Ramadan Recipes To Make For Suhoor, Iftar And Eid Al-Fitr

Ramadan 2021 falls between April 12 and May 12 this year, which means it's time to start planning those menus. When you're fasting from sunrise to sunset for 30 days, every meal is a cause for celebration. From a hearty, predawn suhoor to power you through the day to a post-sunset iftar and, finally, the culminating feast for Eid al-Fitr, what you choose to eat is key.

There aren't specific foods that are universally enjoyed during Ramadan, which is why we have rounded up some of our favorite recipes from around the world. With 1.9 billion Muslims spread across the globe, there are so many delicious culinary traditions from which to draw. Though this list is far from exhaustive, you'll find recipes for breakfast, dinner and dessert from the Middle East, Mediterranean, Turkey, Africa, Pakistan, Bangladesh, Indonesia and more.

Packed with spices and fresh herbs, these quickie omelettes come together super fast and will help keep you full all day long. Feel free to swap in whatever fresh springtime herbs and vegetables you have on hand — even a single herb would work instead of a variety. Cook up enough of these for the whole family and you'll be good to go.

For the Mini Herb Omelette recipe, click here.

Originally from Libya, shakshuka has become part of the culinary fabric of North Africa and the Mideast. It's a quick, protein-rich way to start the morning before a long fast and even makes a great quick bite for iftar. No matter when you're eating it, make sure to have plenty of pita or other bread to soak up the sauce.

For the Red Shakshuka recipe, click here.

There's nothing like homemade hummus — and definitely no comparison to the store bought stuff. Although it takes a bit longer, starting with dried chickpeas is ideal — but you can also totally cheat and use canned ones instead. As long as you have the chickpeas ready to go one way or another, this recipe is just the thing when you need something to start iftar, like, now.

For the Easy Homemade Hummus recipe, click here.

Just try to eat just one piece of this crispy Palestinian cauliflower — we dare you. To make it, cauliflower is coated in a seasoned batter and deep fried, and it goes great with a simple yogurt dip. If you want to make it ahead to have ready for iftar, the cauliflower reheats well in the oven in just a few minutes.

For the Mshat (Fried Cauliflower) recipe, click here.

If you're looking for another one of the best ways to cook with rice, then check out this Lebanese version, which mixes toasted broken vermicelli noodles with long grain white rice. The whole thing is finished with a dusting of cinnamon, giving it extra depth of flavor. Serve this alongside any hearty main, and you've got yourself a meal.

For the Lebanese Rice recipe, click here.

Couscous is a simple and common accompaniment to iftar and Eid al-Fitr feasts alike, but if you want to switch things up a bit and get even more veggies in then this stellar recipe is worth trying. Cauliflower is roasted then pulsed in a food processor until crumbly and couscous-like. Then it's mixed with chickpeas, bell pepper, quick pickled dried apricots and a verdant salsa verde made with carrot greens, fresh herbs, garlic, oil and vinegar.

For the Cauliflower 'Couscous' Salad With Pickled Apricots and Carrot Top Salsa Verde recipe, click here.

Popular throughout the Middle East and Mediterranean, there are many variations on Fattoush but the salad always has crispy pita chips as a main component. Using leftover pita is an excellent way to use food scraps to make a delicious meal. In this rendition, crispy pita, tomatoes, green onions, cucumbers, olives, parsley and cilantro are tossed with a simple dressing of olive oil and lemon juice for a fresh and crisp side.

For the Fattoush Salad recipe, click here.

In this hearty stew recipe, boneless lamb cubes are seasoned with salt, pepper and cinnamon and seared before green beans, diced tomatoes and tomato sauce are stirred in. The whole thing simmers in a Dutch oven for about two hours until the meat is unbelievably tender and the sauce is thick and rich. If lamb isn't your thing, feel free to swap in beef.

For the Lamb and Green Bean Stew recipe, click here.

Fish is always a nice addition to any feast, and this Moroccan chermoula fish stew is a showstopper. Full of spices and fresh herbs, the chermoula would be equally good on chicken or grilled meats. But here it is used to marinate fish fillets, which are then added to a base of stewed potatoes, carrots, onions and peppers. Preserved lemon, olives, honey and cinnamon add more layers of flavor to this special dish that would traditionally be made in a tagine but can easily be prepared in a Dutch oven or large skillet.

For the Fish Stew With Moroccan Flavors recipe, click here.

This delicate and creamy milk and rice flour pudding, sometimes spelled mahalabia, is popular throughout Turkey, Syria, Lebanon and Palestine, among other countries. It can be flavored any way, but rose water and orange flower water — used here — are traditional.

For the Muhallebi recipe, click here.