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As Ramadan draws to a close, we asked readers from different nationalities a simple question: What dish do you most look forward to at iftar? The answers range from yam porridge and musakhan to bun pockets and chilled beet soup — a reminder that in the UAE, the sunset meal can look very different from one table to the next.

Mansurat, Nigerian

Visiting Dubai to spend Ramadan with her daughters who work here, Mansurat chose a dish close to her heart: Yam porridge with vegetables and meat.

A staple in many Nigerian homes, the dish is cooked slowly until the yam softens and blends with spices, leafy greens and tender meat. It is hearty, warming and perfect for breaking the fast.

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“This is what we prepare back home for special evenings,” she says. “It always brings the family together.”

Mansurat

Ramadan prayer timings Dr Sameera Aziz, Saudi Arabian

Saudi media personality and businesswoman Dr Sameera Aziz says she enjoys experimenting with creative dishes during Ramadan. One of her favourites is “bread pizza”, a simple yet inventive dish she asked her chef to prepare.

Using round-cut bread as the base, the chef layered classic pizza ingredients and shaped it like a pizza disc, creating a fresh twist on a familiar favourite.

Dr Sameera Aziz

“It’s quick, creative and perfect for iftar,” she says. “Sometimes the simplest ideas turn into the most enjoyable dishes.”

Samina Shaikh, Indian

Samina Shaikh says iftar at home is about variety — something crunchy, something smoky and something sweet.

Her favourites are spicy spinach pakoras, grilled chicken tikka and chilled mango falooda. The pakoras are fried just before Maghrib, the tikka adds a smoky bite, while the falooda provides a cool, sweet finish. “These are the dishes my family waits for all day,” she says. “Iftar doesn’t feel complete without them.”

Dr Fatima Albayyouk, Palestinian

Working at a retail store in one of Dubai’s busy malls, Dr Fatima Albayyouk says Ramadan evenings often bring memories of home.

Her favourite iftar dish is Palestinian musakhan: roasted chicken served over flatbread and topped with caramelised onions, olive oil and a sprinkle of sumac. The bread absorbs the rich juices, creating a simple but deeply flavourful dish. “Musakhan reminds me of family gatherings in Palestine,” she says. “Everyone sits around one tray and shares.”

Dr Fatima Albayyouk

Asma Abdullah, Pakistani

Born and raised in the UAE and now based in Ajman, reader Asma Abdullah says Ramadan meals in her home mix family tradition with the flavours she grew up with here.

Her favourite is a chicken malai boti wrap: tender cream-marinated chicken tucked into soft flatbread with fresh greens and sauce. Light but filling, it’s a regular on the table at iftar.

Asma Abdullah

“Every Ramadan, this is a must in my home,” she says. “It’s simple, but we always look forward to it.”

Ayam Al Saud, Iraqi

Ayam Al Saud, who works in HR in Dubai, says some Ramadan dishes simply cannot be skipped.

For her, that dish is Iraqi dolma: rice, herbs and minced meat stuffed into vine leaves and vegetables such as zucchini, peppers and eggplant, then cooked slowly until tender.

“Dolma always appears on our Ramadan table,” she says. “It takes time to prepare, but it’s worth it.”

Ayam Al Saud

Fadil Azeem, Indian

For Fadil Azeem, bun pockets are a Ramadan favourite he eagerly waits for every year.

Prepared by his mother, the snack features soft buns stuffed with spiced chicken, dipped in egg and fried until golden and crisp. Served warm at iftar, they are both filling and comforting.

Fadil Azeem

“My mother makes them with love,” he says. “For me, they are part of the joy of breaking the fast together as a family.”

Maimouna Liskauskaite, Lithuanian

Originally from Lithuania, reader Maimouna Liskauskaite shares a taste of her homeland with Šaltibarščiai, the traditional Lithuanian cold beet soup.

Bright pink and refreshing, the chilled soup is made with beetroot, cucumber, fresh dill and yogurt or buttermilk, often served with boiled eggs and potatoes.

Maimouna Liskauskaite

“It’s light and very refreshing,” she says. “The balance of beetroot and yogurt gives it a unique taste.”

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