What’s on the Table in Ramadan?

Time to eat Iftar yet? let’s see what’s on the table to decide so.

I know, it took me forever to write this very particular article! I do help in the cooking and preparation so that’s where i disappeared 🙂

If you remember in my last article we agreed that we will talk first about food items that we must put on Iftar meal during Ramadan. You can read the previuso article in this link https://artofsenses.com/2019/05/04/ramadan-eating-habits-in-saudi-arabia/

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Soup! Soup! Soup! Soup is the king of Ramadan table! After long day fasting hours, you need nourishment and warmth; this is why soup held it’s importance during this season as it delivers both. The most 2 popular soups in Saudi are: Quicker (oat) and Jreesh (groats) soup. They both are tomato based, and they could be prepared with chicken or beef (or vegetable stock which i don’t prefer). They are very similar in terms of the overall flavor; both have cooked tomato flavor, similar seasoning – Saudi seasoning (cumin, black pepper, curry, dry coriander, cinnamon, nutmeg, and some other stuff in little quantity) but! they differ in the thickness and mouth-feel

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If soup is the king Sambosa is the queen! Historically, many refer it to Turkish origin then transferred to Yemen and that’s how it got to the The Arabian Peninsula; but many confirmed that it is originally invented by Indians and then traveled around the world until it landed on our tables today.

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Sambosa is basically a dough that is made of: flour, oil, corn starch, and water. You can find it sold as raw long rectangle leaves in the markets; in which you fill it at home and shape it as triangles, or you can make your own dough and shape it as half moons. It used to be only fried, but thank god with increased awareness we discovered that we can bake it! and am so grateful for this, as i love the texture of the baked ones more! but you will still spread any fat on the top to give it the color, the crunch and some flavor hints.

The ready to use leaves taste like ordinary dough! some of them has too much oil – so that hits in flavor too- your Sambosa really depends on your filling!

It can be vegan! mix of vegetables (potato, peas, coriander and spices) this is the Indian filling. It can be as simple as cheese! spreadable, cheddar, haloumi or feta (you can add greens: mint, parsely). Or you can complex it and make you chicken or meat mixture!

Your flavor will relay on two important factors: your dough (choose recipe or brand carefully), and you spices and seasoning. Your texture will mainly depend on how deep you fry or to which extent you will bake! Unfortunately, this is one of the foods that must be eaten as soon as it’s ready. It loses texture and becomes soggy or chewy after a while.

Salads are very important too! there must be one large bowl of salad on Iftar table. It could be standard green salad, or a salad with unusual creative ingredients. Fatouch is very famous and popular- even though it is originally Lebanese not Saudi-, simple to prepare, rich in fibers; with the right sour sweet dressing as a mixture of pomegranate molasses and lemon with salt.

Hope the article helped you understand how our Iftar table look like!

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