Relief for a hot month of Ramadan – Dishes reward both memory, faithfulness

As the son of a goat, sheep, and cow herder in the tiny northeastern Turkish village of Rize (REE-za), Osman Kiranoglu grew up making and eating lots of yogurt. Today, Kiranoglu parlays his fluency in yogurt as the chef-owner of the Boston Kebab House in Liberty Square.

Kiranoglu counts on his experience again during the Islamic holy month of Ramadan, which began Monday, when observant Muslims abstain from food and drink from dawn to dusk to remember the hardships of the poor. “This year, it’s going to be very difficult,’’ Kiranoglu says. “Long days. Hot.’’ For religious holidays, Muslims follow a lunar calendar, whose year is about 10 days shorter than the solar-based Gregorian calendar. This means that the first day of Ramadan always falls about 10 days earlier than the previous year. For example, Ramadan is likely to start around July 21 next year, and July 11 the year after, and so on. Read More