For almost a full school year, we invited a foreign Cabrillo College student on an athletic scholarship to live with us. Area rents were impossible to afford, so he was sleeping in his car and showering at school. (Surprisingly, he still maintained a 4.0 average!)

Mohammad was from southern France, but his family was Moroccan and Berber. I knew he was Muslim, so I mentioned that I did not know how to cook halal. He said, “Don’t worry. If you don’t serve alcohol or pork, I will be fine.” Easy enough!

During his stay, we moved from serving sourdough to eating naan instead. We increased our avocado intake because, as Mo said, “The most wonderful things in the world are beautiful girls and avocados.” He taught me how to make chicken tagine, a North African stew cooked in a clay pot. But he also loved my pasta Bolognese.

Ramadan occurred during his stay. In this holy month, Muslims do not eat or drink anything from sunrise to sunset. So, Gary and I delayed our dinnertime until around 8 p.m., allowing us to eat as a family. I made extras so Mo could wake before sunrise and have a meal to fortify himself for the day of fasting.

Sometimes it was challenging, especially on days of soccer practice or games. But he admirably stuck with it.

We educated each other about our respective faith traditions, the similarities and the differences. I learned that the women in his family choose to work outside the home and not to wear veils — except for his traditional grandmother. And that weddings and other family celebrations are almost like national holidays.

Mo has moved on to a university, but we still remain close, and we visit each other when the time and distance aren’t too much of a challenge. When his cousins visited from France, they even asked me for advice on women and marriage. (Two main points: Marry someone who will be your best friend. Marry someone you actually like and admire.)

But, what about Ramadan?

This year, the month of Ramadan began on March 1, when the crescent moon appeared, and it continues until March 30, when the next crescent appears. Much like Lent, it’s a month of fasting, prayer and self-examination for your faults and how you can improve on them. This is followed by Eid al-Fitr, three days of celebration, feasting, gifts and family visits.

Food is central to both observances. For Ramadan, evening meals may include fattoush, a salad made with toasted pita and fresh vegetables; harira soup, a Moroccan dish of tomatoes, lentils and spice; fatteh, layers of pita, meat, vegetables and sauces; qatayef, a sweet dumpling dessert filled with nuts or cheese; and sambusa (or samosa), fried pastry appetizers with savory filling.

Pre-dawn meals are usually rich with nutritional sustenance, such as dates, yogurt, whole grains and milk. Beverages are often made with tamarind pulp or licorice. High-fiber foods and protein are emphasized so observant Muslims can endure the day-long fasting.

Some of these choices include dates for potassium and fiber, low-fat yogurt to stave off hunger, dark chocolate for antioxidants and iron, whole grains to slow digestion and maintain energy longer, green leafy vegetables for fiber and nutrients, chickpeas for protein and fiber and olive oil as a source of unsaturated fat.

If you can do it and if your doctor approves, these daylight fasts — along with the nutrient-rich foods at night — have been shown to help improve cholesterol levels, control blood sugar, reduce blood pressure, support digestive health and help control your weight. If you do this, ensure that you stay hydrated all day.

Eid al-Fitr is a big feast

All of this fasting is a lead-up to a major celebration. Eid al-Fitr literally means “festival of breaking the fast.” It’s a time of seeking forgiveness from each other and from God, of giving gifts and sweets (especially to children), of visiting relatives and friends and of visiting burial sites of friends and family.

To express gratitude for their blessings, Muslims engage in charitable activities, such as giving money and food to poor people. In countries where Muslims are in the majority, the celebration is a public holiday. In other words, it’s a bit like Christmas and a bit like Thanksgiving.Celebration meals are a mix of savory and sweet dishes, with heavy emphasis on the sweets! Popular dishes include biryani, a rice dish often served with meat or vegetables; kebabs and curries; nihari, a stew of lamb shanks served with flatbread; and roast chicken or chicken tikka masala, often served as a meal or as appetizers.

Sweets are plentiful, including sheer khurma, a vermicelli dessert cooked in milk with dates and nuts; halwa and barfi, semolina-based desserts mixed with cardamom or nuts; gulab jamun, deep-fried dumplings soaked in rose syrup; knafeh, a Middle Eastern dessert made with shredded phyllo, cheese and syrup; and baklava, a flaky pastry filled with nuts and honey. Some of these are popular in the Middle East, while others are more common in South Asia.

But they’re so good that you don’t even have to observe a Muslim holiday to enjoy them.

Tip of the Week

Do you have a dish drainer? What about a silicone sink mat? Those can get pretty grungy. Before you start the dishwasher, fit both on the top rack, and let the hot, pressurized water clean them.

Recipe of the Week

Chicken tikka masala is one of my favorite dishes! It’s warm. It’s colorful. It’s full of flavor. And it’s a delicious way to serve chicken. You can get dinner on the table in less than an hour, but it will taste like you spent all day over the stove.

Chicken Tikka Masala

Serves 5-6

Ingredients

2 tablespoons butter

2 tablespoons olive oil

1 onion, finely chopped

4 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt, or more to taste

1 tablespoon fresh ginger, finely grated

1 teaspoon red chili powder

1 teaspoon Kashmiri chili (if you have it)

1½ teaspoons garam masala

1 teaspoon ground turmeric

14 ounce can tomato sauce

1¼ cups heavy whipping cream

1 teaspoon brown sugar, or more to taste (optional)

2 teaspoons paprika

2-3 tablespoons olive or vegetable oil

2 pounds boneless, skinless chicken thighs, cut into bite-size pieces

¼ cup water, if needed

A few sprigs of fresh cilantro (optional)

Instructions

1. Heat butter and oil in a large skillet over medium heat. Add onion. Cook and stir until translucent, about 5 minutes.

2. Stir in garlic. Cook and stir just until fragrant, about 1 minute. Stir cumin, coriander, salt, ginger, chili powder, Kashmiri chili, garam masala and turmeric into onion mixture. Fry until fragrant, stirring, about 2 minutes. Don’t let it stick or burn.

3. Stir tomato sauce into onion and spice mixture. Bring to a boil, and reduce heat to low. Simmer for 10 minutes to develop flavors.

4. Then mix in the cream, brown sugar and paprika. Bring sauce back to a gentle simmer. Stir occasionally until sauce is thickened, 10-15 minutes. It should be a nice red color.

5. Heat vegetable oil in a separate frying pan over medium heat until shimmering. Carefully place chicken thighs into the pan. Cook chicken, stirring frequently, until lightly browned but not cooked through, about 3 minutes.

6. Pour the chicken and pan juices into the sauce. Stir to combine. Simmer about 30 minutes. Taste and adjust spices. Add a little water if the sauce becomes too thick.

7. Serve hot on basmati rice that’s been cooked with a dash or two of turmeric for color. Garnish with fresh cilantro, if available. Serve toasted naan on the side, if desired.