celebrating ramadan
Food writer Mars Elkins-el Brogy shares what you need to know about this month of re lection and celebration, beginning 2 April
Observed by millions of Muslims worldwide, Ramadan is an interesting mix of austerity and celebration. Fasting means nil by mouth from sunrise, so it’s crucial to eat and drink wisely to avoid dehydration and maintain energy levels. The two main meals during this month are suhoor (served pre-dawn) and iftar (served at sunset). Suhoor should be a hearty meal to provide energy throughout a day of fasting.
Having a list of quick and easy-to-make dishes for suhoor is useful. Think homemade muesli oats with dates and berries or Egyptian egg salad, which contains slow-burning fava beans, rich in fibre and protein.
Iftar in many households is a feast. Quintessential iftar dishes include stued vine leaves, various baked proteins cooked taginestyle, traditional soups, such as lentil and roasted tomato, as well as roast meat and kebabs.
Many eat dates to break their fast followed by milk, fruit or yogurt to kick-start the body’s metabolism after fasting. Salads like tabbouleh (right) are a popular side, as they contain fruit and veg with high water content to help replenish water that’s been lost.
Smoothies are popular as they’re rehydrating and full of natural sugars, vitamins and minerals. Ramadan culminates in a three-day celebration of Eid al-fitr (festival of opening the fast). In some households, sugar-coated Eid cookies or kahk, are served during breakfast.
For more Ramadan recipes, visit bbcgoodfood.com