Breaking the fast the Mideastern way<\/p>\n
Maria Endah Hulupi, The Jakarta Post, Jakarta<\/p>\n
Indonesian Muslims start observing the Holy Month of Ramadhan on
\nWednesday. The month of fasting is always special because of its
\nreligious meaning but it is also a time that allows friends and
\nrelatives to get together more often as well as extending a
\nhelping hand to the poor.<\/p>\n
At the sound of beduk (giant drum), Muslims usually say their
\nevening prayers and get together with their family members and
\nfriends for buka puasa, or breaking the fast.<\/p>\n
Muslims in other countries, especially in the Middle East,
\nhave a similar tradition.<\/p>\n
\"Ramadhan (for Muslims anywhere) is always special because it
\nallows us to get together with the whole family for the breaking
\nof the fast,\" said Mustapha Hallal an executive chef with the
\nRitz Hotel-Kuwait.<\/p>\n
Hallal is currently in town for the Arabic Food Promotion
\nduring Ramadhan at the J.W. Marriott Hotel in Jakarta.<\/p>\n
In the Middle East, the way people celebrate Ramadhan also
\ndepends on the season. In summer, the celebration can be
\nperformed outdoor, while during winter, people prefer to stay in
\ntheir homes.<\/p>\n
For sahur (early morning meals), he said, people usually
\nprefer light treats like white cheese, labna (dried yogurt) and
\nolives, or heavier dishes like fottayer (spinach pie), rokak
\n(cheese roll), kebeh (minced meat with bulgur) and folafel (a
\ntreat made of chick peas).<\/p>\n
\"Some people like to drink yogurt and eat nothing at all,
\nwhile some eat popular dishes like hommous, moutable and
\ntabouleh,\" he said.<\/p>\n
Breaking the fast can be an interesting family gathering and
\nthey can plan ahead to break the fast at different family's or
\nrelative's place.<\/p>\n
During the gathering, light sweet treats, like dates, nougat
\nand dried apricots, usually precede the meal, along with
\nrefreshing traditional drinks such as jallab koma al deen (made
\nfrom dried apricots) and karkadeh (a tangy drink made with dried
\nhibiscus petals and sugar) and tamarind drink.<\/p>\n
After that, appetizers like moutabel (charred eggplant paste
\nwith tahina and olive oil), hommous (chick peas paste with tahina
\nand lime juice) and tabouleh (a mixture of parsley, burgul with
\nlemon olive dressing) are served.<\/p>\n
Then main course like roasted lamb, kofta (grilled minced meat
\nwith onion and parsley and other grilled or roasted meat dishes
\nusing chicken, beef or fish are served along with the sidedishes
\nlike salonah (mixed vegetables with lamb).<\/p>\n
\"Actually, people prefer to break the fast with something
\nlight and then they drink a lot of water. If the drink precedes
\nthe meal, three or four hours latter, they will be hungry again
\nand this will make them gain weight,\" Hallal said, while advising
\npeople to nibble on light food for breakfast.<\/p>\n
To ensure variation, Hallal will prepare over 100 traditional
\nLebanese and other Middle East popular dishes in the month-long
\nfood promotion at the hotel's Sailendra Restaurant, until Dec. 5,
\n2002. Guests can enjoy the Arabic food for Rp 100,000++.<\/p>\n
The dishes will consist of about 10 different soups, 35
\nappetizers, 40 main courses and more than 15 desserts. \"Most are
\ntraditional Lebanese dishes that are also popular in other Middle
\nEast countries,\" Hallal explained.<\/p>\n
Hallal also brings along with him some herbs and other cooking
\nitems from Kuwait, including moughrabiya (dried dough), white
\nbeans, zataar (thyme), dried mints, Lebanese bread, zresht (dried
\ngrenadine), dried marjoram, Arabic spices, shawarma spices,
\nfalafel spices and mahlab (also a mixed spices), among other to
\nmaintain each dish's authentic flavor.<\/p>",
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