Breaking the fast the Mideastern way

Maria Endah Hulupi, The Jakarta Post, Jakarta

Indonesian Muslims start observing the Holy Month of Ramadhan on Wednesday. The month of fasting is always special because of its religious meaning but it is also a time that allows friends and relatives to get together more often as well as extending a helping hand to the poor.

At the sound of beduk (giant drum), Muslims usually say their evening prayers and get together with their family members and friends for buka puasa, or breaking the fast.

Muslims in other countries, especially in the Middle East, have a similar tradition.

"Ramadhan (for Muslims anywhere) is always special because it allows us to get together with the whole family for the breaking of the fast," said Mustapha Hallal an executive chef with the Ritz Hotel-Kuwait.

Hallal is currently in town for the Arabic Food Promotion during Ramadhan at the J.W. Marriott Hotel in Jakarta.

In the Middle East, the way people celebrate Ramadhan also depends on the season. In summer, the celebration can be performed outdoor, while during winter, people prefer to stay in their homes.

For sahur (early morning meals), he said, people usually prefer light treats like white cheese, labna (dried yogurt) and olives, or heavier dishes like fottayer (spinach pie), rokak (cheese roll), kebeh (minced meat with bulgur) and folafel (a treat made of chick peas).

"Some people like to drink yogurt and eat nothing at all, while some eat popular dishes like hommous, moutable and tabouleh," he said.

Breaking the fast can be an interesting family gathering and they can plan ahead to break the fast at different family's or relative's place.

During the gathering, light sweet treats, like dates, nougat and dried apricots, usually precede the meal, along with refreshing traditional drinks such as jallab koma al deen (made from dried apricots) and karkadeh (a tangy drink made with dried hibiscus petals and sugar) and tamarind drink.

After that, appetizers like moutabel (charred eggplant paste with tahina and olive oil), hommous (chick peas paste with tahina and lime juice) and tabouleh (a mixture of parsley, burgul with lemon olive dressing) are served.

Then main course like roasted lamb, kofta (grilled minced meat with onion and parsley and other grilled or roasted meat dishes using chicken, beef or fish are served along with the sidedishes like salonah (mixed vegetables with lamb).

"Actually, people prefer to break the fast with something light and then they drink a lot of water. If the drink precedes the meal, three or four hours latter, they will be hungry again and this will make them gain weight," Hallal said, while advising people to nibble on light food for breakfast.

To ensure variation, Hallal will prepare over 100 traditional Lebanese and other Middle East popular dishes in the month-long food promotion at the hotel's Sailendra Restaurant, until Dec. 5, 2002. Guests can enjoy the Arabic food for Rp 100,000++.

The dishes will consist of about 10 different soups, 35 appetizers, 40 main courses and more than 15 desserts. "Most are traditional Lebanese dishes that are also popular in other Middle East countries," Hallal explained.

Hallal also brings along with him some herbs and other cooking items from Kuwait, including moughrabiya (dried dough), white beans, zataar (thyme), dried mints, Lebanese bread, zresht (dried grenadine), dried marjoram, Arabic spices, shawarma spices, falafel spices and mahlab (also a mixed spices), among other to maintain each dish's authentic flavor.