Ramadan Iftar Recipes 2017 | The Food of Ramadan | Traditional Dishes to Serve During Ramadan

Traditional Dishes to Serve During Ramadan

Ramadan Iftar Recipes 2017:Ramadan (in Arabic: رمضان, Ramadan) is the ninth month of the Islamic calendar. Throughout the month, observers of Islam pass rapidly from sunrise to sunset. During fasting, no food or drink is consumed, and thoughts should be kept pure. The disciples of Islam believe that fasting helps Muslims to learn patience, modesty and spirituality. Meals are served before sunrise, called suhoor, and after sunset, called iftar and eaten with the family or with the local community.
Ramadan Iftar Recipes 2017
Ramadan Iftar Recipes 2017

The Islamic calendar is based on lunar cycles, so it retrogrades about two weeks in advance each year. Last year, in 2015, it began on June 17 and ended on July 17, when this year, 2016, it starts on June 5 and lasts until July 5.

Who wants and who does not
Fasting is strictly observed even in higher latitudes. Muslims living in northern Europe or Canada must move faster than Muslims who live in the Middle East because of longer hours.

That said, the elderly, sick and mentally ill are exempt from fasting. Pregnant women, women during menstruation and women who are breastfeeding their newborns are also exempt. In some Muslim communities, people who miss the fasting part of Ramadan should compensate by feeding the poor and unhappy during meals of suhoor and iftar.

The Food of Ramadan

Suhoor and Iftar
During Ramadan, two main meals are served: suhoor, which is served before dawn, and iftar, which is served after sunset. Suhoor should be a healthy and healthy meal to provide the necessary energy throughout a day of fasting - it ends when the sun rises and fajr, or morning prayer, begins.

At the end of the day, when the sun sets, the Maghrib prayer begins, and the fast of the day is broken with the Iftar. Many Muslims break their fasting by eating dates before beginning the Iftar meal. Muslims can continue eating and drinking all night to the next day's suhoor. At the end of the month of Ramadan, Muslims celebrate the Fast Breaking Festival, called Eid al-Fitr.

What to eat
Both suhoor and iftar dishes contain fresh fruits, vegetables, halal meats, breads, cheeses and sweets. "I try to keep my Ramadan very light and full of fiber, protein and complex carbohydrates. When Ramadan is during the hot summer months as it is this year, I also focus on moisturizing foods, "Says Amanda Saab of Amanda's Plate. The types of food served vary by region, whether you are in the Middle East, Europe, Asia, North America or beyond. Meals are served at home with family, in community mosques or in other designated places within the Muslim community.

Traditional Dishes to Serve During Ramadan

"During the Iftar, a series of snacks are cooked, some people prefer to have some snacks and opt for a full dinner afterwards, usually spiced vegetables or bread, hot fruit, dates, dates and sometimes Fruit pancakes, "said Kaif Khan of the Quirk Kitchen blog. Khan also calls a special pink pink syrup called Rooh Afza, made from a blend of ingredients, including coriander, orange, pineapple, carrot, rose petals, spinach and mint. "No Ramadan is complete without a bottle of Rooh Afza.This drink is a staple in our house for Iftar.It is usually prepared with the addition of water and lime - another version is a Rooh Afza Lassi, "she said.
10 Ramadan Foods from Around the World
Dahi vadey: Lentil pellets soaked in a spicy yogurt sauce (India)
Haleem: A stew of slow cooked meat, bulgur wheat and lentils (Middle East, India, Pakistan and Central Asia)
Chicken 65: Spicy chicken pieces and pickled and fried buffs (India)
Ramazan Kebabi: A dish made of lamb, onions, yogurt and pita (Turkey)
Medammes Ful: beans cooked with garlic and spread over bread (North Africa)
Paomo: A soup of bread and sheep (China)
Chapatis: Unleavened bread that is wrapped with vegetables and meats (India and Pakistan)

Fattoush: a salad of vegetables and pita bread (Lebanon and Arab countries)
Konafah: A pastry made with phyllo dough and cheese (Middle East)
Kolak: A fruit dessert made with palm sugar, coconut milk and pandanus leaf. Fruits such as jarghous or bananas, or mung beans (Indonesia).

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