Old Sana’a celebrates

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May 22, 2013

Old Sana’a celebrates

Published on 28 July 2012 in Variety
Samar Qaed (author), Samar Qaed (photographer)

Samar Qaed

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Samar Qaed

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Rawani and Shawbia—homemade desserts—are essential in the Ramadan meal. In Sana’a’s markets, demands for Rawani and Shawbia double on the first days of Ramadan.

Tucked away in alleyways and in corners of Sana’a’s old city, Yemenis prepare food, sing songs and sell trinkets in celebration of Ramadan. Desserts and sweet drinks are necessities. Music is a must. The days are spent getting ready for the Iftar and for the long nights that follow.

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Sambousa, made of flour fried in oil, is abundant during the season. It is eaten during the breaking of the fast. Preparation for the fried and stuffed dough takes hours, and the Iftar is incomplete without it.

The fasting individual breaks his fast with dates, in token of obedience to Prophet Mohammed, peace be upon him. Dates help alleviate hunger and thirst.

At Ramadan, chants are considered spiritually advantageous for fasting people in this world and in the hereafter. It fosters tolerance, integrity and faith.

By the end of Ramadan, preparations commence for Eid. It is a Yemeni tradition to purchase raisins and almond before Eid.

Drinks, both cold and hot, are a Ramadan craving. The drink industry revels during Ramadan, and Sana’a is unmatched in terms of preparing raisin drinks with flavors such as apricot, barley and grape.

Al-Shafoot—homemade flat bread mixed with yogurt and vegetables—and Al-Shurba—soup—are common meals at Ramadan.

The Ramadan lantern has become an inviting piece of Arabian décor, found in many modern Yemeni homes. It has long been an emblem of Ramadan nights.

Homemade sweets increase during Ramadan, as people fasting feel more inclined to consume sugar.

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