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During Ramadan, the month of fasting that is one of Islam’s pillars (or essential acts of faith), Ghada Elnajjar and her husband, Nidal Ibrahim, rise before the first light of daybreak at their Norcross home. They eat sustaining foods for suhoor, the morning meal: Fava beans and hummus are traditional in the Middle East, but Elnajjar, who moved to the U.S. from Palestine when she was eleven, prefers peanut butter with pita bread. Ibrahim often opts for labneh, the Palestinian version of Greek (strained) yogurt. Then, like millions of other Muslims around the world, they refrain from food and water from dawn until the sun sets—a fifteen-hour stretch in the Georgia summertime.