Ramadan is celebrated as the holy month in the Islamic calendar, observed by Muslims worldwide. As a period of fasting from dawn till dusk, each day's conclusion marks a moment of communal gathering and reflection. Following the fast-breaking, known as iftar, people embrace a cherished tradition of replenishing themselves with a diverse array of traditional food and beverages, each reflecting the rich tapestry of cultures across countries and regions.
Households and communities often serve a vibrant spectrum of drinks after or during the main course, each bearing cultural significance and historical roots unique to its place of origin. From the Levant to South Asia, and beyond, these traditional beverages are not only served for the purpose of hydration but also offer insight into the traditional ingredients and blends that have become a common part of the fast-breaking ritual. These beverages, ranging from cooling herbal infusions to creamy concoctions, carry with them the essence of tradition and hospitality, fostering a sense of unity and community amidst the spiritual journey of Ramadan.
Jallab
Jallab is a drink made from dates, grape molasses, and rose water. It is usually garnished with pine nuts and served cold, and is a popular drink in Syria, Lebanon, Palestine, Egypt and Jordan. Carob, is another interesting ingredient that can be found in this drink and is believed to be a great source of antioxidants, which is enhancing the nutritional value and flavor profile of the drink, making it an ideal choice for Ramadan festivities.
Karkadeh
Karkadeh is popular in Eqypt and Sudan and is a tea infused with Hibiscus. It is consumed hot and cold and is sometimes added with sugar or honey. Hibiscus flower petals are rich in antioxidants and polyphenols and are extremely beneficial, which is why it is no wonder that Karkadeh is on the list of breaking the fast drinks during Ramadan.
Qamar Al-Din
Arabic drink made from dried apricot paste, Qamar Al-Din is typically served cold and diluted with water. Qamar-Al-Din is often consumed during iftar as a refreshing drink, but it is also popular during suhoor, the pre-fasting meal before sunrise during Ramadan, due to its nutritional value and ability to keep one hydrated throughout the day.
Tamarind juice
This tangy juice made from tamarind pulp soaked in water is very well known in South Asia and the Middle East. It is consumed both during suhoor and iftar and is believed to replenish fluids and aid digestion.
Ayran and Laban
Ayran is particularly popular in Turkish cuisine, while Laban is common in Middle Eastern and Levantine cuisines. Both are yogurt-based drinks, but their specific ingredients and flavors may vary slightly depending on regional preferences. Typically, Ayran has a thinner consistency and is often seasoned with salt, dried mint, and other ingredients based on taste. While many countries use the words interchangeably, their meanings can vary, which may potentially lead to confusion.
Sahlab (Sahlep, Salep)
Sahlab is a warm and creamy drink made from orchid root flour, milk, sugar, and spices like cinnamon and nutmeg. Its nutritional value is so high that people often drink it in the morning for or instead of breakfast, even outside of Ramadan, as the drink can instantly make one feel full. Sahlab is a popular drink in Turkiye but is also enjoyed throughout the rest of the Middle East.
As there are many countries and regions, there are various drinks. However, the beverages mentioned above are just a few of the most popular ones enjoyed during Ramadan. While the array of drinks may vary and not necessarily include each one of them, they are deeply rooted in the culinary traditions of their respective regions. They are cherished during the holy month of Ramadan for their cultural significance and nourishing properties, and can also be enjoyed during any other time of the year.
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