13 Middle Eastern Main Dishes That Makes Great A Ramadan Iftar

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Here Are 13 Main Dishes for Ramadan Iftar

Macbous

Macbous, a variation of a few dishes, is cooked with spices, lamb, or fish, and is eaten with rice. This dish is Bahrain's most popular national dish, traditionally served in the center of the table around where the entire family sits. In Kuwaiti cuisine, the meal bearing the same name is made with basmati rice and either mutton or chicken.

Muhammar

A variety of ingredients can be used to flavor muhammar, a popular sweet rice dish in Bahrain. While date molasses was sometimes used to sweeten, caramelized sugar or honey are now very common substitutes. The most defining element of this meal is its unique golden yellow color, which is derived from the saffron. Occasionally, the rice is browned to produce a golden outer layer on one side, providing a distinct and delightful flavor.

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Msakhan

Msakhan, a Palestinian dish of roast chicken and flatbread, is often prepared in a wood-fired oven known as a taboon. Tart sumac balances the sweetness of caramelized onions.

Maghmour

The traditional eggplant stew is called Maghmour. It differs from other Arab cuisines in that it features chickpeas, a favorite of the Lebanese in specific. This is a very delectable dish, created with lots of spicy tomato sauce, onions, garlic, and dried mint, cayenne pepper, and paprika.

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Matfaiya

Fish filets cooked in tomato sauce after being fried on each side are called Matfaiya in Yemen. These three spices are unique to this dish: cumin, coriander, and fenugreek. This meal is an exception to the rule that rice should go with dishes that contain meat, poultry, or seafood. It is served with bread to soak into the fenugreek sauce.

Couscous

One of the most important foods in Algeria, Libya, Morocco, and Tunisia is couscous. Couscous is frequently served with stews, tagine meals, grilled meats, poultry, and fish. It is rare to serve meat or vegetable meals by themselves. It wouldn't be wrong to argue that rice in Middle Eastern food is equivalent to couscous in North African Arabic cuisine.

Sayadieh

Sayadieh is another fish meal that is eaten with rice and is well-liked in Bahrain, Lebanon, and Syria. Here, spices are typically served with white fish. Almonds and pine nuts are added to the Lebanese and Syrian varieties to enhance their flavor.

Zurbian

Zurbian is a meal known for its powerful aroma that is cooked for important events like Eid and weddings. Basmati rice, cloves, cardamom, cinnamon, cumin, coriander, ginger, tomatoes, potatoes, saffron, turmeric, vegetable oil, water, and yogurt are some of these ingredients.

Rice Pilaf

Rice or other grains are used to make pilaf; they are cooked with oil or butter, minced onion, and stock. Although pilaf can be consumed as a side dish, it is sometimes chosen as a main course. There are numerous variations of pilaf, ranging from bulgur to rice to other components like nuts or fruits, meat, or vegetables.

Kebab

Kebab, which is also a cooking method, comes in various names and ingredients depending on the culture. On skewers called shish, minced beef and chicken are cooked over an open flame, typically with veggies added.

Beef Tagine with Plums

Morocco's national cuisine, tagine, is typically eaten during special occasions like family dinners or Ramadan iftar. The earthen pot with a dome that is used to cook it gives it its name. It can be prepared using many recipes and ingredients. This meal, which is prepared distinctively in each region, stands out for its superb savory-sweet balance. It turns into a tasty supper for the table with lots of toast.

Dolma 

Brown sugar and dried apricots are added to this Middle Eastern staple in Syrian cooking, giving it a sweet-and-sour twist that balances the thick, meaty filling. Seek out young, fresh grape leaves during the summer months; they are more tasty and tender than those in jars. However, if you fail to find fresh ones, look for high-quality jarred leaves.

Cauliflower Shawarma

Many chefs serve this Middle Eastern-inspired vegetarian entrée, which can easily be made vegan, and is first blanched and then grill-roasted till charred. An entire head of strongly spiced cauliflower with a smokey flavor that will satisfy even the most ardent carnivores.