By Jumeirah Zabeel Saray Chef Musabbeh Al Kaabi, Emirati
Known as Foga back in the day, this rice-and prawn dish - seasoned with onions, tomato, spices and bay leaves - is a firm favourite among Emiratis. My mother used to prepare it during Ramadan and I learnt it from her. The recipe is simple: chop onion, ginger, garlic and tomato and saute in a pan with ghee (clarified butter). Add prawns to the sauté and pour some water. Leave it to boil. Add rice, dry lemon and coriander for garnish.
By Ameena Malik, Indian
There are nearly 30 different types of biryanis served in India but the method of preparation varies from state to state. “All tastes are acquired so North Indians like Lucknow Biryani while South Indians like Hyderabad Biryani,” says Ameena who hails from Chennai. “I alternate between chicken and mutton biryani and my family loves it when it is served with raita (yogurt based side dish) and bagharey baigan (eggplant curry).”
Fruit Chaat and Pakodis
By Fathima Mansoor, Pakistani
Fruit chaat and pakodis (deep fried fritters) are a given in a Pakistani household. This one comes with mangoes, apples, pears, peaches and banana. Some salt, orange juice, chaat masala and freshly ground black pepper is added to the mix. “The pakodis are made with onions and potatoes and are a big hit with adults and children alike,” says Fathima.
Shorbat Adas and Fattoush
By Dana Zameli, Lebanese
Shorbat Adas is a traditional Lebanese soup made from lentils and veggies. “It’s a healthy option to end the fast as it is packed with nutrients. Potatoes, carrots, onions, celery and black/yellow lentils are sauted, boiled and mashed to make the soup. Another traditional dish is fattoush, made of chopped vegetables and herbs such as parsley, mint, thyme, watercress dressed with olive oil.
Chicken Stuffed Freekeh
By Israa Dabbour, Palestinian
This roast chicken dish is relished at both iftar and suhour. Freekeh is a cereal food made from green durum wheat and cooked with herbs and chicken stock. The chicken is marinated overnight with spices and baked in the oven before being served with salad and yoghurt.
Congee and Maalu Cutlets
By Yoshita Ahmad, Sri Lankan
In Sri Lanka no iftar is complete without Congee - a porridge made from chicken, wheat and rice grains blended with coconut milk. The chicken, cooked separately is mixed in the blender with coconut milk and grains. For short-eats, Maalu (fish) cutlets are a favourite too. King fish, Macquerils, Sardines work best for the cutlets.
By Redam Mwalla, Jordanian
Fatteh is a traditional Levantine preparation consisting of pieces of freshly toasted bread, chick peas, sesame paste, garlic and yoghurt. “Yet another popular item on our iftar menu is Mansaf, made of lamb, cooked in fermented yogurt.
Harrira Soup, Chebakia, Briwat, Selou, Harcha and Meloui
By Fatiha Ragab, Moroccan
Harira, a thick soup made from parsely, beef cubes, celary, chick peas and flour is a must have on iftar tables in Morocco, says Fatiha. Meloui or round pancakes of semolina and white flour is another popular dish. For desserts it’s mostly puff pastries like Chebakia, Briwat and Selou.
Boiled Yam with Scrambled Fried Eggs
By Nabilat Ashimi, Nigerian
Boiled yam with scrambled fried eggs make for a hearty and zesty iftar meal in Muslim households in West Africa. Similar to potatoes, yams are tuber vegetables and a good source of starch, vitamins and minerals. The dish is also known as Nigerian Egg stew. When it comes to preparing eggs, everyone has their own preference.