Iftar traditions around the world

Jyoti Kalsi learns from some UAE residents how people break their fast in their home countries



The Holy month of Ramadan is a time for fasting and introspection, a time to get together for a meal with family and friends. Traditionally, the fast is broken with dates and water followed by a light and nutritious meal. But there are also some special dishes made only during Ramadan and enjoyed at Iftar get-togethers. While Muslims all over the world break the fast with dates and water, the special Ramadan dishes vary from place to place. Tabloid spoke to some UAE residents about the typical Iftar traditions in their countries.

In Sri Lanka

"In Sri Lanka, we break our fast with fruits, sherbet and kanji, a thick paste made from garlic-flavoured rice and coconut milk and tempered with mustard seeds, fenugreek seeds and curry leaves. The kanji is accompanied with sambol made from coconut, chillies and mint," said Aeisha Mohammed. Sometimes meat or carrots are added to the kanji and in most households meat cutlets, vegetable patties and pastries are also served. Another typical Sri Lankan dish often made for Iftar is the adik roti. This consists of several layers of pancake and curry enclosed in a puff pastry shell and baked.

In Egypt

In Egypt, most families break the fast with a dish made from foul medames eaten with brown bread. "Beans are healthy and not heavy on the stomach. In most homes the beans are mixed with hot oil, salt and pepper, while some people prefer to cook them with onion and tomatoes," said Heba Osman.

Egyptians also make some special drinks called qamar al deenand arasyi. Made from dry apricots that have been soaked all day, this is a delicious and healthy way to break the daylong fast. Another Ramadan speciality is the crescent shaped bread or khaboos Ramadan. "Egyptians love sweets and we make too many of these during Ramadan. Mulukhiya, baclava, basbousah and sweet hareesa are my favourites," added Heba.

In Iran

In Iran, people have some sweet tea and Tabreezi cheese and walnut sandwiches after the call to prayer. "Some special dishes that are a must during Ramadan include sheer beranj and firni made from milk and rice, ash rashteh, a thick vegetable soup and a dish made from rice and lentils called adas pola," said Tina Ghafurian. "We also make a saffron-flavoured halwa. Every member of the family says a prayer while the halwa is stirred on the fire and we believe that this special dish contains all our prayers and good wishes," she added.

In Jordan

Intissar El Fawwaz, wife of the Jordanian Consul General in Dubai has lived in different countries and has learnt about their Ramadan traditions.

"In Jordan, we break the fast with diluted yoghurt, soup and juice. But the Iftar table always has a huge buffet. My favourite Ramadan dishes are mansaf and qatayif. Mansaf is the national dish of Jordan. It consists of lamb seasoned with aromatic herbs and mild spices and cooked in yoghurt. This is served on a bed of Arabic bread and rice and garnished with almonds, pine kernels and other nuts. Qatayif is a delicious cinnamon-flavoured pancake stuffed with walnuts and sugar and eaten with honey syrup," explained Intissar.

Talking about her experiences in Tunisia and other Maghreb countries, Intissar said that there are similarities.

"In these North African countries, a lot of emphasis is placed on cooking at home and the women spend a lot of time in the kitchen preparing dishes for Iftar. The most characteristic feature isharira, a soup made from lentils, chickpeas, rice and meat stock.

The main dishes include kuskusy and a pan fried pie of minced beef and parsley called bouriek," she recalled. Intisaar also has fond memories of celebrating Ramadan in New York. "Arab and Muslim families would get together every evening and the Iftar table was laden with special dishes from various countries," she said.

In Zanzibar

In Zanzibar, the African, Asian and Arab influence on local culture can also be seen on the Iftar table. "Our Iftar spread is massive and consists of Asian dishes like samosas, bhajiyas, beans and coconut bhaji and kebabs besides typical African dishes like corn curry in coconut milk and cassava cooked in coconut milk and garnished with lots of chillies, meat or fish. In well-to-do homes the Arabic dish harees is cooked everyday during Ramadan," said Radhiya Juma. A typical Zanzibari dish for Iftar is uji, a soup made from a cereal called Mtama and thick coconut milk flavoured with pepper.

Other traditional Iftar dishes are made from rice, coconut milk and sugar. "We either make them as flat pancakes called lihoho or round cakes called vitumbuwa," said Radhiya.

"The best part about Iftar in Zanzibar is after prayers people head to the beach. Everyone gets together and has a barbequed meal followed by a light dessert made from beans, coconut milk and sugar," she said.

In the UAE too one can see the influence of many cultures with typical Iftar spreads featuring biryani, pasta, Lebanese salads anda other preparations. But the traditional Iftar food is the harees. This dish made from wheat and meat is cooked all day on a slow fire to create a blend of flavours. "Other traditional Iftar dishes include fereed, which is thin bread eaten with meat or chicken curry and a dessert called luqmat al kadey," said Shatha Rashid.