Meet The Foodie Behind Pass Me The Dim Sum

Haiya Afroze talks all things Ramadan.



We have Haiya Afroze, the creator behind our favorite foodie Instagram account Pass Me The Dim Sum to thank for our obsession with 1004 Gourmet, Instant Pot, matcha, and ramen.     

Haiya’s content and feed are focused upon wholesome, educational recipes as well as offering a glimpse into the fun behind-the-scenes of her daily life. As a proud and practicing Muslim, she talks to us about what Ramadan means to her and the question we all want answered – why are dates such a big part of the holy month?     

Q

Why do Muslims break their fast with dates, and what’s
their importance during Ramadan? 

A

Dates are easily digested, making them a quick source of energy and nutrients. Eating dates after a long day of fasting can help the body’s blood glucose levels quickly return to normal. Our Prophet (Peace Be Upon Him) used to break his fast with dates, so it’s a tradition followed by all Muslims. Modern science also proves how beneficial they are on an empty stomach. 

Q

In what ways can non-Muslims help observe Ramadan
with their Muslim friends?

A

To be quite honest, Muslims try to retract from worldly activities and do more self-reflection and worship than usual in the month of Ramadan. My personal struggle with my non-Muslim friends is the peer pressure to hang out, go out, socialise – and that’s just not something I enjoy as much in Ramadan. These are golden days, and any worship done is rewarded many folds, so that’s how I want to spend most of my time in Ramadan. I would love if my friends understood that. 

Q

What is your go-to dish to cook during Ramadan, and why? 

A

My husband and I aren’t very traditional and because we live alone and have no relatives here – we tend to keep our iftars (the meal at dusk to break the fast) quite light and simple. They often just comprise of the regular meals we would’ve had anyway. 

The one thing that’s different is that we’ll always have dates and Arabic coffee – flavours and scents I now associate with Ramadan – on our table. We’ll also have a fruit salad as it’s so refreshing after a long day of fasting. We avoid sugary drinks and opt for water, and sometimes we’ll have dahi phulikiyaan, a dish comprising of crispy rehydrated gram flour swirls submerged in whipped yoghurt. So refreshing!

Q

How will you incorporate your love for tea into Ramadan this year?

A

My love for tea doesn’t stop during Ramadan! What’s amazing to me is that on a normal day, skipping my morning matcha will give me a migraine, but God just makes it easy during a fast. After we have iftar, I’ll fire up the humidifier with a refreshing scent of choice and spend the evenings reading Quran and refilling my pot of tea several times. 

Q

How will Ramadan change for you as the pandemic continues? 

A

I think Ramadan was most unusual last year due to COVID-19, as we were in full lockdown. I must say, it was the best Ramadan of our lives. Work was slower, so we got to spend more time worshipping and, because we were in lockdown, there was never the pressure to accept an invite to this iftar tent or that friend’s place. It truly was such a relaxed and peaceful Ramadan during which we were grateful for health and a roof over our heads. This year, however, I see myself going out – even though Dubai’s quintessential iftar tents aren’t happening. I also see myself tied up with quite a few more recipe-development projects for my clients. 

Q

Do you always go traditional for Ramadan or shake it up with other cuisines?

A

Ramadan really is about revisiting and embracing traditional foods, but as I am not a very traditional person and don’t always relate to the culture I’ve inherited, I always merge traditional with untraditional. For example, I was once commissioned to create an Arab-inspired dish using oats. Saudi oat soup is the most traditional dish that comes to mind when I think of oats, but I couldn’t do that – that’s too easy. So, I made a savory granola using za’atar, cumin, and pomegranate molasses, serving it alongside Turkish tomato sauce, grilled eggplant, and whipped garlic yoghurt. 

Q

What dessert do you always cook during Ramadan, and why? 

A

I love basbousah! It’s a semolina cake of sorts, which is drenched in sugar syrup. I bake it with orange juice for some zestiness, and line the pan with tahini for more decadence! 

Q

Can you share your favourite Ramadan recipe with us?

A

With Ramadan around the corner, I wanted to incorporate my treasure chest of oats into recipes that are popular this time of year, regardless of whether or not those recipes traditionally call for oats. I grew up in Saudi Arabia, where pull-apart cheesy bread is a common and standard teatime accompaniment all year round, but an especially popular item on the iftar table. Each little pillow of dough is stuffed with a cube of firm white cheese (mozzarella, halloumi, or Kiri) because there is no such thing as ‘too much cheese’ or ‘too many olives’ in the Middle Eastern vocabulary.

Q

What is your most cherished Ramadan memory, and why? 

A

My most cherished memory, without a doubt, are the iftars I had alone with my late grandmother at her place. She was the ‘hostess with the mostess’ and always expressed her love through food, but during the many Ramadans I spent with her when there were no guests? Those are my favourite memories. 

She would make two perfectly portioned bowls of fruit salad and a few pakoras for us both – pakoras are gram flour fritters and they’re my ultimate Ramadan weakness, but I avoid making them as they’re deep-fried and I could eat a plateful. We’d then go straight to dinner. Those iftars encompassed the true essence of Ramadan for me: modesty, simplicity, family, love. And no gluttony! 

Q

What’s a dish that you never thought you would try, but love?

A

Fermented green tea leaf salad. It’s a Burmese snack that’s sweet, savoury, spicy, and oh-so-moreish. 

Q

What tips can you share to help others through the Ramadan season?

A

When you’re fasting, you want to eat a horse. Don’t do it. Don’t go overboard with iftar preparations – make just as much food as you would for a regular dinner because chances are you’ll want to eat even less than you usually do. When you make too much food, though, you tend to overeat just so you don’t have to deal with leftovers. And obviously, drink lots of water between dusk and dawn. During suhoor (the morning meal before the sun rises), avoid spicy or greasy foods that will make you thirsty and try to have some yoghurt. I always find that yoghurt makes me feel less thirsty throughout the day. 

Q

Are there any other changes (not food-related) that you make in your life during Ramadan?

Q

It’s not advised to change our religious inclinations during Ramadan and return to a lifestyle that is un-Islamic. However, we do try to better ourselves in whatever personal capacity we can and see ourselves lacking in, but with the intention of maintaining those ways – not just for a month. 

As Muslims, we are encouraged to give charity throughout the year. In fact, one of the fundamental pillars of Islam dictates that we must donate 2.5% of the savings we have had for over a year to the less fortunate in order to keep income disparity at bay. However, charity peaks during Ramadan because we believe that all good deeds are rewarded many folds during this blessed month. The spirit of generosity during Ramadan is truly palpable in the air.

For more recipes or just plain FOMO as Haiya dines at the best restaurants and pop-ups across Dubai, follow her here.

Lucy Wildman

Lucy Wildman

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