Karachi mosque keeps decades-old tradition alive with grand iftar

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People gather to break fast together at New Memon Mosque in Karachi during Ramadan. (AFP)
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People gather for iftar at the Memon Masjid in Karachi. (AFP)
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People pray before breaking their fast at Memon Masjid in Karachi. (AFP)
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Updated 21 March 2024
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Karachi mosque keeps decades-old tradition alive with grand iftar

  • The meal is arranged by a group of volunteers for almost 3,000 people daily

KARACHI, Pakistan: The tradition began 76 years ago.

Since then, every year during the holy month of Ramadan, hundreds gather at sunset for a grand communal iftar dinner at the New Memon Mosque in Karachi. The meal is arranged by a group of volunteers for almost 3,000 people daily.

Riaz Ali Qadri, who is part of the management team that arranges the iftar, told Arab News the feast was attended by local shopkeepers, customers, laborers and other passers-by.




People gather to break fast together at New Memon Mosque in Karachi during Ramadan. (AFP)

The tradition was started decades ago by worshippers at the mosque, which is situated in the Bolton Market area, now a popular shopping area, he said.

“Some people, who came here to offer their salat (prayers), conceived the idea of collective iftar soon after independence (1947). They started offering food to others as well,” Qadri said,

The gathering had grown over time, and more than 450 platters were now prepared and served to people every day, he added.




People gather to break fast together at New Memon Mosque in Karachi during Ramadan. (AFP)

“One platter contains dates, fruits, samosas, chicken rolls and pakoras. Water and soft drinks are also served to people, who can choose from different rice dishes as well.”

Around a dozen people were involved in the arrangement, Qadri said.

“Initially, the management used to do it from its own pocket. However, when we need donors now, we ask them to pay the vendors directly,” he said, adding that the mosque did not accept donations for the iftar.




People pray before breaking their fast at Memon Masjid in Karachi. (AFP)

“Today is my first iftar at this place,” said Dost Muhammad, a resident of Baldia Town visiting the area for Eid shopping.

“The arrangement was good and I felt totally at home.”


Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

Updated 04 March 2026
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Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

DUBAI: Chef Francesco Cortorillo, head chef at Dubai’s Scalini, shares a signature interpretation of the iconic southern Italian dish Linguine alla Nerano, celebrating the seasonality of zucchini and the subtle, elegant flavors of Provolone del Monaco DOP.

“Linguine alla Nerano is a dish that captures the elegance of Italian simplicity. When prepared with care, it delivers extraordinary depth from just a handful of ingredients,” he said.

Ingredients (serves 4) 


400g linguine.

700g zucchini.

120g Provolone del Monaco DOP.

40g Parmigiano Reggiano, finely grated.

Extra virgin olive oil, as needed.

Fresh basil leaves.

Salt, freshly ground black pepper.

Method 

Prepare the zucchini

Wash the zucchini and slice thinly, about 2 to 3 millimeters thick.

Heat a generous amount of extra virgin olive oil in a wide pan and fry the zucchini in batches until golden and lightly crisp.

Remove and drain on paper towels. Season lightly with salt while still warm.

Once cooled, set aside with a few fresh basil leaves.

This resting time is essential, allowing the zucchini to release their aroma into the oil.

Cook the pasta

Bring a large pot of well-salted water to the boil. Cook the linguine until very al dente. Reserve plenty of the pasta cooking water before draining.

Build the sauce

In a large pan, gently warm a small amount of the zucchini frying oil, lightly crushed. Add the fried zucchini and a ladle of pasta water to create a light base. Add the linguine and finish cooking directly in the pan, stirring gently.

Cream the pasta

Remove the pan from the heat. Gradually add the Provolone del Monaco and Parmigiano Reggiano, stirring continuously. Add pasta water slowly until a smooth, creamy sauce forms.

The sauce should coat the pasta without becoming heavy or stringy. Finish with fresh basil and, if desired, a touch of black pepper.