home dishes; see Iran vegetarian food.
• South Africa: samoosas, chilli bites and sweet milky drinks in Cape Malay communities.

Sweets and drinks

Many cultures bring out sweets after iftar or later in the evening: baklava, knafeh, ma’amoul, qatayef, gulab jamun, jalebi, date-based pastries and milk puddings. These are often rich and sweet, so some people balance them with fruit and water.

A sample iftar menu

1. Dates and water
2. Lentil soup
3. Fattoush or a simple green salad
4. A few baked or fried snacks
5. Rice with chicken or a vegetable stew
6. Fruit, with a small sweet to follow

Start small, since the stomach has been empty for hours, and drink plenty of fluids between iftar and suhoor.

Can non-Muslims go to iftar?

Yes, in many cases. Many Muslims welcome non-Muslim friends, neighbors and colleagues to iftar, and mosques and community groups often hold open iftars. It is best to attend when invited, arrive on time, avoid eating or drinking in front of those who are fasting before the meal begins, and ask the host if you are unsure about etiquette. Many hosts appreciate a small gift such as dates or sweets.

What food is eaten at Eid al-Fitr?

Eid al-Fitr marks the end of Ramadan. Food varies by region, but sweets are very common: ma’amoul in the Levant, kahk (butter cookies) in Egypt, sheer khurma (a vermicelli and milk dessert) in South Asia (see Jammu and Kashmir food habits for how Eid is marked there), and a range of cakes and cookies elsewhere. Families also prepare large meals, often of festive rice or meat dishes. Fasting is not observed on the day of Eid.

Tips for cooking and hosting

• Prepare soups, sauces and fillings in advance so the final hour before sunset is calmer.
• Freeze pastries, then bake or fry them close to serving.
• Keep some dishes light, with soup, salads and grilled items.
• Check for dietary needs among guests, and avoid pork and alcohol in dishes, as these are not consumed by Muslims.
• Check that any gelatin or flavoring in desserts is halal-suitable when you are cooking for guests who observe halal rules.