9 Ramadan foods to break your fast

Fasting from sunrise to sunset is an important part of how Muslims observe Ramadan, serving as a mark of compassion and gratitude during this holy month, as well as an act of religious dedication.

Also important, however, is the breaking of the fast, which occurs twice daily at a meal before the sun rises (suhoor) and another after the sun sets (iftar). There are many traditional Ramadan foods that families enjoy at these times.

These foods tend to vary by region and country, and individuals also have traditions around the specific foods they prepare for their Ramadan meals. But if you’re looking for cooking inspiration—or you’re just curious about what traditional meals for Ramadan might entail—it helps to start with some of the popular Ramadan foods that are enjoyed by observers all over the world.

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From kebabs to kibbe, here’s a look at nine of the foods that often make their way into meals for Ramadan, plus a quick overview of the holiday and how it is observed.

9 Traditional Foods for Ramadan

After fasting comes feasting, with iftar (and to a lesser extent, suhoor), serving an essential role for Ramadan observers. Countries, regions, and individual families all have their own traditions as far as Ramadan foods go, but there are some items that you’ll see again and again—and that are delicious enough to deserve a place on the table all year round. Here are nine of them.

1. Kebabs

Kebabs are a filling and easy-to-make meat dish—both of which are key after a long day of fasting. There are various halal meats used to make kebabs, including ground chicken, mutton, lamb, or beef (you’ll also find kebabs made from cubed, non-ground meats). When ground, the meat is mixed with a fragrant blend of spices and aromatics, then rolled into balls or patties and pan-fried, grilled, or roasted for a rich flavor.

Recipe Inspiration:

• A popular way to enjoy kebabs is by stuffing them in fresh pita with a spicy yogurt spread. Mutton tends to be the go-to meat for this iftar staple, but you can sub in any halal-friendly ground meat of your choice.
• Grab the skewers for reshmi kebabs made with grilled chunks of chicken marinated in a paste of cream cheese and Indian spices, then pair with a jalfrezi curry and spicy veggie rice—yum!  
• Give your kebabs a sweet and spicy vegetarian twist with sweet potatoes, raisins, and chili flakes. These are a great alternative to meat-based kebabs and still hearty, thanks to the starchy potato.

2. Fattoush Salad

Many people opt to keep their Ramadan meals on the lighter side, and fattoush salad is a tasty way to do it. Fattoush is the Middle Eastern answer to panzanella, with fried or toasted pita chips used in place of crusty bread. Because it’s traditionally made with day-old pita instead of fresh, fattoush provides an easy solution for what to do with leftover pita that might otherwise go bad when you’re spending so much time fasting. And although there are many ways to make it, one important part of making an authentic fattoush salad is being sure to include sumac in the dressing.

Recipe Inspiration:

• Fattoush is all about freshness, and this variation with romaine, tomato, cucumber, radish, and green pepper absolutely meets the mark. The real star is the tangy dressing made with pomegranate molasses, lemon juice, and dried mint.
• For an even more herbaceous take on fattoush, add a cup of fresh mint leaves to your salad base. The mint pairs nicely with the other fresh ingredients and comes to life with a drizzle of honey in the lemon dressing.

3. Pakora

Pakora are fritters that are made with vegetables like onion, eggplant, or chili peppers, which are coated in a spiced gram flour batter and then fried. They’re a savory vegan option for Ramadan and reheat well to be served at multiple meals.

You’ll most commonly see pakora enjoyed as an appetizer alongside a sweet tamarind sauce or a yogurt raita. They can also be served with homemade chutney, and many serve them with a hot masala chai to drink.

Recipe Inspiration:

• If you love onion rings, you’ll really love deep-fried onion pakora. This recipe makes fritters that are crunchy without being overly greasy and gives a lot of options of ingredients you can add to your batter to mix up the flavor.
• For more variation in your pakora, go with a mixed vegetable option. Just make sure to chop your potato extra fine so that it cooks in the same amount of time as the other veggies.
• Get more protein with a vegetarian version containing paneer, a cubed Indian cottage cheese that doesn’t melt when heated up. Make the paneer yourself if you’re feeling really ambitious, or purchase it pre-made at an Indian grocery store.

4. Kheer

Sweet treats abound for Ramadan, including kheer, a rich North Indian rice pudding that’s typically spiced with cardamom. Other grains can be substituted based on what’s available, such as lentils, millet, quinoa, or even corn. To cut the sweetness, kheer is often served with poori, a fry bread made with whole wheat flour. You can use the poori to scoop up bites of kheer, or you can eat them separately to balance out your flavors.

Recipe Inspiration:

• A basic kheer is made with just rice, full fat milk, and sugar. To keep it traditional for Ramadan while getting just a touch more creative, try deepening the flavor with cardamom, rose water, nuts, or saffron.
• Make kheer in the Instant Pot for a hands-off approach that still gets you serious depth of flavor. The finished product can be served warm or chilled, though a cup of hot chai or coffee is a must on the side.

5. Kunafa (or Kunafeh)

For a real Ramadan indulgence, there’s kunafa (also spelled kunafeh), a Middle Eastern pastry that’s worth leaving room for. Exact ingredients vary by region, but the basic recipe calls for shredded kataifi dough (phyllo dough will work too) soaked in a rose water simple syrup and layered with cheese and nuts. Omit the cheese for a vegan version, and try out different regional recipes for a taste of how kunafa is done throughout various parts of the world.

Recipe Inspiration:

• Kataifi or phyllo dough are the go-tos for kunafa, but you can also use vermicelli noodles. We like this version because it also has a semolina pudding in addition to the cheese layer, so it’s doubly creamy when you dig in.  
• To really satisfy a Ramadan sweet tooth, try these kunafa parfaits with mango and cream. (Though we’re confident that pineapple, banana, or strawberry would be delicious here, too.)   

6. Haleem

Stews are standard Ramadan fare. And one type that you’ll see a lot is haleem, a stew made with meat, lentils, and wheat. Haleem is porridge-like in consistency, which makes it a cross between stew, soup, and curry. It’s also packed with flavor, with many families slow cooking it over overnight or throughout the day in a large pot over a wood fire.

Recipe Inspiration:

• There’s something to be said for low and slow cooking, but this Instant Pot recipe gets you similar results in a fraction of the time. Don’t get intimidated by the ingredient list—there’s a lot that goes into this stew, but it’s not so overwhelming once you break it down into smaller steps.
• One of the most famous variations of haleem is the recipe out of Hyderabad. For extra richness, use on-the-bone meat instead of boneless and meat stock instead of water.
• No meat? No problem. Make a meat-free haleem with chopped carrot and beans in place of lamb, beef, or mutton. This vegetarian haleem is just as filling as its non-vegetarian counterpart, and works well as both a side and main.  

7. Kibbe (or Kibbeh)

Kibbe are round or football-shaped balls of meat and bulgur with a raw meat filling in the middle. Think of it like an Indian take on tartar, with lots of spice to compliment the lean ground meat. This deep-fried snack takes well to both freezing and reheating, so many Muslims make a large serving of kibbe prior to or right at the beginning of Ramadan and then eat them at meals throughout the month.

Recipe Inspiration:

• Keep it traditional with simple kibbe balls made with seasoned ground beef and plenty of spice. This is a good recipe for beginners, with an easy-to-follow tutorial on how to mold your football shapes.
• If you’re trying to eat healthier at Ramadan, a baked version of kibbe is a smart option. Top with the recommended caramelized onions and pine nuts to add in fat without lots of oil.
• Skip the meat altogether by making kibbe with red lentils. You still get the same irresistible bite, but with a healthier vegetarian spin.   

8. Chaat Fruit Salad

When you’re feeding a crowd at Ramadan, fruit salad is a must. More specifically, fruit chaat—a lightly spiced fruit salad with some unique Pakistani flair. The secret here is chaat masala, a sweet, tangy, and spicy blend of dried mango powder, black salt, cumin, ginger, and other Indian spices, all of which pair beautifully with an assortment of fresh fruit.

Recipe Inspiration:

• You’ve got your pick of fruits to include in fruit chaat, but here’s a traditional Pakistani take. Don’t worry about the spice being too overpowering; you’ll cut the chaat masala with granulated sugar to balance out the spicy with the sweet.
• When a basic fruit salad won’t cut it, add chickpeas, veggies, and tofu or cottage cheese to the mix. This is known as Kabuli chana chaat, and also features a dressing of mint, honey, lemon, and spices.  

9. Baklava

No Ramadan observance would be complete with baklava. This sweet dessert has been eaten during the holiday since at least the 15^th century and is almost always seen at the Sugar Feast, a three-day meal that takes place after Ramadan is over. It’s made by layering halvah or phyllo dough with ground nuts, honey, and a perfumed syrup, for a sticky pastry that truly exemplifies all the sweetness that Ramadan brings to light.

Recipe Inspiration:

• You really can’t go wrong with traditional baklava with pistachios and orange blossom syrup. Add in the optional glucose syrup if you can find it, since it will help prevent the sugars from crystallizing and keep your pastries at their best for longer.
• Everything really is better with chocolate, and this dish is no different. There’s no orange blossom or rose water in this rendition so it’s less perfumy, but there’s lots of flavorful complexity with ample amounts of hazelnuts and cinnamon.

This article is initially published by Skill Share Blog