Ramadan 2026: Here Are The Most Iconic Iftar Dishes From Across The World

There are only a few moments in the day as universally anticipated as the minutes just before Iftar. During Ramadan, Iftar refers to the evening meal served at sunset to break the daily fast (sawm) that is observed by Muslims all acorss the world. As those fasting anticipate this much-awaited meal, the light softens, kitchens grow louder, oil crackles, and dates are lined up neatly on plates. And across time zones—from bustling night markets to quiet neighbourhood homes—people wait for that first sip and first bite.

​However, while the act of breaking the fast and celebrating the month of Ramadan may be shared, what lands on the table couldn’t be more diverse, across the world. In some homes, it begins simply with dates that are a nutritious, easily-digestible source of natural sugar that provide instant energy after long hours of fasting. Additionally, they also help make up for electrolytes, reduce hunger pangs, and ease the stomach before it can take in the complete meal. Meanwhile, in other households, the table brims with the specialities of the season—golden fried snacks stacked high, rice dishes perfuming the room, and glossy syrups simmering for desserts. 

Iftar is much more than a meal! It’s a tradition of reunion, celebration, and ritual for innumerable households across the globe. From neighbours exchanging plates to families debating who makes the best sewaiyan, it’s an act of practising silent gratitude for our food, and welcoming the joyful chaos of the festive season. 

From the crowded streets of Turkey to Indonesia’s night markets, from family tables to spreads laid out at sunset, the dishes that define Iftar are as varied as the communities who prepare them. And all of them carry their own, distinct stories.

So consider this your one-way ticket to exploring the world’s most iconic Iftar dishes. A spread of flavours and traditions that prove one thing: when the fast is broken, it’s done with heart and a whole lot of good food.

Harira in Morocco

In Morocco, Iftar doesn’t truly begin without Harira. This hearty, tomato-based soup is so closely associated with Ramadan that for many families, it’s unthinkable to break the fast without a steaming bowl placed beside dates and chebakia (a flower-shaped pastry enjoyed during Ramadan in Morocco). 

Known as ‘silk’ in Arabic, this tomato-based legume soup has been a staple of Moroccan, Algerian, and Tunisian cuisine for centuries. It is commonly consumed as a dish to break the Ramadan fast. Its roots go back centuries, with variations believed to have originated in Andalusian and Maghrebi kitchens, evolving into exactly what’s needed after a long day of fasting.

At its core, Harira is built on tomatoes, lentils, and chickpeas. Traditionally, lamb (sometimes beef) is simmered with onions, celery, and a bunch of fresh herbs such as cilantro and parsley. The soup is spiced with turmeric, ginger, black pepper, and occasionally a dash of cinnamon. Towards the end of cooking, a flour-and-water slurry (called tedouira) is stirred in to thicken it, along with vermicelli or rice for body. The result is a velvety, slightly tangy, savoury broth that’s light yet extremely filling. It’s often finished with a squeeze of lemon for acidity.

In Morocco and numerous other Middle Eastern countries, this much-loved delicacy is a non-negotiable, especially during the holy month of Ramadan. 

Haleem in Hyderabad, India

If there is one dish that defines Ramadan evenings in a city that feels like a capsule back to the time of nawabs and palaces, Hyderabad, it’s Haleem. By the time the sun begins to dip into the horizon, the city instantaneously smells of slow-cooked meat and ghee, as long queues form outside some of Hyderabad’s most famous eateries. In fact, Hyderabadi Haleem is so culturally significant that it even received a Geographical Indication (GI) tag in 2010, becoming India’s first meat product to earn this certification. 

Haleem traces its origins to the Middle-Eastern dish Harees, dating back to the 10th century. The dish travelled to the Deccan through Arab traders and the kitchens of the Nizams. Over time, local cooks transformed it, adding lentils, distinct spices, a whole lot of ghee, and the signature slow-pounding technique that gives Hyderabadi Haleem its instantly recognisable texture.

The preparation is labour-intensive and relies a lot on the community. Wheat, lentils (usually chana and masoor), and meat (traditionally mutton) are cooked together for hours in large, heavy-bottomed pots. The mixture is continuously stirred and pounded with wooden paddles until the grains break down entirely and the meat shreds into the stew. Ghee, caramelised onions, green chillies, ginger-garlic paste, and warming spices like garam masala are folded in toward the end, creating a thick, almost paste-like consistency.

The taste is rich, smoky, spicy and very distinct, with layers of flavour that build slowly. It’s typically garnished generously with crispy fried onions, fresh coriander, mint, a squeeze of lime, and sometimes even boiled egg, breaking the creamy texture of the stew.

Qatayef in Egypt 

In Egypt, Ramadan evenings are incomplete without a sweet ingredient: Qatayef. Unlike desserts that appear year-round, Qatayef is special precisely because it is seasonal. You’ll see it everywhere during Ramadan, from bakery windows and street stalls to home kitchens. And once the month ends, it is nowhere to be seen. 

Qatayef dates back to the medieval Islamic era, with food historians tracing it to the Fatimid period, which was a prominent Shi’a Isma’ili dynasty that ruled a vast North African and Middle Eastern empire from its capital, Cairo, in Egypt (10th–12th century). Some accounts suggest it was created to please caliphs and visiting dignitaries during Ramadan feasts and, over the centuries, evolved from a palace delicacy into a beloved, everyday Iftar staple.

The base is a small, thick pancake made from a yeasted batter. Unlike regular pancakes, it’s cooked only on one side, leaving the top dotted with tiny bubbles and slightly sticky, perfect for folding. Once cooked, it’s filled and sealed into a half-moon shape. The fillings inside often vary: crushed nuts mixed with sugar and cinnamon are classic, while sweetened cream (ashta) is equally as popular. Some versions are also deep-fried until golden and crisp, then drenched in thick sugar syrup infused with rose or orange blossom water. Others, especially cream-filled ones, are served soft and fresh without frying.

Kunafa in Levant

Golden, glistening, and excessively indulgent, Kunafa is the showstopper at many Levantine Iftar tables, now loved by people all across the world!

Kunafa (also spelt knafeh) is believed to have originated in the medieval Arab world, with strong roots in cities like Nablus in present-day Palestine, which remains famous for its cheese-filled version. Over the centuries, it spread across the Levant—Lebanon, Jordan, Syria—becoming a staple not just during Ramadan but also at year-round celebrations. Still, during Iftar, it feels especially symbolic as a deliciously sweet reward after a day of restraint.

The dessert is made with shredded phyllo dough (kataifi) or fine semolina, sandwiched around a soft, mildly flavoured cheese that melts when baked. The entire tray is brushed with generous amounts of butter or ghee, then baked until golden and crisp. Once out of the oven, it’s soaked in rose-scented sugar syrup, then topped with crushed pistachios for colour and crunch. The result? A party of textures in the mouth! Crisp, buttery strands on top; stretchy, molten cheese beneath; and sweet syrup in every layer. 

Served warm and sliced into squares, Kunafa is really all about celebration!

Kolak in Indonesia

In Indonesia, the call to prayer at sunset is often followed by this warm, sweet, and gently comforting dish: kolak. Sold in roadside stalls, ladled out at mosques, and made in big batches at home, it’s one of the most recognisable Ramadan treats across the country. 

The word ‘kolak’ is believed to derive from the Arabic word ‘Khalik,’ which translates to ‘The Creator. ’ In fact, this dish was historically used to introduce Islamic values in Indonesia. Kolak has long been associated with the holy month, particularly on the islands of Java and Sumatra. While it can be eaten year-round, its presence during Ramadan feels quite symbolic after a long day of fasting. In many communities, it’s also shared freely, reinforcing the spirit of generosity that defines the month.

On the recipe front, Kolak is a coconut milk-based dessert soup simmered with palm sugar, which gives it a natural caramel sweetness and a light brown colour. The most common additions are sliced bananas (kolak pisang) and chunks of sweet potato, though variations may include pumpkin, cassava, or even jackfruit. Pandan leaves are often added during cooking, infusing the mixture with a rather floral fragrance and taste.

The texture, meanwhile, is soft and soothing in the throat— tender fruit suspended in a silky, lightly thickened coconut broth. It’s typically served warm, though some prefer it at room temperature. It’s a comforting and nostalgic preparation, one that reminds many of home. 

Bubur Lambuk in Malaysia & Singapore

In Malaysia and Singapore, Ramadan evenings often begin with this warm and communal preparation: Bubur Lambuk. Unlike dishes that are bought in restaurants, this one is most commonly and authentically experienced in the spirit of giving. Throughout the month, mosques and community groups prepare massive vats of it and distribute portions for free right before Iftar, which is a tradition that has become as iconic as the dish itself.

It’s believed to have originated in the mid-20th century, particularly within the Kampung Baru community in Kuala Lumpur. It was inspired by South Indian Muslim traders’ traditional dish, kanji (porridge), which blended with local Malay spices, creating a fusion, multicultural dish widely distributed during the fasting month.

Bubur Lambuk is a savoury rice porridge, slow-cooked until soft and creamy. While versions vary by region, the dish is typically made by simmering rice with beef or chicken, along with ingredients like ginger, garlic, and shallots. To deepen the flavour, it’s even folded in with spices such as cinnamon, star anise, cloves, and lemongrass. Coconut milk is also sometimes added for richness, while the porridge is finished with fried shallots, fresh herbs, and a squeeze of lime. The texture is smooth and comforting, sitting somewhere between congee and a spiced stew, making it easy on an empty stomach after a long fast. 

What makes Bubur Lambuk especially significant is the act of sharing. In places like Kuala Lumpur’s historic Kampung Baru mosque, volunteers gather hours before sunset to stir enormous cauldrons, packing the porridge into takeaway containers for anyone who stops by. In Singapore, similar mosque-led distributions have become a cherished Ramadan sight.

Baklava in Turkey

In Turkey, if there’s one dessert that embodies celebration in everyday life, especially during Ramadan, it’s Baklava. Delicate, layered, and rich, it’s the kind of sweet treat that feels ceremonial, especially when placed on the Iftar table after a long day of fasting.

Baklava’s story goes back to the kitchens of the Ottoman Empire, where palace chefs perfected the art of layering paper-thin sheets of dough with precision. While variations exist across the Middle East and Balkans, Turkey—particularly the city of Gaziantep—is globally renowned for its version, often made with Antep pistachios.

The preparation is quite meticulous. Dozens of ultra-thin phyllo sheets are brushed with melted butter and layered one on top of the other, with finely ground pistachios or walnuts scattered in between. The pastry is then cut into diamonds or squares before baking, allowing the butter to crisp each layer into a golden, flaky cube. Once out of the oven, a chilled sugar syrup, sometimes lightly scented with lemon, is poured over the hot pastry, absorbing into the baklava without making it soggy. 

What this process results in is a dessert that’s crisp, with shattering layers on top, sticky sweetness underneath, and a nutty, aromatic centre. It’s quite sweet, yes, but balanced well by the slight bitterness of pistachios and the fruitiness of citrus in the syrup.

At Iftar, baklava is often served with strong Turkish tea or coffee, shared across the table, and savoured slowly. 

Pakoras in Pakistan

In Pakistan, no Iftar table feels complete without a plate piled high with golden, crispy pakoras, in all shapes, sizes, and variations, served piping hot. 

Pakoras have a long history in the Indian subcontinent, going back to the 4th or 5th century BCE. The name comes from the Sanskrit words ‘pakva’ for ‘cooked’ and ‘vaṭa’ for ‘a small lump.’ Over time, the dish developed from early fritters called bhajis or pakkawat, made with gram flour, vegetables, and spices. Pakoras are even mentioned in ancient texts such as the 11th-century ‘Lokopakara.’

Today, too, pakoras are quite a straightforward preparation: vegetables (most commonly onions, cottage cheese, potatoes, spinach, or chillies) dipped in a spiced gram flour (besan) batter and deep-fried until crisp. But during Ramadan, the versions often season the batter with red chilli powder, cumin, coriander, ajwain (carom seeds), and fresh herbs, giving each bite a distinct taste. Some households even add thin slices of chicken for a heartier version, while others stick to classic vegetable mixes.

The magic lies in the texture, of course, which is exactly what makes them so addictive to eat. The outside is crisp, slightly craggy from the batter, while the inside stays soft and tender. They’re typically served with mint chutney, tamarind sauce, and some chopped onions, all of which pair well with the pakoras’ deeply fried texture.

It’s important to note that pakoras are not elaborate or exclusive to Ramadan; they are, in fact, eaten year-round, especially on rainy evenings with chai. But during Iftar, they feel like a non-negotiable in Pakistan. They’re quick to make in large batches, easy to share, and very comforting after a long fast, often best paired with fruit chaat and dates.

At Iftar tables across Karachi, Lahore, and beyond, pakoras aren’t just a snack. They’re a much-loved familiar reminder that the day’s wait is finally over.

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