Iftar Traditions from Around the World

Ramadan is one of the major events in the Muslim calendar that unites those who are practicing Islamic faith. It is a Holy Month that requires deep introspection, reading the Koran, prayers and giving up anything that is excessive self-indulgent. This also includes fasting-- no food or drink during daytime. Traditionally, it is a general practice to break the fast with dates and water before Iftar. While most of the major traditions are the same like Iftar and Suhoor, there are some small traditions and particular dishes that are popular depending on the country. 

 

In Lebanon, an assortment of grilled meats called Mezze plays a big part of Iftar. It includes the familiar tabbouleh and houmous. 

 

While a majority of Indians practice Hindu, there are 130 million Muslims that live in India, mostly in Hyderabad. Indian Muslims traditionally break their fast with Haleem. It consists of a traditional spiced wheat porridge flavored with savory mixes and is usually served with a generous serving of lamb. 

 

In Iran, sweet tea with naan and paneer are popular dishes during Ramadan, same as ash rashteh. It is a thick vegetable soup that is made from rice and lentils. As it is in Lebanon, a mixed grill is ever present. Another dish that is popular during this time is the sheer beranj and firni made from milk and rice and ash rashteh.

 

Here, samosas are a staple during iftar. Ramadan is the season when stalls adorn the streets selling different versions of samosas, a savoury puff pastry that can be filled with different kinds of meats and vegetables that are spiced. 

 

In Egypt, foul medames (fava bean dip) is ever present. It is not only filling but it also packed with nutrients as well. This is typically eaten to break the fast with special Ramadan drinks, sweets and mains. Another Egyptian staple is the soup called molokheya, usually accompanied with chicken and rice. 

 

A special Ramadan drink is also ever-present during Iftar. It is called qamar al deenand arasyi, which is nutritiously made from dried apricots that helps in digestion by reducing the amount of acid build up during the fast. These apricots are also dried and soaked all day.

 

In Sri Lanka, they have a different way of breaking the fast. They typically start light with fresh fruits, some cold sherbet and a thick paste made from derivatives from garlic-flavored rice and coconut milk. This is furthermore spiced with mustard seeds, fenugreek seeds and curry leaves. Kanji is then eaten with sambol that is made from coconut, chillies and mint. Adik roti is also another type of Sri Lankan Iftar favorite. It is a local version of the pancake with curry enclosed and baked in a puff pastry shell.

 

Here, they typically break the fast with diluted yoghurt, soup and juice. Although they usually hold a huge buffet with various Iftar favorites, the main dish that is almost always present is the Mansaf, which is the national dish of Jordan. It consists of a seasoned lamb with aromatic herbs and spices that was deliciously marinated in yoghurt for full flavor. It is then served on a bed of Arabic bread or traditional rice that is garnished with almonds, pine kernels and other nuts and spices. For dessert, the Jordanian favorite is a delicious local version of a pancake—cinnamon flavored with walnuts and sugar filling eaten with fresh honey syrup.

 

In the United Arab Emirates, a fusion of Iftar favorites are usually present on buffet tables—this may include biryani, Lebanese salads, Italian pastas and samboosas (local version of samosas). Furthermore, fresh dates are always present as well as drinks such as Vimto and Laban Up. Pakoras and fresh fruits are also always present as well as Emirati traditional dishes like hares, thareed, madhrooba and Arseeyah.