No wonder they call it the City of Ramadan. Cairo, with its million lights and delights transforms this busy metropolis into a glowing celebration.
This magical experience, blending ancient traditions with its modern spirit, makes Egypt the primary country that shaped the features of Ramadan, much as Germany did to Christmas.
Just as the German Tannenbaum (Christmas tree) is the centrepiece of the home, the most decorative feature is the Egyptian fanous (lantern) the quintessential symbol of the festivities. Both originated from historical traditions involving light — German candles for Advent and Fatimid era lanterns to welcome the caliph Al-Muizz li Din Allah, with lanterns to light his way.
A hallmark of unique Egyptian products, the fanous started here, and here it still stands — the most widespread tradition of Ramadan. Lanterns are set up in parks, streets, squares, shops, cafes, schools, and homes as delighted children dance and sing around the fanous well into the night.
It is a euphoric month, as the very streets are dancing with joy.
Ramadan tents of mercy find meals for one and all and the markets in Old Cairo chant their lyrical strains like Christmas carols of other lands.
The fast of Ramadan is viewed by some as an arduous regimen, abstaining all food and drink from dusk to dawn, nearly two billion followers experience the joyful transformation of the soul, the lightness of spirit and the deep sense of peace and renewal.
This is a month where sacrifice fosters connection and silence invites reflection. For those who observe it, 30 days of Ramadan are never a burden to be carried but a treasure trove of delights to be shared.
Indeed in 2026 the spiritual calendars of the two major global faiths align in a rare and powerful significance. This brings both faiths together in a season shared with devotion, self-discipline, and compassion.
While the rituals differ, the Lent for Christians started on 18 February — a 40-day season of prayer, fasting, and repentance, preparing for Easter, while Ramadan for Muslims started 19 February, for a month of prayers, fasting, giving, and forgiving.
The willing soul rejoices in fasting and prayer, but the body is also as joyous, moving from the ethereal glow of spiritual awakening to the rich tangible delight of perfect banquet desserts. In many ways these two worlds are more connected than they seem.
The many lights of Ramadan may mirror the religious concept of spiritual illumination — much like an awakening where divine truths shed light on the mind and heart. The very cry of Ramadan Kareem brings to light the act of kindness.
As for the singing during holy days, it is one of the primary ways of expressing faith in God as if in prayer. All religions have their own chants, beautifying further the words of God. It is a deeper communion of expression like music, poetry, and the human voice.
Spiritual traditions view sweetness as a foretaste of the divine, or the nourishing rewards of the after-life. From syrup-soaked pastries of religious holidays, to the savouring honey pies that offer immediate physical satisfaction, desserts are often used to celebrate God’s generosity and bounty.
Many spiritual traditions view sweetness as a foretaste of the divine or the nourishing rewards of heaven.
“Sweetest of sweets” trigger dopamine and serotonin, instantly lifting the mood and offering a sense of calm and reward after spiritual labour.
The sweets of Christmas in Germany, like Stollen and Lebkuchen, like a once-a-year treat, are similar to Egypt’s qatayef and kunafa, the most iconic Ramadan desserts. However, a million delights include other delicious, delectable, delirious sweets awaiting after the long fast. Rooted in centuries of Middle Eastern traditions, they are rich syrup-soaked treats designed to replenish after a long fast.
Most everyone knows about them drooling at the mouth, like qatayef, considered the oldest and most iconic Ramadan dessert— s mall pancakes filled with nuts or sweet cheese, folded into crescents baked and dipped in sugar syrup. One is not enough to satisfy your sweet tooth.
Specially made to satisfy the sweet taste of caliph Muawiya ibn Sufyan (c 597-605), first of the Umayyid caliphates, kunafa was especially made for his pleasure. Shredded pastry filled with cream, cheese or nuts, soaked in syrup, the world is indebted to the caliph, his followers and all of Ramadan believers.
A list of luscious desserts follows: basboussa, balah al-Sham, luqaimat, etc. They remain from the past; a cherished part of Ramadan delights.
While most desserts were created during the Fatimid and Umayyiad eras, desserts go back to the ancient Egyptians who used much of the same ingredients as we do today.
Carvings in 3,500-year-old 18th Dynasty tombs at Thebes and Memphis discovered by archaeologists found recipes of butter-based cakes, stuffed with dates and formed into geometric shapes and stamped with the symbol of the sun god Ra. The same cakes, stuffed with dates, nuts and dusted with powdered sugar, are now a staple for Eid Al-Fitr, right after Ramadan.
Not yet, however — a long month awaits us of the myriad sounds and sights, not to mention the bright lights and luscious bites, during the holy fast of Ramadan.
“Fasting blinds the body, in order to open the eyes of the soul.”
Jalaluddin Rumi (1207-1273)
* A version of this article appears in print in the 26 February, 2026 edition of Al-Ahram Weekly
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