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What role does food play during Moroccan Ramadan?

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I’ve heard that Moroccan Ramadan meals are really special. Can someone explain what kinds of dishes are commonly served and what food traditions take place?

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During Ramadan, Harira soup is a must at iftar, the meal to break the fast. It’s often accompanied by dates, chebakia (honey-coated pastries), and mint tea. Food during Ramadan is all about nourishing the body after fasting.

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Ramadan meals focus on energy and warmth. Besides Harira, people often serve briouats (fried pastries with various fillings) and a lot of sweets. Meals are rich and filling, but they still maintain traditional Moroccan flavors.

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The food culture during Ramadan in Morocco revolves around family and community. Harira soup, eggs with khlii (dried meat), and plenty of pastries are some staples. The emphasis is on breaking the fast with hearty and comforting dishes.

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