A Global Taste of Ramadan: Recipes for Islam's Holiest Month

Ramadan is a month of fasting, broken only by the best food for Islam's holiest month. We've rounded up some of our favorite dishes to observe Ramadan that are filling as well as nourishing.

We're in the midst of Ramadan — the holiest month of the year for Muslims. In observance of the holy month, Muslims fast from sunrise to sunset. But because eating and drinking is prohibited during daylight hours, the food eaten after dark has to be special. There are no singular dishes served around the world for Ramadan because it spans across many cultures; but because we love to explore culture through food at Yummly, we put together a collection of recipes served for Ramadan from around the world.


Suhoor is the pre-dawn meal. This meal has to give you energy for the whole day, each day for the entire month of Ramadan. These are a few of the recipes from around the world that you might eat for Suhoor.

Nigeria: Moi Moi

Moi Moi with Pan-Fried Mackerel

Moi Moi with Pan-Fried Mackerel by Demand Africa In Nigeria, Moi Moi or bean cake is served during Suhoor. Blackeyed peas are blended with onions, habanero peppers, and oil before being placed in a bag with spinach leaves to be boiled. It's fairly easy to put together and it's a high-protein, gluten-free dish to keep you energized when eating is off limits.

Egypt: Ful Mudammas

Ful Mudammas

Ful Mudammas by Tori Avey
In Egypt and other countries around the Mediterranean, ful mudammas is a common Suhoor dish as well as an everyday breakfast dish. Basically, it's mashed fava beans mixed with lemon juice and garnished with various toppings. This particular recipe uses hardboiled eggs, onions, tomatoes, and parsley to serve for Ramadan meals.

Turkey: Firin Makarna

Turkish Macaroni Cheese (Firin Makarna)

Turkish Macaroni Cheese (Firin Makarna) by Delicious Magazine
In Turkey, firin makarna is served for Suhoor. Firin makarna translates to "baked pasta." This one is kind of like a chili-mac in that the noodles are mixed with lamb mince (ground lamb) and topped with cheese — but not just any cheese. Half is halloumi (a brined goat/sheep milk cheese from Cyprus which is excellent for grilling) and the other half is cheddar. With the meat and noodles, this is a hearty meal to keep you satisfied until dusk.

Lebanon: Vegetable Manakeesh/Manakeesh Bil Khodra

Vegetable Manakeesh /Manakeesh Bil Khodra

Vegetable Manakeesh /Manakeesh Bil Khodra by Hadia's Lebanese Cuisine
In Lebanon and other eastern Mediterranean and Arabic countries, they eat manakeesh to start the day. Manakeesh is a flatbread served with different toppings. The most common way to serve it is with za'atar, but this recipe is for a vegetable manakeesh. It's topped with tomatoes, onions, and peppers that make a kind of sauce before it's baked — like a tasty cheeseless pizza that provides nutrients to last you until sundown.


Iftar is the meal to break the fast after the sun goes down. Typically, the meal is preceded by dates or a small snack and evening prayers. We selected some mains, salads, and small bites that you might find on an Iftar table.

Iraq: Dolma Mahshi

Dolma Mahshi

Dolma Mahshi by Saveur
You may have heard the word "dolma" before — stuffed grape leaves are often referred to as "dolma," but it's a Turkish word that means "stuffed." In this case, what's being stuffed is an onion to make this Iraqi dish. The filling is made up of rice, spices, and tomatoes. This is a vegetarian dish (vegan if you leave off the yogurt for serving) but there are dolmas that use meat if you want to break your fast with something heavier.

Pakistan/India: Egg Biryani

Egg Biryani-Muttai Biryani

Egg Biryani-Muttai Biryani by Padhus Kitchen
Biryani is a rice dish commonly eaten at Iftar in Pakistan and India, but there are dozens of types of biryani that aren't Indian or Pakistani. It's one of those dishes that varies — sometimes subtly and sometimes drastically — from region to region. It can be vegetarian or made with meat like lamb. This recipe uses a lot of spices (turmeric, garam masala, chili powder, biryani masala) and egg as its protein, making it a filling vegetarian main dish, but it can be served as a side dish as well.

Lebanon: Tabbouleh


Tabbouleh by Taste
You may be familiar with the parsley salad called tabbouleh. Tabbouleh is a Lebanese side dish made with parsley, bulgur wheat, diced tomatoes, lemon juice, and olive oil. It's very light and goes well with dishes served at room temperature or chilled like hummus or other bean dishes.

Morroco: Kefta Tagine

Moroccan Meatballs | Kefta Tagine

Moroccan Meatballs | Kefta Tagine by Leite's Culinaria
Morroco is known for its tagine — tagine is the name of a type of clay pot, as well as the name of the slow-cooked meat stew traditionally cooked in that pot. Kefta is spicy ground meat and for this recipe, the meat is formed into balls and cooked in a tagine with a sauce that's good to soak up with pita bread. But there's much more you can learn from this recipe — even if you don't get around to making it, you'll find an excellent hack for making the most of your saffron.

Turkey: Güveç

Turkish Slow-Cooked Beef and Vegetable Stew (Güveç)

Turkish Slow-Cooked Beef and Vegetable Stew (Güveç) by Food52
Güveç is a Turkish earthen pot (kind of like a Moroccan tagine), but it's also a stew served in Turkey for Iftar (but not exclusively). Typically, recipes only rely on the moisture from the meat and vegetables to make it a stew, rather than adding liquid. This recipe does use added water, but it doesn't diminish the flavor of the beef, onions, eggplant, and tomatoes. It's a hearty dish to restore your strength after a day of fasting.

Iran: Shami Lapeh

Shami Lapeh

Shami Lapeh by Cooking And Cooking
Shami Lapeh is a Persian main dish that combines meat and yellow split peas to form patties that are fried to make fritters. Some people deviate from the classic recipe and either bake them or grill them. Some even replace the split peas with garbanzo beans. Any way that you make them, they're very filling and keep well if you have leftovers.

Eid al-Fitr

Eid al-Fitr is the Festival of Breaking the Fast to close out the holy month of Ramadan. It lasts for three days and it's the only time Muslims are not allowed to fast. For Eid dinners, many of the dishes are the same or similar to Iftar recipes, but we included a few desserts to go with some main dishes.

Pakistan: Haleem

Haleem Pakistani Style

Haleem Pakistani Style by Dasterkhawan
Haleem is a stew that originated in the Middle East but has an extensive reach with many variations just like biryani. Sometimes it's a lentil soup and sometimes it's a meat stew. This recipe is the meat version which calls for mutton and it uses wheat, barley, and lentils to thicken it.

Turkey: Börek

Lamb and Spinach Börek

Lamb and Spinach Börek by Frites & Fries
Börek is a Turkish stuffed pastry which can be made as a sweet or savory dish. This recipe is savory — it calls for spinach, lamb, feta cheese, and spices encased in phyllo dough. It's all rolled into the shape of a cigar and arranged into a circle so that it resembles a pizza and can be cut into wedges for easy serving.

Lebanon: Ghraybeh

Ghraybeh (Middle Eastern Shortbread Cookies)

Ghraybeh (Middle Eastern Shortbread Cookies) by Little Sunny Kitchen
Ghraybeh is a Lebanese shortbread cookie commonly eaten during Eid. This recipe only calls for four ingredients — one of which is ghee, but you can use brown butter in its place. It's very easy to make and if your butter is room temperature, you might not need a mixer. Additionally, if you want to make the Iraqi version, just add cardamom!

India: Sheer Khurma

Sheer Khurma

Sheer Khurma by Lawyer Loves Lunch
Sheer khurma is a noodle pudding that's common throughout Persia and Central Asia as a breakfast or a dessert and is served during Eid. A basic recipe uses vermicelli noodles, milk, and dates, but it's one of those dishes that any and everyone manipulates to match their taste preferences. This recipe uses coconut, raisins, pistachios, and almonds to make it unique, but the secret ingredient is the saffron.

Indonesia: Kue Lapis Legit

The Hirshon Indonesian Thousand Layer Cake – Kue Lapis Legit

Kue lapis legit or thousand layer cake is a pretty intense cake which is why it's an Indonesian favorite to celebrate Eid. There aren't quite 1,000 layers, but the cakes can be made with between 18 and 30 layers. You start by baking one layer of batter in the cake pan (using the broiler) and then adding another layer of batter on top of the first layer and baking it — this process is repeated until the batter is gone. If that didn't blow your mind, perhaps the fact that it also calls for 30 egg yolks will. Like I said, it's an intense cake baked for very special occasions and Eid is a very special occasion.

Ramadan Mubarak — Happy Ramadan!