34 MONTEREY COUNTY WEEKLY FEBRUARY 26-MARCH 4, 2026 www.montereycountynow.com It’s Ramadan and things get a little bit wild at the Seaside mosque on Friday nights. About 150 people gather to break the fast at sunset, eat the lavish iftar meal and celebrate. Men and women dine separately, one group upstairs and the other downstairs. Children run between the two floors. The Islamic calendar follows the moon, and sunset meals take place each night a minute later. Dates and water are a common first plate to break the fast, but there are multiple ways to prepare the fruit. Ehab Ali, originally from Egypt, likes to soak his dates in milk, following sunnah, the ways approved by Prophet Muhammad himself. The older the dates are, the better, according to Ali. “Dates soak the milk like a sponge,” he says, becoming silken and delicious. Ali is deeply involved with Seaside’s Islamic Society of Monterey Bay. He explains that an iftar meal is available at no cost to anyone on weeknights. “Some people travel through the area,” he says. “Others are single.” The standing invitation provides a place to gather. As for Friday and Saturday feasts, each night a different group of local Muslims—Afghans, Indonesians, Egyptians—take responsibility for cooking dishes for the entire community. An iftar meal includes small bites, soups, entrees and desserts. People bring their favorites: fragrant Kabuli pulao (lamb and rice with caramelized carrots and raisins) from Afghanistan, haleem stew (wheat or barley with meat gravy) from South Asia, Moroccan harira with chickpeas served with couscous, Palestinian maqlubeh, the “upside down” dish of layered meat, rice and fried vegetables, or the Nigerian chicken, tomato and pepper stew called obe ata. Add to it delicious salads (fattoush and tabbouleh) and inviting desserts, such as Indonesian lapis legit and cheesy knafeh made with shredded phyllo pastry, and guests are in for a feast. In Seaside, “everybody loves biryani,” says Bibi Masouda, who cooks this dish at the mosque every Friday through the year (each week available for sale), and two or three days per week during Ramadan. Masouda is originally from Afghanistan. The dish is Pakistani and Indian, she explains, but it has become a fast-breaking tradition around the world—especially the chicken biryani, which is also her favorite. When it comes to ingredients, biryani sounds simple: rice and meat. But one look at this gorgeous dish—the array of yellow, orange and red—betrays steps required to make it at home. This fragrant one-pot specialty is based on basmati rice and a rich blend of spices such as cardamom, cloves, cinnamon and saffron. The key is layering the rice and meat, sautéing them in ghee with caramelized onions, and then simmering it in a covered pot. Making a batch takes Masouda about five hours. Tastes are a bit different in Salinas, where the second of three Monterey County mosques is located (the third is in Castroville). The crowd in Salinas can also reach 150 on weekends, the facility is bigger so children can roam without causing as much commotion as in Seaside. According to Islamic Community of Salinas Imam Shaykh Mekaeel Mohsin, the majority of local Muslims are Yemenis. Instead of biryani, here kabsa—considered the national dish of Saudi Arabia—is the popular favorite. Also a one-pot rice and meat dish, kabsa is not unlike biryani. The crucial difference is that no garam masala, saffron or yogurt are used in preparing the latter. Dried limes provide flavor, as well as toasted nuts and raisins. In the Salinas mosque, iftar meals are potluck dinners. In addition to kabsa, a staple winter oatmeal and chicken soup called chorba is served immediately after water and dates. “Fasting in winter is a little bit easier than in summer,” Mohsin says. “It’s not as hot and the days are shorter,” he adds, recalling a June Ramadan a few years back when the sun could be up for as long as 15 hours. Speaking of children, whose laughter and roaming seems to be an integral element of every iftar gathering: What age is a safe age to start fasting? It depends on the child, Mohsin says. Age 12 is when children are expected to join the fast, but for many it is a gradual process that starts at a few hours per day. “Usually children want to fast long before their parents are comfortable with them doing so,” he adds with a laugh. FIRST COURSE Chicken biryani, here shown alongside naan bread, is by far the most popular iftar dish at the Seaside mosque. It takes several hours to prepare at home. PIE BYE…Live@Heirloom Pizza Co. in Salinas is permanently closing. The pizza place that doubles as a music venue will host a farewell bash on Saturday, March 7 then will close up shop. After that, fans of the deep dish pizzas can still call on Heirloom’s original Monterey location. Fans of the concerts will have to hope someone leases the space soon. 344 Main St., Salinas. (831) 998-8824, heirloompizzapie.com. NO FREDO’S…The owners of Fredo’s Vegan Tacos have hung up the keys to the truck after two years. Often parked near Castroville, the truck had become a favorite. In October 2025, the owners announced they would shut down for the winter. Now comes news that they are moving operations to Tamarindo, Costa Rica. instagram.com/fredos_vegan_ tacos. BAR FIGHT…Some of the Peninsula’s top bartenders are going head-tohead at The Links Club’s Battle of the Bartenders starting on Monday, March 2. Keep an eye out for the schedule and roster so you can follow the craftiest cocktails action. Carmel Plaza, Ocean and Mission, Carmel. (831) 250-7816, linksclubgolf.com. SAIL ON…Chef Michael Jones has resurfaced, bringing his Monday night dinners to the Monterey Peninsula Yacht Club. The first—which sold out— took place Feb. 23, but others are planned for the last Monday of each month. The series is an outreach program by MPYC to introduce non-members (read: possible members) to the club. Jones is known for his pop-up A Moveable Feast, his exquisite cooking and his personality. mpyc.org. SPLENDOR IN THE GROVE…This year’s Great Taste of Pacific Grove takes place Saturday, April 4 from 5-8pm at the Inn at Spanish Bay, but tickets are on sale now. This culinary event features food and beverages from some of the area’s best establishments and is a fundraiser for PG P.R.I.D.E. which helps fund enrichment opportunities in the Pacific Grove Unified School District. $85/through Feb. 28; $100/starting March 1. supportpgpride.com. EL TRI…In case you missed it on montereycountynow.com, El Charrito opened a third location. The new spot in Marina has a smaller menu than the original Salinas store, but still offers favorite burritos, burrito bowls and taquitos. It is open daily from 7:30am-6pm. 98 General Stilwell Drive, Marina. By Jacqueline Weixel MORSELS eatanddrink@montereycountynow.com “Fasting in winter is a little bit easier than in summer.” EAT + DRINK AGATA POPĘDA Fast Food During Ramadan, local mosques host community iftar feasts as soon as the sun sets. By Agata Popęda
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