Table of Contents
Introduction
Best of Middle Eastern Dishes to Relish and Savour this Ramadan: Recipes to Celebrate the Festival
The holy month of Ramadan is a time of reflection and renewal of bonds with family and community; and most of all, perhaps what people first look forward to is the amazing food! Coming as families just before sunset each day to break their day-long fast with heavenly feasts over which as much time may be spent chatting as reciting the daily prayers or doing good deeds, food in the Middle East is simply stunning, pure, and divine during this holy month—from aromatic stews to sweet treats.
Here’s some sampling of the best Middle Eastern dishes that you can have or make to celebrate this holy month of Ramadan, along with recipes you can try at home. Maybe it’s an evening feast for guests or even an in-home meal for the family. Rest assured, I am sure these dishes will bring everyone closer. Now that you have a basic idea about Ramadan, let’s get into the world of Middle Eastern food throughout the holy month.
Middle Eastern Dishes Recipes to Celebrate the Festival
1. The Heart of Ramadan: Iftar
But before I give you the Middle Eastern Dishes recipes, let me introduce you to the sacred meal that breaks your fast at sunset. Traditionally, Iftar starts off with the date and water, a form of the Sunnah of Prophet Muhammad. But after the date-water combo, the table overflows with a delightful mix of various dishes—all a reflection of the rich cultural heritage of the Middle East.
Why Dates?
Dates are very high in natural sugars, so you have this ready energy supply at break time for the long day of fasting. It’s full of nutrients, making it suitable for that first bite as the sun sets.
2. Traditional Middle Eastern Iftar Food
2.1. Hummus
This is a Middle Eastern Dishes, which fits just perfectly for an evening snack. It’s a puree of chickpeas, tahini, lemon juice, and garlic, best taken with pita or fresh vegetables.
Ingredients
- 1 can of chickpeas (15 oz), drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 garlic clove, minced
- Salt to taste
- Water (as needed)
Instructions
- In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, and salt.
- Blend until smooth. If the mixture is too thick, add a little water until you reach your desired consistency.
- Serve with a drizzle of olive oil and a sprinkle of paprika or sumac.
Personal Tip:
Make it unbelievably flavorful! Add roasted red peppers or fresh herbs such as parsley or cilantro and fold them into your hummus!
2.2. Fattoush Salad
That is raw mixed vegetable salad combined with toasted pita bread. You will just love it, and it’s another great way to use up a little bit of the greens for your Iftar.
Ingredients:
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halves
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 radish, thinly sliced
- 1 green onion, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 2 pita bread, toasted and broken into pieces
- 3 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a large bowl, combine all the vegetables and herbs.
- In a separate bowl, whisk together the olive oil, pomegranate molasses, lemon juice, salt, and pepper.
- Drizzle the dressing over the salad and toss gently. Add the toasted pita just before serving to keep it crunchy.
Personal Tip:
I like to add some feta cheese or grilled chicken for added proteins
3. Fill Courses to Fill Your Belly
3.1. Chicken Shawarma
Street food was caught with its fragrance and softness. Rice, wrap, or fresh salad is pretty good as a main course.
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 1/4 cup olive oil
- 3 tablespoons shawarma spice mix (cumin, coriander, paprika, turmeric, cinnamon)
- 4 garlic cloves, minced
- Juice of 1 lemon
- Salt to taste
Instructions:
- In a bowl, mix olive oil, shawarma spices, garlic, lemon juice, and salt.
- Add chicken and marinate for at least 1 hour (or overnight for best results).
- Preheat the grill or oven to medium-high heat. Cook the chicken for about 6-7 minutes on each side until fully cooked.
- Slice thinly and serve in pita with tahini sauce or garlic sauce.
Personal Tip:
Mix mayonnaise, minced garlic, lemon juice, and a pinch of cayenne for the spicy garlic sauce.
3.2. Lamb Kofta Kebabs
Tender, meaty lamb kofta kebabs there dripping in flavor and are super to grill. Serve them with tzatziki for a cool contrast.
Ingredients
- 1 lb ground lamb
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- Skewers (soaked in water if wooden)
Instructions
- In a bowl, combine all ingredients and mix well.
- Shape the mixture around the skewers to form long kebabs.
- Grill over medium heat for about 10–12 minutes, turning occasionally until cooked through.
- Serve with warm pita and tzatziki sauce.
Personal Tip:
Sprinkle some cinnamon or allspice for that extra something!
4. Veggie Delights
4.1. Stuffed Grape Leaves (Dolma)
These itsy, bitsy little packets are part of the Mediterranean canon: filled with rice, herbs, and, sometimes, what’s not to adore when receiving any one Iftar table?
Ingredients:
- 1 jar grape leaves (about 50 leaves), rinsed and drained
- 1 cup rice, rinsed
- 1 onion, finely chopped
- 1/2 cup pine nuts
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper to taste
- 3 cups vegetable broth
Instructions:
- In a pan, sauté the onion and pine nuts until golden. Add rice and stir for a couple of minutes.
- Mix in dill, parsley, lemon juice, salt, and pepper. Remove from heat.
- Lay a grape leaf flat, place a spoonful of the rice mixture near the stem end, and roll tightly, folding in the sides.
- Place in a pot, seam-side down. Add vegetable broth to cover, and simmer for about 30-40 minutes until the rice is cooked.
Personal Tip :
Actually, they are even better the day after. It is actually easier actually, to make them ahead of time and enjoy them the next day when flavors develop.
4.2. Falafel
Crispy outside, and soft inside, falafel is a tasty vegetarian dish cooked with chickpeas. Have it in the pita or over a salad.
Ingredients:
- 1 cup dried chickpeas (soaked overnight)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Oil for frying
Instructions:
- Drain and rinse the soaked chickpeas. In a food processor, blend all ingredients (except the oil) until finely chopped.
- Form the mixture into small balls or patties.
- Heat oil in a deep pan. Fry the falafel until golden brown and crispy.
- Drain on paper towels and serve with tahini sauce or in a wrap.
Personal Tip:
If baking, brush falafel with olive oil and bake at 375F (190°C) for about 20 minutes, flipping them halfway.
5. Dessert Time
No iftar is complete without some sweet treats at the end. Here are some indulgent desserts to round off your Iftar.
5.1. Baklava
All this flaky pastry and nutty fillings topped off with a good drenching of honey syrup, yes, please.
This flaky pastry filled with nuts and drenched in honey syrup is a must-have for any festive occasion.
Ingredients:
- 1 package phyllo dough (thawed)
- 2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
- 1 teaspoon cinnamon
- 1 cup butter, melted
- 1 cup sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix nuts and cinnamon. Set aside.
- Layer half of the phyllo sheets in a greased baking pan, brushing each layer with melted butter.
- Sprinkle the nut mixture on top, then layer the remaining phyllo sheets, again brushing with butter.
- Cut into diamond shapes and bake for 40-45 minutes until golden brown.
- Meanwhile, make the syrup by boiling sugar, water, honey, and vanilla for about 10 minutes. Pour over the hot baklava once it comes out of the oven.
Personal Tip:
Soak overnight in the syrup for best flavor and texture!
5.2. Kunafa
This rich dessert made of strands of phyllo dough and cheese is always among the first choices at any festive gathering. The double layer is always sweet, cheesy, and unbearably delightful.
Ingredients
- 1 package kunafa (shredded phyllo dough)
- 1/2 cup unsalted butter, melted
- 1 cup shredded mozzarella cheese (or any soft cheese)
- 1 cup sugar
- 1 cup water
- 1 tablespoon rose water (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix kunafa with melted butter, ensuring the strands are well-coated.
- In a greased baking dish, layer half of the kunafa, followed by the cheese, and then top with the remaining kunafa.
- Bake for about 30-40 minutes until golden brown.
- While baking, prepare the syrup by boiling sugar, water, and rose water. Pour it over the kunafa as soon as it comes out of the oven.
Personal Tip:
Serve warm, topped with some crushed pistachios for that added flavor!.
6. Refreshing Drinks
If you could only have one thing in the world, what would it be? Replenishing beverages to quench your thirst after a whole day of fasting is definitely on the list. Here is two good old-time drinks that complement your Ramadan.
6.1. Mint Lemonade
This is quite refreshing after fasting all day on a hot summer day. The refreshing punch of fresh mint leaves adds!
Ingredients:
- 1 cup fresh lemon juice
- 1/2 cup sugar (or to taste)
- 4 cups water
- 1/4 cup fresh mint leaves
- Ice cubes
Instructions:
- In a pitcher, mix lemon juice, sugar, and water until sugar dissolves.
- Add mint leaves and let it steep for about 30 minutes.
- Serve over ice, garnished with extra mint leaves.
Personal Tip:
Add slices of cucumber or strawberries for a fruity twist!!
6.2. Qamar al-Din (Apricot Juice)
This is a very tasty, refreshing drink enjoyed by many people during Ramadan. It’s very delicious and rich in nutrients at the same time.
Ingredients:
- 200g dried apricots
- 4 cups water
- Sugar to taste
- A pinch of cinnamon (optional)
Instructions:
- Soak the dried apricots in water overnight.
- In the morning, blend the apricots with the soaking water until smooth.
- Strain if desired and sweeten to taste. Serve chilled.
Personal Tip:
Prepare a batch beforehand and refrigerate it! The experience during Ramadan only becomes richer with traditions and spirituality, of course, along with great food! It isn’t about the new and interesting dishes alone but every dish having a story from the first dateable bite to the last sip of mint lemonade bringing it all a little closer together. I hope that these recipes get you started to celebrate the spirit of Ramadan in your kitchen. These Middle Eastern Dishes are going to make sure that you enjoy creating some memories along with all the people you are involved with, whether it is hosting a feast for your family or inviting friends over.
Conclusion
The Middle Eastern Dishes experience during Ramadan only become richer with traditions and spirituality, of course, along with great food! It isn’t about the new and interesting dishes alone but every dish has a story from the first dateable bite to the last sip of mint lemonade, bringing it all a little closer together. I hope that these recipes get you started to celebrate the spirit of Ramadan in your kitchen. These dishes are going to make sure that you enjoy creating some memories along with all the people you are involved with, whether it is hosting a feast for your family or inviting friends over.
Frequently Asked Questions
1. Why break the fast with dates?
The Sunnah of breaking the fast with dates is the Sunnah of the Prophet Muhammad. Indeed, among the first sources of rapid energy and nutrient intake at a time when one is coming off a long, tiring day of fasting is breaking the fast with dates.
2. May I prepare these ahead of time?
Most recipes can be prepared ahead of time, except for those who like short notice. Hummus, Falafel, and Baklava can be made 1 or 2 days before the food should be served.
3. But is it, then, a vegetarian menu?
Yes! Many dishes fall within the vegetarian and vegan basket. Some of these include but not to mention: hummus, fattoush, falafel, dolma, and many more.
4. How can you make hummus extra creamy?
If you add the chickpeas to it right away after mixing the tahini, it’d be very stiff, but if you mix that with a ratio of two parts water to one part of tahini, in an ice-cold mixture, then add the chickpeas you get almost a fluffy light version. That helps.
5. What spices should be added to shawarma?
Minimum would include cumin, coriander, paprika, turmeric, and cinnamon. All according to taste, of course.
6. Can I make baklava with nuts other than pistachios and walnuts?
Absolutely! Feel free to use your favourite nuts or a combination of nuts for the filling.
7. Is kunafa gluten-free?
Kunafa traditionally is not gluten-free because of the use of phyllo dough. Still, there are so many ways gluten-free can be done.
8. What would you serve with kebabs?
These kofta kebabs go beautifully with rice, salads, or even placed inside a wrap with tahini or tzatziki sauce.
9. How long can I keep the dishes?
All of them can be stored in the fridge for around 3-5 days. Baklava actually tastes better after a day or two because the syrup would have soaked well!
10. What is the best way to enjoy Ramadan meals?
Ramadan meals are best enjoyed with family and friends, sharing stories and laughter. The sense of community is as important as the food itself.
Dear friends, I hope you have wonderful times making these recipes and cherishing your special moments this Ramadan. Happy cooking and Ramadan Kareem!
“Ramadan is a gentle reminder that even in the darkest moments, the light of faith and generosity shines brightest, guiding those who seek peace and renewal.”
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