Takjil, or dishes for breaking the fast, are usually light and sweet foods. Each place has a different special takjil. Takjil is a general term for snacks eaten shortly after breaking the fast, usually in the form of sweet foods such as banana compote, fruit soup, mixed ice, and so on.
The word is rooted in the word ‘ajila in Arabic, which means to hasten, so takjil means an order to hasten to break the fast. Therefore, people often refer to takjil as food, drink, or dish that is used to break the fast before the main meal.
Not only in Indonesia other countries also have special Takjil menus.
Shorba Fennel - Middle East
For many Muslims in the United Arab Emirates, Jordan and Lebanon, iftar usually starts with a bowl of shorbat fennel or lentil soup served with chips pitta.
Being an area full of many Islamic countries, the Middle East certainly never misses the holy month of Ramadan without a festival. In Middle Eastern countries, especially in the United Arab Emirates, Jordan, and Lebanon, there is a special Takjil menu that is always served in the homes of Muslim Families.
Shorba is a type of soup that may be found in many different cuisines around the world. Originated in the Middle East is derived from the Arabic term Shurbah, which means soup. In the Middle East, lentil soup is a common dish.
This dish, cooked with red lentils and seasoned with spices, such as turmeric, cumin, cinnamon, parsley, and lemon, is a protein-rich dish. Shorbat fennel can be cooked with the addition of carrots, onions, and potatoes to increase the nutritional content.
Harira - Morocco
Harira, a savory Moroccan soup made with dried legumes such as lentils, chickpeas, and fava beans, is normally served with lamb or lamb broth. Similar to cream soup, harira which is a typical Moroccan takjil is usually enjoyed with some dates. Harira is a combination of various plants such as lentils, peas, vermicelli, and tomatoes to various animal meats.
Though it is traditionally offered to break the fast during Ramadan, it is also served throughout the year. When the flavors have merged, the soup tastes best the next day, but it may thicken if refrigerated. When warming, thin with water or broth and adjust the salt.
It is said that Harira is also the easiest takjil to cater to the tastes of each family. Some use vermicelli or rice, add beef or lamb until usually it is also equipped with pastries made of honey
Shami Kebab - Indian and Pakistani
Shami kabab, also known as shaami kabab, is a regional kebab from the Indian subcontinent. It’s a common ingredient in modern Indian, Pakistani, and Bangladeshi cuisines. It’s made up of a small patty of minced meat, usually beef but sometimes lamb or mutton (there’s also a chicken variation), ground chickpeas, an egg to hold it together, and spices. Shami kebab is a snack or appetizer that is popular in Dhaka, Deccan, Punjab, Kashmir, Uttar Pradesh, and Sindh.
They’re frequently topped with lemon juice and served with sliced raw onions as a side salad, and they’re also good with mint or coriander chutney.
Processed bread or tortillas filled with meat are indeed so delicious to be enjoyed as an iftar menu. In India and Pakistan, there is a type of kebab called Shami kebab, which is so distinctive and synonymous with the month of Ramadan.
The type of meat used for the Shami kebab uses lamb, which is said to be more tender in texture. In addition, if the kebab is usually wrapped in a tortilla shell, the meat on the Shami kebab will be covered with an egg and fried until crispy.
Thareed - Saudi Arabia
When a Muslim is fasting, thareed is a popular dish to prepare since it is light on the stomach. Crispy bread is piled with a hearty soup in this dish.
Thareed is a Middle Eastern meal consisting of red beef chunks with veggies and a rich tomato and tomato paste sauce served over pita bread or flatbread. “Stewed beef with vegetables and bread” is the literal translation. As a result, this recipe would be easy to find with a range of vegetables.
Thareed pairs wonderfully with any fresh veggies you have on hand, such as parsnips, carrots, okra, pumpkin, gourd, and so on, as well as your favorite Middle Eastern spice blend. Thareed, in my perspective, is a meat stew with enough broth to fit the pita or flat bread that is given with it when it is served.
Samosa - South Asia, the Middle East, Central Asia, East Africa
The samosa is claimed to have originated in the Middle East (where it is known as sambosa prior to the 10th century). Samosas were introduced to the Indian subcontinent in the 13th or 14th century by traders from Central Asia.
Samosa is a savory pastry with a filling of spicy potatoes, onions, and peas that can be fried or baked. Depending on the region, it may take various shapes, such as triangle, cone, or half-moon. Chutney is often served with samosas, which date back to the Middle Ages or before. In the cuisines of South Asia, the Middle East, Central Asia, and East Africa, samosas are a popular entrée, appetizer, or snack.
In Lahore, Pakistan, samosas themselves are sold like fried street food that can be found at the Afternoon takjil market in Ramadan. While in Persia, samosas can actually be served in various ways, from fried to grilled.
Knafeh - Middle East
Knafeh is a popular dish in the Arab world, particularly in the Levant, Egypt, and among Palestinians. Greece, Turkey, the Balkans, and the South Caucasus all have their own varieties. It is a typical Middle Eastern delicacy that is more of a dessert made with thin, noodle-like pastry. It can also be created using fine semolina dough that has been steeped in a delicious sugar-based syrup and then stacked with cheese.
It can also be layered with a variety of additional ingredients, such as almonds or clotted cream, however, the layering options vary depending on the region where the Knafeh is made.
This dessert actually becomes the main menu for many Middle Eastern people when it is time to break the fast.
Kolak - Indonesia
For the people of Indonesia, sweet foods are always synonymous with takjil menus, similar to other countries. Rich in fertile crops, usually sweet foods in Indonesia come from processed plants.
Kolak, which can be served cold or warm, is often served as a dish for breaking the fast, with a distinctive sweet taste and a mixture like banana, which is perfect for eating at the start of the fast.
One of the famous ones is Kolak Pisang. This mixture of sliced bananas with brown sugar and coconut milk is like a typical Ramadan food that should not be absent when breaking the fast.
