At nightfall, the family gathers to break the fast by eating dates and drinking a glass of water. This is said to be how the Prophet Muhammad broke his fast and there are different variations of this practice throughout the Arab world. In Morocco, for example, people eat harira, a soup made from tomatoes, pulses, meat and onions. Those observing Ramadan eat two meals during the night, iftar and suhur. Iftar is the meal eaten at nightfall and is usually composed of a variety of dishes reflecting the socio-economic status of the family. The tables of poorer families feature dishes made from starchy food and cereals, with or without meat, such as falafels, bread, lentil soup and rice. More affluent families prepare dishes based mainly on meat, fish and seafood, such as squid salad, stuffed pigeon or chicken soup. The richness and finesse of the food take precedent over the quantity, as excess must be avoided at all cost. The complexity of the meal often means it needs to be prepared in advance, during the day. Traditionally, women are the ‘guardians of the stoves’ and must ensure they do not swallow any of the food tasted during its preparation, due to the risk of breaking the fast. Suhur, the meal eaten just before morning prayer, is much lighter than iftar. It mainly consists of dairy products such as yoghurts and cheese, together with dates, bread and jam, tea or a glass of milk. Each region and country has its own variations of dishes. In Morocco, people eat rghaif, a stuffed pancake, and in Lebanon, manaïch, a flatbread seasoned with zataar, a blend of thyme and other spices.