Starting today for the month of Ramadan, Muslims around the world will fast from dawn to sunset, and then feast. An accomplished cook and blogger, Mais Khourdaji combed the Food & Wine archives for the best recipes to make during the holy month. Here is what she had to say about some very delicious recipes.
"Using vegetables in season is very much a part of Arabic cuisine, and Ramadan falls in the heart of the summer for the next few years. The bread crumb topping used here is nontraditional—usually, a dish like this would be topped with toasted nuts—but delicious."