Written by 7:37 pm Culture & Tradition, Gastronomy

Ramadan Traditions: How Muslims all around the world break fast

During Ramadan, Muslims worldwide break their fast with foods that might surprise you.

Muslims break fast over Ramadan with dates

Photo by Naim Benjelloun via Pexels

Ramadan is the ninth month of the Islamic calendar. During this time, Muslims across the world observe fast from dawn till dusk throughout the entire month.  It is considered the most sacred month for the whole Muslim Ummah—Ummah, meaning “community” in Arabic.

During the fasting period, Muslims should refrain from food, drink, and also sexual intercourse. Before the day begins, Muslims partake in Suhoor, which refers to the meal consumed early in the morning, or before dawn. This meal is eaten before Fajr prayer.

At the end of Ramadan, Muslims celebrate Eid al-Fitr, which means “the feast of breaking the fast”. The festival, which lasts for three days, is usually a spectacle of color and excitement where Muslim families gather to celebrate this holiest occasion.

Photo by mentatdgt via Pexels

Eid al-Fitr often begins with Muslims waking up to cleanse their bodies in a ritual called “ghusl”, followed by their morning prayers at mosques or outdoor locations. They ring in this special occasion by wearing new garments or their finest threads and adorn their hands with elaborate henna patterns.

Many mosques will provide Iftar meals after sundown for the community to come together to break fast. The fast is usually broken with the consumption of dates, along with juice, water or milk, following the tradition of Prophet Muhammad.

From tantalizing samosas to mouth–watering kunefes, these delectable Iftar meals are bound to get you inspired in the kitchen! Take a trip around the world as we explore some of the most satisfying foods to break fast with during Ramadan.

Dates

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Dates are a staple food to break fast with for Muslims all around the world. Traditionally, Iftar begins with consuming three dates, following the tradition of Prophet Muhammad breaking his fast with three dates and water. Dates are also an amazing source of antioxidants and a great way to maintain a good blood sugar balance.

Samosas

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Samosa: After seeing numerous samosa posts since yesterday this happened for our snacks today. Making samosa is not difficult at all, there are just few things to remember ➡️while making the dough the fat content should be such that when you take a fistful of it that should retain its shape. ➡️The outer cover should not be too thin. ➡️Add fried peanuts to the potato mixture. ➡️ Fry them on a low to medium flame to get the super crisp outside. I like to eat these by sprinkling little black salt with few onion slices and my fav imli and gud ki chutney. To make the chutney take one cup of tamarind and soak them in 2 cup lukewarm water for 30 mins. Mash the tamarind well so that all the flesh is removed from the tamarind. Strain this and discard the seeds and the residue. In a pan add a tsp of oil, followed by 1/2 tsp cumin and 1/2 tsp fennel(optional) and one dry red chilli Let it cook for 15 sec and then add the pulp, and 1/2 cup jaggery. Now once the jaggery melts do a taste check if you find it too sour add more jaggery or sugar if you like. Cook this till it gets thicken, if you try to pour it using a spoon the last drop will drop very slow. Add 1/4tsp black salt and remove from flame. This also gets thicken after cooling so keep that in mind. This is my first entry for the #storedcupboardrecipe hosted by @sophieskitchenlove No fresh ingredient is required to make the samosa or the chutney #samosa #samosas #instafood #eatingwelleats #9vaga_stillife9 #foodphotononstop #gatherandfeast #photooftheday #foodie #foodporn #food #foodphotography #yummy #foodblogger #cookpadindia #india #indianstreetfood #foodlover #snacks #homemade

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A tasty triangular treat, Samosas are a Ramadan staple in Pakistan, India, and Bangladesh. Often stuffed with a savory filling of meats, lentils or vegetables, this triangular treat is served fried or baked.

Stuffed grape leaves

Stuffed grape leaves are a favorite in the Middle East. They are often filled with a mixture of rice, meat, and spices then served after boiling or steaming. The name of this dish differs by region, known as dolma in Turkey and yabra’a in Syria.

Sambusas

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Samosa: After seeing numerous samosa posts since yesterday this happened for our snacks today. Making samosa is not difficult at all, there are just few things to remember ➡️while making the dough the fat content should be such that when you take a fistful of it that should retain its shape. ➡️The outer cover should not be too thin. ➡️Add fried peanuts to the potato mixture. ➡️ Fry them on a low to medium flame to get the super crisp outside. I like to eat these by sprinkling little black salt with few onion slices and my fav imli and gud ki chutney. To make the chutney take one cup of tamarind and soak them in 2 cup lukewarm water for 30 mins. Mash the tamarind well so that all the flesh is removed from the tamarind. Strain this and discard the seeds and the residue. In a pan add a tsp of oil, followed by 1/2 tsp cumin and 1/2 tsp fennel(optional) and one dry red chilli Let it cook for 15 sec and then add the pulp, and 1/2 cup jaggery. Now once the jaggery melts do a taste check if you find it too sour add more jaggery or sugar if you like. Cook this till it gets thicken, if you try to pour it using a spoon the last drop will drop very slow. Add 1/4tsp black salt and remove from flame. This also gets thicken after cooling so keep that in mind. This is my first entry for the #storedcupboardrecipe hosted by @sophieskitchenlove No fresh ingredient is required to make the samosa or the chutney #samosa #samosas #instafood #eatingwelleats #9vaga_stillife9 #foodphotononstop #gatherandfeast #photooftheday #foodie #foodporn #food #foodphotography #yummy #foodblogger #cookpadindia #india #indianstreetfood #foodlover #snacks #homemade

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Best known as samosa’s other cousin, a sambusa is an Ethiopian or Somalian appetizer made with fried savory pastry, though the pastry is made slightly thinner than an Indian samosa. Similar to a samosa, it is deliciously stuffed with meats or vegetables.

Briyani

With its origins stemming from the Muslims of India, briyani is a colorful mixed rice dish featuring long–grained basmati rice at its center. It is often flavored with a variety of spices such as nutmeg, cardamom, cinnamon, bay leaves, and even saffron. Taste this feast for the eyes by pairing it with thick curry gravy and layer it with meats and vegetables.

Ramadan pidesi

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Ich lüfte das Geheimnis für Ramazan Pidesi Rezept ✅ Fladenbrot Rezept speziell für Ramadan. In der Türkei wird über Ramadan fast nur Pide gebacken. Über Ramadan duftet das richtig wenn man, wenn man zum Bäcker reingeht. Merkwürdigeweise riecht das nach Ramadan nicht mehr so schön. Ich habe immer gedacht, weil man fastet und hunger hst kommt es einem so vor:)))) nein das Geheimnis kiegt wo anders, die Bäcker backen das nur über Ramadan anders, weil das sehr aufwändig ist. Ich habe nach kangen recherchen und mehreren Anrufen in die Türkei das Original Retept für euch gefunden. Viel Spass beim nachbacken )))))). Link zum Video findet ihr ln meiner Story. Zutatten für die Mischung zum bestreichen: 3 EL Mehl 100 ml kaltes Wasser 200 ml kochendes Wasser Zutaten für den Teig: 1 Kilo Mehl 1 EL Salz 1 frische Hefe 700 ml Lauwarmeswasser Zum bestreuen: Schwarzkümmel und Sesam #meinerezepte #ramadan #ramadanpidesi #ramazanpidesi

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Ramadan pidesi, or Ramazan pidesi, is a soft bread traditionally baked during the month of Ramadan in Turkey. The bread is identified by its lovely criss–cross pattern on top, made after egg wash, and is usually paired with meat and soup.

Kunefe

A popular dessert served during Iftar is the Turkish delight, Kunefe. This heavenly dessert is enjoyed in Egypt, Turkey and the Middle East. Kunefes are made with shredded kadayif noodles soaked in a sugar–based syrup, layered with a thick and decadent filling of cheese or cream. Highly addictive!

Shakshuka

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👉Shakshouka🥘👈 Because the weather calls for it. It has been drizzling on & off today & I've feeling lazy & kinda overwhelmed cos it's just Monday. Decided to fix my mood by making spicy Shakshouka, a delicious Mediterranean dish that can be eaten in breakfast, lunch or dinner. I decided to eat this for dinner with my garlic naan. Made this dish with canned chickpeas which went perfect with naan. Easy to cook, this is a perfect dish to eat during rainy days. And yes, it woke me up & am ready for work. Lets do some Mediterranean today cos its Monday🤗 #dinnertonight😋🍴 #dinnerisserved😋 #dinnerideas🍴 #shakshouka #meditteraneanfood #chickpearecipes #garlicnaan #lovemediterranean #colorfulfood #chickpeacurry #cleaneating #healthymeals #healthyeating #shakshuka #shakshukaeggs

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Shakshuka is a dish with Yemini and Tunisian origins. The word shakshuka comes from Arabic, meaning “a haphazard mixture” or “all mixed up”. Served on a skillet or a cast iron pan, shakshuka features a colorful display of vegetables such as tomatoes, peppers and onions, topped with gloriously poached eggs.

Luqaimat

Another popular Middle Eastern dessert comes in the form of deep–fried pastry balls similar to donut holes, known as luqaimat. These small bites pack a punch with its flavor! Drizzled with date syrup or honey, this tasty treat is often served after a hearty Iftar meal during the month of Ramadan.

Arroz caldo

Original Photo: @itsgonnabmay for @whattoeatph

Arroz caldo, which translates to “warm rice” in Tagalog, is a heartwarming bowl of rice porridge or congee. Like a warm hug on a cold rainy night, arroz caldo is bound to satisfy the belly with its wholesome goodness. Popular in the Philippines, arroz caldo is paired with hard–boiled eggs, fried dried anchovies and shredded chicken.

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Tags: , , , Last modified: May 28, 2020
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