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Fathudin Ali Mohamed highlights the differences between Ramadan in Türkiye and Somalia, expressing his love for Turkish dishes and Somali iftar customs
Somalia’s ambassador to Türkiye, Fathudin Ali Mohamed, recently shared his admiration for Turkish cuisine, calling it one of the finest in the world. He spoke to Anadolu Agency during an iftar event organized by Somali students in Ankara. Iftar is the meal eaten at sunset to break the daily fast during Ramadan, the holy month for Muslims.
Mohamed highlighted one of the key differences between Ramadan in Türkiye and Somalia: the food. In Somalia, people usually break their fast with soup and appetizers first, then perform prayers before continuing their meal. In contrast, in Türkiye, a variety of traditional dishes are enjoyed right away.
This Ramadan marks Mohamed’s first in Ankara. He noted another difference between the two countries: In Somalia, many businesses and restaurants close during the holy month, while in Türkiye, life continues as usual in many places. Another unique tradition in Türkiye is how people are woken up for suhoor, the pre-dawn meal before fasting begins. Here, drummers walk through the streets to wake people up, while in Somalia, individuals simply call out “suhoor, suhoor” to wake their families and neighbors.
When it comes to Turkish food, Mohamed has several favorites. He particularly enjoys Iskender kebab, kofte (meatballs), fish, and popular desserts like baklava and kunefe.
Iftar Traditions in Somalia
Mustafa Hassan Abdirashid, the head of a Somali student group in Ankara, also shared details about how iftar is observed in Somalia. He explained that the fast is first broken with dates and water, followed by a special Somali pastry filled with minced meat, onions, and coriander.
After breaking the fast, people perform their prayers before continuing their meal with soup. Bananas are an important part of Somali cuisine and are often served at iftar. Abdirashid mentioned that Somalia produces eight different types of bananas.
Rice is another staple of Somali iftar meals and is usually cooked with various spices. It is commonly served with camel meat, a popular dish in Somalia and other parts of the Horn of Africa. However, when camel meat is unavailable, chicken or beef is used as a substitute.
To end the meal, Somalis enjoy a dessert before drinking Somali tea or coffee, both of which hold a special place in their culture.
Through this conversation, Mohamed and Abdirashid helped highlight the rich traditions of both Turkish and Somali Ramadan customs, showing the beauty of different cultures coming together to celebrate the holy month.