In the ninth month of the Islamic calendar, Muslims worldwide observe Ramadan, a period of fasting and other rituals designed to bring self-purification through self restraint and other good deeds. The fasting begins at dawn and lasts until sunset, when observers break their fast with an evening meal called the Iftar. It is often done as a community, with people gathering to break their fast together. Iftar is taken right after Maghrib time, which is around sunset. Traditionally but not mandatory the fast is broken by first consuming three dates in emulation of the Prophet Muhammad (pbuh), who broke his fast in this manner. Hadith [Abu Dawud]
The Messenger of Allah (sal Allahu alaihi wa sallam) would break his fast with ripe dates before he would pray. If those were not available, he would eat dried dates. If those were not available, he would drink some water.
Since the Messenger of Allah (sal Allahu alaihi wa sallam) told us to break our fasts with date or water, and did so himself, this is undoubtedly the best thing for the health of our bodies. And obeying the Messenger of Allah (sal Allahu alaihi wa sallam) is also the best thing for the health of our souls.
Where dates may not be readily available other sugary treats are often consumed.
Here are a few recipes that i regularly cook for my family, i hope you try and enjoy them inshaa'Alla
Roasted Salad: Salata Mashwiya سلطة مشوية
Salata Mashwiya literally means roasted salad, and is known by that name in Tunisia and in western Libya. This salad doubles as a hot sauce, and is served with barbeques in much of the Arab world. When made for a barbeque, the vegetables are grilled over the fire while the meat marinates, and get that smoky distinctive barbeque flavor, but you can just as easily use the grill at home. The salad's color and thickness depends on the vegetables you use. Bell pepper in Arab countries is generally thinner, so you can use eggplant to thicken the sauce, grill it with the other vegetables and peel it to keep the color bright. Grilled eggplant is used in baba ghanouj and mtabal.
Ingredients:
5 medium tomatoes
3 large sweet bell peppers
2 medium onion
1 medium eggplant (optional )
2/3 medium hot chillies
5 garlic cloves
1 tablespoons (freshly ground) caraway seeds
salt to taste
for decoration:
2 hardboiled eggs
olives and olive oil as needed
Method
Ingredients:
5 medium tomatoes
3 large sweet bell peppers
2 medium onion
1 medium eggplant (optional )
2/3 medium hot chillies
5 garlic cloves
1 tablespoons (freshly ground) caraway seeds
salt to taste
for decoration:
2 hardboiled eggs
olives and olive oil as needed
Method
Prepare the bell peppers by cutting into thick equal strips, and cut the onions in half, or smaller, depending on size. You might also want to de-vein and de-seed the chillies at this point.
Cut the tomatoes in half. If they are large, scoop out the insides into a bowl. This will keep them from becoming soggy. Set the pulp aside.
Heat a grill tray at 250 degrees. When the tray is hot, lay the vegetables on it. It should be hot enough that there is a sizzling sound. It has to be hot, and the vegetables have to be dry, so that you get the roasted taste, otherwise the salad will taste like steamed vegetables. Make sure you put the garlic cloves closest to you as they will need to be removed before the rest of the vegetables.
Remove the garlic cloves once they're done.
Take out the rest of the vegetables. Remove the overly burnt pieces.
Place in a processor. Add the ground caraway and salt. I like to add some of the raw tomato pulp to the roasted vegeatbles. If you like the salad with a chunky consistency, omit the tomato pulp and process just enough to blend.
Cut the hardboiled eggs into quarters. Garnish the salata mashwiya with pitted olives and drizzle generously with olive oil. Serve with mixed grilled meat and freshly baked bread.