How To Meal Prep For Ramadan | Ramadan Meal Prep Recipes

Ramadan is just around the corner, and it’s time to meal prep! Let me take you through how to meal prep for Ramadan including recipes for chicken puffs, samosas, chutneys, and more with tips and tricks for storage and serving.

Ramadan is almost here, and one thing that can make or break it for me is my Ramadan meal prep. It’s absolutely necessary for me to have as many things as possible meal prepped for Iftar before Ramadan begins so that I can spend my time on more important things during the month.

I mean, no one wants to spend hours of precious Ramadan days cooking, right?

I have always seen my mother meal prep many different things for the month much in advance and have learned to do the same now that I have my own home to take care of. It does not take much time to do but saves SO much time during Ramadan.

Let me take you along my Ramadan meal prep for the year and share my recipes, tips, and tricks along the way.

Here’s everything I will be making for my meal prep for Ramadan.

• Chicken Marinades – Four Types
• Burger Patties With Sauce
• Sweet Cheese Puffs With Sugar Syrup
• Egg Sandwiches For Suhoor
• Chicken Puffs
• Sweet Tamarind Chutney
• Green Coriander Chutney
• Meat Samosas
• Aloo Tikki

Tips & Tricks For Ramadan Meal Prep

• Make a list of everything you and your family enjoy eating on a daily basis and decide which ones can be prepped in advance. It’s best to have as many items prepped as possible so that you do not have to spend a lot of time in the kitchen during Ramadan.
• Span the prep across a few days so that you can do it easily without getting overwhelmed. I personally took 3 days to prep all of the recipes.
• Before your designated prep days, make an in-depth list of everything you will need and make sure you have it all ready to go. Nothing is more disrupting to a calm prep day than realizing you are missing some ingredients!
• Stock up on storage items like ziplock bags, aluminum foil, cling film, air tight boxes or jar, etc. so that you have the right equipment to store your meal prep in.
• Label your items with the name and date so that you can easily find it when you’re looking for it.
• Make plenty of space in your freezer before starting the meal prep process.
• If you are meal prepping for a larger family, split the portions in 3-4 parts instead of one so that you can defrost each serving as required.
• Customize as you go! These recipes are based on mine and my husband’s preferences, but you can always add or remove things based on what you and your family like.
• Lastly, don’t over stress, do only as much as you can easily.

Now, let’s get to the recipes

Chicken Marinades

I like to prep a few different types of marinated chicken so that they can be used throughout the month without us getting bored of them. Variety is key! Try to have a few different flavor variations that can be used in different ways like grilled with a side of rice, in wraps, in sandwiches, etc.

For the marinades, I will be making – chicken tikka masala, chicken taco seasoning, honey and lime chicken, and shish tawouk chicken. Each of these has different flavor profiles so that we do not get bored of eating it by the end of the month.

I like to prep almost 1/2 kg chicken for each marinade, but you can always add more or less based on the number of people you want to prep for.

Chicken Tikka Marinade

First things first, let me clear this out. This is NOT an authentic chicken tikka marinade, it’s just how I like to make mine. You can always add more or less of any spice based on your preference.

Ingredients

• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp chili flakes
• 1/2 tsp kashmiri chili powder
• Salt to taste
• 1 tsp ginger paste
• 1 tsp garlic paste
• Juice of 1/2 lemon
• 1-2 tsp oil
• 400 grams boneless chicken breast or thigh, in small cubes

Method

• In a bowl, add all the spices which are: coriander powder, cumin powder, red chilli powder, kashmiri chili powder, turmeric powder, cinnamon powder, black pepper, and salt. You can always add more or less chili based on your preference.
• Give that a quick mix, then add garlic paste, ginger paste, lemon juice, and oil and mix until you have a thick paste like this. You can also add yoghurt to this marinate if you prefer a more creamy flavor
• Add the chicken cubes into the marinate, mix together properly until the chicken is evenly coated.
• Place the chicken into a ziplog bag and seal it properly. Make sure all the air is released before you tighten the ziplock seal to pack flat and make the storage easier. Label the chicken with the name and date and set it aside.
• To cook the chicken, place in the oven for 20 minutes at 180 degrees celsius or in the air fryer for 15 minutes at 160 degrees celsius.

Serving Suggestions

This chicken can be used in many ways, I like to make wraps or sandwiches with it by pairing it with green chutney, cucumbers, and pickled onions. You can also serve it plain with some potatoes or grilled veggies on the side.

Chicken Taco

One of mine and my husband’s favorite thing to make are quick tacos and fajitas and this marinade works perfectly for those. It’s super easy and versatile, too. It’s made only with spices and acts more like a dry rub.

Ingredients

• 1 tbsp red chili powder
• 1.5 tsp cumin powder
• 1/2 tsp chili flakes
• 1/2 tsp paprika powder
• 1/4 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste
• 1/4 tsp black pepper
• 400 grams boneless chicken breast or thigh, in small cubes

Method

• To make the marinade, add all the spices into a bowl – chili powder, cumin powder, paprika powder, garlic powder, onion powder, red chili flakes, oregano, salt and black pepper.
• Mix the spices then add a little oil to create a paste, then add the chicken cubes and mix properly until the chicken is properly coated.
• Place the chicken into a ziplog bag and seal it properly. Make sure all the air is released before you tighten the ziplock seal to pack flat and make the storage easier. Label the chicken with the name and date and set it aside.
• To cook the chicken, place in the oven for 15 minutes at 180 degrees celsius or in the air fryer for 15 minutes at 160 degrees celsius.

Serving Suggestions

This chicken can be used in fajita wraps. You can grill it in the oven or air fryer and make a wrap or quesadilla by pairing it with grilled onions and bell peppers, salsa, cheese, and sour cream. You can also make a taco filling by cooking the chicken in tomato sauce.

Honey Lime Chicken

This sweet and spicy marinade is one of my favorites. It’s mild but very flavorful and pairs perfectly with veggies or rice.

Ingredients

• Juice of 2 limes
• 2 cloves of garlic, minced or grated
• 1 tsp chili flakes
• 1/2 tsp cumin powder
• 1/2 tsp paprika powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• Salt to taste
• 1 tbsp honey
• 1-2 tsp oil
• 1 tbsp chopped coriander
• 400 grams chicken breast or thigh, whole

Method

• To make the marinade, add lime juice, chopped fresh garlic, chopped fresh coriander, cumin powder, red chili or paprika powder, onion powder, honey, oil, and salt in a bowl and mix until combined. You can use lemon instead of lime if you prefer.
• Now add the chicken and coat it in the marinade, then place in ziplock bag, seal, label, and set aside. I usually like eating this on whole grilled chicken which is why I have kept the chicken pieces bigger for this.
• To cook the chicken, place in the oven for 20 minutes at 180 degrees celsius or in the air fryer for 15 minutes at 160 degrees celsius.

Serving Suggestions

This chicken is perfect for a healthy meal. Grill it in the oven or air fryer and pair it with a side of yellow rice or grilled veggies for a delicious and filling meal.

Shisk Tawouk

Shisk Tawouk is a Middle Eastern chicken marinade and it’s one of the most delicious ways to eat chicken. It’s a simple no fuss recipe that everyone will enjoy.

Ingredients

• 3 tbsp full-fat yoghurt
• Juice of 1/2 lemon
• 3 garlic cloves, grated or minced,
• 1/2 tbsp tomato paste
• 1/2 tsp paprika powder
• 1/2 tsp cinnamon powder
• 1/2 tsp dried oregano
• Salt to taste
• 1/4 tsp black pepper
• 1-2 tsp olive oil
• 400 grams boneless chicken breast or thigh, in small cubes

Method

• To make the marinade, add yoghurt, lemon juice, olive oil, chopped garlic, tomato paste, paprika powder, cinnamon powder, dried oregano, salt, and black pepper in a bowl and mix until combined.
• Now add the chicken and mix until it’s properly coated with the marinade, place in ziplock bag, seal, label, and set it aside.
• To cook the chicken, place on skewers and cook in the oven for 15 minutes at 180 degrees celsius or in the air fryer for 12 minutes at 160 degrees celsius.

Serving Suggestions

Cook the shish tawouk on a skewer in the air fryer or oven and enjoy with a side of rice, hummus, and fries and garlic paste. You can also make a wrap with the same ingredients in a pita bread.

Chicken Marinade Storage Tips

• These marinated chicken packets can be stored in the freezer for up to three months.
• When you are ready to use it, remove the packet from the freezer 2-3 hours before, or you can place it in the fridge a night before to thaw.
• If you want to prep a bigger portion for multiple uses, you can divide the chicken into portions and place in separate smaller ziplock bags for easy use.

Burger Patties

My husband and I also love a good and simple burger for iftar. It’s quick, it’s filling, and not too unhealthy(if you keep the oil at a minimum). I like to prep the burger pattys in advance and freeze them so that we can just take them out and cook them before iftar.

The key to a good burger patty is honestly the meat. Try to get good quality beef or lamb mince, whichever you prefer. Make sure that the meat is not too lean and has some fat in it so that the burgers are juicy and not dry. I like to use 20-30% fat mince, and make sure it’s fresh.

Ingredients

• 500 grams lamb or beef mince, 20-30% fat
• Salt to taste
• 1/2 tsp black pepper

Method

• Wash and strain the meat mince to release all the blood from it. Once the mince is dry, add it to a clean bowl.
• Add salt and pepper to the meat and mix it well. you can also add some chili flakes for a little bit of spice.
• To shape the burgers, I like to measure each patty to keep then evenly sized so that they cook evenly. I also keep them pretty thin because they tend to shrink and fatten while cooking
• Once they are all shaped, place them on a flat tray and into the freezer for about 30 minutes until they harden, then store them in ziplock bags, placing a square piece of baking paper in between each burger so that they do not stick to each other.
• To cook the burger, add a little oil to the heated pan, place the patty and push it down using. a heavy object so that they do not contract too much. Cook for 3-4 minutes on each side. Don’t cook more as the burgers will become dry.Top with a cheese slice and let it melt.

Burger Sauce

I also like to prep my burger sauce in advance. It’s one of my favorites and makes the burger super flavorful.

Ingredients

• 2 tbsp ketchup
• 2 tbsp mayonnaise
• 1 tbsp mustard
• 1 tsp Worcestershire sauce
• 1 tsp spice sauce (like sriracha)
• 1 tbsp chopped jalapenos
• 4-5 leaves finely chopped lettuce

Method

• Mix ketchup, mayonnise, mustard, worchestershire sauce or soy sauce, and jalapenos and mix until combined. You can store this in an airtight jar in the fridge.
• Before using, add fresh chopped lettuce into the sauce.

Serving Suggestion

I like to use toasted brioche buns for my burgers. Place the burger sauce at the bottom, then place the cooked patty with the cheese and top with more burger sauce and enjoy.

Sweet Cheese Puffs

These are my mom’s ultra famous sweet cheese puffs. They are by far the most loved recipes in our home and it’s something that she has been making for years and has passed down to all of us.

I am not exaggerating when i say that we cannot have a single Iftar without these, they are just that good. Every person that comes to our home for Iftar does not leave without asking for the recipe.

And the best part is that they are literally the easiest thing to make and can be prepped in advance. If there is just one recipe you take away from this, please let this be it!

Ingredients

• 10 frozen puff pastry squares, defrosted
• 10 cheese squares, like Kiri
• 1 egg, for egg wash
• Nigella seeds (optional)

Method

• If you are using frozen puff pastry, let it thaw and become soft (but not too soft, you should be able to handle it easily)
• Place the squares on a baking sheet and cut them in half diagonally.
• Now cut each block of cheese in half diagonally, and place each piece of cheese on one edge of the puff pastry slice.
• Once the cheese has been placed on all pieces, seal each one by folding the other side over the cheese, and pinching the edges together. You can use your hands or a fork to seal the edges.
• Place the puffs on a flat tray into the freezer for 1 hour, let them harden so that they do not loose their shape or stick to each other, then place them all in a ziplock back and freeze until ready to use.
• I recommend taking the puffs out at least an hour before baking.
• Before baking, cover the puffs with an egg wash, and I also like to add a sprinkle of nigella seeds on top. This gives the puffs a nice flavor.
• Bake for about 15-20 minutes in the oven or air fryer until golden brown, top with sugar syrup and serve hot.

Sugar Syrup

I also like to make a big batch of sugar syrup in advance for the cheese puffs because like I said, we have them every day. It’s simple and quick and can be stored at room temperature. I recommend making this close to Ramadan as the sugar may crystallize overtime.

Ingredients

• 500 grams granulated white sugar
• 350 ml water

Method

• Add the sugar and water in a saucepan. do not mix with a spoon. Place the saucepan on medium high heat and let it cook until the mixture starts boiling. Keep swirling the pan every few minutes but do not mix as that may cause the sugar to crystalize.
• Now lower the heat and let the syrup cook for 10-20 minutes, until it’s thick enough to coat the back of a spoon. It should also be sticky on touch.
• Take it off the heat, let it cool down, then place it in an airtight container. You can store the syrup at room temperature

Egg Sandwiches

I like to eat something protein heavy for breakfast so that it keeps me full for as long as possible. And for the days where I want something savory, these egg sandwiches are the perfect meal. They take very little time to prep and can easily be reheated at suhoor time.

The best part about these egg sandwiches is that they are super customizable, you can add whatever you like in your breakfast sandwiches. Go wild!

Ingredients

• 8 eggs
• Salt to taste
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 2 tsp chili falkes
• 6 chopped brown mushrooms
• 1 tbsp sun dried tomatoes (optional)
• 6 buns
• Pesto
• Jalapenos (optional)
• 6 cheese slices

Method

• In a bowl, add the eggs along with all the ingredients for the omelette. I like to add salt, pepper, chili flakes, dried oregano, chopped mushrooms and sundried tomatoes to mine.
• I also recommend adding some milk into the omelette batter to make the omelette thicker and more fluffy.
• To cook the eggs, line a large baking sheet and pour the omelette batter into pan. Cook at 150 degrees celsius for 15-20 minutes until fully set.
• While the eggs cook, prep the buns. Lightly toast the buns and spread green pesto on both sides of the bun. Again, remember this is fully customizable so use whatever you like.
• Once the eggs are cooked, sliced them in 12 pieces, then top each bun it with 1 slice of egg, then half a cheese slice, then another slice of egg, and the remaining half of the cheese slice, then add a little hot sauce on top. You can also use only 1 slice of egg if you want a lighter sandwich. I also like to add jalapenos to the sandwich.
• Tightly wrap each sandwich in aluminium foil, making sure there are no openings, then place them in a ziplock bag and label them and store them in the freezer.
• When ready to eat, remove them from the freezer, heat in the microwave for about 30-60 seconds, then place in the oven or air fryer at a low temperature, around 150 degrees, for 5 minutes until the sandwich is heated all the way through.

Chicken Puffs

These chicken puffs are another great option for Iftar, specially when you’re hosting Iftar parties as they are quite filling and delicious but easy to prep and keep in advance.

They’re similar to the sweet cheese puffs but filled with chicken instead. I like to make a flavorful and spicy filling, but remember, you can always add more or less of anything you prefer.

Ingredients

• 1 litre water
• 4 cardamom pods
• 1 tsp black pepper
• 1 large cinnamon stick
• 3-4 dry red chilies
• 3-4 garlic cloves
• Salt to taste
• 250 grams chicken breast
• 2 tsp oil
• 1 tsp garlic paste
• 2 green chilies
• 1 large onion, finely sliced
• 2 tsp red chili powder
• 1.5 tsp cumin powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1/2 tsp garam masala powder
• 1.5 tbsp tomato paste
• 1 tbsp coriander, chopped
• Juice of 1/2 lemon

Method

• In a large wok or saucepan, add water, along with whole spices like cardamom, black pepper, dried chili, cinnamon stick, whole garlic, and salt. Bring it to a boil and add the chicken breast and let it cook until the chicken is cooked through properly. It will take around 1 hour.
• Strain the broth and set it aside as we will be using it later.
• Let the chicken cool down, then shred it using a fork. Once all the chicken is shredded, set it aside.
• Now in the same sauepan, add oil, minced garlic and ginger and give it a quick mix, then add the chopped green chilies and sliced onions and cook until the onions become soft and translucent.
• Now add red chili powder, cumin powder, and turmeric powder and cook for 3-5 minutes until they start smelling fragrant. Add a little water and cook for a few minutes, then add tomato paste and cook for 3-5 minutes on medium heat.
• Now add the shredded chicken and mix until it’s just combined with the masala, then add the reserved stock and cover and let it cook for 5 minutes. Uncover and cook on high heat until the consistency is dry and all the water has evaporated. If the filling is wet it may ooze out of the puff while baking, so be mindful at this step.
• Take it off the heat then mix in chopped coriander and let it cool down.
• Now line the puff pastry squares on a tray. Place the cooled filling on one side of the pastry slice, then fold the other side over the filling and pinch the edges to seal. You can also use a fork to crimp the edges. Make sure all the edges are properly sealed so that the filling does not fall out while baking.
• Now place them in the freezer to set until they harden so that they do not loose their shape or stick to each other, then store them in a ziplock bag.
• To cook the puffs, give them an egg wash and a sprinkle of mozarella cheese on top.
• Bake for 20-25 minutes until golden brown, you can use an air fryer or the oven. If you’re using the oven, turn on the top burner for the last 3-5 minutes to make the pastry evenly golden brown from the top.

Chutneys

Chutneys are a staple in almost every desi household. They’re used throughout the month so it’s best to have a big batch prepped in advance.

In my house we love green chutney and sweet tamarind chutney. Both of these have been a staple at my house since we were kids so I always NEED to have them ready during Ramadan.

Both of these recipes are my mom’s, and they are perfect which is why I have made no changes. They will pair perfectly with samosas, puffs, pakodas, and basically everything!

Tamarind Chutney

This sweet tamarind chutney is super easy to make and lasts for months. It’s sweet and sour and pairs perfectly with samosas.

Ingredients

• 200 grams tamarind
• 500 ml water
• 100 grams sugar
• 1/2 tsp salt
• 1 tsp cumin powder

Method

• Soak the tamarind pulp in hot water for a few hours, then mix it well to dissolve all the pulp in the water. Press against all the seeds to remove as much as pulp as possible. You can do it with the spoon but I find it much easier to squeeze the pulp out using my hands.
• Now strain the water into a saucepan, a little at a time, then pour some warm water on top and push with your hands to make sure all the pulp goes into the saucepan.
• Once all the water is strained, add sugar, salt and cumin powder into it and cook on medium heat for about 1 hour until it thickens. Keep mixing often and cook until the chutney has reduced by half and is thick enough to coat the back of a spoon.
• Let it cool down, then store it in an airtight container in the fridge and use it throughout the month

Coriander Chutney

This coriander chutney is another spicy essential in many homes. I like to make it a little zingy but you can always add less green chilies. I recommend making this just before Ramadan so that it stays fresher. I also like to make it only for about two week and make another batch once it’s over to retain the freshness.

Ingredients

• 2 bunches of fresh coriander
• 2-3 green chilies
• 2-3 garlic cloves
• 1 tsp cumin seeds
• Salt to taste
• Water, as needed
• 1 tsp vinegar
• 2 tsp lemon juice

Method

• First, properly wash the coriander leaves as they tend to have a lot of dirt in them. You can use the leaves and the stem, the stem has a lot of flavor. Just make sure there are no roots.
• Now in a blender, add the coriander, green chilies, garlic cloves, cumin seeds, salt, and a little water, and blend until the chutney turns into a smooth paste. Don’t add a lot of water in the beginning, you can always add more water if needed.
• My mom’s trick to retain the color of the chutney over time is to mix in a little vinegar and lemon into it at the very end.
• Store it in an airtight container in the fridge.

Samosa

Samosas really need no explanation. They are an Iftar staple dish that everyone loves. I don’t think any Iftar table is complete without a handful of samosas! While you can always get frozen ones from the store, nothing beats homemade samosas.

These meat samosas are simple and super delicious. You can make a big batch and pre-freeze them to use throughout the month.

PS: If you want to make vegetarian samosas, you can use the aloo tikki recipe at the end to fill the samosas instead of the meat filling!

Ingredients

• 500 grams mutton mince
• 1.5 tsp ginger paste
• 1.5 tsp garlic paste
• 1.5 tsp chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• Salt to taste
• 1 large onion, chipped
• 2-3 green chilies
• 1 tbsp coriander, chopped
• Samosa leaves
• 30 gs flour of any kind mixed with water to form a thick paste

Filling Method

• Preheat the pan but do not add any oil as the meat will release fat on it’s own.
• Add the meat into the pan and break it down properly, then add ginger paste, garlic paste, red chili powder, coriander powder, garam masala, and salt and mix until everything is combined.
• Cook for 5 mins, then add some water into the pan, mix, cover and cook on medium heat for 15-20 minutes until the meat has softened. Make sure to mix a few times in between so that the meat does not stick.
• Now add the chopped onion and cook on high heat for about 5 minutes until the onion has softened and the meat is completely dry.
• Turn off the heat, then add chopped green chilies and coriander and mix, then let it cool down.

Assembly Method

• Make sure the samosa leaves are defrosted and ready to use. Tip: Do not leave the samosa leaves uncovered at any point as they will dry out. I prefer using Switz brand samosa leaves, but you can use any brand you like.
• Make a flour slurry by mixing flour with water until it reaches a runny but thick consistency. This will act like the glue to stick the samosa leaves.
• Place the samosa leave length wise, hold the bottom left edge and fold it diagonally to the right edge of the samosa leaf. press the edge down then fold the triangle breath wise on itself. Fold the triangle in the same way one more time.
• After three folds, a pocket will form in the samosa leaves. Fill the pocket with the meat filling tightly, making sure it goes to the edge all the way through. Don’t overpack it or it may explore while frying.
• Now hold the filling down with your fingers and fold the triangle on it self one more time.
• Spread a thin layer of the flour and water “glue” on the remaining part of the samosa leaf, then fold the samosa on itself again, pressing down so that the leaf sticks to itself.
• After this step you will have a little overhand, fold it over the samosa and press it down, making sure the samosa is sealed from all sides.
• If the samosa leaf is not sticking properly, add more of the flour slurry and push it down using your fingers.
• Once all the samosas have been assembled, gently place them in a ziplock bag and freeze.
• I recommend taking the samosas out an hour before frying. To fry, heat oil on medium flame. Make sure the oil is not too hot or the samosas may burn from the outside without cooking through properly.
• Cook on each side until golden brown and enjoy with the chutneys.

Aloo Tikki

These aloo tikkis or patties are another one of my childhood favorites. They are simple and super delicious. They can also be used in many different ways; in chat, in buns, in samosas as filling, etc.

Prep a big batch before Ramadan to have them ready to go for Iftar.

Ingredients

• 500 grams potatoes
• 1 large onion, finely chopped
• 2 tbsp coriander, finely chopped
• 2-3 green chilies, finely chopped
• 1 tsp red chili powder
• 1 tsp cumin powder
• Salt to taste

Method

• Boil the potatoes until soft, let them cool down, then peel and mash them until they have no lumps
• Add finely chopped onions, coriander, green chilies, red chili powder, cumin powder, and salt, then mix until combined.
• Once again, you can use a fork but I just find using my hands much more efficient in the mixing process.
• Once everything is mixed you can form the patties. Pick up a small piece of potato and mash it in your hands like this, then roll them between your hands to form a ball. Flatten the ball then turn it around to smooth it out. Now smooth out the edges using your palm and you will have a perfectly round aloo tikki.
• Line a tray with baking paper, place the aloo tikkis on it and pre freeze them before storing them in a ziplock bag so that they don’t loose their shape or stick to each other.
• I highly recommend taking them out atleast 1-2 hours before cooking.
• To cook the aloo tikkis, add 1-2 tbsp of oil into a pre-heated pan and cook the tikkis until they’re golden brown on both sides.

Serving Suggestions

• Make a chat: Top the cooked aloo tikkis with sweet yoghurt, tamarind chutney, chaat masala, and something crunchy like chips of fried samosa leaves.
• Make a potato sandwich: Toast the buns, add a layer of the tamarind chutney or ketchup, place two cooked aloo tikkis on top, add some cheese, toast and enjoy.
• Make vegetarian samosas: This aloo tikki mixture can be used (before frying) in samosas instead of the meat filling to make vegetarian samosas.

I hope you find these recipes and tips helpful. Don’t forget to check out my full ramadan prep video on YouTube for an in-depth tutorial of each recipe!

Let me know what you’ll be prepping this Ramadan in the comments.

Ramadan Kareem!