their tarawih prayers called moreh (pronounced ). The light meal, taking place in mosque and prayer hall grounds, consists of local traditional snacks and hot tea. In shopping malls and public venues in Malaysia, the time of iftar is indicated by radios announcing the call to Maghrib prayers. Maldives In the Maldives, iftar is known as roadha villun, which means "break fast". As usual, most Muslims break the fast with either dried or fresh dates. There are many exclusive restaurants and hotels providing special iftar and dinner packages for those who want to break the fast outside with the families and friends. All the mosques in the Maldives provide free dates and juice to break fast. At local homes you will find various cold fruit juices (water melon, mango, passion fruit, pineapple) sweet (boakiba, pudding) and salty shorteats called hedhika (boakiba, bajiya, gulha, masroshi, cutlets), the latter made with mainly fish, curries, roshi and salads made with local greens, chilli, onion and lemon. Nigeria Nigeria hosts what is by some way the largest Muslim community in West Africa and Sub-Saharan Africa. Iftar (known in the Hausa Language as buda-baki and in the Yoruba language as isinu) holds the same importance in Nigeria's Sunni population as the rest of the Islamic world. Foods include Jollof rice, suya, ọbẹ̀ ẹgúsí, ewurẹ, àkàrà, dabinu/dabino, ọ̀pọ̀tọ́, etc. Pakistan In Pakistan, almost everybody stops to rejoice for a few minutes following the iftar sirens and adhan (call to prayer). Preparations for iftar commence about three hours beforehand, in homes and at roadside stalls. The fast can be ended by eating dates, or simply by drinking water, if dates are not available. Many restaurants offer iftar deals, especially in the big cities like Karachi, Lahore, and Islamabad. Iftar as a meal in Pakistan is usually heavy, consisting mainly of sweet and savoury treats such as jalebi (pretzel-shaped, deep-fried batter, soaked in sugar syrup), samosas(minced meat and/or vegetables, wrapped in dough and deep-fried or baked), pakora (sliced vegetables, dipped in batter and deep-fried) with ketchup or chatni, and namak para (seasoned cracker), besides the staple dates and water. Other items such as chicken rolls, spring rolls, Shami Kebabs, fruit salads, papad (sheets of batter that are then sun-dried, deep-fried or roasted until they have the texture of potato chips or crisps), chana chaat (chickpea salad), and dahi balay (or "dahi baray"—fried lentil dumplings served with yoghurt) are