Hey everybody! Reina here. I’m The Newsette’s associate editorial director and soon-to-be resident hangry girl. Ramadan will start tonight (inshAllah), depending on if the crescent moon is sighted. The month-long affair is an observation of when the Quran was revealed to the Prophet Muhammad (PBUH) and involves Muslims fasting from food, water, and sex from sunrise (suhoor) to sunset (iftar). Aaand I won’t actually be hangry because it’s considered bad form to complain during your fast.

This year may look different for me because I have post-Covid POTS and might not be able to do the entire thing—which is ok because Muslims who are sick or pregnant don’t have to! But one thing won’t ever change, and that’s how much I love this soup that my mom and aunt always made for us to have at iftar when we broke our fasts. It’s the perfect 1st course because no matter how hungry you are, you actually have to take it slow or you’ll get full way too fast. 🙄 Whether or not you’re participating in Ramadan, I hope you try out the recipe. And if you do, let me just say the Lebanese version of bon appétit: Sahtein!