Iftar is one of the holy observances of Ramazan and is often done as a community, with people gathering to break their fast together. Iftar is taken just after the call to Salat Maghrib, which is around sundown. Traditionally but not mandatory, three dates are eaten to break the fast in emulation of the Islamic Prophet Hazrat Muhammad (SAW), who broke his fast in this manner.
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In Afghanistan, Iftaar normally includes the traditional dates, Soup , Kebabs, Manto (seasoned, Chipped meat wrapped in pasta), Kabuli Palaw (rice with lentils, raisins, carrots, and lamb), Sharm beray, Bolani (cooked or baked flat Bread with a vegetable mixture), and rice, as well as other recipes. Afghans also have a great range of delicious dishes and desserts.
In Bangladesh, a wide type of meals is prepared to break the fast at Maghrib time. Any of the recommended iftar items from Bangladeshi menu include Piyajoo (made of lentils paste, green chilies, like falafel), Beguni (made of thin slices of eggplant dipped in a thin batter of gram flour), Jilapi, Muri ( puffed rice similar to Rice Krispies), golden lentil grains, normally covered in water and spiced with onion, garlic, chilli and another iftar dishes), Haleem, dates, samoosas, Dall Puri (a kind of lentil based delicious cake), Chola (fried chickpeas), kebab, Mughlai paratha (packed Porota with minced chicken and spices), Pitha, traditional Bengali sweets and various types of fruits such as watermelon. Bengalis break their fast with all their colleagues and family and eat unitedly in a banquet with their array of food however savory items are eaten before sweet.
In India, nearly all Muslim stops to enjoy for several minutes following the iftar sirens and adhan. Muslims open their fasts with family and colleagues, with most Mosques also providing free ‘iftar’. Preparations for iftar commence hours since, in homes and at roadside stalls. Iftar starts by eating dates or drinking water, but this is only the opening of a rich meal. The spread of ‘iftar’ can be grand, with both vegetarians to non-vegetarian meals and a kind of juices. Iftar usually is a heavy meal and is supported by a second, lighter dinner eaten before the night (isha) prayers and the Taraweeh prayers.
and nearby cities, people often open their fast with Haleem because it has a rich taste and is quite satisfying. Vegetarians open their fast with a dish called Surkumba, which is made from milk, and this is especially popular in certain parts of Karnataka.
Iftar in Indonesia
In Indooesia Iftaar is called “Buka Poasa”, which means “to break the faste”. Supermarkets sell many foods for iftar, including the date, which is recommended, as well as individual Indonesian delicious meals and drink such as Kolak, es Kelapa Muda, es Buah, Es Campur, cendol or Dawet, etc. Most of them are only found comfortably in Razadan. Iftar is normally begun by eating these desserts, as encouraged by the Prophet’s Sunnah of eating dates, and this small meal is known as Takuji.
is traditionally noted by the Bedug, a traditional big Indonesian drum. After Asr salat, traditional markets will begin to open. The food stalls usually sell many types of items that are especially for “iftar”. Traffic jams often happen leading up to Maghrib time. After Iftaar and Maghrib Salat which is normally done at the houses, people go to the mosque for Isha’a and Taraweeh prayer, which in Indonesia, is often accompanied by a short lesson known as “ceramic” before the Taraweeh prayer commence.
An example of Iran Iftaar meal. Dinner will be served next. In Iran, a tiny variety of foods is prepared to open the fast at Maghrib time (just after sundown) and is immediately followed by a decent Persian meal. Most famous iftar items are Chaye (tea, normally Darjeeling) with Zullbia and Bamiyeeh, date, halva, and different desserts, Noon(bread normally lavash or barbaric) and paneer (cheese, regularly feta) with greens and pure herbs. Most family members will gather at one house for iftar.
In Pak, around everybody stops to celebrate for several minutes following the iftar sirens and adhan (call to prayer). Preparations for iftar initiate about 3 hours before, in houses and at roadside stalls. The fast can be completed by eating dates, or naturally by drinking water if dates are not available. Many restaurants give iftar deals, especially in big cities like Karachi, Lahore, and Islamabad. As a meal in Pak, iftar is normally complex, consisting mainly of delicious and delicious treats such as jalebi (pretzel-shaped, deep-a fried recipe, soaked in sugar sweets), pakora (sliced vegetables, dipped in batter and deep-fried) with ketchup or Chaatni, and Nammak para (seasoned cracker), besides the staple dates and water.
Punjabi, Sindhi and Mohajir families, Iftaar is often followed up by a formal dinner later during the midnight. Those in the north and west, including Pashtuns, Balochi, and Tajiks, on the other hand, combine dinner and iftar.
Muslims hurry to the mosques to offer Taraweeh (an 8 or 20 Rakat Muslim prayer through the month of Ramadan). Many television channels also stop their normal telecast and broadcast special Ramadan transmissions, especially at the time of Suhur and Iftaar. The whole month of Ramazan is listed in Pakistan as a festive season when people make donations to the needy and give charity. Some organizations and corporations also offer free iftar meals to normal people.