The Islamic holy month of Ramadan is already a time of introspection, with an increased emphasis on reading the Quran and helping others. But may feel more resonant and relevant to Muslims around the world amid and the .
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“The fast is so significant, now more than ever,” says chef and culinary instructor .
Reading headlines about famine conditions and deaths at an aid convoy “exemplifies the inequity in access to good, high-quality, delicious food,” both abroad and in her local community, Saab says. It’s a delicate line to walk, she explains, posting on social media about what can feel like an excess of food in light of what other people are experiencing. But “it’s really important to share my cultural foods,” Saab says, as well as the stories of the people who make those recipes.
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She recognizes how lucky she is to feed her family and do her small part. “We’re here for a reason, and I keep going back to that.” Meanwhile, she has been heartened that “despite everything we’re seeing, there are so many reminders of people who care. … It’s really beautiful and profound. Those are the things I’m holding onto right now.”
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Especially during Ramadan, Saab embraces nostalgic and family recipes “that feel like a warm hug.” We’ve collected some recipes from that are good examples of the kinds of foods she turns to at this time.
Fattoush Platter
Pictured above. Ramadan lasts a month that bridges winter and spring, at least in the States, so Saab makes a lot of fattoush that takes advantage of seasonal vegetables, as well as bits and pieces of what she has in the house. This deconstructed version of the Middle Eastern salad is equally flexible and quick to assemble, especially if you’ve made the pita chips in advance. .