Families around the world celebrate Muslim sacred month of Ramadan.

This year, Ramadan began when the crescent moon appeared on February 17, and will end March 18 with a large celebration called Eid al-Fitr.

During the month of Ramadan, people fast all day, when the sun goes down, everyone gathers to eat a meal called iftar. Families try to help those who are less fortunate, and are thankful for their blessings.

Tip: Ramadan is celebrated by the lunar calendar, so holy month is a different date each year.

One winter visiting India, we were in New Delhi during Ramadan.

A family invited us to share iftar at their home. In a large room, they spread out beautiful Persian style rugs on the floor, then arranged a wonderful array of dinner dishes and sweets. We sat down on the soft rugs to eat dinner.

The family came from Kashmir, and the delicious lamb saffron dishes were seasoned in that style. It was a meal our family will never forget.

 

Ramadan Children’s books

 

Ramadan – Celebrate the World by Hannah Eliot, Rashin

Introduction the meaning of holy month of Ramadan.
“When the crescent moon appears in the sky, it’s time to celebrate Ramadan.
It’s a time to reflect on ourselves, to be thankful, to help others.
We fast because we know there are many people who are less fortunate than us.”
We spend time with family. We pray. We lend a helping hand.
Ramadan may be over, but we will remember what it taught us. We will remember to love our family, pray and give back to others all throughout the year.”

Colorful, joyful illustrations. (Board book)

The Blessed Pomegranates by A. Helwa

It’s Ramadan, the holy month of giving.

Adam and Alyah lie under a pomegranate tree, filled with fruit. At Grandma Essi’s request, the children climb the tree and fill their big basket with ruby ripe fruit. They take the pomegranates to share with their neighbors, until all the fruit is gone at the end of the day. Setting out iftar meal, they see their friends and relatives arrive bringing gifts of prepared pomegranate dishes.

“My grandchildren, in the spirit of Ramadan, we shared our gifts with others.” (Picture book)

Ramadan on the Rahma Road by Razeena Omar Gutta, Faaiza Osman, Atieh Sohrabi

Stories and recipes for iftar (breaking the fast) meal – from countries all over the world.

Spiced chicken from Pakistan, Malaysian sweet bread, flatbread, handmade noodles, bunny chow from South Africa, cornbread, sushi, Nigerian rice, lentil soup, koshari from Egypt, Moroccan salad, milk tea, rose milkshakes, for dessert, strawberry pavlovas, sweet potato pie, atayef pancakes.

Each story is about preparing the recipe, delightfully illustrated. (Picture book)

The Night Before Eid by Aya Khalil, Rashim Kheiriyah

The night before Eid, a boy helps his Teita (Grandma) make a famous cookie – ka’ak.

Teita and Mama remember past holidays singing songs and playing music with extended family. Everyone helps mix the dough, while sipping qamar al din (iced apricot juice). When the cookies are done, the kitchen fills with aroma of vanilla, toasted sesame seeds, and sweet honey.

Recipe for ka’ak cookies, and info about celebrating Eid. (Picture book)

Eid Tale: An Eid al-Fitr Adventure by Aaliya Jaleel

During Ramadan, two children put on their new clothes and go out to bring sweet gifts to neighbors at the shelter, aunties decorating hands with henna, uncles drinking tea, spice sellers roasting cardamom and cinnamon, until they reach the masjid (mosque) for prayers. Then family and friends gather together for an unforgettable Eid celebration.

Fun for little ones, lift the flaps and look for a cat in each of the scenes. (Board book)

Ramadan Kareem by M.O.Yuksel, Hatem Aly

Families around the world celebrate Ramadan, starting with pre-dawn meal, morning prayers, off to school, giving donations to people in need, reading the Qur’an on grandmother’s lap, preparing dishes for iftar meal, after fasting all day, everything tastes “sweeter than sweet.” The month of gratitude passes, and then it’s time for Eid al-Fitr, celebrated with the entire family. (Picture book)

Ramadan Lift the Flap Book by Junissa Bianda

Perfect to read to little ones, lift the flap on crescent moon at the beginning of Ramadan, eating meal before dawn, bringing food to a neighbor, helping others like picking up trash, planting a community garden, celebrating Eid al-fitr praying at the mosque and sharing special foods with family celebration. (Board book)

Moon’s Ramadan by Natasha Khan Kazi

During the month of Ramadan, the moon goes through phases from tiny crescent to full moon when Ramadan is half done, then new moon, when Ramadan ends.

Moon flies over the globe, seeing how Ramadan is celebrated in Argentina, India, New Zealand, Indonesia, United States, Turkey, Egypt, Dubai, Somalia, and United Kingdom. Homes are cleaned, drummers drum before sunrise, baskets of sweet dried fruit and honey soaked pastries are given out, Eid is the final celebration.

“Moon sees a world of love and kindness, and she glows with gratitude.” (Picture book)

 

Rose and Cardamon Cake

Almonds, cardamom and rose water are important ingredients in Persian/Islamic cuisine.

Typically this cake would be decorated with pistachios and candied rose petals. Lacking those, we decorated with pink rose sprinkles.

Cake

10 ½ tablespoons unsalted butter
4 large eggs
1 1/3 cups sugar
1 – 1 ½ teaspoons cardamon
½ teaspoon rose water
1 ½ teaspoons lemon juice
1 cup cake flour
1/3 cup almond flour
¼ tsp salt

Icing

½ cup unsalted butter, room temperature
2 cups powdered sugar, sifted
1 teaspoon lemon juice
pistachios for garnish
edible dried roses for garnish (optional)
pink sprinkles for garnish

Preheat oven to 350 degrees. Butter 9 inch springform pan and line with round of parchment.

Melt butter in microwave or saucepan over low heat.

In small bowl, whisk together flour, almond flour and salt.

Add eggs and sugar to bowl of stand mixer. Beat for 5 – 7 minutes until eggs are pale and tripled in volume.

Add cardamon and beat to combine. Add rose water and lemon juice, beat to combine.

Remove bowl from mixer, with spatula gently fold in flour mixture, until just combined. Fold in melted butter.

Pour the batter in prepared pan, and bake 35 – 45 minutes, or until knife inserted in center comes out dry.

Allow cake to cook for 5 minutes, then invert onto a plate or rack, and remove the bottom and sides. Set aside to room temperature before icing.

Cream butter in stand mixer on low speed. Keeping mixture on low, pour in powdered sugar. Raise the speed and beat until mixture is light and fluffy. Sprinkle with lemon juice and beat for a minute to incorporate.

Let cake cook completely before icing. Spread icing over top of the cake, scatter pistachios and petal or sprinkles over the cake (this is fun for kids to do).

Recipe adapted from Gateau by Aleksandra Crapanzano.

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