Dates are a crucial part of breaking the fast, following the Prophet Muhammad's tradition.

Saudis consume various dishes, including Arabic coffee, soup, and stuffed pastries like samboosa.

For those with a sweet tooth, Vimto is a popular thirst-quencher.

Arabian desserts, such as kunafa (sugar-soaked pastry with cream) and logaimat (fried dough balls in sweet syrup), are common on Saudi tables, along with qatayef (pancakes filled with cream or nuts).

Iftar gatherings in Saudi Arabia feature unique dishes based on local culinary cultures and available ingredients.

In the central region, Najdis serve hanini, a porridge-like dish made of dates, wheat flour, ghee, and sugar, along with jarish, a savory dish of ground wheat, lamb stew, and vegetables, served with mini pancake-like discs called matazeez and margoog.

In the Eastern Province, popular dishes include balaleet (sweet vermicelli and eggs), asida (dough made from boiling wheat flour), samosas, and sago pudding.

In the western region of Hijaz, located on the peninsula's far side, the tradition of exchanging dishes, known as "Al-to'ma," continues.

This custom involves sharing a wide range of dishes, including soups, samosas, and desserts like qatayef, basboosa, and sago pudding.

The dishes served during iftar gatherings and important feasts reflect the unique culinary cultures and ingredient availability of the area.

Families also prepare subya, a Ramadan drink made from soaked barley or bread with spices such as cinnamon, cardamom, sugar, and raisins.

Foul, a fava bean dish, and tamees, the bread it is eaten with, are popular iftar choices in households throughout the Kingdom.

During Ramadan, foul and tamees are popular dishes in the Middle East, collectively known as "master" or Ramadan dinners.

The demand for these foods increases significantly, leading to long lines at shops before iftar (breaking of the fast).

Arab News visited a foul shop in Jeddah's Al-Faisaliah district and observed customers arriving hours before iftar.

The crowd was diverse, consisting of people from various nationalities, such as Egyptians and Syrians, all eager to buy foul to share with their families and friends during iftar.

Abdulfatah Al-Saeedy, a customer, explained that foul is essential for a complete Ramadan table, making the long wait worthwhile.

Abu Abdullah, a 59-year-old man, braves the crowds to buy foul (a traditional Egyptian dish) for iftar despite the chaos.

He values the tradition of having foul and tamees (another Egyptian dish) during the holy month.

Taha Abdel Samad, who works at a foul shop, explains that the dish's quality depends on how it's prepared, and each foul seller, or 'fawwal,' has their unique method of preparing it.