Festive flavours to break a long fast

Food has always been a big part of my life, from family gatherings to special celebrations where the kitchen was the heart of the home. I was drawn to the creativity, precision and passion that comes with being a chef. The ability to bring people together through food — and tell a story with flavours — is what inspired me.

Ramadan is a sacred month of fasting, reflection and prayer observed by Muslims worldwide — a time of spiritual growth, self-discipline and deepened connection with faith. The fast serves as a reminder of gratitude, empathy and self-control, encouraging us to be mindful of those who are less fortunate.

Fasting begins at dawn (Suhoor) and ends at sunset (Iftar), lasting anywhere between 11 to 16 hours depending on the time of year and location. The fast is traditionally broken with dates and water, followed by a meal that replenishes energy and sustains us for the next day.

Feeling hungry can present a powerful challenge to one’s willpower, especially for me working about food daily, but Ramadan teaches discipline and mindfulness. Being in a kitchen means constantly engaging with food, but I remind myself that fasting is more than just abstaining from food — it’s about self-control and spiritual focus. Also, keeping busy makes time pass faster!

Many families prepare bulk-cooked meals ahead of Ramadan, including soups and traditional Ramadan savouries such as samosas, pies and marinated meats, to make Iftar (the evening meal) easier to manage. To sustain energy throughout the fast, we focus on protein-rich foods, complex carbohydrates and hydration during Suhoor. Avoiding overly salty or fried foods helps retain energy for the day ahead.

My top three favourite dishes to break my fast are:

Dates and water — the traditional way to break a fast, as per the Sunnah (the way of the Prophet), providing an instant energy boost.

Haleem with nan bread — a hearty, slow-cooked dish made with meat and lentils. Despite being high in kilojoules, it’s a slow-digesting meal, keeping you fuller for longer. A squeeze of lemon enhances the flavour perfectly.

Samosas — because it’s Ramadan, and what is Iftar without samosas? Crispy, golden and filled with spicy goodness, they are a staple in many homes during this time.

The Ramadan fast is a busy time for worship and self-reflection and a time of spiritual renewal, so I make sure to set aside time for prayer and reflection, despite a busy schedule. I also plan my workload efficiently, focusing on tasks that require more energy earlier in the day. Having a supportive community and family makes it easier to navigate the month while still fulfilling both professional and personal commitments.

Eid al-Fitr, also known as the “festival of breaking the fast”, is a joyous occasion that marks the end of Ramadan, a time of celebration, generosity and togetherness, bringing family and friends together in a spirit of unity. The day begins with the Eid prayer, followed by visiting loved ones, exchanging gifts and enjoying a festive meal. Food plays a central role in the celebrations, with traditional dishes that have been passed down through generations, making Eid a time of both spiritual and culinary significance.

Eid is all about family, community, and connection. We gather to share a meal that is prepared with love, often by multiple family members coming together. At the heart of my family’s celebration is my mom, who leads the preparation of the feast. I help where I can and contribute, ensuring everything comes together smoothly.

Some dishes that are a must-have on our Eid table include Eid milk, a creamy sweet milk drink lightly spiced with cardamom, almonds and pistachios. It is the first thing we drink in the morning, warm and spicy, and then a roast chicken for Eid breakfast.

Chef Zaakir Hassim is the academic development manager at Capsicum Culinary Studio, Rosebank, JHB. www.capsicumcooking.co.za

Eid Milk

Serves: 6

A comforting and traditional drink, perfect for starting Eid morning with warmth and nostalgia.

2 litres full-cream milk

½ x 385g can condensed milk

60ml (4 tbsp) sugar (adjust to taste)

6 whole cardamom pods

60ml (¼ cup) ground almonds

5ml (1 tsp) ground cardamom

60nl (4 tbsp) fine vermicelli, broken into small pieces

2.5ml (1/2 tsp) rose water

Garnish:

30ml (2 tbsp) slivered almonds and 5ml (1 tsp) chopped pistachios

1. In a large pot, bring the milk to a gentle boil over medium heat, stirring occasionally to prevent burning. Add the sugar and whole cardamom pods, allowing them to infuse their flavour into the milk.

2. Stir in the almond powder, condensed milk, and ground cardamom. Add the fine vermicelli and continue to cook, stirring frequently, until the mixture thickens and takes on a creamy consistency.

3. Once the vermicelli is soft and the milk has slightly reduced, stir in the rose water. Remove from heat and garnish with slivered almonds and finely chopped pistachios. Serve warm and enjoy the comforting flavours of this festive classic.

EID BREAKFAST ROAST CHICKEN

Serves a crowd

A flavourful, spiced roast chicken dish — perfect for a festive Eid morning feast!

3—4kg skinless chicken pieces

60ml (¼ cup) water

30ml (2 tbsp) salt

250ml (1 cup) fresh lemon juice

30ml (2 tbsp) ginger- garlic paste

2.5ml (½ tsp) chilli powder

10ml (2 tsp) turmeric powder

10ml (2 tsp) dhania jeera (coriander-cumin mix)

15ml (3 tsp) crushed chillies

10ml (2 tsp) crushed jeera (cumin)

10ml (2 tsp) crushed dhania (coriander)

30-45ml (2-3 tbsp) tikka masala paste

30ml (2 tbsp) Worcestershire sauce

30ml (2tbsp) vinegar

Marination:

1. In a small pot, heat ¼ cup water and dissolve 2 tbsp salt. Once dissolved, remove from heat and add 1 cup fresh lemon juice. Mix well. Stir in garlic paste, ginger-garlic paste, chilli powder, turmeric powder, dhania jeera, crushed chillies, crushed jeera, crushed dhania, dry tikka masala and tikka masala paste.
2. Add Worcestershire sauce and vinegar, mixing everything into a thick marinade paste. Rub this marinade generously onto the skinless chicken pieces, ensuring they are well coated.
3. Cover and refrigerate for at least 4—6 hours (overnight for best results).

Cooking:

1. In a large pot, heat ghee, add 10ml (2 tsp) garlic and sauté until fragrant. Place the marinated skinless chicken into the pot and cook over medium heat until the chicken is tender and fully cooked.
2. Serve hot with fresh rotis, crispy roast potato wedges for a complete and comforting Eid breakfast.