As is customary, Saudis break their fast with dates, and water or milk. Quaker soup, Samboosa with chicken, meat or cheese, Foul and bread are some other important specialties prepared for Iftar in Saudi households. In addition, these items are accompanied with traditional meals such as Chicken/ lamb Kabsa or Chicken Mandy, and drinks ranging from mint tea and Saudi coffee to toot juice and Soubiya. Saudis also like having desserts such as cream Kunafa, date balls, chocolate biscuits or Harrisa after a long day of fasting.
In Egypt, the fast is typically broken with a dish made from Foul Medames- beans usually consumed with brown bread. Served hot, these beans are mixed with olive oil, lemon juice, salt and pepper. Some Egyptians also prefer to break their fast with dates and milk, or Qamar al Deen, which is a special drink made from dry apricots. Noodle soup followed by a proper meal consisting of rice, vegetables, and meat or chicken is another common Iftar tradition. Like other parts of the Arab world, Egyptian Iftars also consist of Samboosa, along with an extensive range of desserts such as Baklawa, Basboosa, Sweet Harissa, Katayif and Kunafa to name a few.
In Lebanon, people normally end their day of fasting with dates, followed by soup with options ranging from vegetable soup to a selection of lentils. Fatteh and hummus with Tehine, and Fattoush salad- a special Middle Eastern salad made from a variety of vegetables- are also quite popular. Kebbeh Nayeh, another local dish; and eggplant with Tehine are some additional delicacies found on Lebanese Iftar tables. Also served is a dish called Al Moghrabeyeh. Made from semolina, this dish is rubbed by hand, steamed and then finally added to boiled chickpeas, onions, and pickles.
Most families in Jordan begin their Iftar with diluted yoghurt, soup and juice. Mansaf and Qatayif are among the tantalizing array of dishes commonly found at Jordanian Iftars. Served on Arabic bread and rice, Mansaf, a national Jordanian dish, is generally cooked in yogurt. Comprising of lamb seasoned with herbs and spices, the dish is finally embellished with several kinds of nuts. Qatayif is a delectable pancake, which is either baked or fried and stuffed with cheese, nuts or cream, and eaten with honey or sugar syrup called Tumer Hindi. Salads like Fatoush are some other favorites.
As a popular tradition, Tunisians break their fast with dates. The Briks dish, fried pastry stuffed with chicken or meat, potatoes, onions, and parsley is a common delicacy prepared for Iftar during Ramadan. Chourba Frik, a special soup cooked with meat or chicken; Tagines, salty cakes made with a combination of ingredients such as meat, vegetables, cheese, eggs, and spices; and Couscous are some other common Tunisian Iftar dishes. Desserts such as sweet cakes and biscuits are also consumed.
People in Morocco break their fast with dates, milk, juices, and sweets. Harira, a distinctive Moroccan soup made from lentils, chickpeas, rice and meat stock is an item popular with most Morrocans. Additionally, hard-boiled eggs, meat- or seafood-filled pastries, fried fish may occasionally be present at the table.
United Arab Emirates
A traditional dish found at most Emirati Iftars is the Hares. Made from wheat and meat, it is cooked all day on low fire to create a mixture of flavors. Other customary dishes include the Fereed, thin bread eaten with meat or chicken curry; and a dessert called Luqmat al Kadey.
The Turkish people typically break their fast with a soup or an appetizer called "Iftariye". Consisting of dates, olives, cheese, pastrami, sausages, and Turkish Pide, a special kind of bread baked only during Ramadan; Turkish Iftars also include various sweets such as "Börek” that combine layers of pastry with either spinach or cheese or beef filling. Main dishes include a variety of Turkish gastronomies such as the Adana kebab (meatball with a variety of spices and herbs), and Testi Kebab, which consists of meat and vegetables, sealed in clay pot, and then cooked over high heat. Kofte, the Turkish equivalent of meatballs consisting of a diverse selection of spices and herbs, are also prepared. Dolma, a dish containing a mixture of vegetables stuffed with rice and herbs; and a famous dessert called "Güllaç" (made of rose water) are also served at sunset.
People in Sudan generally have some local tea and traditionally prepared yoghurt after the call to prayer. Aseeda, a famous Sudanese porridge is a must in most homes during Ramadan. Made from flour, it is typically served with beef and Tagalia, a unique minced meat dish. The Sudanese also like to have a special drink called Abreh after their fast.
India and Pakistan
A majority of Indians and Pakistanis typically break their fast with dates followed by a small portion of ‘Fruit Chaat’- fruit salad with a regional twist. Most South Asian Iftar tables are generally laden with a variety of sweet and savory treats such as Jalebi, Samosas (Indian/Pakistani versions of Samboosa), Pakora (a pleasant snack made out of chickpea batter and served with ketchup or chatni), and vegetable rolls or chicken rolls. Rooh Afza, a refreshing rose sherbat drink is also quite popular in the sub-continent.
Apart from dates and some unique Indonesian food and drinks, Kolak is a popular regional dessert that can be found in most Indonesian households at Iftar time. Served cold, it is made with palm sugar, coconut milk and pandan leaves. Cendol, another popular dessert made from rice flour is served with coconut milk, sugar palm and ice cubes or shaved ice.
Malaysians break their fast with either dried or fresh dates. The Malaysian cuisine offers a variety of ingredients, which include aromatic spices, herbs, meat, coconut milk, ghee, and coconut oil. Common Ramadan meals include sugarcane juice, soybean milk, nasi lemak, which is basically rice cooked in coconut milk. Other favorites include Laksa, a spicy noodle soup; and Ayam percik, barbecued chicken slathered in spicy chili, garlic and ginger sauce mixed with coconut milk.
Sri Lankans break their fast with fruits, sherbet and Kanji (thick paste made out of coconut milk, garlic-flavored rice, curry leaves, fenugreek seeds and mustard seeds with meat and carrots added occasionally). Sambol, a favorite Sri Lankan relish made primarily from chilies, pepper, and garlic, is often served alongside the Kanji. Other items include meat, vegetables, pastries, and baked Adik Roti. Consisting of several layers of pancake and curry enclosed in a puff pastry shell, Adik Roti is a characteristic Sri Lankan dish made especially for Iftar.