Ramadan and Eid Feasting Traditions

Special sweet dishes are prepared, giving the festival its other name of Sweet Id.

It is served with walnut and fresh pomegranate and generally eaten during Ramadan.

As a signature dish in Southeast Asian Muslim cuisines-Malay, Minangkabau (as samba randang), and Moro (as riyandang), rendang is traditionally served at ceremonial occasions and festive gatherings, such as wedding feasts and Hari Raya (Eid al-Fitr and Eid al-Adha).

Congee is also eaten by Sri Lankan Moors for iftar during Ramadan.

Chorba frik is popular in Algeria and Tunisia particularly during the winter months and Ramadan.

It is mostly served during Ramadan, although it can be made throughout the year.

Shiro is a favorite dish during special occasions, including Tsom (Lent), Ramadan and other fasting seasons.

In the past, Tehranis would prepare different dishes for Suhoor based on the weather; hearty, meat-rich dishes for cold days, and lighter, low-fat dishes for summer.

Muslim families often serve dolma as part of the iftar meal during Ramadan and during the Eid al-Fitr celebrations that mark the end of the holy month.

It is prepared on special occasions, such as to celebrate a woman's first pregnancy or for Eid al-Fitr and Eid al-Adha.

Harees is known throughout Armenia where it is served on Easter, and the Arab world, where it is commonly eaten in Arab states of the Persian Gulf in the month of Ramadan, and in Iraq, Lebanon and Bahrain during Ashura by Shia Muslims.

The dish is frequently served during the Islamic holidays of Eid al-Fitr as the first meal of the day.

It is a common Ramadan dish.

It is associated with hospitality and traditionally served to guests on festive occasions, including weddings, celebrations, and religious holidays such as Eid and Ramadan.

Xalwo is traditionally served at weddings, Eid celebrations, and other festive occasions, and is often offered to guests alongside Somali tea or coffee as a symbol of hospitality.

Often served during religious holidays such as Mawlid and Eid, it is also served during other traditional ceremonies-for example, those accompanying the birth of a child, such as the ‘aqīqah, the cutting of the hair of a newborn seven days after birth.

The cake is served during special occasions like the Eid al-Fitr, Christmas and other festivities.

The dessert is traditionally eaten during all of the festivals in the Indian subcontinent, mainly on the occasion of Diwali, Holi, Raksha Bandhan, and Eid.

In Egypt, variations of balouza made from milk and starch are traditionally made during Ramadan, it is prepared in a large batch and then cut into small pieces and served with toppings like honey.

It is served at iftar meals during Ramadan.

Gulab jamun is often eaten at festivals, birthdays, and major celebrations such as marriages, the Muslim celebrations of Eid ul-Fitr and Eid al-Adha, and the Hindu festivals of Diwali and Ganesh Chaturthi.

It is a special sweet often eaten at Iftar in Ramadan.

This kind of tumpeng is employed in cheerful and happy festivities and celebrations, such as births, engagements, marriage, Eid, Christmas, etc.

Sholezard is generally cooked in one way, and it is especially used for breaking the fast during the month of Ramadan.

Similarly, during religious festivals like Eid al-Fitr and Eid al-Adha, it is exchanged as gifts among family and friends.

It is most popular during Ramadan.

During Ramadan, the Islamic month of fasting, the dish is popularly eaten at Iftar meals across Sylhet too.

It is traditionally served alongside rice cakes such as burasak and lepat lui, especially during festive occasions like Eid, reflecting the cultural continuity of Bugis-Malay traditions in the region.

It is often prepared for occasions and festivals such as Eid.

It is typically consumed during Ramadan and religious celebrations.

They are traditionally included in times of religious observances; for example in the Levant by Muslims at Ramadan, Jews at Hanukkah, and Christians at Epiphany alike.

It is consumed especially during Ramadan.

In Malaysia and Indonesia, it known as lemang, which is typically eaten during Eid-ul-Fitr celebrations, where it can be eaten with rendang.

In Indonesia, macaroni soup is an easy dish often served for children and during sahur meals in Ramadan.

Shemai is popular during Eid, but consumed throughout the year.

In Betawi culture, nasi kebuli is usually served during Islamic religious festivities, such as Eid al-Fitr, Eid al-Adha or Mawlid.

Lemang is traditionally eaten to mark the end of daily fasting during the annual Muslim holidays of Eid-ul-Fitr and Eid-ul-Adha (Lebaran).