Every country has its own Iftar tradition and specialities. Some food items are the same in every culture, but a few dishes are very traditional and vary from country to country. Saudi Arabia, which is home to expats from many countries, offers a wide variety of Iftar dishes. Mrs. Lizza Al-Hejin is from Puerto Rico, an island located between the Caribbean Sea and the North Atlantic Ocean. Lizza's Iftar speciality is Sancocho. “Sancocho is one of our authentic dishes,” she said. “The Puerto Rican cuisine gives you a taste of such a contrast which will fill your kitchen with the aromas of herbs and spices. Sancocho is made up of meat, corn pieces and sweet potatoes,” she said . Sarah Ibrahim, who is an Eritrean and living in Saudi Arabia since 23 years, said that in African Iftar they have dates, rice, soup, sambosa like other homes but they like to have spicy things. “The menu is heavy on hearty stews called Tsebhi, distinctive with the use of berbere, a common Eritrean seasoning based on red pepper, paprika, cardamom and basil (Berbere is mixed with Tesmih (a herb butter) and onions to give the stew unforgettable flavors). It's not available in Saudi Arabia so we bring it from home,” she said. “Other special things which we like to have is “injera”, traditional bread that resembles a large, tangy pancake,” she said. Jordan is not different in its special dishes for Iftar. Jordanians like to eat traditional salads and sweets. “I don't know about other Jordanian houses but at our place we like to have Fatoosh and Qatayaf, typical Ramadan dishes. Qatayafs are pancakes stuffed with cheese, nuts or cream and then baked or fried before they are dipped in condensed sugar syrup called Tumer Hindi (tamarind juice) and Arq Souce, which is made up of dried fruits,” said Dania Aziz, a Jordanian national. “A typical Iftar consists of heavy rice, potatoes and meat dishes followed by sweets. When we discuss Jordanian food, we have to mention the most distinctive Jordanian dish, Mansaf. Mansaf is a Bedouin dish and often symbolizes an occasion. Mansaf consists of Arabic rice, a rich broth made from dry sour milk (jameed), and either lamb or chicken. Whether Jordians are celebrating a graduation, an engagement, or a wedding, Mansaf is commonly served. In addition, Mansaf is also served during condolences and as a means to patch up ties with others . “Noodles soup is very important at an Egyptian Iftar table,” said Dalia Hasnain, an Egyptian national. “In Egypt we like to have proper meal in Iftar. We concentrate on proper meal for Iftar like rice, cooked vegetables, meat or chicken, meaning whole course with sweets,” she said. “We have Sambosa, dates and other side dishes as well, but a complete meal has its importance. But on Eid day we don't focus on a complete meal, but like to have fish sandwich,” she added. “In sweet we have Ktaif, but Kunafa is important; and apricot juice is important for Egyptians at Iftar,” she explained. Saudi Arabia has its own traditional dishes like yogurt and dates which are very important elements at Saudi Iftar table. “Oats and wheat soup is the other important and essential food item for Ramadan Iftar besides Macaroni with Bashamil sauce. Saudi sambosa with chicken, meat or cheese, foul, and bread with sesame seed are the food which you will find at every Saudi Iftar table,” said Ghadir Mohammed Al-Hamar, a Saudi national. “In juices we like to have toot juice and soubiya,” she added. “Every house rich or poor must have Algerian Shorba (soup) called Shorba Frikin Ramadan,” said Sania Hameed, an Algerian national living in Saudi Arabia. Although many Ramadan traditions have changed over a period of time in Algeria, but preparations for the holy month is the same. As is tradition across the Muslim world, Pakistanis break their fast with dates. “We always have something fried specially Pakoras, Samosas, and vegetable rolls at the Iftar table,” said Mrs. Naeem, a Pakistani housewife. Then there are Dahi Bare, Fruit Chat (mixture of different fruits) followed by traditional juice “Roohafza” mixed with water or milk, she said. Sudanese people drink their local tea and a lot of specially prepared yoghurt. Aseeda (special dish made of flour) which is usually served with beef and Tagalia (a special mince meet dish) is an Iftar speciality. “Aseeda is very important for all Sudanese homes for Iftar. Even in Saudi Arabia every Sudanese home must have it for Iftar,” said Mrs. Mahmood Ali Mohmood, a Sudanese national. “Certain fruits and vegetables are needed to make certain meals. Natural products are used in quite a few traditional Ramadan meals and drinks in Sudan. A very popular and typical Sudanese drink is abreh,” she said. “This drink is not available here in Saudi Arabia, but the Sudanese living here bring it from Sudan,” she explained. __
