Ramadan--The Month of Fasting
The Islamic calendar is lunar-based, which means a lunar year is approximately 11 days shorter than the Gregorian calendar we use in the United States. The Jewish religion also uses a similar calendar, which means the dates of religious holidays in both faiths "move around." For example, Ramadan begins on December 30 in 1997, on December 19 in 1998, on December 9 in 1999 and on November 27 in 2000.
During Ramadan Muslims fast from dawn to sunset every day. Those who are fasting must not eat, drink, or smoke during the daylight hours. The fasting person is also expected to maintain self control and discipline, refraining from anger, using harsh language or insults and to tolerate, forgive and respect others. Married couples may not engage in marital relations during fasting. Young children, pregnant and nursing women, the elderly and the sick are exempted from fasting. Fasting is performed to help the participants learn discipline, self-restraint and generosity as they obey God's commandments. Fasting, along with declaration of faith, daily prayers, charity and pilgrimage to Mecca (the holy city of Islam), is one of the five pillars of Islam.
Muslims usually eat 2 main meals each day during Ramadan. The souhoor begins each day before dawn and the aftar breaks the fast after sunset. Morning Ramadan treats include the mshath, a flat oval bread with sesame seeds that is often spread with yogurt or cheese and the kalaj, a pastry of thin sheets of dough that are dipped in milk, stuffed with a heavy cream, deep-fried and sprinkled with sugar or drizzled with honey.
In the evening after the sun has set, Muslims usually break their fast with a few dates (called iftar) and water or an apricot beverage. According to a recent article in the Detroit News, eating dates is a tradition that began with the prophet Mohammed, who always broke his fast in this manner.
After families enjoy their fast-breaking dates, they eat traditional soups made from lentil and a salad, such as the cucumber-and-yogurt fattoush. The main meal, usually enjoyed with extended family and friends, may center around lamb, beef or chicken (pork is forbidden by Islamic rules). Sweets are also eaten at this time.
When I attended Michigan State University and lived on campus in the university-provided apartments, many of my neighbors were from Saudi Arabia, Lebanon, Yemen, Qutar and other Middle Eastern countries. I learned about Ramadan from these generous people, who also introduced me to Middle Eastern cuisine by sending copious amounts of food to my door with one of their children. My favorite food was the triangular samosas, little puff pastries stuffed with a spicy meat filling. Many of the dishes featured lentils and yogurt, Ramadan foods that, according to tradition, are thought to soothe an empty stomach. I also learned to love hummus, a mashed chickpea and sesame-paste dip eaten with pieces of pita bread. Tabouli, another traditional dish made of bulgur, mint and parsley, is eaten at this time.
In addition to fasting and feasting during Ramadan, Muslims are expected to worship, read the Quran, give to charity, purify their behavior and do good deeds. Many Muslims see Ramadan as a welcome break in a cycle of rigid habits or overindulgence. It is a kind of tune-up for their spiritual lives.
The last 10 days of Ramadan are spent trying to come closer to God through devotions and good deeds. The 27th night, the time at which the first verses of the Quran were revealed to the prophet Mohammed by the angel Gabriel, is considered "better than a thousand months," according to the Quran. Many Muslims spend this night in prayer.
At the end of Ramadan, a festive and joyous holiday called Eid, or the Festival of Breaking the Fast, is celebrated for 3 days. During this time, children receive gifts, money and sweets. Lights and other decorations are part of the festivities.
So, as Muslims around the world would say, "Atyab at-tihani bi-munasabat hulul shahru Ramadan al-Mubarak" (the most precious congratulations on the occasion of the coming of Ramadan) and "Kullu am wa antum bi-khair" (may you be well throughout the year)!
Here's a wonderful recipe for tabbouleh. This nutritious and tasty dish probably became a mainstay of American diets during the 1960s, when the vegetarian movement hit the U.S. For the best flavor possible, make sure all your ingredients are fresh.
Tabbouleh (serves 4 to 6)
1 cup bulgur
2-1/2 cups boiling water
1/4 cup minced fresh parsley
1/4 cup minced fresh mint
1 small Bermuda or Spanish onion, peeled and chopped
1 large tomato, cored, seeded and coarsely chopped
3 to 4 tablespoons fresh lemon juice
4 to 5 tablespoons fresh lemon juice
3/4 teaspoon salt (to taste)
3/4 teaspoon freshly ground black pepper (to taste)
Place the bulgur in a large, heat-proof bowl. Add the boiling water and let stand 20 minutes. Drain well, then bundle into a clean, dry towel and squeeze out as much water as possible. This step is important because it keeps the salad from becoming mushy.
Return the bulgur to the bowl and add all the remaining ingredients; toss lightly. Taste and adjust the lemon juice, oil, salt and pepper as needed. Toss lightly again.
Cover and refrigerate the salad for several hours. Toss again before serving on a bed of lettuce. (Taken from the American Century Cookbook by Jean Anderson [New York, NY: Random House, 1997])
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