Chef Ahmed Fouad of the Four Seasons Hotel at the Sharm El Sheikh Resort said that Egyptians usually combine karkadeh with fruit and juice to break the fast. Made from dried hibiscus sabdariffa flower petals, the amber-colored karkadeh can be served both cold and hot.

Egyptians believe that this healthy drink can do much to lower blood pressure and reduce fever.

“Karkadeh is easy to make. You simply mix the ingredients: flower, water and sugar, and boil for about 30 minutes,” he said.

Fouad said that Egyptians did not prepare a special juice for Ramadan as they have different type of juice every day. Another drink that is usually found during Ramadan is kushef, a cocktail of dried dates, figs, plums, apricots, raisins, coconuts.

He said that a fermentation process occurred if the drink was left idle for one day, and you won’t need sugar for this drink. In the process, the dried fruits soften and let off sugar.

“But you need to add some sugar if you don’t keep it for one day. It’s always best to keep the drink for a day though,” he said.

After the drink, Egyptians usually break their fast with salad or soup. Salads for Ramadan are baladi and tahina. Baladi salad is a combination of tomato, cucumber, parsley, lettuce, and paprika mixed with salt, cumin, chilli powder, lemon juice and olive oil. Tahina salad is a mix of sesame seed, yogurt, chilli, cumin, salt, ice water and olive oil — all roasted in a pan on low heat.

As for the soup, Egyptians have lentil soup, made from mashed red lentils and carrots seasoned with garlic, cumin, coriander, chilli powder and a slice of lemon. The soup is best served with pita bread.

Another Egyptian soup is Foul Mesdames, made from fava beans cooked with onion, tomato, olive oil, tahina sauce and lemon juice.

Although Egypt is a major wheat producer, rice is widely consumed. Rice is traditionally consumed with red and white meat as well as vegetable-based dishes. Pigeon stuffed with rice is a common dish in Egypt.

“Also, eighty percent of Egyptian cuisine use tomato sauce and ghee,” Fouad said.

Other famous Egyptian dishes are Egyptian sea bass tagine with potato, vermicelli rice and bamya (stewed okra and lamb).

For dessert, Egyptians have ummali, a bread pudding made from hot milk mixed with pistachio, coconut and raisins. Ummali literally means the mother of Ali. Legend has it the sultan stopped in poor village looking for something to eat and the village’s best cook, named Umm Ali, made something akin to this dish.

“In Egypt, it is customary to share food with your neighbors. Many people asked for the recipe and it has been passed down for the 200 years,” Fouad said.

Fouad is in Jakarta during this Ramadan as part of an Egyptian-themed program at the Jakarta Four Season Hotel.

Recipe: Ummali

Ingredients:
250 grams puff pastry
250 grams of mixed unsalted nuts
100 grams of golden raisins
500 milliliters of milk
200 grams of cinnamon stick
250 milliliters of whipped cream
sugar

How to Make:

Boil milk with sugar and cinnamon, strain and keep on the side

Divide the puff pastry, nuts and golden raisins into several bowls.

Add milk.

Top each bowl with whipped cream

Bake ummali in oven (170 degree Celsius) for five minutes, or until it has golden brown color.

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