Information you need to know from around the globe

Nusatrip Blog (Online travel – domestic & international

  • Share

The month of Ramadan is the most awaited moment by Muslims around the world. During the month of Ramadan, Muslims are required to fast for a whole month. In the month of Ramadan, not only Muslims in Indonesia only those who practice fasting. Some countries with Muslim communities also practice fasting during the month of Ramadan, such as India, Arabia, Turkey and so on. Now when it comes to the month of Ramadan, Indonesia has a special culinary that is usually always available in the month of Ramadan, compote! For those who break their fast, there must be compote?

Just like in Indonesia, in several other countries there are also special foods that are only eaten during Ramadan. Let’s take a peek at the typical culinary delights of the month of Ramadan from the following countries.

1. Savine – Trinidad and Tobago

Untitled design - 2020-05-15T154254,851

Trinidad and Tobago is an island in the south of the Caribbean, approximately 11 km east of Venezuela. Most of Trinidad and Tobago’s population is Muslim. Towards the month of Ramadan, the Muslim population of Trinidad and Tobago usually prepares Sawime, which is a typical Ramadan food like Takjil with a sweet taste made from vermicelli and served with milk sauce and nuts. The broth is also seasoned with various spices such as ginger and cinnamon and is usually served while still hot.

2. Kothu Paratha – India and Sri Lanka

Untitled design - 2020-05-15T161314.240

Paratta is a flat-shaped fried bread that is a staple food for some people in southern Asian countries such as Sri Lanka, Nepal, and India. While Kothu Paratta is Paratta which is chopped and then cooked with eggs, vegetables and salna (a type of spicy south Asian sauce). The way of making it is also very unique, namely all the ingredients are put together in a frying pan that has been previously greased with cooking oil and stirred randomly until cooked. Usually, this Kothu Paratta is widely sold on the roadside and during the month of Ramadan, food vendors will be scattered on the roadside selling this food.

3. Fruit Chaat – Pakistan and India

Untitled design - 2020-05-15T171430.530

At first glance, Fruit chaat looks similar to fruit salad with mayonnaise dressing, but if you taste it, the sauce that covers the pieces of fruit in Fruit chaat is already seasoned with spices. This food is one of the typical fast food Ramadan foods that are often sold in roadside shops in Pakistan and India. This fruit chaat consists of several pieces of fruit such as papaya, banana, orange, red pomegranate, grape, apple, pineapple, and potato or it could be sweet potato that has been steamed before. While the sauce is brown with a sweet taste that is given a touch of sharp spice.

4. Batata Harra – Lebanon

Untitled design - 2020-05-15T171730.794

If Europeans have the “French Fries” menu, then the Lebanese have “Batata harra” which is a special Ramadan food in the form of spicy fries. This dish is a typical Lebanese dish. The method of making it is quite simple, the ingredients consist of potatoes, red peppers, coriander, chilies, and garlic which are then fried together with olive oil. Sometimes also added coriander leaves to add flavor and aroma. In Lebanon, Batata Harra is quite famous as a mezze (appetizer) and during the month of Ramadan, this food is usually used as the main menu for breaking the fast or breaking the fast.

5. Fesenjan – Iran and Iraq

Untitled design - 2020-05-15T172841.054

Well, if this culinary is also known by other names such as ‘Khoresht-e Fesenjan’ or ‘Fesenjoon’. This dish is a special dish in the Persian cuisine, especially Iran and Iraq. The shape of this food is almost the same as a thick broth made from pomegranate and walnut syrup. This food is made from poultry broth such as duck or chicken, while the taste varies, can be sour and can also be sweet, depending on how it is cooked. Fesenjan is served with polo or chelo, which is Persian white rice. Generally this food is used as the main food menu, because it has a texture and taste that tends to be sharp. During the month of Ramadan, Persians often make this food because Fesenjan is a durable food. It is also said that this food will taste more delicious if it has been stored all day.

  • Share

Leave a Reply

Your email address will not be published. Required fields are marked *