Ramadan Pidesi- Turkey:
So fitting it is named after the holy month itself. Pidesi is a flatbread commonly made with yeast or wheat flour and then shaped by hand. Pidesi is always topped with sesame seeds, and can be stuffed with meat or vegetables.
Qatayif is synonymous with breaking the fast in Egypt. These Middle-Eastern dumlings are both filling and indulgent, as you can film them with cheese, nuts, raisins, or sweetmeat.
Many in the Muslim world like to have soup at night during Ramadan, as it is light on the body and yet still filling. Moroccans traditionally break their fast with harira, a rich brown soup made of lentils, chickpeas, rice, and meat stock. The soup can feature different ingredients, from tomatoes to different meats, depending on where you are in Morocco.
Kolak is a desset made from coconut sugar, coconut milk, and the native pandanus leaf. Fruits and vegetables including bananas, sweet potatoes, jackfruit, platain, cassava, or even pumpkin can be added to make it more filling. Indonesians like to break their fast with it as they believe it gives them an immediate boost of energy after a long day of fasting.
Kue Lapis- Singapore:
A multi-coloured dessert popular throughout South-East Asia, Kue Lapis is a layered steamed cake. It is made with rice flour, coconut milk, and a range of diffferent food colours. It is steamed gradually and layers are added through the cooking process. The moist end result looks almost like jelly.
The national dish of Jordan, Mansaf is a celebration of the Arab love for lamb. Marinated meat is cooked in a sauce of fermented dried yogurt and then served with fragrant rice.
Nonbu Kanji- Sri Lanka:
Light and still filling, Nonbu Kanji is a staple at any Sri Lankan dinner table. A rice dush of a porridge-like consistency, it takes several hours to make as it is slow cooked along with fresh meat and vegetables.