Image may be NSFW.
Clik here to view.
Tinejdad, Morocco- During the Holy Month of Ramadan, Muslims around the world reach into their hearts, spending more time in personal reflection and devotion to God. However, it is also a time for festivity and an opportunity to prepare special dishes to share with all members of the family in a jubilant atmosphere.
The wife of Morocco's Ambassador to the Kingdom of Bahrain, Fawzia Belqaedi, talked to the Bahrain News Agency (BNA) about the cultural aspects of Ramadan in Morocco.
“Every Moroccan woman is keen on preparing her domestic version of spices ahead of Ramadan,” Mrs. Belqaedi said.
Two or three weeks before the Holy Month, Moroccan families prepare the best food they can afford to be servedduring this month.
Large batches of sweets, such as sellou (Zmita) and chebakia, are traditionally prepared in advance for use throughout the holy month.
Belqaedi told BNA that the Moroccan Iftar meal during the Holy Month of Ramadan is served in two parts or courses.
“The first course immediately follows the muezzin call for Maghreb (i.e. sunset) prayer, comprising"hareera", "chebakia", pastries, dates, figs, boiled eggs, yoghurt, and fruit juices,” she said.
The wife of the Moroccan ambassador to Bahrain added that the second course, which “follows Taraweeh prayers, is the main course of Iftar.”
"We habitually invite family members and friends to join the Ramadan Iftar banquet. All of us eat together," she said.
