The ideal Suhoor meal combines simplicity, speed and gratuity, but it is radically different from one Arab country to another without fixed ingredients.
From shell to puree, dry beans, etc., there are many dishes, colors and components, so that each Arab country places its own character and its distinctive imprint on the Suhoor table, which makes it unique and different from the others.
SUHOOR traditional special origins and habits
In the city of Tetouan, in northern Morocco, the barrel was launched after the Suhoor and half an hour before dawn, marking the end of the time to eat, so that people go to mosques and angles to pray Tahajjud, and documented researchers in the book “Customs and traditions in Moroccan society”.
In Beirut, the writer Khaled Lahham has watched the deep impact of children in his book “Beirut Popular Memory” in the hearts of children, especially when they heard the Al-Masharati drum invoking their name.
A similar scene documented by Munir Kayal in 1973 in his book “Ramadan and his Damasne traditions”, where he underlined the continuation of the evening after Taraweeh until the date of Suhoor, and he spoke of Sheikh Al-Mashareen Sheikh, who is responsible for the training and organization of their work and the guarantee of their commitment to the dates of the mirror. Drums and calls wandering in the streets and alleys, inviting people to eat a meal that carries the secret of the blessing.
“Ghabga” is an exceptional atmosphere in Qatar
The novelist Qatari Hoda Al -Nuaimi is in a special atmosphere of Ramadan, during which she monitors the change of food rituals in the Gulf region, in particular in Qatar. “We have a distinctive and common tradition during Ramadan, which is the Ghobah, the meal between breakfast and suhoor, where the Qataris sometimes meet families in a way that goes beyond their gatherings during breakfast or suhoor.
Hoda refers to the different habits between families, while some prefer soup until the Ghoba moment, others eat a saturated breakfast they eat in Suhoor, where breakfast food becomes the same as Suhoor.
“Hormones and tires are one of the basic dishes that Qatarian tables are not without Ramadan, because mirrors are the love of wheat mixed with meat and well mixed, while porridge is the bread that is saturated with meat broth with pieces of meat.”
Integrated beans and eggs during the Egyptian trip
In the Famous Song of the Artist Sabah, accompanied by the Egyptian Artist Fouad al -muhandis, The Author of the Song, Hussein Al -Sayyid, Commemorates the Great Position That the Bean Dish Enjoys on the Egyptian Trip by Saying, “The Entire Food is Caught and the Beans Are Held and Fullness of Fullness and Length “, in an indication that the beans are in its various forms, and the multiple additions of it from hot oil or sweet oil with tahini, lemon and multiple mixtures, which is an essential element during the month of ramadan.
For some in Egypt, the Suhoor meal is the importance of breaking the fast, as the Egyptian chief Heba Abdel Alim says, the net in Al -jazeera: “The Egyptians believe that the integrated suhoor is the key to a comfortable fast without being hungry or thirst. And vegetables are like lettuce and cucumber, as well as brown municipal bread.
This indicates that the fusion of beans in houses is generally inherent, because it is cooked in special pots, and despite the ease of preparation, it takes a lot of time, which means that some buy fresh restaurants daily.
For his part, the Egyptian coordinator and photographer explains that the ingredients of Suhoor are carefully designed to offer the maximum number of advantages to the person on an empty stomach.
Egyptian Suhoor’s meal is one of the original and fixed questions in Egyptian history, because the Egyptian chief and writer Heba Abdel -Alim monitors for many years how cultural, economic and social composition has changed, but this meal remained the same, perhaps since Islam entered Egypt.
“A few days ago, I knew that there is someone who mixes Egyptian beans with the Mexican baccalachum, which is a sauce based on avocado, which represents a transient mixture of cultures, and although the recipe is more modern than it should, its main component is always integrated beans that Egyptians do not find a substitute for Suhoor.”
“Al -Batout”, the hero on the Moroccan table
At her home in the Agadir region in Morocco, Hasna Muslim wishes to prepare Moroccan blowjob bread on Suhoor with natural or radiant fruit juice, or perhaps al -Baghrir. It is fragile, and its taste is delicious, composed mainly of a mixture of white flour, semoline, salt, milk, yeast and water, because I am interested in certain days to diversify the preparation of the gaarir, which he has prepared less times because he cannot be prepared for a moment before himself and the desert.
“Al -Sifa Umm al -Musafouf”, the current meal between Algeria and Tunisia
The ravaged is one of the traditional dishes regularly on the Suhoor tables in North Africa, with minor differences in the way of preparing it according to family habits.
In Tunisia, Mia Al -Amiri, who is Jeddah for five descendants of the Bizerte state, wants to prepare raisins or pomegranate, and likes diversification in its components. “The favorite Suhaouri, I do not dispense it. It combines the advantages of the pimples, because it contains couscous cooked with steam, with dates, and fruit and nuts can be added, with olive oil or butter as desired. Milk is also added, it therefore becomes an integrated food meal with a renewed taste every day.”
In Algeria, Umm Abdel Karim, who is the mother of three children, is distinctively known in the preparation of “the signature” or “the spoiler”, and it is considered the main dish of the Suhoor table. “Sometimes we are satisfied with a simple Suhoor like milk and dates, but in certain days, especially at the beginning of Ramadan, I am eager to provide a rich traditional table, in which favor is the main dish,” she said in Al -jazeera Net.
“This recipe is nutritious and saturated, we wear it sweet with butter, raisins and honey, either salt with milk and eggs. Personally, the best sweet version, because couscous is combined with raisins, crushed almonds and butter, then decorate with nuts and ground sugar to improve the flavor.”
Despite the different methods of preparation, the “favor” remains a delicious and nutritious meal which reflects the heritage of the kitchen in the region.