Global flavours of Ramadan: 12 Culinary Delights from Around the World

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The Daily Tribune – www.newsofbahrain.com

Embark on a culinary journey across continents as we explore the rich tapestry of Ramadan traditions through the lens of exquisite cuisine. Ramadan not only symbolises spiritual reflection and devotion but also celebrates the joy of community, family, and the pleasures of the table.

From the bustling streets of Jakarta to the serene villages of Senegal, each country brings its unique flavours and traditions to the Iftar table.

Join us as we delve into twelve special dishes that epitomise the diversity and richness of Ramadan gastronomy, offering a feast for the senses and a glimpse into the cultural heritage of each nation.

Arroz Caldo: Philippines

Arroz Caldo, a Filipino favuorite, features tender chicken, aromatic ginger, and savoury garlic in a rich broth. Topped with crispy fried garlic and scallions, this dish embodies comfort and nourishment after a day of fasting.

Ayam Masak Merah: Malaysia

Ayam Masak Merah tantalizes with its fragrant chicken simmered in a flavorful sauce crafted from lemongrass, red chilies, garlic, and other aromatic spices—a gem of Malaysian cuisine.

Zoolbia: Iran

Zoolbia, akin to Indian jalebi, is a sweet treat made from a saffron-infused batter fried to perfection and dipped in rose-scented sugar syrup, offering a crispy texture and irresistible sweetness.

M'battan: Libya

M'battan elevates the humble potato fry with slices of crispy outer shell and tender insides, filled with flavourful, herb-infused minced meat, promising a satisfying crunch with every bite.

Dolma: Iraq

Dolma, a delightful dish, involves wrapping vegetables, seasoned rice, and minced meat in sour vine leaves, best enjoyed with tangy pomegranate molasses, popular across Iraqi households.

Kue Lapis: Indonesia

Kue Lapis, a colourful steamed cake from Indonesia, boasts soft, bouncy texture infused with coconut milk and cane sugar, a must-have during Ramadan festivities in Southeast Asia.

Khaliat al Nahl: Yemen

Khaliat al Nahl, honeycomb buns from Yemen, filled with cream cheese and topped with sesame and nigella seeds, offer a delightful sweetness, perfect for pairing with Yemeni coffee.

Nafaqo: Somalia

Nafaqo, a Somali delight, features a soft-boiled egg encased in seasoned mashed potato and coated in crispy breadcrumbs, a cherished fasting dish known for its unique flavours.

Haleem: Pakistan

Haleem, a rich and fragrant Pakistani favourite, combines meat, wheat or barley, lentils, nuts, and spices, topped with ginger, caramelised onions, and cilantro, symbolising the fusion of flavours during Ramadan.

Chebakia: Morocco

Chebakia, a Moroccan pastry made with flour, sesame seeds, honey, and spices, symbolises spiritual renewal and fosters togetherness during Ramadan with its sweet, aromatic taste.

Muri Banani: Bangladesh

Muri Banani, a common Bangladeshi Iftar dish, features puffed rice accompanied by assorted ingredients like batter-fried eggplant, onion-lentil fritters, curried chickpeas, and fresh vegetables, offering a customisable and satisfying meal.

Thieboudienne: Senegal

Thieboudienne, Senegal's national dish, is a flavourful combination of fish, rice, veggies, and spices, enjoyed by families at sunset, fostering togetherness and spiritual fulfilment during Ramadan.