Ramadan for me has always been a beautiful time of the year that brings us all joy. For us, whenever we are home in Michigan, it is basically like Thanksgiving holiday everyday for a MONTH. How amazing is that? Food, parties, gathering with friends and family almost every evening, seeing everyone at the mosque for nightly prayers; it is so much community. Needless to say, this Ramadan during the world wide COVID-19 Pandemic, this Ramadan of 2020, during a quarantine is immensely unique and can feel depressing and lonely. Except, Ramadan is not truly about community and all these social gatherings. This Ramadan in isolation presents some special opportunities.

Ramadan is actually not about the social gatherings. Contrary to what we may feel, this isolation imposed on us has many benefits.

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Ramadan is not all about community

Yes, it is devastatingly sad to be away from family and community during a time that is vastly social for many, but it certainly is not a social time for everyone! Moreover, for those who tend to be alone during Ramadan, they may feel like their Ramadan is incomplete if they are missing the community aspect, and that is not true. I had many years when we moved around and I was all alone without friends or family nearby, in a strange new town, without a community center to visit, and a husband mostly away working overnight calls at the hospital. My fasting and prayer was dependent on my disciplined routine, and it was a challenge I was not used to. Definitely, the isolation can be hard and make us nostalgic for better times and memories with family and friends. But this isolation is a blessing in many ways.

I found this article to be very concise and helpful to understand the importance of quarantine, from a Prophetic perspective. The emphasis our religion places on hygiene, caring for the community at large, and protecting our health is well stated in this piece. As we place ourselves in isolation during the shelter at home order, the first stories and examples that come to my mind are those of the Prophet, peace and blessings upon him, when he would go to the cave of Hiraa to reflect and contemplate life.

Why Muslims Fast

Ramadan is an important time for spirituality, refocusing our goals, and cleansing ourselves in the heart to become closer to God. We fast purely as an act of submission. God’s command for us to fast is a mercy on mankind, as it allows us to detach from the frivolousness of dunya (worldly materials and inclinations) and detach from following our desires. In Ramadan as we fast, not just from food and water, but from any sort of intimacy and sensual pleasures, we strengthen our ability to resist and refrain. This struggle and sacrifice makes us stronger physically, mentally, and spiritually as we go through our daily lives compounded with a complex mixture of time constraints, distractions, endless social obligations, and school and work commitments all of which can keep us from focusing on purifying our inner selves (this is called the nafs in Islam). This is why our isolation as we shelter at home is a blessing and opportunity.

God’s command for us to fast is a mercy on mankind, as it allows us to detach from the frivolousness of dunya and detach from following our desires. This is why our isolation as we shelter at home is a blessing and opportunity.

The Prophet Muhammad ﷺ use to go to the cave of Hiraa to separate himself from the endless ills of the society around him, to meditate and connect with the creator, and to contemplate and reflect on the majesty of all of God’s creation. It was in this state, that the Rasul ﷺ received revelation of the Quran. It was during this month of Ramadan that the Prophet received revelation. Ramadan is the month of Quran. As Muslims strive to read as much of the Quran as they can and fast for the sake of Allah, as an ultimate act of submission, we practice the ability to delay gratification, restrain from desires, and aim to reach a point of tazkiyya, which is purifying of the nafs. These are all amazing experiences, and worthy goals.

What a blessing it is to be able to go through these experiences in an isolation that is essentially keeping us away from many of the social distractions that the Rasul ﷺ himself sought to escape from in order to meditate and reach a spiritual, contemplative state. We have the unique opportunity to detach from all outside distractions and social connections so that we can focus on ourselves. Travel plans, most work events, and other social commitments have all vaporized, freeing us from an endless cycle of delaying ourselves the quietude to isolate and contemplate. In no other point of our lives has this been possible, and also experienced by the entire world at the same time. This is an incredible opportunity to practice the reflective states to pray, perform remembrance of Allah, and read Quran.

We have the unique opportunity to detach from any outside distractions and social connections so that we can focus on ourselves.

We should not depend on the masjid programming or a leader to guide us through our taqwa at all times, and through this experience, through our own actions we may strive to be self motivated and devoted to the Quran and salah in our own efforts. This means establishing a productive routine and schedule for ourselves and our families. This is the perfect time to focus on a schedule for your family and home life that prioritizes your connection with Allah.

So yes, while this COVID-19 pandemic is a trying time for us all, it is also a time for us to reflect on all the things we have always taken for granted, and see the gift in being able to heal and grow in the absence of all the mindless and heartless distractions that have unfortunately consumed our society. We will come together again as a community after this time passes and we will all be better and renewed, Inshallah.

For ideas on how to engage young children and motivate them to be excited about this blessed month, see my other post Ramadan Fun for Kids.

Egyptian massak’aa is easily one the tastiest dishes out there. In this version, sliced eggplants and peppers are lightly fried and then cooked in an irresistible tomato sauce simmering with garlic, onions, cumin, and vinegar. It’s really a simple dish to prepare with complex flavors that will have you mopping your plate spotless with your pita bread. Traditionally, massak’aa is made with ground beef between the layers of eggplant, but the beef can be omitted completely for a vegetarian version. I sub-in parboiled lentils to simmer away with the sauce, so that it is a hearty meal rich in antioxidants and satisfying protein. We love this vegan version and with the pandemic and shortage of beef, I think many of you will enjoy this flavorful option! My version becomes even easier because I make it all in one pan, skipping the deep frying step, but none of the flavor.

During the worldwide pandemic forcing us to stay home and having limited trips to the grocery store, I found myself stocking up on eggplants and peppers as they are among some of the vegetables that hold up quite well first being left outside until it is safe to bring into the home, and then even longer in the refrigerator crisper. Another eggplant favorite recipe that my kids enjoy is the maqlooba, a one pot dish of aromatic spiced rice layered with eggplant, cauliflower, potatoes, and some tomato. So YUM.

Ingredients

I like to use Asian eggplants because the skin is thinner and they have a milder flavor. You need about 3 Asian eggplants for this recipe, or 2 of the globe variety. Traditionally, Egyptians peel strips of the outer skin, which probably helps the eggplant cook down better, but I like to retain the nutrients as much as possible. I only cut off parts that appear like they need to go. I do strip off a few stripes if it is the fatter, globe eggplant, because the skin is thicker on those. The eggplant can carry a lot of water inside that can make them cook tough, and taste bitter. To remedy this, they need to be sprinkled with salt, which draws out all these bitter juices. They can then be blotted up of those juices before sautéing.

For peppers, you can use any combination of green, red, or yellow peppers. I always have all three types, as I love them all. When I cook Middle Eastern dishes I prefer the longer green cubanelle peppers, as they have a milder flavor that goes nicely with the dish. I throw in one jalapeño, sliced open in half so that it can slightly kick up the flavor of the sauce just a little bit, without making it unbearable for the kids in the house. You could definitely add in 2 more if you like more spice, and dicing it will allow the flavor to permeate throughout more of the dish.

Use a red pepper paste by roasting the red bell peppers, peel them, and puree with olive oil and a dash of cayenne. Or simply use a jar like Mina’s Red Pepper Harissa paste. This really adds dimension and flavor to the dish.

This is the perfect recipe to put your soft, overripe tomatoes to work in. I used about 4 really juicy tomatoes, quartered them, and just let them char and get golden before melting into a flavorful chunky tomato sauce. I then supplement 1.5 cups of tomato sauce when I am ready to let it all simmer together.

Cumin, garlic, vinegar, salt and pepper are all the essential flavor agents here. The peppers and tomatoes sauté and sizzle in the pan until they char and develop some color, which releases incredible flavor to this dish. It all comes together once I pour on the tomato sauce all over everything and let them simmer away until they are amalgamated into one creamy and flavorful dish ready for the licking–with some pita bread of course!

You can use beef in this recipe, as is the classic Egyptian method. To do so, prepare the beef by cooking it first in a pot with a whole diced onion, some minced garlic, 1 tbsp of all spice, and some finely diced bell pepper. I do not include this step in my recipe because I always make it vegan. Instead, I throw in 1 cup of parboiled green lentils simmered with a teaspoon of cumin. I boil them for about 10 minutes just so they are halfway cooked so they can cook all the way through with the remainder of the massa’kaa pan.

Per Serving: Calories 188 kcal, Carbohydrates 28g, Protein 9.5g, Saturated Fat0.8g, Sodium 423 mg, Fiber 6g, Sugars 4g

Their scent fill the air on Ramadan nights. The crunchy and gooey pastry that children lick their fingers after devouring, is easily one of Ramadan’s most favorable memories. Qatayif [quh-ta-yif] are a Middle Eastern delicacy that exude everything delicious. They are mini pancakes, folded up into sweet little dumplings. The crispy dough may hold within a variety of delicious fillings. For this recipe, I use my mother’s classic nut mixture. These qatayif are crispy on the outside, yet fluffy and moist at the same time. They embrace a delectable mixture of pistachios with cinnamon and sugar, are fried or baked to a golden crisp, and then drizzled with (ahem ok, doused in) a fragrant rose simple syrup that runs into every nook and cranny of this sweet pastry.

All over the Middle East, but especially in Egypt, qatayif, along with my other favorite, basbousa, are THE classic Ramadan desserts. Something about fasting all day and having blood insulin levels drop so low made the Arabs invent such incredibly scrumptious little pastries that will boost just about anyone’s energy and mood. Also, a lesser known fact is that qatayif are naturally a vegan treat! So go ahead and share this dessertwith a wide variety of your friends!

The Dough

For me, the most challenging part of qatayif is making the perfect circle pancakes. I am not well versed with dough and making things symmetrical. But I have several tips and trick that will make this a cinch for anyone!

First of all, know that you can BUY freshly made qatayif pancakes at a Middle Eastern bakery during Ramadan. For those living in Egypt, it is uncommon to make the qatayif dough at home, because it is so easily accessible from countless bakeries on every street corner. I have found some places locally in Chicago that can make the dough, although it is not exactly inexpensive.

With that said, the dough batter is very easy to make, and whips up quickly in one blender. I do prefer my mom’s recipe more than the ready made dough because it has the perfect texture. The dough remains nice and crispy and when pouring the batter, it does bubble nicely. It is actually surprisingly easy to make the batter; the key is using good instant yeast. I use Red Star platinum yeast.

Check out these tips for success:

1. Use warm water, not hot and definitely not boiling. You want the yeast to be active and lots of bubbles to form on each pancake, this is how you know you have success with qatayif!
2. First whisk the warm water, yeast, and sugar and let it foam while you combine the dry ingredients.
3. As with all my baking tips for success: USE A KITCHEN SCALE! I cannot tell you how many times my batter came out differently and I had to add a little more water, then a little more flour to achieve the correct consistency. Using a scale and measuring in grams will ensure you achieve the best batter, with the same consistency, EVERY TIME. I include measurements in this recipe in grams for you. You’re welcome.
4. Pour the batter onto a reliable non-stick pan, using a ladle. This ensures that every pancake will be the same size.
5. To make the pancakes, you need to cook it on ONLY one side. As soon as the top bubbles and the wet batter is set, remove it. You do not want to completely dry it out because then it will not stick closed when you fold them shut.

The Filling

Traditionally, a combination of walnuts and other favorites can be blitzed to fill qatayif. My husband is allergic to every nut, except pistachios and because most Middle Eastern bakeries have all kinds of nuts all over the place, he can only eat mine, homemade:) I have since loved using pistachios because they have a beautiful, fragrant, and delicate sweet flavor! The ground pistachios should be pulsed until medium-coarse. I combine them with cinnamon, sugar, coconut, and sometimes raisins. I find the raisins to be a nice juicy pop, but one of my girls prefers it without. The filling can truly be as you like it! Another variation of Egyptian qatayif includes ishta, which is a creamy vanilla custard. These are called qatayif asafiri.

The Syrup

Qatayif need a simple syrup made by simmering sugar and water with a dash of lemon juice. Some people add rose water, but every bottle of rose water I have ever bought smells so artificial and I quite frankly hate the taste. I do love rose, and I once received a lovely vial of pure rose oil from a pastry chef from Algeria. It smells so potent of roses, only a drop is needed to infuse an entire recipe! I love to use this in my syrup, or my latest hack of using dried rose petals or rose tea to simmer in my syrup. This imparts such a delicate and fragrant rose scent that complements the pistachio flavors beautifully in this dessert. I simply boil the rose petals in tea bags in the water, before I add the sugar. Then I proceed with the syrup as usual.

The Oil

Qatayif are traditionally fried. This is how you achieve the best results and ensure they are nicely crisp and golden, especially when making large batches. One of my least favorite parts however is how greasy fried qatayif can smell or taste. So my first remedy is to use a lighter tasting oil such as sunflower oil and grape-seed oil ( I usually mix the two). The other trick is to lay them onto a paper towel for about a minute to drain all access oil before dropping into the syrup. This way, I also know the dough is absorbing the syrup better.

If I am making a small batch for my family, I prefer to simply bake the qatayif in the oven, with a generous brushing of oil on both sides. Many people also swear by the air fryer. I guess that would be an ideal solution!