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Celebrating Eidul Fitr, the end of Ramazan, with sweet, traditional treats
The month-long fasts of Ramazan will end on Friday night in North America, when the new month of Shawwal arrives at moonrise, according to the Islamic calendar.
The celebration of Eidul Fitr, a holiday dedicated to feasting, begins the next day across the Muslim world. In Astoria, Queens, young Muslim-Americans from diverse backgrounds will converge on halal burger joints and kebab palaces.
“The parents will stay home and eat biryani,” said Zayn Hassan, a Pakistani-American student who was buying macarons to break the daily fast at Shawarmania in Astoria last month. “For us, cheeseburgers and chicken wings.”
Sumayya Usmani, who writes the food blog My Tamarind Kitchen, moved from Pakistan to Britain in 2007, and her memories of traditional celebrations are vibrant and clear.
Ms. Usmani’s version, adapted from her maternal grandmother’s signature recipe, is less overwhelming than the traditional sweets of South Asia. “She actually used one part seviyan to 16 parts sugar,” she said. “I think a one-to-one ratio is ideal.”
The month-long fasts of Ramazan will end on Friday night in North America, when the new month of Shawwal arrives at moonrise, according to the Islamic calendar.
The celebration of Eidul Fitr, a holiday dedicated to feasting, begins the next day across the Muslim world. In Astoria, Queens, young Muslim-Americans from diverse backgrounds will converge on halal burger joints and kebab palaces.
“The parents will stay home and eat biryani,” said Zayn Hassan, a Pakistani-American student who was buying macarons to break the daily fast at Shawarmania in Astoria last month. “For us, cheeseburgers and chicken wings.”
Sumayya Usmani, who writes the food blog My Tamarind Kitchen, moved from Pakistan to Britain in 2007, and her memories of traditional celebrations are vibrant and clear.
Ms. Usmani’s version, adapted from her maternal grandmother’s signature recipe, is less overwhelming than the traditional sweets of South Asia. “She actually used one part seviyan to 16 parts sugar,” she said. “I think a one-to-one ratio is ideal.”
