Ramadan Recipes

In 2009, Ramadan is estimated to begin August 21 (22nd in North America). Traditionally, foods eaten for the sufoor and iftar are light, nutritious meals containing fresh fruits, vegetables, and halal meats.

With so many Muslims observing Ramadan from a variety of countries and cultures, many types of food will be prepared, not just Middle Eastern foods.

Ramadan is a very spiritual event that forces one to truly evaluate and purify all aspects of their life. It may appear to be an individual effort, but Ramadan is essentially a holiday that encompasses and embraces family and friends. While children may be too young to fast, there are many ways to include children in the holiday.

• How to Include Your Small Children in Your Ramadan Observance
  
• 5 Ramadan Books for Your Early Reader

Ramadan Recipes Worldwide

Foods that are light and nutritious are ideal during Ramadan. Breads, soups, fresh fruits and vegetables are the perfect way to begin and end the daily fast. Dates are very significant in Ramadan and are often eaten to break the day's fast. Why are dates important in Ramadan?

Breads

• Pita Bread
  
• Whole Wheat Pita
  
• Naan
  
• Greek Country Bread
  
• Lavash
  
• Moroccan Semolina Bread
  
• Chapatis
  
• French Bread

Salads

• Low Fat Mediterranean Salad
  
• Tabbouleh
  
• Farfalle with Asparagus and Cherry Tomatoes
  
• Fattoush
  
• Tomatoey Pasta Salad
  
• Enselada Fresca- (Fresh Salad)
  
• Cucumber Yogurt Salad

Soups

• Gazpacho
  
• Vegetable Soup
  
• Vegetarian Thai Green Curry
  
• Chorba
  
• Fasulia
  
• Bamia

Pasta/Rice

• Veggie Thai Pineapple Fried Rice
  
• Mujadarra
  
• Basic Couscous
  
• Cranberry and Toasted Almond Couscous

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Fruits and Sweets

• Konafah with Cheese
  
• Quatayef with Nuts
  
• Broiled Nectarines with Brown Sugar and Sour Cream
  
• Baked Pears with Cranberries and Walnuts
  
• Melon Berry Medley
  
• Date Macaroons
  
• Fruit Soup
  
• Tartine aux dattes, orange et miel
  
• Stuffed Figs