Look: Inside Kitchens Powering Sheikh Zayed Grand Mosque's Iftars For 95,000 Daily

2026-02-23 11:15:21

(MENAFN- Khaleej Times)

The initiative has been running annually since 2004 under the patronage of the late Sheikh Zayed bin Sultan Al Nahyan

PUBLISHED: Tue 24 Feb 2026, 5:00 AM

By:
Arwa Almazrouei

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Hours before the call to Maghrib prayer echoes through the marble courtyards of Sheikh Zayed Grand Mosque, a different kind of rhythm fills a set of industrial kitchens across the capital: the clang of ladles against giant pots, the steady hum of sealing machines, and the swift coordination of hundreds of workers racing against time.

Khaleej Times was given access to the large-scale kitchens responsible for preparing daily iftar meals not only for the Grand Mosque, but also for Sheikh Khalifa Mosque and various labour accommodations in and around Abu Dhabi. The scale is staggering: up to 95,000 iftar meals are prepared every single day, contributing to a total of 2.66 million meals throughout the holy month.

Ramadan prayer timings

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A legacy of giving since 2004

The initiative has been running annually since 2004 under the patronage of the late Sheikh Zayed bin Sultan Al Nahyan. Organisers say they are honoured to continue their involvement in a Ramadan effort that reflects the UAE's deeply rooted values of generosity and community service.

The 24-hour preparation cycle

Preparation begins 24 hours before the meals are served. Chefs start by washing, cleaning, and cutting thousands of kilograms of vegetables while marinating large quantities of chicken. The precision is evident; every batch is measured, every tray labelled.

At 5am, the official shift begins. Teams prepare masala mixes for the rice and continue cutting fresh salad ingredients. By 8am, industrial-sized pots and ovens are operating at full capacity. From 8am until 12 noon, chefs cook rice and chicken in different batches to maintain consistency and temperature control.

From 12 noon to 3pm, the focus shifts to portioning and assembling the meal boxes. Assembly lines stretch across the facility, with workers carefully placing rice, roasted chicken, vegetable salona with dal, mixed salad, dates, laban, mixed fruit juice, water and a fresh apple into each box.

At 3.30pm sharp, dispatch operations begin. Delivery trucks line up outside the facility, and loading continues until 5pm to ensure all meals reach their destinations before Maghrib.

What goes into 95,000 meals a day

The numbers behind a single day of iftar preparation highlight the scale of the effort. For one day's service alone, the kitchens use:

30,000 kilograms of chicken.
15,000 kilograms of lamb.
15,000 kilograms of rice.
2,500 kilograms of dal.
15,000 kilograms of locally sourced vegetables, including salad ingredients.
750 kilograms of spices, including cumin, coriander, black pepper, cinnamon, dried lemon, Arabic mixed masala, biryani masala, turmeric, and Madras spice blend.
130 litres of oil.

Each ingredient is measured and distributed across tens of thousands of portions, ensuring every worshipper receives the same quality and quantity.

The team powering the operation

Behind the scenes, more than 2,000 personnel are involved in delivering the daily iftar operation. The workforce includes 400 chefs in Abu Dhabi, 150 in Al Ain and 100 in Fujairah. Supporting them are 400 stewarding staff responsible for cleaning and sanitation, and 800 food packagers who handle portioning and sealing.

In addition, 200 drivers and logistics team members work around the clock to coordinate deliveries. A fleet of 150 trucks ensures meals are transported efficiently to mosques and labour accommodations across the emirate.

Strict hygiene protocols are enforced throughout the process. Temperature checks, sanitisation stations, and quality inspections are conducted regularly to ensure compliance with food safety standards.

A meal, a mission

As sunset approaches and worshippers gather inside Sheikh Zayed Grand Mosque, rows of neatly arranged iftar boxes line the courtyards.

For many, it is a simple meal shared in faith. But behind that moment lies a complex logistical operation running 24 hours a day, a coordinated effort measured in tonnes, timed to the minute, and driven by a spirit of service that has defined Ramadan in the UAE for more than two decades.

From the first vegetable washed at dawn to the final truck dispatched before sunset, every step reflects one goal: ensuring that no fasting worshipper breaks their fast without a warm, nourishing meal.