RIYADH: With the advent of Ramadan, the rhythm of Saudi cities shifts more toward nightlife, carrying on until just before dawn.

In light of the fasting from food and drink throughout the day in Ramadan, establishments extend their opening hours later into the evening.

Markets and roads can be seen teeming with shoppers at night, and homes are busy welcoming visitors.

Reham Al-Azwari, clinical nutrition track leader at the Makkah Health Cluster, spoke to Arab News about the importance of healthy eating habits during Ramadan to enhance productivity as working hours shift.

Healthy nutrition “helps improve productivity during the day, even with the change in lifestyle to nighttime,” Al-Azwari said.

“Despite the economic and social benefits, the nighttime shift in Ramadan is not without challenges, especially in terms of health,” she said.

“Changing sleep patterns and staying up late for long hours can negatively affect general health. Staying up at night and sleeping during the day can lead to disruptions in the body’s biological clock, affecting focus and productivity during the day.

“We have to follow moderation … in staying up late and having sufficient sleep, especially for people who work during the day,” Al-Azwari said‎.

Abdulaziz Al-Kaltham, professor of sociology at Imam Mohammad Ibn Saud Islamic University, spoke to Arab News about the societal effects of Ramadan hours.

“Ramadan rituals reshape social structures clearly and evidently, as most daily activities turn into intensive social activities,” he said.

“Many activities in Ramadan, such as charitable iftar tables, enhance the values of solidarity and giving, where individuals from different social classes participate in providing food,” Al-Kaltham said.

“This type of interaction contributes to bridging social gaps between social classes ‎and contributes to creating an atmosphere of social justice,” he said.

Dhahi Alwan Al-Barrak, CEO of Zatisto Services, has faced difficulties importing products from major establishments operating during daytime hours, and retail stores that often open during the evening.

“During Ramadan, we operate under two systems. On one hand, we must deal with suppliers who work during the day, and on the other hand, we open our stores at night to receive customers. This requires extra effort and careful coordination,” he said.

However, Al-Barrak said that the month offers an opportunity for employees to form a closer bond.

“Ramadan brings us together as a team. We work together at night, and we share iftar and suhoor meals, which strengthens the bonds between us. This sense of cohesion helps us overcome challenges,” he said.

Mansour Al-Osaimi, founder of Right Decision for Customer Experience Consulting, said that Ramadan imposes a different rhythm on daily life, where the evening period after iftar becomes a valuable time for interacting with customers.

“Companies can adapt the customer experience by adjusting working and service hours to suit peak periods after iftar, and providing flexible services such as order delivery during evening hours,” he said.

“Challenges such as reduced concentration during fasting hours and different work patterns can be overcome by providing flexibility in working hours, such as adopting flexible hours or remote work for some periods.” 

He highlighted the importance of “reducing burdens and focusing on priorities, and enhancing internal communication among employees.”

JEDDAH/RIYADH: Ramadan is helping revive traditional dishes in Saudi Arabia, as many families prepare foods distinctive to their region.

Tables across the Kingdom showcase great diversity during the holy month, with families passing down culinary traditions through generations.

The connection between Ramadan and these traditional dishes is rooted in customs, but their nutritional value also plays a key role. Often rich in energy-boosting ingredients such as meats and vegetables, they provide essential nutrients that replenish the body after a long day of fasting.

In the Northern Borders, al-khumei’ah is a well-known dish, while the Eastern Province is famous for its harees (slow-cooked wheat and meat soup), according to the Kingdom’s Culinary Arts Commission.

Riyadh’s signature dish is marqooq (thin dough with meat, onions, and spiced broth), whereas Qassim is known for its al-tawah pastry.

In Tabuk, al-mafroukah (dough with dates, honey, and butter) is a popular choice, while Jazan is renowned for makshan fish, cooked with onions and spices.

Hail offers al-baseesa (dough balls with date paste), and Asir is known for tasabee’ (a flour, milk and sugar mix).

Najran features al-wafd and al-maraq (dough balls), while Makkah is recognized for its red barley soup. In Madinah, sobiyah is a well-loved traditional drink made from barley or oats.

Al-Baha is known for its maraqa bread, while Jouf specializes in saj bread, an unleavened flatbread. 

Young people are being drawn to traditional foods through social media.

“Living in this era where everyone’s trying to keep up with trends and compete on ‘who did it better’ along with the culture of sharing photos is a big motivation. But I can’t deny that nostalgia and emotional connection also play an important role,” said Maryam Al-Oufi.

Loza Al-Mahdi and Eman Al-Hussaini, a mother and daughter from western Saudi Arabia, believe these dishes represent important memories.

“No matter how many new recipes we try, traditional dishes have a special place because they hold childhood memories and connect us to the past.”

One staple that remains a must-have during Ramadan is maamoul, a date-filled pastry that holds deep cultural and spiritual significance.

Al-Mahdi said: “No Ramadan is complete without making maamoul. It’s something that brings the whole family together.”

Platforms like TikTok and X have made it easier to share and preserve traditional recipes. “Sharing recipes on TikTok or even posting pictures of dishes on X really helps with that,” Al-Oufi explained. 

“When we see cool photos and videos, it gets us excited to try those dishes again and bring back recipes that had faded away.”

For many, Ramadan cooking is about familial legacy. “Families have the choice of continuing the tradition and passing it on to future generations or just burying it,” Al-Oufi stated.

Al-Mahdi emphasized the importance of hands-on learning: “I make sure to teach my children how to cook properly, just as I learned from my mother and grandmother.”

For some, certain dishes hold deep sentimental value. Al-Oufi recalls her grandmother’s attention to detail: “My grandma was very picky about food, especially when it came to the size and shape of the luqaimat. My grandma passed away, but her rules stayed with us.”

Similarly, Al-Hussaini shares a dish that remains close to her heart: “One of the most important dishes I have to make during Ramadan, and my kids love, is jaib al-tajir (merchant’s pocket).”

The Culinary Arts Commission has played a significant role in preserving traditional dishes by organizing a number of events and festivals that highlight Saudi heritage cuisine.

It has also documented preparation methods and cultural traditions, supported entrepreneurs, and published books and videos, helping to inspire interest in traditional foods.

Traditional markets and restaurants also play a major role in preserving these dishes, offering visitors the opportunity to experience authentic flavors and promoting traditional food culture across generations.

The Culinary Arts Commission promotes heritage foods during Ramadan by sharing special content on social media and its website.

This includes highlighting traditional Ramadan dishes, their preparation methods, historical origins, and cultural significance.

By sharing this knowledge, the commission encourages the community to appreciate and preserve Saudi culinary heritage during Ramadan.