Ramadan

Serve this small plate (or meze) with two others—Zucchini Patties with Feta and Fresh Spinach with Garlic-Yogurt Sauce—to begin the meal, and then proceed with Tomato and Mint Salad with Pomegranate Dressing and Spicy Lamb with Charred Eggplant Puree and Pita. Don't forget the Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt to top it all off.

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

The most refreshing pitcher of raspberry lemonade starts with homemade fresh raspberry syrup.

Meskouta is a wonderfully moist yogurt cake that is so easy to prepare.

Not to be mistaken for baba ghanoush, this eggplant and tahini dip leans on spices rather than citrus for its flavor.

Chef Reem Assil’s cookie bar version of ma’amoul—a holiday cookie enjoyed for Eid, Christmas, and Easter—is scented with espresso and orange blossom water.

Chef Reem Assil's version of Ma'amoul Med Bil Ashta—a holiday cookie enjoyed for Eid, Christmas, and Easter—that's famous in Lebanon.

Mahalabiya is an easy, creamy milk custard that’s the ideal canvas for showcasing seasonal fruit.

Sheer korma is a traditional dessert of milk, nuts, and vermicelli that’s served on the morning of Eid in many Indian households.

In many Indian households observing Ramadan, black chickpeas are eaten at sunset when the fast ends.

These soft and chewy pancakes—inspired by atayef and Korean hotteok—are filled with nuts, sesame seeds, tahini, and grape molasses.

Kunafa is one of the most ubiquitous pastries across the Middle East and is such a simple dessert to make that it can be on the table in an hour.

These date-filled cookies—qrass bil-tamr—are a typical Ramadan sweet, offered to guests and snacked on during the night before the fast begins again at dawn.

Maamoul are delicate pastries—filled with pistachios, walnuts, or dates—that are served on special occasions like Eid Al-Fitr and Easter.

Warbat is a popular snack during the month of Ramadan. The flaky pastry is drizzled with rose water syrup and sprinkled with vivid green crushed pistachios.

Traditional injera takes a week to make, since you need four days to make the sponge, plus another three to prepare the batter.