Iftar time on the first day of Ramadan in Egypt is a scene straight out of a family sitcom—chaotic and heartwarming with a full-on feast.
Kids are running between the chairs, dodging scolding glances, while everyone else has already claimed their seats, relishing in the smell and the sight of food before them. Meanwhile, Ramez’s latest prank show is playing in the background because it’s basically part of the menu at this point.
But the real tradition? The dishes that define the first day of Ramadan. If they’re not there, prepare for dramatic sighs and “this isn’t how we do things” speeches. Here’s the ultimate lineup:
Roqaq With Minced Meat: Crunchy, Buttery, Perfection
A bite into roqaq is a full experience—crispy golden layers on top, soft buttery layers underneath, and minced meat full of spices in between. It’s rich, it’s flavorful, and it’s an automatic 10/10. If roqaq isn’t on the table, someone’s getting side-eyed.
Sambosak: The Battle We’re Actually Fighting
Whether you call it sambosak or sambosa, let’s all agree to leave that argument in 2024 and learn to choose our battles. This year’s real debate? Cheese-filled vs. minced meat. One is crispy, gooey perfection, and the other… well, it’s there. If you’re not fighting for the last cheese sambosak, are you even celebrating Ramadan properly?
The Sacred Roasted Duck (And Its Backup Plan)
Americans have their Thanksgiving turkey, and Egyptians have their Ramadan duck. It’s roasted to perfection, and it’s non-negotiable. But let’s be honest, not everyone is a fan.
That’s why you’ll always find fried chicken strips on standby for the picky eater of the family—who, by the way, will absolutely be judged for skipping the duck.
Mahshy: The More You Fill, The Higher Your Status
Mahshy isn’t just a dish; it’s a statement. Whether your family sticks to just warak enab (stuffed vine leaves) or goes all out with stuffed bell peppers, eggplant, and zucchini, one thing is sure—the more you fill, the more respect you earn as a chef. It’s a labor of love, and you can taste it in every bite.
Molokhia: The Soup That Needs a Gasp
Egyptian families don’t do basic soup. They do molokhia—green, garlicky, and made with love. And by love, we mean that final shah’a (a dramatic little gasp while stirring) that determines whether you get the perfect consistency or just green water. No pressure.
Roz Ma’amar: The Rice That’s Built Different
Don’t let the name fool you—roz maamar isn’t just rice, it’s an experience. Cooked with milk and heavy cream and baked to golden perfection, it comes out of the oven looking like a masterpiece. Soft, creamy, and golden at the top, it’s the kind of dish that makes you forget regular rice even exists.
Dessert & Tea: The Unofficial Post-Iftar Ritual
No matter how full everyone claims to be after Iftar, there’s always room for kunafa and qatayef. The older generation wastes no time grabbing their plates, their post-iftar chatter getting louder as the tea rounds begin.
Someone’s already debating whether the qatayef is too crispy, and another is reminiscing about how the “OG kunafa just hit different back in the day before all these new creations.” Meanwhile, the younger ones are plotting their escape to go out with friends.
And just like that, the first iftar of Ramadan sets the tone for the rest of the month—filled with warmth, laughter, and food that feels like home.
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