As we’re edging closer to the end of Ramadan, you’ve probably gone through your Iftar table rotation enough times and you’re at a loss for what to cook over the next few days. Inspired by global flavors, check out some of our favorite Ramadan dishes from around the world and prepare for a tasty culinary journey! 

Palestinian Maqloubeh presents a perfectly layered dish of spice-infused rice, meat, and fried eggplant and is a favorite when it comes to Levantine cuisine.  Served upside down, Maqloubeh looks like it requires a culinary sleight of hand, but it’s quite fun to recreate at home! This dish is definitely a crowd-pleaser, with versions served with chicken, lamb on the bone, a mix of different proteins, or simply with vegetables alone. You probably have an auntie who makes a terrific version, call her up and ask her for the recipe!

Egyptian Molokheya presents an argument that’s as old as time. Lebanese mlukhiyeh or Egyptian molokheya? But let’s backtrack a little, this mystical, magical highly nutritious green brew prepared from the jute shrub a.k.a. Jew’s Mallow is usually enhanced with beef or chicken stock to form its base for a highly nutritious meal. You can opt-out and prepare it with water for a vegan version, you can go down the minced leaf version, the Egyptian Molokheya route, and prep it with the famous “ta2leya” of ghee, garlic, and coriander, or have its Levantine cousin with the full leaves still intact. Either way, Molokheya is DELISH! Check out how you can make it below:

Italian Lentil Soup. Bear with us, it’s worth it! Loved all across the Middle East, there’s something so heartwarming about a classic Lentil Soup. If you want to change up the classic, add a sweet potato or pumpkin instead of the usual yellow potato, and a healthy sprinkling of Turmeric powder (or grind it from fresh if you have some on hand). We also love this classic Italian recipe too that’s prepared in stock and has pasta. This soup doubles as a starter and main, perfect for those last days of Ramadan when you’re tired of repeating the same rotation of fatayer and soup. 

Knefeh is a favorite dessert with origins that are constantly contested. Rather than argue over the origins of this Middle Eastern delight, we’re paying homage to the yummy, golden, expertly shredded strands of pastry that beautifully marry with fresh ashta (cream) or addictive Nabulsi cheese for that gorgeous melty pull when you slice right into it. Food blogger and cook extraordinaire Cleobuttera phrases it so elegantly in her post. Like her, we invite you to make all the different versions of Knafeh as Ramadan reaches its end. Roasted nuts, coconuts, fruit, pumpkin and cream but please do stay away from red velvet cake. That’s just blasphemous. We personally love this Ricotta Cheese Knefeh recipe by Cleobuttera 

Moroccan Harira Soup is one soulful dish! While there are so many different versions of the Moroccan favorite, spices like black pepper, ginger, dried coriander, nutmeg, salt, turmeric, dried paprika and saffron bring it all together.  

Hyderabadi Haleem is very similar to the classic local porridge of Jereesh, but with Indian spices and flavors. This is a favorite for Ramadan in the city of Hyderabad, Telangana, India, and this recipe is really easy to follow. Local restaurant Nizamat Hyderabad makes them in Kuwait. Other authentic Hyderabadi dishes that are also perfect for Iftar include the  Hyderabadi Biryani. Yum! 

While Egyptian Om Ali doesn’t need an introduction and has a richness like no other dessert, we’re totally obsessed with its Greek cousin. Meet the Bougasta, or better known and currently adapted to “Mesh Om Ali” (Not Om Ali). This recipe arrives as the perfect hybrid, combining sheets of crunchy phyllo, softened by a luscious combo of condensed milk (more please) and cream, infused with cinnamon and crunchy nuts. Cleobuttera once again wows us with her version below! 

Malaysian Bubur Lambuk is a rice porridge that can be made sweet or savory and can have anything from coconuts to shrimp or chicken! The dish is comfort food and usually made in a huge pot to share with everyone in the family and community. Why not give this delectable dish a spin? We loved this recipe from Lin’s Food. 

Indonesian Kolak is a dessert made from banana, sweet potato, and often jackfruit. It has a sweet and creamy flavor from coconut milk and is a local favorite during Ramadan.

Sahtein! Let us know your thoughts over on our Instagram account, and drop us a line if you have other international Ramadan classics that are a must-try.