Halal Food Guide: Beijing Ramadan Iftar — Five International Buffets (Part 5D of 7)
Reposted from the web
Summary: Halal Food Guide: Beijing Ramadan Iftar — Five International Buffets is presented here as a firsthand travel account in clear English, beginning with this scene: Every year during Ramadan, having an Iftar buffet at one of the foreign restaurants in Beijing is a regular tradition for me. The account keeps its focus on Beijing Iftar, Ramadan Food, Halal Buffets while preserving the names, places, food, and historical details from the Chinese source.
They also serve fried triangular pastries (sambousek) and chickpea fritters (falafel). Sambousek is a classic snack for Arabs during Ramadan. It originated from the Iranian sanbosag and later spread to various places with the spread of Persian culture. It entered Arab cuisine after the 10th century, reached South Asia with the Delhi Sultanate after the 13th century, and later spread to China, Indonesia, and across Africa. In some Hui Muslim communities in China, this snack is still called sanmosan.
For dessert after the meal, there is basbousa, which originated in Egypt. Basbousa is a semolina cake soaked in syrup. It is first baked in a pan and then soaked with orange blossom water, rose water, or syrup.
Summary: Halal Food Guide: Beijing Ramadan Iftar — Five International Buffets is presented here as a firsthand travel account in clear English, beginning with this scene: Every year during Ramadan, having an Iftar buffet at one of the foreign restaurants in Beijing is a regular tradition for me. The account keeps its focus on Beijing Iftar, Ramadan Food, Halal Buffets while preserving the names, places, food, and historical details from the Chinese source.
They also serve fried triangular pastries (sambousek) and chickpea fritters (falafel). Sambousek is a classic snack for Arabs during Ramadan. It originated from the Iranian sanbosag and later spread to various places with the spread of Persian culture. It entered Arab cuisine after the 10th century, reached South Asia with the Delhi Sultanate after the 13th century, and later spread to China, Indonesia, and across Africa. In some Hui Muslim communities in China, this snack is still called sanmosan.
For dessert after the meal, there is basbousa, which originated in Egypt. Basbousa is a semolina cake soaked in syrup. It is first baked in a pan and then soaked with orange blossom water, rose water, or syrup.
