Apart from being the high point in the calendar of the Muslim religion, the period of Ramadan – which corresponds with the ninth month of the lunar calendar – is also a moment of profound familial and social closeness, in which the symbolic meaning of food acquires even greater importance. At the close of daylight hours, during which complete fasting is observed, people experience the gratification of a meal consumed together with their families or in the company of loved ones (though not necessarily at home). The meal is usually very rich and substantial, and is called Iftar (literally “breakfast” in Arabic), while before the sun rises, people have a meal which serves to help them face the hours of fasting with the right amount of energy and this is called Suhor (“meal before dawn” in Arabic).
During the course of history, the meals of Ramadan have led to the formation of many traditions both in terms of food and beverages, which are just as varied and interesting as the gastronomic traditions of the Muslim majority countries themselves. These have a “geography” which ranges from the various latitudes and longitudes of Africa, to the Middle East, and, crossing the continent of Asia, reaches the Far East, also including numerous archipelagoes. The multitude of recipes and the traditions and rituals which accompany them are therefore without confine – it is also frequently interesting to discover their historical origins as well as their religious ones.
Eid-Al Fitr, on the other hand, is the “Feast of the Interruption of the Fast” and it takes place at the conclusion of the ninth lunar cycle, which, clearly, varies from year to year, and determines the period of Ramadan. It lasts for an entire day and, in some areas, for two days, and it is characterized, from the point of view of the food and drinks, by the best in quality and quantity for the dishes, to purposefully transmit the sense of joy which everyone feels at having successfully concluded the penitence of Ramadan and the fact that they deserve Eid-Al Fitr.
In the Arab Emirates, Iftar and Eid-Al Fitr constitute a significant event from the marketing point of view also: both on every evening during the four weeks of Ramadan and at the end of the period, all
restaurants (inside and outside the hotels) offer theme-based evenings, with special menus and ad hoc packages both for families and groups of friends, and memorable Eid-Al Fitr festivities. This is one of the things that make a visit to the Emirates during Ramadan particularly attractive (apart from the convenient hotel prices), on condition that there be respect for the social rules which require one not to consume meals and drinks in public and only in enclosed spaces such as the rooms inside hotels, apartments and residences during daylight hours and to show respect for the atmosphere and characteristic routines of Ramadan. Alongside a genuinely incomparable catering offer, the evenings during Ramadan are tinted with the colours of the most stimulating and engrossing shows, be they musical, theatrical or artistic.
Among the many gastronomic specialties dedicated to Ramadan, we have chosen a few from those which are most representative and of differing geographical origin, all of which are widely available throughout the Arab Emirates:
Suhor dishes:
Bouzgene: Algerian Berber bread with Roasted Pepper Sauce.
Fereni: Pudding with Cornstarch; excellent both hot and cold.
Noni Afghani: Soft bread from Afghanistan, to be seasoned according to taste.
Iftar Dishes:
Mawmenye: lentil and Beef Stew, in which the perfectly harmonious taste of the meat and legumes is accentuated by turnip, sultanas and figs, naturally accompanied by many spices!
Khoresh Fesenjan: Stew with Chicken and Pomegranate. Among the ingredients, onion, ground mace and pomegranate juice, left to simmer slowly. Served with saffron basmati rice.
Iskender Kebab: Spit roasted Iskender with chicken breast, yoghurt, tomatoes and spices, where Iskender refers to Alexander the Great, to whom the dish is dedicated.
Saleeg: of Saudi origin, this main course dish is composed of rice and chicken, lamb or mutton, rich in spices.
Tajin Sibnekh: Tunisian style Chicken with Egg. As an alternative to the chicken, it can be prepared with liver, lamb or even in a vegetarian version.
Fasoliyyeh Bi Z-Zayt: Syrian style green beans with Olive Oil. Excellent side dish to be accompanied with characteristic soft Arab bread hot from the oven.
Bissara: of North African origin, this is a vegetarian recipe with peas, rich and highly spiced.
Berber Bread: produced in various forms, this is preferably enjoyed hot. It accompanies Mezzeh (delicious mixed starters characteristic of Arab cooking) and all the dishes that follow. Many people also enjoy it at the end of the meal with a little honey.
Iftar Desserts:
Ghoraiybah: Characteristic Arab dessert, flavoured with cardamom and prepared also with the addition of almonds.
Mamool or Ma'amoul: “Stuffing” in Arabic. Originally from the Lebanon, yet, like all the specialties here described, widely available not just in the Arab Emirates, but also throughout the Middle East and North Africa. Usually in the form of a half moon (the symbol of Islam) these delights can be filled with almonds, walnuts or pistachio nut.
Basboosa: Dessert characteristic of the entire Middle East, with semolina and yoghurt, soaked in a rose water syrup.
Dishes for the feast of Eid-al-Fitr:
Beef Samosas: Fried beef and potato pasties. As an alternative to beef, chicken livers are used.
Kubbe: delicious fried starters with a long rounded form, stuffed with meat and onion.
Muhammara: tasty sauce of Lebanese origin made with pomegranate and walnut, to be served with the characteristic Pita bread.
Hummus: tasty cream made with chick peas and sesame seeds, garnished with mint leaves, fresh ginger and parsley, or red pepper seeds, to be accompanied with hot Arab bread.
Moutabel: Excellent sauce made with aubergine, garnished with spices, it is widespread throughout the Middle East – this also is served with characteristic bread.
Qabali: Dish with basmati rice and sultanas, carrots and a large quantity of spices.
Sabzi Polo: Rice with herb and fava beans, accompanies both fish and chicken dishes.