Ramadan Sweet Traditions: A Guide to Iftar Desserts Across Cultures

Every evening of Ramadan, across the Islamic world, the fast is broken with a simple yet profoundly symbolic act: eating a date. This practice, drawn from the Sunnah of the Prophet ﷺ, unites billions of Muslims in a shared ritual. "When one of you breaks the fast, let him do so with dates, for they are a blessing," a hadith relates.

In the UAE, where Ramadan is experienced with particular intensity, dates hold a place of honour on every iftar table. The most prized varieties include:

• Ajwa dates from Madinah — small, dark, with a melt-in-your-mouth texture and subtle molasses flavour. Considered the most spiritually significant.
• Medjool dates — large, plump, and naturally caramelised. Often stuffed with cream cheese, nuts, or chocolate for iftar.
• Kholas dates from the UAE — the local pride, golden and slightly crisp, with a distinctive butterscotch profile.

Dates are not just symbolic — they are nutritionally perfect for breaking the fast. Their natural sugars rapidly restore blood glucose, their fibre primes the digestive system, and their potassium offsets the day's dehydration.

If dates open the iftar, it is kunafa and qatayef that crown it. These two pastries are so intimately linked to Ramadan that they are rarely found outside the holy month in Levantine countries.

Kunafa (كنافة) is a spectacular dessert: strands of kadaif pastry (angel hair) toasted in butter, encasing a heart of melted Akkawi cheese (or cream in modern versions), all drenched in orange blossom-scented syrup. The most famous version, kunafa nabulsieh from Nablus in Palestine, is tinted with orange food colouring and crowned with pistachios. In the UAE, creative kunafa — Nutella, Lotus Biscoff, mango — have become a social media phenomenon every Ramadan.

Qatayef (قطايف) is a thick pancake folded into a half-moon, stuffed with walnuts and cinnamon or sweetened ricotta cheese, then fried and dipped in syrup. Mini qatayef, bite-sized versions, are the stars of iftar platters — crispy on the outside, molten on the inside.

These pastries embody the spirit of Ramadan conviviality: they are made to be shared in abundance around a generous table, where every guest reaches toward the central platter in a gesture of communion.

Ramadan in Algeria has its own sweet rituals, and none is more iconic than zlabia (زلابية). These spirals of fried dough, a vivid orange, soaked in honey and orange blossom syrup, are the sound and scent of Algerian Ramadan. By late afternoon, queues before the zlabijis (zlabia makers) snake through medina streets.

Preparing zlabia is a spectacle in itself: the pastry chef pours a thin stream of liquid batter into boiling oil, tracing concentric spirals with hypnotic precision. The zlabia are then plunged into syrup and served warm, dripping with sweetness.

Makroud (مقروض), meanwhile, is a golden semolina diamond stuffed with a date paste scented with cinnamon and lemon zest. Originally from Kairouan in Tunisia, it has been embraced across all of North Africa and has become a staple of the Algerian ftour (iftar). The finest makroud boasts crispy semolina and a lusciously smooth date filling.

These Algerian sweets bring a unique dimension to the Ramadan landscape in the UAE, where the Maghrebi community carries on these traditions with pride. At Le Miel d'Or, our artisanal makroud are prepared according to authentic recipes from Constantine.

The Indo-Pakistani community in the UAE — the country's largest — brings its own sweet traditions to Ramadan, creating a mosaic of flavours that enriches the iftar culinary landscape.

Sewaiyan (سيویاں / سِوَيّان) is the quintessential Ramadan dessert across the Indian subcontinent. These fine vermicelli, toasted in ghee then simmered in sweetened milk with cardamom, saffron, and dried fruits, produce a creamy, aromatic dessert that anchors every Indo-Pakistani iftar table. Sewaiyan is sometimes called sheer khurma when prepared with an abundance of dates and dried fruits.

Other Indian sweets make their way to iftar:

• Phirni — a ground rice pudding, perfumed with cardamom and rose water, served in small earthenware bowls that add a subtle earthy note.
• Haleem — though savoury, this thick porridge of wheat and meat is often served with sugar and lemon, blurring the line between sweet and savoury.
• Jalebi — fried, syrup-soaked spirals, Indian cousins of Algerian zlabia, are a popular accompaniment to warm milk.

This cross-pollination of traditions during Ramadan in the UAE illustrates the beauty of a country where diversity is a strength. Each community brings its own flavour to the holy month, creating a culinary experience of unmatched richness.

One of the most beautiful aspects of Ramadan in the UAE is the opportunity to compose an iftar table that embraces every culture present in the country. Here is how to build a memorable sweet experience:

The essential trio:

• Premium dates (Ajwa, Medjool, or Kholas) — to break the fast according to tradition
• An assorted baklava platter — representing Turkish, Lebanese, and Algerian traditions
• A spoonable dessert — warm kunafa, creamy sewaiyan, or refreshing phirni

To go further:

• Add maamoul in three fillings (date, pistachio, walnut) for a Levantine touch
• Offer gaz or sohan to honour the Iranian community
• Include a few pieces of kaju katli or ladoo for an Indian accent

The drink: Jallab (grape molasses, rose water, and pine nuts) is the quintessential Ramadan beverage in the Levant, while qamar al-din (apricot nectar) is universal across the Arab world. Laban ayran (churned yoghurt) offers a refreshing counterpoint to the sweetness of desserts.

At Le Miel d'Or, we offer specially curated iftar boxes designed to reflect this diversity, allowing every guest to find a taste of home around the same table.