These Traditional Ramadan Recipes Bring Authentic Flavor To Your Table
Laila El-Haddad, Palestinian culinary activist and co-author of The Gaza Kitchen cookbook, has worked fervently to combat the cultural and political erasure of her people. Through journalism and cooking, she demonstrates how food is a vessel for identity and a form of resistance. While nearly 2 billion Muslims worldwide celebrate Ramadan this month, Haddad cooks ancestral recipes as a way to remain connected with her family and friends in Gaza, where Palestinians are forced to observe the sacred Islamic holiday amidst the rubble of their homeland, after being subjected to 16 months of genocidal attacks from Israel.
Ramadan is the month-long practice of fasting from dawn until sunset. It occurs during the ninth and holiest month of the Muslim lunar calendar, requiring able-bodied Muslims to abstain from eating, drinking, and material indulgences. Instead, they are asked to devote additional time to prayer, charitable giving, and gestures of kindness. Fasting has been a profound part of Islam for generations, deepening the connection to self, community, culture, and God. Naturally, food is an important part of the experience, too. Each meal has an intended purpose that strengthens a spiritual and communal bond.
Haddad highlights the deep bond shared by Palestinians, who continue to celebrate Ramadan despite immense challenges. Often seen through a Western lens, Palestinian cuisine is authentically showcased here, from Suhoor (pre-dawn meals) to Iftar (post-sunset feasts) and Eid celebrations. However, due to Israel’s blockade and the devastation of war, many traditional ingredients remain out of reach for much of Gaza’s population.
Hawayij / Makhtoom
DISH TYPE:
Suhoor (pre-dawn)
INGREDIENTS:
Date molasses, dates, nuts, nigella seeds, olive oil, sesame seeds
FLAVORS/TEXTURES:
Thick, syrupy, smoky, sweet, nutty, slightly peppery
Hawayij is a rich and indulgent delicacy from southern Palestine that tastes like a blend of molasses and tahini. The consistency resembles a blend of thick jam and crunchy nut butter and it is typically served with pita bread. Muslims eat it at suhoor for a nutritious pre-dawn boost (it is also commonly given to nursing mothers and pregnant women).
“Nigella seeds or izha/Habbit il-Barakah (“the blessed seed”) were touted in the hadith, or tradition of prophetic sayings, as having curative properties and are used extensively in Palestinian cuisine,” says Haddad.
Ful imdamass (smothered fava bean dip) + Damsa (smothered brown lentil dip)
DISH TYPE:
Suhoor (pre-dawn)
INGREDIENTS:
Dried fava beans or brown lentils, chickpeas, garlic, cumin, chili, olive oil
FLAVORS/TEXTURES:
Earthy, nutty, garlicky, creamy
Ful Imdamass originates from Egypt, while Damsa is a Palestinian variation. Similar to hummus, both dishes are typically served in a bowl, drizzled with olive oil, topped with chili garlic and lemon dressing, and enjoyed with thick pita bread, known as Khubz or Kmaj.
“Damsa is a specialty of the Gaza region, and is a cost-effective source of sustenance, especially now in Gaza,” Haddad adds. “The beans keep you full throughout your fast.”
Talbeena nabawiya (The Prophet’s Porridge)
DISH TYPE:
Suhoor (pre-dawn)
INGREDIENTS:
Barley flour, milk, honey, nuts, cinnamon, cardamom
FLAVORS/TEXTURES:
Pudding-like, comforting, creamy, warm
Al-Talbina Nabawiya, also known as the Prophet’s Porridge, originates from the Arabian Peninsula. This creamy dish, often compared to milk pudding—particularly the Muhalabiyya variety—is traditionally served in a bowl, drizzled with honey and topped with nuts. It is also mentioned in Islamic texts as a favorite of Prophet Muhammad.
“It is praised for its ability to soothe the soul and body and is a comforting, simple, and wholesome suhoor meal enjoyed throughout the Arab world, including Palestine,” says Haddad.
Caramelized onion and sumac-stuffed falafel
DISH TYPE:
Suhoor (pre-dawn)
INGREDIENTS:
Chickpeas, herbs (parsley, cilantro, dill), coriander, cumin, onions, garlic, sumac
FLAVORS/TEXTURES:
Crunchy, herbaceous, earthy
From the Levant, a subregion in the Middle East, this dish is enjoyed for both suhoor and iftar — usually as a first course during iftar. It’s paired with hummus, with tart sumac being a major ingredient in Palestinian cuisine.
Bread salad (fatt milaha)
DISH TYPE:
Iftar (after sunset)
INGREDIENTS:
Toasted pita pieces, garlic, basil, dill, chili peppers, green onions, cucumbers, Tahina paste, Olive oil, lemon juice.
FLAVORS/TEXTURES:
Tangy, hot, nutty
This Gazan dish is normally prepared and served as a starter or side salad in an unglazed clay mortar called a Zibdiya. The taste is reminiscent of fattoush, a Lebanese fried bread salad. It’s a great way to use leftover bread and ingredients.
Fattit jaj
DISH TYPE:
Iftar (after sunset)
INGREDIENTS:
Chicken, rice, unleavened saj bread, broth, nuts, ghee, spices, chili, lemon, garlic
FLAVORS/TEXTURES:
Savory, comforting, rich, garlicky
Also from Gaza, fatta is a multi-ingredient bread dish typically served on a large platter and shared by several people. It’s usually eaten by hand and can be compared to the Palestinian-Jordanian dish of Mansaf or to Egyptian fatta, which features pita chips layered with beef, nuts, tomato sauce, and rice.
“[It] dates back to a similar dish called Tharid in old Arabia that was beloved by the prophet Muhammad, peace be upon him. Also, part of a cultural tradition to serve “white and green” foods at the start of Ramadan — green symbolizing prosperity and hope, white purity,” says Haddad.
Qatayif
DISH TYPE:
Iftar (after sunset)
INGREDIENTS:
Semolina, flour, yeast, water, oil, walnuts, white cheese, cinnamon
FLAVORS/TEXTURES:
Sweet, crunchy, warm, aromatic
Dating back to medieval Islamic cookbooks from the 10th century, qatayif remains a beloved Ramadan dessert across the Levant and Egypt. These fried, pancake-like pastries are filled with spiced nuts or sweet cheese and soaked in syrup, resembling a cross between lugmat (Middle Eastern doughnut holes) and baklava. A symbol of hospitality and generosity, qatayif is a staple of Ramadan gatherings.
Maqlooba
DISH TYPE:
Iftar (after sunset)
INGREDIENTS:
Rice, Cauliflower, eggplant, potatoes, tomatoes, lamb or chicken, olive oil, spices
FLAVORS/TEXTURES:
Savory, earthy, spicy, fragrant
Maqlooba hails from the Levant but is today considered the national dish of Palestine. It is served from a pot that is flipped upside down onto a tray and paired with a side of yogurt or salad. It’s a popular “all in one” meal frequently eaten during Ramadan by the entire family. Think South Asian biryani, Yemeni mandi, or Arabian kabsa.
Ammarideen (the moon of faith)
DISH TYPE:
Iftar (after sunset)
INGREDIENTS:
Apricot fruit leather, water
FLAVORS/TEXTURES:
A tart and sweet juice
This traditional Ramadan beverage comes from Ghouta, Syria, and is popular in the broader Levant and northern Africa. To make it, apricot leather is diluted in water until it turns into a thick nectar.
“The name means “moon of faith,” and it is usually served [during Ramadan] upon the sighting of the new crescent moon, and is consumed along with other popular drinks like Carob, Licorice, and Hibiscus throughout the month,” Haddad shares.
Mulukhiya / jute soup with chicken
DISH TYPE:
Iftar (after sunset)
INGREDIENTS:
Jute leaves, chicken, coriander, garlic
FLAVORS/TEXTURES:
Grassy, savory
This dish, popular in Egypt and the Levant, is traditionally served in bowls alongside white rice or pita bread with a splash of lemon juice. In Gaza, it’s paired with a spicy tomato salad called “Dagga.” Nutritious and hydrating, it is a staple for breaking the first fast of Ramadan in Palestine.
“Currently, in Gaza, Mulukhiya leaves are out of season, and chicken is impossible to find due to the ongoing Israeli blockade. Instead, those observing Ramadan turn to the humble green known as “common mallow” to make khobeiza, similar in texture and flavor, as they have throughout the war when little else was available, and as their ancestors did during the event known as the Nakba, after being violently removed from Palestine in 1948,” says Haddad.
Sumagiyya
DISH TYPE:
Eid (post-Ramadan holiday)
INGREDIENTS:
Chard, sumac, roasted tahini, chickpeas, lamb or beef, chili pepper, cumin, dill, olive oil
FLAVORS/TEXTURES:
Tangy, meaty, earthy, warm, rich broth, sour notes
Sumagiyya is a communal dish that originates from Gaza. Similar to Iran’s sweet and sour Khoresht Fesenjen stew or Ethiopian Zigni, it’s served in bowls and eaten with pita bread. Muslims typically enjoy it on Eid holiday and distribute it to neighbors and family as a gesture of generosity and hospitality.
Kaak al-eid / Eid kaak
DISH TYPE:
Eid (post-Ramadan holiday)
INGREDIENTS:
Semolina, date paste, nutmeg, cloves, cinnamon, cardamom, olive oil
FLAVORS/TEXTURES:
Warm, sweet, crunchy, peppery
This Palestinian dessert is often served with sage-infused tea, capturing the flavor of date cookies. Traditionally made for Eid, it’s a sweet treat shared with friends and family to celebrate the holiday.
“Dates are particular to Ramadan, and red dates grow prolifically in Gaza,” Haddad shares.
Without Haddad and culinary activists like her, the bountiful history of these recipes may have already vanished. Namely, because Palestinian culture has been under constant threat from Israeli occupation, appropriation, and erasure for decades. Not only do these dishes have much to offer to the global palate, but they can also give Palestinians the opportunity to share their story authentically.
“[Palestinian cuisine] is a beautiful celebration of our life and heritage on one hand, and a space that helps us cultivate and preserve agency and autonomy where it is actively being stripped from us. Beyond that, it is a way to assert our connection and rootedness to the land from which we are constantly being pushed away from,” Haddad says.
