Food typical of various countries in the month of fasting

In this fasting month will also appear typical food. In Indonesia there are takjil, various porridge, and ice kolak that became a prima donna during Ramadan. Then what about other countries whose inhabitants also run the fast? Here are 8 typical foods of Ramadan that became a favorite in various countries.

Sawine, Trinidad and Tobago

The Republic of Trinidad and Tobago is the southernmost island in the Caribbean region. It is about 11 kilometers east of the Venezuelan coast. According to Wikipedia, 6 percent of the total population in Trinidad and Tobago converts to Islam. They generally live in Trinidad.
Well, when Ramadan comes Trinidad people usually prepare sawin. Sawine is a kind of sweet takjil, made from vermicelli served with milk and nuts. The sauce is seasoned with spices such as ginger and cinnamon. This food is served hot.

Kothu Paratta, South India and Sri Lanka

Paratta is a type of flat-fried bread that is the staple food for some people in South Asian countries, namely Sri Lanka, Nepal, and India. While Kothu Paratta which literally means chopped paratta is a chopped paratta then cooked with eggs, vegetables, or meat, along with salna, a typical South Asian spicy sauce.
This food making is quite unique. All the ingredients needed to make Kothu paratta are threaded together into a greased pan and cooked in a scrambled way until cooked. Kothu Paratta is usually sold at the curb. Usually eaten as a snack. And when Ramadan comes, the street vendors who peddle food are scattered on the roadside.

Fruit Chaat, Pakistan and North India

Fruit chaat when viewed at a glance has a similar appearance to fruit salad with mayonnaise dressing. But if it is felt, the pieces of fruit in Chaat are fluted with sauce flavored with spices. These foods include fast food that is usually sold at roadside shops in North India and Pakistan.
Fruti chaat is made from pieces of papaya fruit, bananas, oranges, red pomegranates, grapes, apples, pineapples, and potatoes or sweet potatoes that have been steamed first. The sauce is brownish and sweet with a touch of sharp spice.

Batata Harra, Lebanon

If the western has a French Fries menu, then the Lebanese have a dish of fries called Batata harra. Batata Harra which literally means "spicy potato" is a typical Lebanese vegetable dish. This food is very simple. The ingredients consist of potatoes, red pepper, cilantro, chili, and garlic fried together in olive oil. Sometimes also added slices of cilantro to add flavor and aroma to the dish of potatoes with this minimalist spice.
Batata Harra is a popular food as a mezze, the term for an appetizer in Lebanon. During the month of Ramadan, this food is usually used as a menu to break the fast, especially for those who were forced to break in the middle of the journey.

Fesenjan, Persia

Fesenjan also known as khoresht-e fesenjan or fesenjoon is a special dish in Persian, Iraqi and Iranian cuisine. Appearance of this food resembles a thick broth made of pomegranate and walnut syrup. According to Wikipedia, traditionally this food is made from poultry broth (duck or chicken), milled balls of meat, ghormeh or pieces of lamb, fish, or no meat at all. The taste of this food varies, can be sweet or sour, depending on how to cook it.
Fesenjan is then served with a typical Persian white or yellow rice called polo or chelo. Because of the texture and flavor that tend to sharp, this food is usually used as the main food menu. During the month of Ramadan, Persians often prepare this dish because fasenjen is a durable food. It is said that this food will taste more delicious after being stored all day.

Ful Medames, Egypt

Ful Medames or often called ful is actually a dish with the main ingredients of fava beans cooked in a very long time to crushed. The cuisine that is believed to come from Egypt and Sudan is made up of creamy fava nuts served with vegetable oil, cumin, parsley, onion, garlic, and lemon juice. Fule medames are a staple food in Egypt and Sudan, but these dishes are popular in Levant, Somalia, Djibouti, Eritrea, Ethiopia and Saudi Arabia.
This food is usually eaten by Egyptians for breakfast. But when the month of Ramadan is more popular for the menu breaking. Ful medames, especially those sold by Egyptian street vendors, usually contain complete nutrition, consisting of bread, pickled vegetables, and fresh leaf herbs served on the side of a plate like lalapan leaves.

Harira, Morocco

The real day is the decoction of lamb and chickpeas that are the typical food of the North African nationals, especially Morocco. This soup is suspected to originate from the Maghreb region. There are many variations of harira, but the most common is usually made of chopped lamb, tomato, chickpeas, and spices.
These foods contain high calorie and nutritional value that is usually eaten to break the fast during the month of Ramadan.

Lahm Lhalou, Algeria

Lahm lhalou comes from Arabic meaning 'sweet meat'. This food is very popular in Algeria, especially during Ramadan. According to Whats4eats, usually the habit of breaking the fast of Algerian people begins by eating some dates, followed by Lahm Lhalou. Outside the month of fasting, this food is usually used as breakfast menu.
As the name implies, this food is made from lamb meat cooked with prunes and turmeric spicy sauce. The result is a dish that combines the sharp flavor of lamb with spicy flavor and a sweet touch of prune fruit. This traditional food is then served with carbohydrate sources in the form of grains and sprinkles of roasted almond nuts.