Muslims are handed a free meal in a Ramadan “Merciful Banquet” tent as they wait to break their fast in Cairo.
(Khaled Elfiqi, European Pressphoto Agency)
People break their fast at the end of the day during the month of Ramadan
(here is our Ramadan tag)
Men perform evening prayers in the holy month of Ramadan at a mosque in Cairo, August 1, 2012.
This is what many Sudanese people eat during Ramadan
Foul (fava beans) with Cheese
Cucumber Yogurt Salad
3asida with mulah (sauce)
Macaroni with Bashamil
Grilled Chicken with Fries
#Egyptian Sheikh Hassan Saeed al-Sakandarany (right) teaches worshippers how to recite from the Koran at the Amr Ibn Al-As mosque in Cairo, Egypt, during the first day of Ramadan on July 20.
(Amr Nabil/Associated Press)
Students recite the Holy Koran during Madrasa class at Al-Nour Islamic school in the historic center of Stone Town in the Indian Ocean Island of Zanzibar on July 21.
(Thomas Mukoya/Reuters) #
Tunisians queue to buy bread at the central market in Tunis on July 20, 2012 as people make preparations for the Islamic holy month of Ramadan.
(Photo by Getty Images)
A Libyan man buys vegetables at a Tripoli vegetable market, on the first day of Ramadan, July 20, 2012.
(Photo by Reuters)
A man buys pickles during Ramadan in Tripoli, Libya.
“Khartoum, Sudan: Men praying at the main mosque. Every day during the course of Ramadan 1/30th of the Quran is recited, so that by the end of the month the entire book has been completed.” -Source
“Tamar Hindi”, literally meaning “Indian Date” is another drink that is often made during Ramadan in Sudan and several other nations.
“Tamarind is a fruit native to Africa, but it’s also heavily used in Indian, Southeast Asian, Portugese, and South American cuisines. It’s unmistakibly sour, with just a hint of sweetness. The sourness from a tamarind is more complex and has a lot more depth than the sourness from say, a lemon. Tamarind is often used as a flavor enhancement, rather than on its own. I’m only familiar with tamarind in juice form, though. The tamarind juice I used to drink in Egypt was a bit sweeter than the batch I made, so I encourage you to double the amount of sugar if you prefer a sweeter drink.
Tamr hindi (Tamarind juice)
Print this recipe
1 14-oz block wet tamarind
1-2 C sugar (I used 1 C and it’s still on the sour side, if you want something a bit sweeter, kick it up to 2 C)
10 cups water
- Cut tamarind into four pieces and place in a large bowl. Pour 2 cups of warm water into the bowl and let the tamarind soak for 20-30 minutes.
- Scoop out one piece of tamarind from the bowl and place in a blender with another cup of water. Pulse for only a couple seconds – just to break up the large chunks and pour into a saucepan. Repeat with the other three pieces of tamarind and pour the water from the bowl into the saucepan.
- Add four more cups of water to the saucepan and bring to a boil over medium heat. Lower the heat and stir in the sugar. Simmer for 15 minutes.
- Take the saucepan from the heat and strain the mixture through a colander/sieve over a cheesecloth into a large bowl or another large saucepan. Once all the liquid has been strained (and has cooled down!), squeeze as much liquid as you can from the cheesecloth. Discard the pulp.*
- Once the juice has cooled down, pour it all into a pitcher and refrigerate. Serve over ice while dreaming of warmer weather.
* If anyone has any ideas on what to do with the remaining pulp, let me know! I felt bad for throwing it all away. I’m sure I’ll be making this again and I don’t want to waste any of the pulp.
Serves about 8-12” - Source: Avacado and Bravado by Rose