It’s the Muslim holy month of Ramadan, which means quick breakfast and dinner recipes are especially in demand. We’ve pulled together a selection — some traditional, others less so — from our Recipe Finder.

Do you have a tasty Ramadan tradition? Let us know in the comments.

[Ramadan in Iraq is so sweet. Literally, it’s all about the sweets.]

Pre-dawn



(Katherine Frey/The Washington Post)

Moroccan Honeycomb Pancakes, pictured above. Refrigerate the batter the night before for a speedy, sweet breakfast.

Tropical Green Protein Smoothies. These fruity drinks get a boost of protein from lentils, which you can cook and freeze in advance.

Yogurt Kuku. This substantial omelet comes together in about 30 minutes, but you can also bake it in advance and serve it cold.

Chickpea Omelet. Another savory option that’s packed with protein from eggs and chickpea flour.

Sundown



(Deb Lindsey/For the Washington Post)

Vermicelli, Meat and Tomato Soup (Shorbat bil Sharleya, Lahma wa Tomatum). Serve this simple soup with a salad.

Spinach, Chickpea and New Potato Soup. Garlic, allspice and lemon add aromatic depth.

Couscous With Beets, Greens and Garlic Yogurt, pictured above. Tiny grains of couscous make for quick dinner fare, but this recipe offers a make-ahead method of soaking in cold water. Prep in the morning for even faster evening assembly.

Chicken Pilaf With Raisins, Pine Nuts and Almonds. A traditional Egyptian variation of the ever-satisfying chicken and rice. This one takes a little more time, but your efforts will be rewarded.