Ramadan recipes to indulge in after sunset
Ramadan means about 30 evenings of gathering around the table and we all eventually ask: What are we making tonight? From comforting classics to globally inspired favourites, here are recipes to refresh your iftar table.
Across Aotearoa, the iftar table (the meal that marks the breaking of the fast) at mosques, markets and homes can be a vibrant spread of flavours cherished across the Middle East, Asia and beyond.
From comforting savoury bites to rose-flavoured sweets, these dishes reflect generations of culinary tradition. Though many of these homemade favourites are enjoyed year-round and across communities, they take on a special meaning during Ramadan.
As worshippers gather after sunset, these recipes offer warmth, nourishment, and just the right touch of sweetness to restore energy after a day of fasting.
Dates are common for breaking fasts during Ramadan, but how about amping up the flavour with a modern twist on the classic treat?
Medjool dates with peanut butter chocolate.
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Golden, crispy pockets that awaken the appetite without weighing you down.
Afghan stuffed flatbread.
[https://creativecommons.org/licenses/by-sa/4.0/ CC BY-SA 4.0] / Tunshi
This fusion dish is a great centrepiece at the dinner table for large gatherings.
Ashia Ismail-Singer.
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A flaky snack delivering crowd-pleasing flavours, and best of all you can make it with your fave fillings.
Butter filled pastry with meat and pumpkin filling.
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A porridge that slowly cooks over hours, delivering a waft of aromas across your home which will get you excited about dipping into it.
Hyderabadi haleem.
Supplied / Mohammad Khaja Mohiuddin
An Indian fudge-like dessert to indulge in at this special occasion. Makes plentiful to feed family and friends.
Rose burfi.
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A fragrant Malaysian rice porridge, rich with coconut milk and spices, to gently break the fast.
A woman adds scallions to a pot of 'bubur lambuk', a traditional rice porridge dish prepared during the Muslim fasting month of Ramadan, in downtown Kuala Lumpur, on 2 October, 2006.
AFP / Tengku Bahar
Dive into a hearty meat and rice dish that's beloved across Asia in various forms.
Uzbek's plov traditionally layers rice and chickpeas with carrots and shredded meat.
Supplied / Nilufar Allayarova
