Society
4.11.2022
What are the typical meals during Ramadan?
Ramadan is an occasion to share great convivial meals around the traditional culinary flavors of the Muslim world. And each country and region has a typical dish that is particularly appreciated by its inhabitants. Let’s go on a gastronomic world tour through 3 local specialties.
1. Harira – Morocco
This soup from Morocco and western Algeria is traditionally eaten as the dish to break the fast during Ramadan. Harira, easy to prepare in large quantities, also has the quality of comforting, quenching, filling the stomach and restoring the balance of the body.
A recipe of Andalusian origin, harira is mainly composed of crushed tomatoes, legumes (lentils and chickpeas), mutton, beef or chicken and onion. The soup is of course flavored with spices and aromatic herbs and a dash of lemon. But the secret ingredient is sourdough! This binding food gives the dish its slightly acidic taste and its slightly thick texture. Harira can be served with dates, hard-boiled eggs, honey pancakes or pastries.
2. Harees – United Arab Emirates
Harees is basically boiled, cracked or coarsely ground wheat mixed with lamb or chicken meat. The gruel-like dish is one of the most popular recipes in the Gulf cuisine, especially during the month of Ramadan.
This dish requires a long preparation, as the wheat must first soak overnight before simmering in water alongside the meat for several hours. The mixture is then blended and seasoned with cinnamon, sugar, or ghee (clarified butter) according to the tastes of different countries. For example, in Saudi Arabia, harees is traditionally served garnished with cardamom pods and parsley.
3. Qatayef – Levant
This Levantine pastry prepared with pancake dough and filled with milk cream, pistachio or walnut is one of the deserts usually served during the month of Ramadan in Lebanon, Syria and Egypt.
How to prepare qatayef?
The preparation usually starts with the cream, which needs a resting time during which the cook can take care of the pancakes. The latter, classic or sometimes flavored with vanilla, rose or cinnamon extracts, are cooked on one side only before being folded into a cone shape. The whole thing is then fried in oil until golden brown. All that’s left to do is to coat them with a sugar or honey syrup and sprinkle them with pistachios. To be enjoyed hot!
popular
