Ramadan Foods From Around the World

By Salima Jivraj @halal_foodie & online at halalfoodie.ca

Email Salima at: food@masalamommas.com

Food Writer Masalamommas

Aside from the spiritual significance of Ramadan, food also plays an important role. We abstain from it all day, and then enjoy it with family and friends after the sun sets up until it’s ready to rise again.

During this month we have two main meals each day, suhr (meal just before opening fast) and iftar, (meal to close or break the fast). Iftar, according to tradition, should commence by eating dates and drinking water. Then after prayer, you eat your meal. In South Asian culture, one suhr or iftar can consist of many, many different dishes.

Appetizers like pakoray, samosa, and other fine fried concoctions are the rage while cooling drinks like falooda and mango milkshake wash it all down. Then there’s the main meal, which in my family could be anything from spaghetti and meatballs to biryani.

Food in Ramadan is as diverse as the religion’s one billion followers. I enjoy visiting friends from different cultures during iftar to experience Ramadan from a different perspective. It’s a very beautiful time of the year and it’s a great time to celebrate our differences.

Here are some interesting and easy recipes from other cultures. I selected these because they’re simple — and simple recipes are a great way to experiment. I tend to avoid kitchen adventures while I’m fasting since taste testing is an issue.

Egg Kottu Paratha, South India/Sri Lanka flat bread stir fry

• ½ teaspoon Fennel seeds

• 2-3 Curry leaves

• 1 Green chilli, chopped finely

• 2 paratha, cut into ½-1” bits (great way to use up leftover frozen or homemade paratha)

• 1 teaspoon ginger garlic paste

• 1 onion, chopped finely

• 1 tomato, chopped finely

• ½ green pepper, chopped finely

• ¼ teaspoon turmeric powder

• ½ teaspoon red chilli powder

• ½ teaspoon ground pepper (or to taste)

• ½ teaspoon salt (or to taste)

• 2 eggs, beaten

• Handful of coriander, chopped finely

To temper, heat frying pan with oil on medium-high heat. Add fennel seeds, curry leaves and green chillies. Once it starts popping you’re ready to add other ingredients. Add ginger garlic paste and onions mixing well. Once onions turn golden brown, add tomatoes and green pepper and cook on medium heat until vegetables soften. Once softened, add turmeric, chilli and ground pepper. Add salt and mix well. Add beaten eggs and continue mixing. Once eggs set, add the chopped paratha and give it a final toss so that all ingredients are blended. Garnish with coriander leaves and remove from heat. Serve warm.

Pisang Goreng, Indonesian Banana Fritters

• 2 cups oil (for frying)

• 1 1/4 cups all-purpose flour

• 2 tablespoons granulated sugar

• 1/2 teaspoon vanilla essence/powder

• 1/2 cup milk

• 1 egg

• 2 tablespoons butter, melted

• 4 ripe bananas, sliced to desired thickness, I like them cut on an angle and about ½” thick

In a large bowl, combine flour and sugar. In a separate bowl, mix milk, vanilla essence, egg and melted butter. Slowly add dry ingredients into the milk mixture and mix until smooth. Fold in banana slices until evenly coated. Heat oil in a pot over medium high heat. Drop coated banana slices being careful not to splash. Fry until golden brown and crispy. Remove bananas from oil, and drain on paper towels. Serve hot.

Sawine, Trinidadian style Vermicelli in sweet milk

• 5 1/2 cups milk

• 6 tablespoon sugar

• 1 pack vermicelli (200g)

• 1/2 cup almonds, chopped finely

• 3-4 1” cinnamon sticks

• Seeds from 4-5 pods of cardamom, opened and crushed

• 2-3 whole cloves (optional)

• 1/4 cup raisins (optional)

Place the vermicelli, a little at a time, in a dry heavy skillet and parch until golden brown over low heat. Once complete, remove from heat and allow the pot to cool. Take another pot and over low heat, add two cups of milk, cinnamon sticks, cardamom and cloves and bring to a slow boil. Add the sugar and mix. Add the parched vermicelli to the milk. Allow to cook until the vermicelli is tender. As the mixture continues to simmer, you’ll notice it starts to thicken. Add in remaining milk one cup of milk at a time to thin out. Add in raisins and chopped almonds at the end. Serve warm.

Fruit Chaat, Pakistani style fruit salad

• 1 orange, peeled, segmented and quartered

• 1 medium sized pomegranate, peel and separate

• 1 apple, peeled, cubed

• 1 pear, peeled, cubed

• 2 bananas (not too ripe), cubed

• 1/2 pineapple, cubed

• 1/2 teaspoon salt

• 1 teaspoon cumin powder

• 1 tablespoon lemon juice

• 1 tablespoon mint leaves, chopped

• Salt to taste

• Pepper to taste

• Chaat Masala

Mix all fruit and add in salt, pepper, cumin, lemon juice and mint leaves in a bowl. Sprinkle a pinch of chaat masala over fruit and chill before serving.

Batata harra, Lebanese spiced potatoes

• 2 cups oil (for frying)

• 3 potatoes (peeled and cut into medium cubes)

• 2 tablespoons cooking onions, finely chopped

• 1 teaspoon garlic, minced or paste

• ½ teaspoon red chilli powder (or to taste)

• 1/2 cup fresh cilantro, finely chopped

• 1/8-1/4 teaspoon ground coriander

• Ground black pepper, to taste

• Salt, to taste

• 3 tablespoons olive oil

• 1 teaspoon lime or lemon juice, freshly squeezed

Deep fry potatoes on medium high heat until golden and crispy. Remove, drain excess oil and set aside. In another pan heat olive oil over medium heat and sauté onion until translucent. Add minced garlic, red chilli powder, ground coriander and cilantro and continue cooking. Add fried potatoes and mix well. Add salt, ground black pepper and lemon juice. Mix again to coat evenly. Serve warm alongside grilled meat.

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