A melting pot of Libyan and Egyptian cultures
Ramadan in Medhat Tonsy and Soheir Al Goueri’s house is always treated as a special occasion. For their family, the holy month is another chance for them to incorporate their Libyan and Egyptian culture into their daily lives.
When Tonsy, an Egyptian geologist at Halliburton, married Al Goueri, a biology teacher at Ittihad National Private School, 24 years ago, they both decided it was important for their children to learn about both cultures. One way Al Goueri does that is by having her two children, Salma and Ahmad, experience the delicacies of both countries.
Iftar preparations at the Tonsy household usually starts two hours before the Maghrib call to prayer. Medhat and his children set up the dining table with a Ramadanthemed tablecloth that was handmade by Al Goueri’s sister. Meanwhile, Al Goueri, known among her friends and family members for her cooking expertise, prepares the sumptuous dishes that they’ll be having for iftar.
One family favourite that is often present at the Ramadan table is Rishta, a Libyan dish made with fresh pasta. Al Goueri makes the Rishta dough, a mix of water, egg, flour, and salt, entirely from scratch. She then adds a spiced onion sauce, and some lamb on the side.
“Rishta is definitely one of our favourite dishes as a family,” says Al Goueri. “I make it throughout the year, because I know my husband and children really like it. Salma often asks for it specifically.”
Collective effort
With Salma, a civil engineering student at the American University of Sharjah, and Ahmad, a biomedical engineering student at Pennsylvania State University, gone for most of the year, their mother ensures that they get their fair share of comfort food when they’re home.
When Salma’s back with her family, she loves helping her mother out in the kitchen. “My favourite Ramadan memories always involve me in the kitchen with my mother. We cook together, she teaches me new recipes, and we laugh and talk about university. It’s just really fun.”
Salma enjoys making waraq enab, stuffed grape leaves, for iftar. It was a recipe her grandmother taught her to make, and one that she has perfected over time with practice.
Ahmad prepares the assortment of drinks at the table in preparation for their feast. Qamar Eldin, Karkade, and lemonade are constant features.
Al Goueri, who loves to try out new recipes, makes different types of soups and salads throughout Ramadan. She says that she’s been blessed with a family who love trying out new dishes just as much as she loves making them.
“My mum makes really good soups during Ramadan. It’s one of my favourite things about the month,” says Ahmad.
For iftar, Al Goueri also prepared meatballs with tomato sauce, samboosa, fried kibbeh, a green salad, mushroom soup, and stuffed potatoes known as Mbattan.
Once the table is set, the family reserves some time for reciting verses from the Quran and prayers together. Tonsy says that he loves being surrounded by his wife and children in the last few hours before sunset.
After the family have had their iftar, they sit in the living room and enjoy some Ramadan TV shows. Their meal is always followed by a hot cup of tea or coffee, and some Arabic desserts like Roz bi Laban or Umm Ali.
Ramadan has definitely brought the Tonsy family closer together and has allowed them to integrate both their Egyptian and Libyan culture even further. They are forever thankful for the iftars they get to spend together.