As Ramadan approaches, individuals around the world prepare for a month of fasting, reflection, and spiritual growth. In anticipation of the daily fasts from dawn until sunset, planning nutritious and satisfying meals becomes essential. In many households, the choice of food shifts towards lighter, healthier options to support the body’s energy needs during the fasting period. Baked items emerge as a popular choice for suhoor (pre-dawn meal) and iftar (meal to break the fast), offering a balance of nourishment and flavor without the heaviness associated with fried foods.
Baked Samosas: Traditional pastry filled with spiced potatoes, peas, and sometimes meat, then baked until golden brown.
Baked Kibbeh: Middle Eastern dish made with bulgur, minced onions, and ground meat, formed into patties or balls and baked.
Baked Falafel: Chickpea patties seasoned with herbs and spices, formed into balls, and baked until crispy.
Baked Stuffed Bell Peppers: Bell peppers stuffed with a mixture of rice, ground meat, herbs, and spices, then baked until tender.
Baked Chicken Shawarma: Marinated chicken roasted in the oven until tender and flavorful, served with pita bread and tahini sauce.
Baked Za’atar Bread: Flatbread seasoned with za’atar spice blend (thyme, sumac, sesame seeds), olive oil, and salt, then baked until crispy.
Baked Cheese Fatayer: Lebanese pastry filled with a mixture of cheeses, herbs, and sometimes spinach, then baked until golden and bubbly.
Baked Manti: Turkish dumplings filled with seasoned ground meat, then baked and served with yogurt and garlic sauce.
Baked Kunafa: Sweet Middle Eastern pastry made with shredded phyllo dough, cheese, and sweet syrup, then baked until golden and crispy.
Baked Feta with Tomatoes: Feta cheese baked with tomatoes, olive oil, and herbs until soft and creamy, served as a warm appetizer.
