Throughout the month of Ramadan, followers of Islam observe a strict fast from dawn to sunset where no food or water is consumed. Eid al-Fitr marks the end of the holy month of Ramadan and is celebrated as an occasion of peace and joy. People gather at mosques for Eid prayers, visit relatives, contribute to charity and hold feasts. This year, Eid al-Fitr will be celebrated on 11th April 2024.
The month of Ramadan
Ramadan is the most religiously significant time of year for Muslims throughout the world. The name of Ramadan originated from the Arabic word “ar-ramad,” which means scorching heat. In pre-Islamic Arabia, Ramadan was the name of the summer month when the heat would be most intense. It was also during this month when the Quran, the holy text of Islam, was revealed to the Prophet Muhammad. Since then, Ramadan’s time varies each year since it is the ninth month in the Islamic lunar calendar. The fast is undertaken as a spiritual discipline and commitment and as a reminder to empathize with and support those who are less fortunate.
Food and Ramadan
Although it is a month of fasting, Ramadan has an extensive repertoire of dishes that have become associated with its celebrations. Since the fast is observed from dawn to sunset, there are two main meals served during Ramadan.
The first is Suhoor or Sehri served before the break of dawn. It is a small meal taken before the fast begins to provide sustenance and energy throughout the day. The meal has to finish before the sun rises and is followed by the fajr or the morning prayer.
As the sun sets, the maghrib or the evening prayer begins which is then followed by breaking the fast with a second meal known as Iftar or Aftari.
The types of foods served during both meals vary according to region and culture. The long fasting period during Ramadan causes the body to crave high-fat, high-protein, and high-sugar meals. Therefore, meals during Ramadan are typically heavy and include a variety of foods such as milk and dates, fresh fruits, fried foods, meats, bread, cheeses, and sweets.
Dates for Breaking the Fast
For over 6000 years, dates have been a staple in the Middle Eastern diet. After fasting, the body may become depleted of nutrients and minerals, leading to dehydration. Dates are an ideal snack in this scenario, thanks to their high-calorie nutritional profile and rich content of essential nutrients such as magnesium, potassium, and iron as well as antioxidants and fibre. Fibre is not only important for good digestion, but it can also regulate blood sugar. It helps stop the blood glucose levels from becoming elevated rapidly after meals and gradually releases energy instead of a blood sugar spike from overeating after a period of fasting.
While the food traditions differ for each region and culture, eating dates to break the fast during Ramadan is a tradition followed throughout the world. It is a custom deeply rooted in history that takes inspiration from the Prophet Muhammad who would break his fast by eating three dates and a sip of water.
Sheer Khurma
The most important part of the celebratory feast on Eid al-Fitr across South Asia is the Sheer Khurma. Originating from Persia, where 'Sheer' means 'Milk' and 'Khurma' means 'Dates' in Persian, the dish simply consisted of crushed dates in milk. The dessert made its way across the Silk Road through the Mughals who typically preferred a lot of milk and dates for their meals during Ramadan. Across the way, the recipe started to change when nuts were added in Afghanistan and fried Seviyan or vermicelli came into the picture further down the road in India.
The special dessert is usually prepared for Eid al-Fitr through a slow and delicate process that begins the previous night. The Seviyan is first fried in Ghee after which milk is added and cooked slowly overnight. As the mixture thickens, dates are added along with nuts. Some also add saffron, cardamon, or Rose water to enhance the flavour. It is first served after the morning prayer and then every guest who visits the house on the day of Eid is served a portion of Sheer Khurma.
