Five Traditional Suhoor Recipes to Keep You Energized Through Ramadan
As you wake up for suhoor with a hungry belly, here are five delicious meal recipes you can prepare for your family and future spouse.
Suhoor, the pre-dawn meal before fasting, is not just about eating before dawn; it’s a spiritual and physical preparation for the long day of fasting ahead. Across the Muslim world, different cultures have developed suhoor dishes that provide nourishment, hydration, and slow-releasing energy to sustain the body until iftar. From Egypt to the Gulf, each region has its own comforting and nutritious meals that have been passed down for generations.
Here are five traditional suhoor dishes, their origins, why they are eaten, and how you can prepare them at home.
Ful Medames – Egypt’s Ancient Energy-Boosting Breakfast
One of the oldest recorded dishes in the Arab world, Ful Medames has been a staple of Egyptian breakfasts for centuries. Its origins date back to ancient Egypt, and it remains a beloved dish in many Middle Eastern and North African countries. Traditionally cooked overnight in large pots buried in the sand, ful is packed with plant-based protein and fibre, making it an excellent source of sustained energy for fasting. The dish is often enjoyed with a drizzle of olive oil, a squeeze of fresh lemon, and a side of warm pita bread. Some variations include toppings like chopped tomatoes, tahini, or crumbled feta cheese.
Ingredients:
- 2 cups canned or cooked fava beans
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp cumin
- Salt & pepper to taste
- 1 tomato, chopped (optional)
- Fresh parsley for garnish
- Hard-boiled eggs and pita bread for serving
Instructions:
- Warm oil in a pan and cook the garlic until fragrant.
- Add the fava beans and mash them slightly with a fork.
- Stir in cumin, salt, and pepper, then let simmer for a few minutes.
- Turn off the heat and garnish with lemon juice and parsley.
- Serve warm with pita bread and hard-boiled eggs for extra protein.
Haleem – The Slow-Cooked Comfort Food of Ramadan
Haleem is a dish rich in history and flavour, with roots in the Middle East and Persia before becoming a staple in South Asia. This slow-cooked porridge-like dish is traditionally eaten during Ramadan because of its high protein and fibre content, which helps fasters stay full for longer. In Hyderabad, India, and Karachi, Pakistan, Haleem is often made in large batches and shared with neighbours, symbolizing the communal spirit of Ramadan. The dish requires patience as it is cooked for several hours, allowing the wheat, lentils, and meat to blend into a rich, creamy texture.
Ingredients:
- 1 cup wheat or cracked wheat (dalia)
- ½ cup lentils (mix of chana dal and moong dal)
- 250g boneless chicken or beef, cooked and shredded
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 4 cups water or broth
- 2 tbsp ghee or butter
- Fresh coriander and fried onions for garnish
Instructions:
- Soak the wheat and lentils for at least 2 hours.
- In a large pot, heat ghee and sauté onions until golden brown.
- Add ginger-garlic paste, turmeric, cumin, and coriander powder. Stir well.
- Add the soaked wheat, lentils, and broth. Let simmer for about 1.5 hours, stirring occasionally.
- Once thick and creamy, blend slightly for a smooth texture. Stir in the shredded meat.
- Garnish with coriander and fried onions. Serve warm.
Shakshuka – A Spiced Tomato & Egg Delight
Shakshuka, which means “mixture” in Arabic, is believed to have originated in North Africa and later spread across the Middle East. This dish of eggs poached in a rich, spiced tomato sauce is a simple yet nourishing meal that is perfect for suhoor. The combination of eggs and tomatoes provides a healthy mix of protein, vitamins, and antioxidants, helping fasters stay energised throughout the day. Variations of shakshuka can be found in Turkish, Moroccan, and Israeli cuisines, with each region adding its own twist, such as incorporating feta cheese or spicy harissa.
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp chili flakes (optional)
- Salt & pepper to taste
- 4 eggs
- Fresh parsley or coriander for garnish
Instructions:
- Heat olive oil in a pan and sauté onions and peppers until soft.
- Add garlic, paprika, cumin, and chili flakes. Cook for a minute.
- Pour in the crushed tomatoes, season with salt and pepper, and let simmer for 10 minutes.
- Make small pockets in the Shakshuka sauce and add the eggs into them.
- Cover and cook eggs to preference.
- Garnish with fresh herbs and serve with bread.
Aseeda – The Traditional Porridge That Keeps You Full for Hours
Aseeda is a simple but deeply traditional dish enjoyed in Yemen, Sudan, and parts of the Arabian Peninsula. It has been eaten for centuries as a source of slow-releasing carbohydrates, keeping fasters full for longer. The dish is often served with honey for a sweet taste or with a savoury meat broth for a more substantial meal. In some cultures, eating Aseeda with your hands is part of the tradition, emphasising communal eating and connection.
Ingredients:
- 1 cup wheat flour
- 2 cups water
- 1 tbsp butter or ghee
- Pinch of salt
- Honey or meat broth for serving
Instructions:
- In a pot, bring water to a boil and add a pinch of salt.
- Gradually add the flour, stirring constantly to avoid lumps.
- Stir mixture until thickens into a doughy like consistency.
- Add butter or ghee and mix well.
- Serve warm with honey for a sweet version or broth for a savoury option.
Balaleet – The Gulf’s Unique Sweet and Savoury Suhoor Dish
Balaleet is a fascinating blend of sweet and savoury flavours, making it one of the most unique suhoor dishes. Popular in the Gulf region, particularly in the UAE, Qatar, and Bahrain, this dish consists of sweet vermicelli noodles flavoured with cardamom and saffron, served with a savoury omelette on top. The dish reflects the Gulf’s love for balancing spices and flavours, making it a delicious and satisfying meal before fasting.
Ingredients:
- 1 cup vermicelli noodles
- 2 tbsp butter or ghee
- 2 tbsp sugar
- ½ tsp cardamom powder
- 1 pinch saffron (soaked in warm water)
- 2 eggs, beaten
- Salt to taste
Instructions:
- Cook the vermicelli in boiling water for 3-4 minutes, then drain.
- In a pan, heat butter and add sugar, cardamom, and saffron water. Mix well.
- Add the cooked vermicelli and stir until well combined.
- In another pan, scramble or fry the eggs with a pinch of salt.
- Serve the eggs on top of the sweet vermicelli.
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