“The fast is so significant, now more than ever,” says chef and culinary instructor Amanda Saab.
Reading headlines about famine conditions and deaths at an aid convoy “exemplifies the inequity in access to good, high-quality, delicious food,” both abroad and in her local community, Saab says. It’s a delicate line to walk, she explains, posting on social media about what can feel like an excess of food in light of what other people are experiencing. But “it’s really important to share my cultural foods,” Saab says, as well as the stories of the people who make those recipes.
She recognizes how lucky she is to feed her family and do her small part. “We’re here for a reason, and I keep going back to that.” Meanwhile, she has been heartened that “despite everything we’re seeing, there are so many reminders of people who care. … It’s really beautiful and profound. Those are the things I’m holding onto right now.”
Especially during Ramadan, Saab embraces nostalgic and family recipes “that feel like a warm hug.” We’ve collected some recipes from our archives that are good examples of the kinds of foods she turns to at this time.
Fattoush Platter
Pictured above. Ramadan lasts a month that bridges winter and spring, at least in the States, so Saab makes a lot of fattoush that takes advantage of seasonal vegetables, as well as bits and pieces of what she has in the house. This deconstructed version of the Middle Eastern salad is equally flexible and quick to assemble, especially if you’ve made the pita chips in advance. Get the recipe.
Chicken and Lentil Soup
Saab has lentil soup nightly during Ramadan. The Instant Pot makes this filling recipe quick and easy. Make a batch to have on hand as soon as you break your fast. Get the recipe.
Flatbreads With Za’atar
Bread, including sourdough with lots of butter, is a Ramadan standby for Saab. These flatbreads from “Zaitoun: Recipes From the Palestinian Kitchen,” by Yasmin Khan, are soft and are scented with aromatic za’atar. Get the recipe.
Bolani With Morgh Kofta and Chutney Sabz (Afghan Stuffed Flatbread With Chicken)
For bread with more substance, try stuffing with flavorful kofta-inspired chicken. If you make the chutney and filling in advance, you can just focus on the dough and assembling the flatbreads the day you’re ready to eat them. Get the recipe.
Sweet Potato Kibbeh With Mozzarella and Tomato
Kibbeh, a dish of bulgur baked with meat and vegetables, is popular in Lebanon and one that Saab has on repeat. This particular take is meatless. Get the recipe.
Kofta and Tahini Bake
Kofta is another go-to for Saab. Here, the elongated lamb meatballs are baked with potato wedges and topped with a tahini sauce. Get the recipe.
Date-Coconut Energy Balls
Dates are a traditional food to break the fast, Saab says. These energy balls add a bit more heft with sunflower seeds and coconut. They store well in the fridge for a few days, so they’ll be available at a moment’s notice. Get the recipe.
Pistachio-Coconut Blondies
These blondies from Saab are inspired by meghli, a Lebanese rice pudding and another of her favorite comfort foods. They keep for several days, so you have a ready-made dessert when you need it. Get the recipe.
Yemeni Breakfast Lentil Stew (Adas)
Saab leans in on nourishing fare, and not much is more nourishing than legumes, so I’m highlighting this vegan dish. As the name indicates, it works well as a make-ahead breakfast — or dinner. Also consider Ful Medames (Egyptian-Style Fava Beans). Get the recipe.
Borani Esfenaj (Persian Spinach and Yogurt Dip)
Yogurt is a recurring ingredient in Saab’s Ramadan repertoire. Try it in this dip that is easily a light but full meal when served with bread and vegetables. Get the recipe.
Kuku Sabzi (Fresh Herb Kuku)
Yogurt often accompanies kuku, an Iranian egg dish that shares some similarities with frittata. In this herb-packed recipe, it’s served on the side along with puckery barberries. Get the recipe.
