Like most Muslim countries, Ramadan is an opportunity to discover the richness and breadth of what the country's cuisine can offer. The typical Ramadan meal that we are going to present today has the particularity of being very rich in animal and vegetable proteins. The meal begins with a soup. However, the Ash Reshteh will more easily recall an Indian specialty, rather than Maghreb leschorbas. Indeed, this thick soup made of Kashk (fermented yogurt), is composed of parsley, spinach, dill, coriander, mint, peas, white beans and lentils. Fresh noodles called Reshteh are finally added to the preparation.