As a yearly practice, Ramadan, the Islamic month of fasting from dawn to sundown, comes with traditions that center family, spirituality and, of course, iftar, the meal to break the daily fast. In accordance with the lunar calendar, Ramadan started Feb. 17 this year, well before the switch to daylight saving time March 8 in the United States. This means that iftar begins around 5:30 p.m. for most of the country, leaving a short window after work to get a comforting, nourishing meal on the table.
Traditionally, cooks spend hours preparing elaborate dishes to serve the minute iftar begins. Even though thatap not an option for those who work outside the home, there’s no need to sacrifice flavor in the face of a racing clock. Cooks can evoke memories of meals past by looking to tradition but streamlining preparations. Mixing ingredients and techniques from different cuisines can result in dishes that take less time and coordination than the originals.
To honor beloved Ramadan customs while accommodating a contemporary schedule, home in on food that feels familiar and brings joy, then follow these three tips for creating iftars that suit your lifestyle.
Audit your cooking strengths.
Making something you know how to execute quickly while adjusting the flavors to spark nostalgia is more manageable than toiling over a dish your grandmother spent years perfecting. Consider how your go-to meals come together and work in seasonings from home.
Italian pasta alla Norma is simple enough for many to cook on a whim, and its technique mirrors that of Afghan borani banjan, which also stews eggplant in tomato sauce. By adding borani banjan’s cumin and coriander to the tomatoes and its garlicky mint yogurt on top, our Spiced Tomato and Eggplant Pasta tastes comforting to anyone who finds familiarity in spices and yogurt.
Stock your pantry, fridge and freezer intentionally.
Avoid a daily trip to the store by filling your kitchen with the ingredients you like and use most. Legumes are a great pantry-friendly protein to have on hand: For quick cooking, choose split red lentils and canned beans over dried. Lean on shortcut ingredients with big flavors, such as spice blends (think curry powder and garam masala) and condiments like soy sauce, harissa paste, oyster sauce and gochujang.
Fill your freezer with quick-cooking proteins such as shrimp, ground beef and boneless chicken to keep dinner prep speedy. Any of those would work in our cumin fried rice, which cooks in 15 minutes and can be topped with eggs, an important staple to keep in the fridge.
Prep ahead to get iftar ready quickly.
If you can’t realistically cook an entire meal after work and before the sun sets on weekdays, use the weekends or night hours to prep the next few meals. Basics such as rice can be cooked in large batches and refrigerated or frozen, then thawed and reheated in the microwave or on the stovetop. If you’ve been shamed out of buying garlic and ginger pastes, you can use a food processor to quickly mince fresh cloves and roots, which can be refrigerated for days or frozen for even longer. Peel and trim a whole bag of onions to refrigerate for the week. If you prefer homemade condiments and dips such as chutneys and hummus, make them ahead, freeze and thaw as needed.
Many steps in recipes can be done over the course of a few days, so instead of preparing iftar each night, you can quickly assemble it. In the case of our Sheet-Pan Charred Meat Pitas, you can mix and refrigerate the spiced ground meat a few days in advance, then simply spread it over pitas and broil for 5 to 10 minutes when ready to eat.
Adapting meals to suit your lifestyle is always a goal, especially when fasting all day. What is gained in ease may feel like a loss of authenticity for iftar, but using traditional recipes as inspiration not only keeps the ethos of them alive, it ensures that even as modern life limits kitchen time, dishes with roots in the past will be carried through future generations.
Recipe: Sheet-Pan Charred Meat Pitas
Variations of spiced ground meat cooked in or atop pitas and other flatbreads are common across the Middle East and beyond. In arayes, the pita is usually stuffed with the meat mixture, crisping as it cooks. This weeknight-friendly version draws inspiration from the thinner, more herb-forward Palestinian style of arayes, a dish thatap also traditional in Syria, Lebanon and Jordan. Here, the seasoned meat is spread thinly over split pitas, similar to Turkish lahmacun, then quickly broiled until sizzling and deliciously charred. The spices and aromatics used in this recipe are inspired by those traditional dishes, but feel free to adjust them to suit your taste and pantry; garam masala, baharat spice blend, shawarma seasoning, or even taco seasoning would work. The serving suggestions are similarly flexible; any tangy, creamy topping and mix of herbs and fresh vegetables will pair well.
By Zaynab Issa
Yield: 4 to 6 servings
Total time: 40 minutes
Ingredients:
For the pitas:
- 4 to 6 (6-inch) pitas with pockets
- Neutral oil, for greasing the pan
- 1 small yellow onion, roughly chopped
- 1/4 cup chopped parsley leaves and stems, plus more for serving
- 4 garlic cloves
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground allspice (optional)
- 1 teaspoon Aleppo chile flakes
- 1 pound ground beef (preferably 80% lean), or ground lamb
- Kosher salt, such as Diamond Crystal
For serving (in any combination):
- Hummus, labneh or toum
- Halved cherry tomatoes, sliced red onions, radish wedges or sliced cucumbers
- Lemon wedges
- Pomegranate molasses
Preparation:
1. Using a small sharp knife, gently cut a slit around the edges of each pita, then gently pull apart to split it into two. Repeat to end up with 8 pita halves (you may need additional pitas later). Lightly grease a large baking sheet.
2. Make the kofta mixture by adding the onion, parsley, garlic, coriander, cumin, allspice and chile flakes to a food processor or mini chopper and pulsing until the onion, parsley and garlic appear very finely chopped. (Alternatively, finely chop onion and parsley and finely grate the garlic.) Transfer to a medium bowl, add beef and 2 teaspoons salt, and mix very well to evenly combine.
3. Using a 1/4-cup measure, firmly scoop a portion of the kofta mixture against the side of the bowl and transfer to the center of the inner side of each pita. Spread the mixture into a thin, even layer from edge to edge of the pita. Transfer up to 8 pitas to the prepared baking sheet. (Itap OK if the edges of the pitas slightly overlap.) If there is extra kofta mixture left over, repeat the process with additional pita halves. Set the additional pitas aside to broil after the first batch is done.
4. Place oven rack in upper third of the oven; heat to high broil. Transfer baking sheet to oven and broil, rotating the baking sheet halfway through, until meat is nicely cooked and charred in spots, 5 to 10 minutes.
5. Serve the pitas topped with a dollop of hummus, labneh or toum, plus more parsley, a combination of whichever veggies you choose and a squeeze of lemon. Drizzle with pomegranate molasses if desired.
Tips:
Kofta mixture (without salt) can be made up to 2 days in advance and stored in an airtight container in the fridge or frozen for up to 3 months; thaw in the refrigerator overnight and season with salt before using. The broiled pitas can be stored between sheets of parchment paper in a zip-top freezer bag and frozen for up to 3 months. Reheat from frozen in a 375-degree oven until warmed through.
Recipe: Spiced Tomato and Eggplant Pasta
This Afghan-Italian mashup, from my cookbook “Third Culture Cooking” (Abrams, 2025), is inspired by the beloved Italian pasta alla Norma and Afghan borani banjan; both feature tender eggplant in a spiced tomato sauce. While the technique mirrors a classic pasta alla Norma, the flavors here steer closer to borani banjan, which is made with earthy spices and typically served with yogurt over top to add a fresh, bright balance to the richly spiced stewed eggplant. The marriage of these inspirations results in a spectacular, satisfying vegetarian pasta that tastes like it took hours to make (and it can easily be prepped ahead; see Tips). The yogurt may feel unorthodox, but paired with the hearty pasta and sauce, its punch adds a welcome balance.
By Zaynab Issa
Yield: 4 to 6 servings
Total time: 45 minutes
Ingredients:
- Kosher salt, such as Diamond Crystal
- 1/3 cup plus 2 tablespoons olive oil, divided
- 1 large eggplant (about 1 1/4 pounds), cut into 1-inch cubes
- 6 garlic cloves, finely grated, divided
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon crushed red pepper
- 3 tablespoons tomato paste, preferably double-concentrated
- 1 (28-ounce) can whole peeled San Marzano tomatoes (see Tips)
- 1 cup plain whole-milk yogurt
- 3 tablespoons finely chopped mint (or dill), plus leaves for serving
- 1 pound rigatoni pasta, or another large pasta shape
Preparation:
1. Bring a large pot of salted water to a boil.
2. Heat 1/3 cup olive oil in a large heavy-bottomed pot or skillet over medium heat. Add eggplant and 1 teaspoon salt. Cook, stirring occasionally, until eggplant is softened and golden brown, 8 to 10 minutes. Transfer to a bowl.
3. Add remaining 2 tablespoons of olive oil to the same pot. Add 2/3 of the finely grated garlic (about 4 cloves’ worth), the cumin, coriander and crushed red pepper. Cook to toast the spices, 15 to 30 seconds. Add tomato paste and cook, stirring often, until darker in color, about 3 minutes.
4. Add whole peeled tomatoes (including liquid), 1/2 cup water and 1 teaspoon salt and stir, scraping the bottom of the pot. Using a wooden spoon, crush the tomatoes until the sauce is mostly smooth. Bring to a boil over high heat, then reduce heat and simmer until sauce comes together, about 20 minutes.
5. In the meantime, make the yogurt sauce by combining the yogurt, finely chopped mint, remaining garlic (about 2 cloves’ worth) and 1/2 teaspoon salt. Taste and adjust the seasoning, then chill until ready to serve.
6. Cook the pasta in the salted boiling water until 2 minutes less than al dente. Reserve 1 cup pasta water, then drain pasta.
7. Add eggplant to the tomato sauce and continue to cook until eggplant is tender and warmed through, another 3 to 5 minutes. Transfer cooked pasta to sauce along with a ladle of reserved pasta water. Stir to coat and continue cooking until pasta is al dente, 2 minutes. Taste for salt and adjust to your preference.
8. Divide pasta among bowls and top with 1 to 2 tablespoons of the yogurt sauce and some more fresh mint leaves.
Tips:
Use a 28-ounce can of crushed tomatoes instead of whole peeled tomatoes if you cannot find San Marzano whole peeled tomatoes.
Do ahead: Eggplant and garlic can be prepared ahead, stored separately in airtight containers, and refrigerated for up to 3 days. Eggplant can be sautéed up to 3 days in advance and stored in an airtight container in the refrigerator. Sauce can be entirely prepared up to 3 days in advance and stored in an airtight container in the refrigerator, or frozen for up to 3 months; thaw in the refrigerator overnight and reheat on the stovetop before adding pasta and pasta water. The mint yogurt can be prepared, without the salt, up to 2 days in advance, stored in an airtight container, and refrigerated until ready to serve; season with salt before serving.
Recipe: Cumin Chicken Fried Rice
Cumin, protein and carbs are a popular pairing globally — think Chinese cumin lamb noodles, East African pilau, Bihari biryani or Cuban picadillo with rice. In this recipe, from my cookbook “Third Culture Cooking” (Abrams, 2025), crushed cumin and scallions perfume an otherwise simple chicken fried rice. This satisfying meal comes together quickly but delivers big on flavor thanks to the three-ingredient stir-fry sauce (the recipe can also easily be made ahead; see Tips). The protein here is flexible, just be sure to adjust the amount of fat needed to stir fry it — leaner proteins like shrimp and chicken require the full tablespoon, but you could omit it entirely if using a well-marbled cut of stir-fry beef.
By Zaynab Issa
Yield: 4 servings
Total time: 30 minutes
Ingredients:
For the fried rice:
- 3 tablespoons soy sauce, plus more for serving if desired
- 2 tablespoons oyster sauce
- 1/2 teaspoon sugar
- 2 teaspoons cumin seeds (or 1 1/2 teaspoons ground cumin)
- 1 tablespoon neutral oil or ghee
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt, such as Diamond Crystal
- Freshly ground black pepper
- 2 tablespoons salted butter or ghee, divided
- 1 bunch scallions (about 6), white and light green parts thinly sliced, and dark green parts cut into 1-inch lengths
- 5 garlic cloves, finely grated
- 1 (2-inch) knob fresh ginger, finely grated
- 5 cups cooked, day-old jasmine rice (from 1 2/3 cups uncooked rice)
- 1 tablespoon toasted sesame oil
For the toppings (optional):
- Crispy fried eggs, for serving
- Pickled onions, achaar or kimchi, for serving
- Sriracha, for serving
Preparation:
1. Stir soy sauce, oyster sauce and sugar together in a small bowl. Crush cumin seeds in a mortar and pestle until coarsely ground.
2. Heat the oil in a large (12-inch) high-sided, nonstick skillet or a wok over medium-high. Add chicken in an even layer and season with 1 teaspoon salt and freshly ground black pepper. Cook, undisturbed, until crisp and browned underneath, about 4 minutes. Stir and cook for another 2 to 3 minutes, until cooked through. Transfer to a plate, leaving as much fat behind as possible.
3. Add 1 tablespoon of butter, white and light green parts of the scallions, garlic and ginger to the skillet and stir-fry until fragrant and beginning to brown around the edges, about 1 minute. Add the cumin seeds and more freshly ground black pepper. Stir until toasted and fragrant, 15 to 30 seconds more.
4. Add the rice, remaining 1 tablespoon butter and the soy sauce mixture to the skillet. Toss the rice to coat in the sauce. Press rice firmly into the skillet, and top with the cooked chicken and remaining dark green parts of scallion. Let cook, undisturbed, until chicken is warmed through and rice is slightly crisp underneath, about 2 minutes. (You may hear dry popping sounds.)
5. Drizzle over the sesame oil and toss once again. Taste and season with additional soy sauce if desired. Serve with crispy fried eggs if desired, along with your choice of pickled onions, more black pepper, and a drizzle of soy sauce or Sriracha if you like.
Tips:
The chicken, scallions, garlic and ginger can be prepped ahead and refrigerated up to 24 hours in advance; store sliced chicken in one airtight container, and the scallions, garlic and ginger in another. The sauce can be stirred together and refrigerated in an airtight container up to 48 hours in advance.
This article originally appeared in .
