Ramadan is an important month for Muslims all around the world. During this holy month, people abstain from food and drinks for almost 15 hours until Iftar which is the meal served after sunset to break the fast.

When fasting for Ramadan, it’s crucial to keep track of your health to avoid malnutrition and dehydration. This is why it’s important to take advantage of suhoor and iftar to refuel.

We have selected some recipes that are typical Arabic desserts and beverages that can keep you up and running during the month of Ramadan.


This nutritious drink is very popular during the holy month. The main ingredients are dates, grape molasses, and a touch of rose water. Served cold with ice cubes topped with pine nuts.

To make a jug (six servings – 1.4 liters) you will need:

  • 6 tbsp of date syrup or date honey
  • 3 teaspoons rose water
  • 6 tbsp of molasses
  • Crushed ice
  • 6 tbsp of pomegranate syrup
  • 3 tablespoons of pine nuts (raw), to serve

How To Prepare It?

Mix all the juices and add the water, then stir well until mixed. Then pour them into cups with crushed ice and prepare immediately. 

Qamar Al-Din

Probably the most popular Ramadan drink, you’ll find Qamaruddin on the table during Iftar or Suhoor. It is an ideal way to start breakfast as it contains enough sugar to boost the digestive system without overstimulating it and also contains many vitamins, minerals, and lots of beneficial properties!


  • 200 grams of dried apricot paste – Qamaruddin.
  • 2 cups (474 ​​ml) of water
  • 2 tablespoons of sugar
  • Half a teaspoon blossom water – to taste.
  • 1 cup orange juice – optional but we recommend it

How To Prepare It?

  1. Using scissors, cut Qamaruddin (dried apricot paste) into slices then into small pieces.
  2. Place Qamaruddin with water and sugar in a saucepan over medium heat.
  3. When the mixture boils, stir until completely dissolved.
  4. Strain it in a colander, then put it in the refrigerator.
  5. You can add blossom water and stir well when serving


These mini pancakes filled with cream and nuts are a Ramadan must in the Middle East.


Dough & Filling

  • 1½ cups All-purpose Flour
  • 2 tsp. Baking Powder
  • 1 tbsp. Sugar
  • 1½ cups Water Room Temp.
  • 2 cups Ricotta Cheese
  • ¼ cup Light Table Cream
  • ¼ cup Crushed Pistachios
  • Rose Water Simple Syrup For serving

Rose Water Syrup

  • 2 cups Sugar
  • 1 cup Water
  • 1 tbsp. Lemon Juice
  • 1 tsp. Orange Blossom Water
  • 2 tsp. Rose Water

How To Prepare It?

  1. Mix all the dry ingredients together. Add the water and mix well. The mixture should be similar to a runnier pancake batter. Set aside to rest for 15 minutes. 
  2. Heat up a non-stick pan medium-low heat. Drop 1 tablespoon of batter and spread lightly.
  3. The Atayef will begin to bubble. Once there are no more raw batter areas, remove the pancake. The Atayef should cook for 1-2 minutes. 
  4. To prepare the filling, mix the ricotta and table cream together.
  5. Add a tablespoon of the rose-water simple syrup to the mixture (Optional).
  6. Once the Atayef has fully cooled, place about 1 tablespoon of filling on the pancake and pinch the sides together to close it ¾ of the way. 
  7. Dip the open area into the crushed pistachios. 
  8. Serve with simple syrup or as is. 

If you require an expert opinion or more details regarding your dietary plan during the month of Ramadan do not hesitate to see a doctor.

Click here to book an appointment with a Diet & Nutrition doctor.

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