Suhoor

The holy month of Ramadan holds a special place in my heart. There is always a sense of unity, and Ramadan is a wonderful time to reconnect with extended family, friends and loved ones, and on top of all, it a month of pure intensions and spiritual connection with God.

In Ramadan, our meals are altered as we eat only two main meals, iftar and suhoor.  Suhoor is an important meal that helps you maintain energy and hydration, and helps you make your fasting easier and tolerable; it is usually served one or two hours before sunrise.

Check our 60 iconic recipes for iftar, and best Ramadan sweets from Lebanon and the Middle East

^{28Food to Eat at Suhoor}

Suhoor should be rich, diverse and nutrient-pack, but still not too heavy. It is essential to include proteins, carbohydrates and healthy fats such as olive oil, avocados, nuts, etc.

Make sure to drink enough water, especially that Ramadan comes this year in the height of summer.

Here is a great collection of recipes to be added to your suhoor repertoire.

Dates, Dried Fuits and Nuts

Manakeesh: A popular flaky, crispy and a bit chewy Lebanese round-dough that is filled with different spreads(zaatar / kishik/ cheese/ vegetables).

Meshtah: A regional flat bread that is native to Southern Lebanon and one of the dishes that conjures up blissful memories of Ramadan and specifically Suhoor!

Homemade Granola with Milk or Yogurt. A good source of protein and fiber, and can be easily whipped at home.

–Crustless Tuna Quiche:   A protein rich and a low-carb dish that is suitable also for gluten-free diets.

Yogurt Balls with Cucumbers, Tomatoes and Fresh Bread

Date Walnut Bread: Makes a comforting Suhoor with a cup of tea.

 Eggs in a Crusty Bowl of Bread: Eggs are topped with mushrooms, Swiss cheese and dried thyme. A simple egg sandwich, yet delicious and impressive.

Bagels with Zaatar and Labneh: Bagels are so versatile and can go with anything. I sprinkled mine with zaatar and stuffed them with labné and olives to customize them to my Lebanese taste buds.

Fruity Mango Salad: Who said that a fruit salad has to be just made of fruits? If you are bored of the classic salads, I have got a real winner for you, a vitamin packed of fruity goodness and peppery arugula dressed with a sweet and tangy vinaigrette!

 Fruity Grilled Nectarine Salad: If you think that nectarines/ peaches are delicious in salads, wait until they’re grilled – grilling will bring out the sweetness and natural juiciness in them…Pair them with fresh mozzarella, raspberries and dried cherries and enjoy the contrast of flavors!

Grilled Chicken and Pineapple Salad: Grilled chicken breasts, pineapple slices,romaine lettuce, red kidney beans and cherry tomatoes all paired with a mayo-honey dressing!

Labneh Tomato and Pomegranate Salad: A refreshing salad that will attract you at first glance! The contrast of colors and flavors will definitely please any person.

Labneh with Garlicky Cherry Tomatoes and Dukkah: You will be going with a simple classic Lebanese spread like labneh and transform it to a festive looking plate with multi layers of textures and flavors. 

Caprese on Skewers

 Roasted Pear and Goat Cheese Salad

Blackberry Salad with Brie Cheese, Almonds and Cranberries

Beet and Arugula Salad: Sliced beets, pecan, raisins and baby arugula drizzled with a honey balsamic dressing, fabulous!

Open Faced Tomato Mozzarella Pesto Sandwich

Homemade Lebanese Cheese: Jibneh baladi (baladieh)/ Jibneh Khadra  جبنة بلدي‎/جبنة بلدية is a firm and sliceable white cheese popular in Lebanon

 Arayes with Plain Yogurt on the Side

Lebanese Style Spaghetti with Yogurt

Shanklish / Shankleesh:  The Middle Eastern version of blue cheese, and the only aged cheese in the region, shanklish is commonly servedsmashed and mixed with diced tomatoes, onions and parsley. Full of lively sharp flavors, and once you make it you will find yourself craving it over and over.

 Baked Vegetarian Omelette: A cross between an omelette and a savory cake.

Zucchini Scrambled Eggs: A one skillet meal that is fluffy, light and delicious

Creamy Mushroom Sauce: A versatile sauce served over toasted bread or grilled steak or even scooped over pasta – my preferable way to enjoy it is over toasted bread.

Khoshaf: A dried fruit and nut salad, so flavorful and a great make ahead recipe.

Kamounit Banadoura: A southern Lebanese dish that calls for tomatoes, onions, bulgur, extra virgin olive oil and kibbeh spice – rich in vitamins, minerals, fibers and unsaturated fatty acid (from the olive oil). A wonderful combination of earthy ingredients.

Simit: Round chewy bread rings found evreywhere in Turkey, serve it with white cheese and a cup of tea.

Zaatar and Sumac Crackers: These crispy zaatar nibbles go well with labneh, olives, hummus, dips, salsas; they are even delectable with a platter of assorted cheese.

Lebanese Sweet Kaak: Lebanese sweet kaak cookies that pair beautifully with tea, and are perfect too to dunk them in a cup of hot salep

 Kaak Alasreya: Put the kettle on, make yourself a cup of tea, and eat the kaak right out of the oven with zaatar, labneh or any spreadable cheese! How scrumptious!

Labneh/ Lebanese Cream Cheese: The most common way to eat it in the Middle East is scooped up with a piece of Arabic bread or even as a wrap (slather a few tablespoons on Arabic bread / pita bread, add tomato wedges, olives, mint leaves and drizzle some olive oil, wrap it up and serve immediately)

Avocado Banana Shake:  It is a great source for protein and good fats. It is packed with healthy nourishing ingredients, and no refined sugar is involved.

Banana Date Smoothie: The little amount of oats adds more fiber and makes it even healthier.

Check our 60 Iconic Recipes to Fill Out Your Iftar Menu for the Holy Month of Ramadan

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