A Look At Iftar Meals Around The World

Samboosas (Photo by Sam Cavenagh via Flickr)

We’re now approaching the end of Ramadan. Despite this period being a time free from greed and gluttony, one can’t help but count down the minutes till the Maghreb prayer and watch in eagerness as the sun sets to envelop the sky in varying shades of gold.

Although Ramadan is a time of self-discipline and restraint, it also serves to remind us of how blessed we are to be able to eat as we wish and satisfy our tummies as soon as they grumble. To be able to look forward to a hearty iftar meal, for example.

Iftar, if you’re not in the know, is the breaking of the Ramadan fast. It’s the meal eaten after sunset by Muslims who observe this fast. As Muslims populate various corners of the world, it’s also interesting to see the variations in iftar meals from sweet milk pastries to festive food fairs.

Qatayef (Photo by عباد ديرانية via Wikimedia)

1. Saudi Arabia: Of samboosas and qatayef

Come sundown, Saudis say hello to samboosas! Or as you probably know it – samosas. This Saudi Arabian Ramadan favourite makes its appearance on tables nationwide and is savoured in hefty amounts. Ground meat, chewy cheese, vegetables (or even chocolate!) are packed into savoury little parcels of flaky pastry and make for the perfect on-the-go snack to break your fast.

Qatayef, on the other hand, are essentially mini pancakes filled with everything under the sun. Be it the classic nutty mixture of chopped pistachios and walnuts, or the ooey-gooey sweet cheese ubiquitous throughout Middle Eastern cuisine. They’re then folded in half, deep-fried, and of course, drizzled in sugar syrup. Crisp on the outside with a surprise filling in the centre, there’s no doubt as to why qatayef are as famous as they are.

Bazaar Ramadan (Photo by Phalinn Ooi via Flickr)

2. Malaysia: Of bazaars and bubur lambuk

Malaysia is as many would make it to be – a melting hot pot of cultures. Even though the Muslim segment makes for the majority of the population, Malaysia’s citizens of varying races and religions enjoy Ramadan festivities together.

This shared merriment comes in the form of Ramadan bazaars – local open-air markets held daily throughout the holy month where many Muslims come to buy their iftar (known locally as buka puasa) meals to bring home. If you’re a traveller, there’s no better place to sample the best of local Malaysian food than at one of these bazaars.

From murtabak (pan-fried meat-loaded bread) to grilled lamb to sweet bite-sized cakes in every shade and hue of the rainbow, Ramadan bazaars are a yearly foodie affair many look forward to. Another unique Malaysian delicacy synonymous with buka puasa is bubur lambuk. The fragrantly spiced rice porridge is commonly given out at mosques during this holy month and features (among many other spices) date powder, aniseed, cardamom, clove, and black pepper. Though simple, bubur lambuk has become an integral part of Ramadan for Malaysian locals.

Gullac (Photo by Ccarlstead via Wikimedia)

3. Turkey: Of Ramazan pidesi and gullac

Ramadan in Turkey is also known as ‘Ramazan’. And what better way to break your fast than with a Ramazan pidesi (Ramadan Pita)? Turkey’s most beloved bread is a culinary tradition not to be missed out on. With its large round shape and distinctive criss-cross design, the ever-so-fluffy bread is easily spotted everywhere this month.

For something on the sweeter end, gullac is the Turkish’s dessert of choice during Ramadan. Think of it as a lighter version of baklava if you will. Layers upon layers of thin corn starch pastry are soaked in rosewater-infused milk and topped with crushed pistachios and glistening pomegranate seeds. As heavy, cloying desserts may not fare well on the stomach after an entire day of fasting, gullac has become a symbol of the ideal iftar dessert.

Es buah (Photo by Rhapsody90 via Pixabay)

4. Indonesia: Of kolak and es buah

What’s on the iftar dinner menu in Indonesia, you might ask? Well, the infamous kolak will be, that’s for sure. Kolak is a sweet dessert comprising of ingredients swimming in creamy coconut milk cooked with palm sugar and pandan leaves. These ingredients usually include bananas, sweet potatoes, or jackfruit wedges. Kolak biji salak is one variation that’s popular as well, featuring lime-sized balls of chewy sweet potato dough.

Es buah is another example of a sweet Indonesian delicacy commonly enjoyed during Ramadan. Diced fruits (both fresh and canned), jellies of all flavours, the occasional basil seeds, and coconut milk come together to form an almost nectar-like fruity cocktail. Coupled with the strong Indonesian heat that boils down year-round, this refreshing mixture certainly makes for an appetising iftar starter.

Harees (Photo by Miansari66 via Wikimedia)

5. United Arab Emirates (UAE): Of harees and thareed

Harees is a porridge-like dish commonly associated with Ramadan in the UAE. After fasting from dawn to dusk, what else could make for a wiser iftar meal than something easily digestible yet filling?

Good thing harees ticks all those boxes. It’s made from pearled wheat that’s stewed till broken down and forms a texture akin to oatmeal. The next step in the cooking process sees the addition of either tender lamb, beef, or chicken, as well as a flurry of spices to amp up the fragrance. Oh, and ghee too!

Not just to Muslims in the UAE but to Muslims in the region, thareed is a slow-cooked stew featuring scrumptious chunks of lamb and vegetables served atop a thin, crisp flatbread called reqaq. In fact, it’s mentioned in the Hadith as the Prophet Muhammad’s favourite dish!

All this talk of iftar food might have you salivating at your desk, or wherever you’re reading this now. However, we wish to take a second of your time to highlight a pressing issue that Ramadan always brings about – food wastage. So here’s a friendly reminder not to over-buy. If you do, practice the essence of Ramadan by sharing with others or giving it out to those in need instead.

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A world record holding powerlifter, Shen is passionate in encouraging women to be more in tune with their bodies and to regain their confidence through fitness. She currently works as a membership consultant, freelance writer and is in the works of launching her own startup before she embarks on the treacherous journey that is college.