Samar Yahya Saudi Gazette JEDDAH — One of the unique characteristics of Ramadan are the various rituals and traditions which are exclusively practiced during the holy month. Turkish expatriates in the Kingdom are no different in this regard — they adhere to time honored customs passed on from generation to generation. Like most Islamic communities, families in Turkey share the joy of the holy month by visiting each others' houses, watching specially-commissioned TV programs and attending gatherings at Islamic centers. Throughout the month, mosques lay out Iftar tables, the masses join nightly Taraweeh prayers and elderly distribute sweets to kids. However there are a number of traditions which are unique to Turkey. These start with the scattering of musk, amber and rose water along the permitter of a house on the announcement of the holy month. The first meals of Ramadan are particularly symbolic. An elder member of the family, usually the grandfather, invites the entire family to gather at his residence for a grand Suhoor meal consisting of fresh fruits, dried meat and the famous sweet Turkish delight. The entire family then reconvenes for Iftar, which is dominated by several traditional dishes such as the well-known meatball dish Dawood Pasha Kofta. Often, a silver ring is hidden in one of the meat balls and it becomes a surprise present to whoever discovers it at the Iftar table. Dawood Pasha Kofta is a dish that goes all the way back to the Ottoman Empire and has since been exported to many Arab countries — minus the silver ring. “We have special food for our Ramadan menu such as Izmir Kofte, Dana Rosto, Barbunya Pilaki and a unique juice known as Meyan Koku,” said Nader Oner brahim. Other foods Turks are especially fond of during Ramadan includes Beida, a premium bread that comes in different sizes; Konafa, otherwise known as Qatayf in Arab countries and Baqlava and Golash. “Living here in Jeddah and mixing with different cultures, we also eat Sambosa at Iftar. However we prefer Turkish dishes like Tepsi Kebabi and Kagit Kebabi,” said Edip Ibrahim. Yet another unique Turkish custom is the Letter of Loyalty, which a husband presents to his wife promising his undying loyalty. In return, the wife presents him with a silver wristlet expressing her enduring love. Perhaps the most notable custom the Turkish practice is the third meal. While all Muslims get by with two meals during Ramadan, the Turkish insist on three meals. The additional mini-feast is usually served between 10 p.m. and midnight and consists mainly of fresh vegetables, meat and Turkish desserts.
