Morning Shift Explores Halal Foods As Ramadan Winds Down

(Top) Chicken korma, or murgh qorma, an onion and tomato-based chicken braise, is traditionally eaten during Ramadan in Afghanistan. (Left) A collection of spices used to make murgh qorma. (Right) Guests were served doogh, a traditional Afghan mint yogurt drink.
(Top) Chicken korma, or murgh qorma, an onion and tomato-based chicken braise, is traditionally eaten during Ramadan in Afghanistan. (Left) A collection of spices used to make murgh qorma. (Right) Guests were served doogh, a traditional Afghan mint yogurt drink.
(Top) Chicken korma, or murgh qorma, an onion and tomato-based chicken braise, is traditionally eaten during Ramadan in Afghanistan. (Left) A collection of spices used to make murgh qorma. (Right) Guests were served doogh, a traditional Afghan mint yogurt drink.
(Top) Chicken korma, or murgh qorma, an onion and tomato-based chicken braise, is traditionally eaten during Ramadan in Afghanistan. (Left) A collection of spices used to make murgh qorma. (Right) Guests were served doogh, a traditional Afghan mint yogurt drink.

Morning Shift Explores Halal Foods As Ramadan Winds Down

Ramadan, the Muslim month of fasting from dawn to dusk, is in its fourth and final week. And as Ramadan comes to a close this weekend, many Muslims have spent the month enjoying nearly lavish family-style dinners. Makes sense: if you’re coming off a 16-plus hour fast, you’re going to want a home-cooked meal over a bite from the local greasy spoon. 

So what have those fasting in Ramadan been treating themselves to come dinnertime? Morning Shift talks to Yvonne Maffei, chef and author of My Halal Kitchen, to get a glimpse into halal cooking and Ramadan cuisine.