• Assidat el bufrewa, a Tunisian-style hazelnut porridge pudding by Najet Hadriche. Victor Besa / The National
    Assidat el bufrewa, a Tunisian-style hazelnut porridge pudding by Najet Hadriche. Victor Besa / The National
  • Hanan Sayed Worrell's grilled halloumi. Victor Besa / The National
    Hanan Sayed Worrell's grilled halloumi. Victor Besa / The National
  • Alaa Al Zain's harak osbao, a classic Syrian dish which has enjoyed a recent resurgence in popularity. Victor Besa / The National
    Alaa Al Zain's harak osbao, a classic Syrian dish which has enjoyed a recent resurgence in popularity. Victor Besa / The National
  • Ousama Ghannoum's fatayer el sabanich (spinach pies), ready to bake. Courtesy Table Tales / Ousama Ghannoum
    Ousama Ghannoum's fatayer el sabanich (spinach pies), ready to bake. Courtesy Table Tales / Ousama Ghannoum
  • Ousama Ghannoum's fatayer el sabanich (spinach pies). Courtesy Table Tales / Ousama Ghannoum
    Ousama Ghannoum's fatayer el sabanich (spinach pies). Courtesy Table Tales / Ousama Ghannoum
  • Najet Hadriche's Tunisian brik with shrimp and tuna. Victor Besa / The National
    Najet Hadriche's Tunisian brik with shrimp and tuna. Victor Besa / The National
  • Hasan Pasha koftesi being prepared. Victor Besa/The National
    Hasan Pasha koftesi being prepared. Victor Besa/The National
  • Aish el saraya by Roulana Jarrar. Courtesy Table Tales
    Aish el saraya by Roulana Jarrar. Courtesy Table Tales
  • Fattet al makdous, stuffed aubergine in tomato and yoghurt-tahini sauce, Hanan Sayed Worrell. Victor Besa / The National
    Fattet al makdous, stuffed aubergine in tomato and yoghurt-tahini sauce, Hanan Sayed Worrell. Victor Besa / The National
  • Fattet al Sabanekh – Spinach with pita and tahini yoghurt. Victor Besa / The National
    Fattet al Sabanekh – Spinach with pita and tahini yoghurt. Victor Besa / The National
  • Stuffed artichoke in olive oil. Victor Besa / The National
    Stuffed artichoke in olive oil. Victor Besa / The National
  • Qatayef pancakes by Nisreen Bajis. Photo: Victor Besa / The National
    Qatayef pancakes by Nisreen Bajis. Photo: Victor Besa / The National
  • Harira soup by Amina Rizk. Courtesy Table Tales
    Harira soup by Amina Rizk. Courtesy Table Tales
  • Falafel by Ramzi Ghannoum. Courtesy Ramzi Ghannoum / Table Tales
    Falafel by Ramzi Ghannoum. Courtesy Ramzi Ghannoum / Table Tales
  • Ashwaq Abdolmonem's kabsa – Saudi rice pilaf with chicken Victor Besa / The National
    Ashwaq Abdolmonem's kabsa – Saudi rice pilaf with chicken Victor Besa / The National
  • Maie Jeneidi's recipe for kousa mahshi, stuffed courgettes in tomato sauce. Courtesy Maie Jeneidi / Table Tales
    Maie Jeneidi's recipe for kousa mahshi, stuffed courgettes in tomato sauce. Courtesy Maie Jeneidi / Table Tales
  • Koshaf is vegan, nutritious and very simple to make. Victor Besa / The National
    Koshaf is vegan, nutritious and very simple to make. Victor Besa / The National
  • Ashwaq Abdolmonem's sambousa puff. Victor Besa / The National
    Ashwaq Abdolmonem's sambousa puff. Victor Besa / The National
  • Molokhia bil zait by Sallama Al Sayegh. Victor Besa / The National
    Molokhia bil zait by Sallama Al Sayegh. Victor Besa / The National
  • Fattoush salad. Courtesy Table Tales
    Fattoush salad. Courtesy Table Tales
  • Kunafa with cream by Mona Zaki. Victor Besa / The National
    Kunafa with cream by Mona Zaki. Victor Besa / The National
  • Pomegranate soup with green herbs by Nazzy Scarlett.
    Pomegranate soup with green herbs by Nazzy Scarlett.
  • Maqluba, which means upside-down, gets its name owing to the cooking style, which involves flipping the pot it is made in. Victor Besa / The National
    Maqluba, which means upside-down, gets its name owing to the cooking style, which involves flipping the pot it is made in. Victor Besa / The National
  • Negresco did not originate in Italy, but in Egypt. Courtesy Soha Darwish
    Negresco did not originate in Italy, but in Egypt. Courtesy Soha Darwish
  • Thareed is a stew made up of flat regag bread layered with meat and vegetables. Khushnum Bhandari for The National
    Thareed is a stew made up of flat regag bread layered with meat and vegetables. Khushnum Bhandari for The National
  • Nisreen Bajis describes enjoying luqaimat at iftar as 'an Emirati tradition'. Victor Besa / The National
    Nisreen Bajis describes enjoying luqaimat at iftar as 'an Emirati tradition'. Victor Besa / The National
  • Emirati stew, salonat lahem, by Maisa Al Qassimi. Courtesy Table Tales
    Emirati stew, salonat lahem, by Maisa Al Qassimi. Courtesy Table Tales
  • Try Maie Jeneidi's recipe for aniseed cake with tahini glaze this Ramadan. Courtesy Maie Jeneidi
    Try Maie Jeneidi's recipe for aniseed cake with tahini glaze this Ramadan. Courtesy Maie Jeneidi
  • Hanan Sayed Worrell's lentil soup with Swiss chard. Victor Besa / The National
    Hanan Sayed Worrell's lentil soup with Swiss chard. Victor Besa / The National

Food

Ramadan recipes: daily dishes to try from the 'Table Tales' series

Recipes to try to create at home during the holy month

The National with Table Tales

April 16, 2021

  • English
  • Arabic

Join The National and Table Tales on a culinary journey around the Middle East to savour the quintessential dishes that embody the spirit of Ramadan.

From table staples to family favourites, this series of 30 recipes pays homage to the holy month and the home cook alike.

Here, we will be adding to the collection daily, so you can find all of our regional favourite recipes in one place ...

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Read more:

Ramadan 2021: How to donate food and supplies to vulnerable people in the UAE

A vegan iftar: Plant-based recipes for a four-course Ramadan meal

Ramadan’s greatest TV hits: Turn back the years and watch these 10 classic series online

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Ramadan 2026