David Malosh for The New York Times. Food Stylist: Simon Andrews. Editors’ Collection Ramadan Starters and Sides EmailShare on PinterestShare on FacebookShare on Twitter
Easy Cucumber Yogurt Salad With Dill, Sour Cherries and Rose Petals Julia Moskin, Sameh Wadi 15 minutes
Rawia Bishara’s Brussels Sprouts With Tahini Sauce Julia Moskin, Rawia Bishara 1 hour if roasting; 40 minutes if frying
Muhammara (Red Pepper and Walnut Spread) The New York Times, Ana Sortun 5 minutes, plus thawing if using frozen peppers