Ramadan’s First Iftar: Exploring Egypt’s Diverse Culinary Traditions

In Egypt, Ramadan’s first iftar is a cherished tradition characterized by diverse culinary practices across different governorates. Each region presents unique dishes, including meat-centric meals in Upper Egypt, Damietta duck, and special drinks in Port Said, all contributing to the festive spirit and familial unity during the holy month.

During Ramadan, Egyptians eagerly anticipate the arrival of the holy month, gathering to prepare diverse and delectable dishes for the first iftar. Families eagerly await this time to revel in culinary creativity, showcasing traditional meals that reflect the rich flavors and fellowship of Ramadan.

In Upper Egypt’s Minya Governorate, residents share a consensus on meat as the focal point of their iftar table, varying between fresh meat and poultry. Ahmed Mohamed, a local, stated, “I am used to breaking my fast on the first day of Ramadan with my family members, as we find on the first day of fasting an opportunity to gather around the table.” His neighbor, Radhi Khalaf, emphasized the preference for meat dishes, citing options such as geese or rabbit cooked with Molokhia.

In Port Said, the iftar table features traditional drinks such as carob, licorice, and tamarind, establishing the unique culinary identity of the region.

Conversely, in Damietta, the renowned “Damietta duck” serves as the cornerstone of the iftar meal on Ramadan’s first day, embodying cultural heritage. Local preparations highlight the duck’s versatility, often combining it with onions and nuts. “Morta,” a delicacy of grated onions and nuts, complements the duck dish, enhancing the celebratory aspect of iftar in this governorate.

Assiut Governorate’s Sayed Zaki Muhammad expressed his fondness for the month of Ramadan, favoring a mix of meats, vegetables, and soups during iftar. He particularly enjoys local chicken accompanied by stuffed cabbage and various vegetables, which are staples of his family’s tradition.

In Alexandria, Nadia, a local resident, underscored the importance of stuffed vegetables and casseroles at the iftar meal. Her fellow citizen, Sahar Abdel Salam, elaborated that preparations begin early in Shaaban, ensuring that a diverse menu of meat, stuffed rice, and pasta, alongside refreshing juices, is ready for the occasion.

The first iftar during Ramadan in Egypt is a vibrant celebration marked by diverse culinary traditions. Each governorate contributes unique dishes and flavors, reflecting regional preferences and cultural heritage. From the meat-centric meals of Minya and Assiut to the renowned Damietta duck and Port Said’s traditional drinks, the iftar experience fosters family bonds and a sense of community during this holy month.

Original Source: www.egypttoday.com