The holy month of Ramadan begins this week and is, for many Muslims, a looked-forward-to period of reflection, prayer and time with loved ones.
An important part of that is the food shared in preparation for and to break the daily fast.
Recipe developer Lina Jebeile shares some of her favourite recipes for pre-dawn suhoor and the sunset meal of iftar.
Breakfast omelette sandwiches
For suhoor, "you want something filling and nutritious that's also quick and easy," says Lina. And because the meal is early in the morning, "minimal prep or pre-prepared foods are ideal".
These omelette sandwiches tick all the boxes. They have plenty of protein and can keep for up to three days in the fridge, ready to pop in a sandwich press as you need them.
"Chia seed pudding is also great," says Lina.
"You can change flavours by substituting rosewater for vanilla essence or maple syrup. And other fruits like mango or figs."
While it's not what many of us consider "soup weather", Lina says soup is a perfect food to start iftar.
"After a day of fasting it's something that's light on the stomach, easy to digest and hydrates."
This spice lentil soup is nourishing, has a lovely depth and a creamy texture without the need for cream.
It's also incredibly easy to make from mostly simple pantry ingredients.
Hearty meals that are quick to make are another go-to for Lina when it comes to iftar.
"Busy mid-week days and fasting means you want well-balanced meals that include protein, grains and veg," she says.
In this super easy, one-pot meal, baking white rice with a fragrant infusion of saffron and juicy skin-on chicken thighs creates a rich flavour and beautiful, fluffy rice that's perfectly cooked every time.
"Desserts are a must right throughout Ramadan," says Lina.
"It's a month for gathering and celebrating over dinner, so making desserts is the ideal 'don't bring a thing' plate."
These pistachio and rosewater flavoured biscuits are one of Lina's favourites.
They're also simple to make and will keep for a couple of weeks.
