Moroccan Sweets and Ramadan

Festival

RAMADAN is the year’s food season and its table is almost fixed: HARIRA — tomato, lentil, chickpea, rice or broken vermicelli, and a flour-and-water tedouira to thicken it — with DATES, CHEBAKIA (dough folded into a flower, fried and drenched in honey and sesame, made in enormous quantity beforehand), SELLOU / sfouf (toasted flour, almond and sesame, unbaked, extremely rich, and given to new mothers as well), BRIOUATS, msemen, baghrir, boiled eggs and milk. EID AL-FITR brings the pastries; EID AL-ADHA the sacrifice and MROUZIA, and the offal dishes eaten first because they keep least. The sweets generally: KAAB EL GHAZAL — "gazelle ankles", almond paste in a thin pastry crescent, and the most demanding thing in the repertoire; GHRIBA of almond or coconut; FEQQAS; BRIOUATS with almond or peanut; and the candied fruit and almond work of the imperial-city patisserie. ⚠ AND ASHURA, MOULID AND THE LOCAL MOUSSEMS all have their own foods, which vary by place and are recorded as varying.