45 delicious ramadan recipes from around the world
Thareed Laham is a traditional Emirati stew made with tender meat (often lamb or chicken), a medley of vegetables, and a rich, spiced tomato-based broth. It is traditionally served over layers of crispy Emirati flatbread (regag), which soaks up the flavorful liquid, creating a comforting and hearty dish. This dish is particularly popular during Ramadan and special occasions, symbolizing hospitality and family gatherings.
A classic Egyptian dessert featuring layers of crispy, shredded kunafa pastry filled with rich, creamy ashta (clotted cream) and drizzled with sweet syrup. A beloved treat, especially during Ramadan.
A unique and comforting dish featuring a creamy, tangy yogurt-based stew (Mullah Roba) served with Asida, a traditional Sudanese porridge made from sorghum or millet flour. This dish is often prepared for special occasions and during Ramadan.
Crispy, golden-fried pastries filled with a savory mixture of spiced ground beef, onions, and herbs. These sambusas are a popular appetizer or snack, especially during Ramadan, and are a staple in Yemeni households.
Abeir is a refreshing and nutritious drink made from fermented dates, often enjoyed during Ramadan and hot weather. This version incorporates whole dates for added sweetness and texture.
Luqmat al-Qadi, meaning 'Bites of the Judge,' are delightful, crispy, golden-fried sweet dough balls, a popular treat, especially during Ramadan. They are light, airy on the inside, and coated in a sweet syrup.
Bourek is a savory, crispy pastry, typically made with thin, flaky dough (feuille de brick or phyllo), filled with seasoned ground meat, onions, herbs, and often cheese. It's a popular appetizer or side dish, especially during Ramadan, and can be fried or baked until golden brown and wonderfully crisp.
A comforting Kuwaiti stew of slow-cooked lamb and vegetables, served over pieces of soaked flatbread. It's a hearty and flavorful dish, often enjoyed during Ramadan.
Shorbat Adas is a beloved, hearty lentil soup that is a staple in Saudi Arabian cuisine, especially during cooler months and Ramadan. This comforting soup is made with red lentils, vegetables, and aromatic spices, often blended to a smooth consistency and served with a squeeze of lemon.
Shakriyeh is a comforting and creamy yogurt-based stew, traditionally made with tender slow-cooked lamb or beef, infused with warm spices, and enriched with a velvety yogurt sauce. It's a celebration of Syrian flavors, often served with fluffy rice.
Luqaimat are small, golden-brown, deep-fried dumplings that are crispy on the outside and soft on the inside. They are a popular sweet treat across the Middle East, especially during Ramadan, and are typically served drizzled with date syrup or honey.
Luqaimat are small, deep-fried dumplings that are crispy on the outside and soft and airy on the inside. They are typically flavored with cardamom and drizzled with date syrup or honey, making them a popular sweet treat, especially during Ramadan.
Atayef are delicate, sweet Lebanese stuffed pancakes, often enjoyed during Ramadan. They can be filled with a rich clotted cream (ashta) or a spiced nut mixture, then either fried or served as is, and finally drizzled with fragrant sugar syrup. A truly festive treat!
Qatayef Asafiri, meaning 'little bird qatayef,' are delicate, small pancakes originating from Syria and Lebanon. They are traditionally filled with a sweet, creamy cheese filling (ashta) and often drizzled with a fragrant syrup. Unlike their larger, fried counterparts, these mini qatayef are typically served soft and uncooked, offering a light and delightful dessert, especially popular during Ramadan.
Qatayef Asafiri are delicate, mini pancakes traditionally filled with a sweet, creamy 'ashta' (clotted cream or ricotta mixture) and often drizzled with syrup. Originating from the Levant, these 'little bird' qatayef are a popular sweet treat, especially during Ramadan, offering a light and delightful dessert experience.
A beloved Egyptian dessert made from shredded phyllo dough (kadaif) layered with a rich cream or cheese filling, baked until golden and crispy, then drenched in a sweet sugar syrup and garnished with pistachios.
A rich and aromatic Fez-style harira, a quintessential Moroccan soup traditionally enjoyed to break the fast during Ramadan. This version features tender lamb, hearty legumes, and a distinct blend of spices, thickened with a traditional flour slurry.
Zalabia are a sweet, crispy fried dough pastry, often shaped into irregular swirls or balls, and then drenched in a fragrant syrup. They are a popular dessert throughout the Middle East and are especially enjoyed during festive occasions like Ramadan and Hanukkah.
Chebakia are traditional Moroccan sesame cookies, shaped like flowers, deep-fried to a golden crisp, and then soaked in honey. They are a quintessential sweet treat, especially popular during Ramadan.
Qatayef are small, sweet pancakes, cooked on one side to create a lacy texture. They are typically filled with either a sweet cheese or a spiced walnut mixture, folded into a crescent, and then fried or baked until golden and crispy. They are then drenched in a fragrant sugar syrup.
Luqaimat are delightful Omani sweet dumplings, popular especially during Ramadan. These small, deep-fried fritters are crispy on the outside and soft and airy on the inside, typically drizzled with date syrup or a sweet syrup and sometimes sprinkled with sesame seeds.
