Samar Yahya Saudi Gazette JEDDAH — For many Yemenis, the flavor of Ramadan is most distinct on dining tables as it reveals their heritage and the various unique customs of their ancestors. A cannon fires every sunset to signal the breaking of fast, a ritual prominent in many of Yemen's larger cities. During the holy month food plays an integral role as families and neighbors exchange dishes. In villages, families send food to mosques at Iftar time. Yemenis break their fast with dates and juice, and those in northern Yemen concoct a special drink, Al Qadid, made of dried apricots soaked in sweetened water. The drink can be followed by Al Shafoot, a dish prepared with Lahuh, a flatbread which is soaked in laban and seasoned with garlic and red pepper. Other items on the Iftar table include sherbet, a mixture of wheat, milk and sugar, as well as Bint Al-Sahn, a honey cake, in addition to jelly and pudding. In coastal cities, fish and rice prevail as a main course, while in other cities, Saltah, a dish made of rice, meat, pureed vegetables and fenugreek is cooked and served in clay pots. Suhoor, the pre-dawn meal, is distinguished by a medley of unique dishes as well, such as beans cooked with tomatoes and onions, in addition to milk and butter pies drizzled with honey. The meal is always concluded with Qahwa (Arabic coffee). However, Yemenis welcome Ramadan with a variety of unique traditions, not limited to food, that are deeply rooted in their culture. A few days before the sighting of the moon, people decorate their homes and shop for foods reserved especially for the month of Ramadan. Children delight in fireworks and sing ‘Tamasi,' religious songs, while men and youth congregate in a majlis until Suhoor, singing religious songs and taking turns to recite the Qur'an as the rich scent of oud infuses the air around mosques.
