Traditional Moroccan Ramadan Recipes

Orange flower water and cinnamon are used to flavor the almond paste filling in this easy stuffed dates recipe. If you prefer, you can replace the orange flower water with lemon zest. The almond paste is made from scratch, stuffed inside the dates, and garnished with sugar and walnuts if desired.

Makrout is another special occasion sweet which is popular in Ramadan. A mild date paste is enclosed in a log of semolina dough scented with orange flower, then the cookies are sliced, fried, and dipped in honey. Although the recipe may appear challenging, it is somewhat easy to prepare. Do make sure to leave time for the dough to rest a couple of times.

Harira is Morocco's famous lentil and tomato soup. Although eaten year round, it's especially popular in Ramadan, when many families serve it daily to break the fast. It includes meat and chickpeas, as well as flavorful spices like cinnamon, ginger, and turmeric.

This classic Moroccan recipe for Hssoua Belboula combines barley grits with milk to yield a rich, creamy soup that's both nutritious and satisfying. Serve it for iftar or suhoor (the meal before fasting).

This simple Moroccan soup is easy to prepare and can be served in the evening or for breakfast. It is easy to make and takes only 30 minutes to prepare requiring just a few simple ingredients. The coarse semolina gives the soup a porridge-like consistency and thick, creamy texture.

This simple but incredibly tasty version of briouats features a melt-in-your-mouth cream cheese and spinach filling. Herbs or hot peppers can be added for more flavor, but the pastries are delicious plain. If you can't find warqa, flour spring roll wrappers or phyllo dough will do.

These fried pastries feature a traditional kefta (ground meat) filling seasoned with paprika, cumin, and parsley. The addition of cinnamon is optional but gives the pastries a quintessential Moroccan flavor. There is a special way to fold the briouats; once you learn the technique, they are easy to make.

Savory chicken cooked with saffron, ginger, and cinnamon makes a delicious filling for this crispy fried pastry. The recipe begins with a whole chicken cut up, skin removed, and cook with seasonings and oils until the meat falls off of the bones. Combined with onions, the chicken mixture is wrapped inside warqa dough and deep-fried until crispy.

Msemen—also known as rghaif—are made from a bread-like dough. Portions of the dough are flattened and folded into a square before being fried in a pan. They're frequently served with butter and honey.

Meloui is another type of rghaif. The dough is made of half white flour and half semolina. Circles of dough are folded twice to make thin strips and then rolled into a coil. The coils are then flatted into circles and cooked until golden brown. Serve plain or with butter and honey.

This recipe combines two traditional Moroccan foods: msemen and kefta. The slightly zesty ground beef (kefta) filling is spooned atop the raw msemen dough circle; the pancake is then folded around the filling to create a square. You can either fry or bake the filled msemen.

Beghrir are tender pancakes that melt in your mouth. They're made from fine semolina and yeast, which creates little holes in the pancakes giving them their "honeycomb" appearance. Beghrir are usually served with a syrup made from butter and honey.

These sweet rolls are flavored with anise, sesame, and orange flower water. Serve them at iftar to break the fast, or at suhoor, the early morning meal eaten before sunrise. Just be sure to plan ahead when making the rolls; the dough needs to rise twice for a total time of about 2 hours.

Harcha (or harsha) is a Moroccan pan-fried bread made from semolina flour. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. They're best served warm with jam, cheese, or syrup made from melted butter and honey.

Batbout (also called mkhamer or toghrift or matlou') is a favorite Moroccan bread. The yeast dough is made with a combination of white, whole wheat, and semolina flours. Cooking the batbout on the stove-top yields a soft and chewy bread with a pita-like pocket. Serve it along with a variety of sandwich fillers.

Moroccan brochettes and grilled meats are excellent additions to an iftar table, particularly if the meal will double as dinner. You can make lamb or beef kebabs, or turkey or chicken breast brochettes. For the best flavor, leave time for the meat to marinate before skewering and grilling.

These popular Moroccan cookies are made by folding almond paste flavored with orange flower water and cinnamon within warqa dough, also called "brick pastry." The pastries are fried and then soaked briefly in honey. Almond briouats are commonly served at both special occasions and casual tea times.

Halwa Chebakia is a Moroccan sesame cookie that is folded into a flower shape, fried, and then coated with honey. It's very popular in Ramadan and is also served for special occasions. It does require several ingredients and is time-consuming to prepare, but their taste and beauty make it worth the effort.

Sellou, also called sfouf or zmita, is a unique Moroccan sweet made from toasted sesame seeds, fried almonds, and flour that has been browned in the oven. The seeds, nuts, and flour are mixed with clarified butter and kneaded into a dough; the mound is decorated with sugar and almonds. It is traditionally served in Ramadan and for special occasions.

This Moroccan lemon cake is light, fine-textured, and flavorful, perfect when you need an easy sweet to break the fast. You can serve as is, dusted with powdered sugar, or topped with a sugar-lemon glaze. Also, try the equally easy and delicious orange cake.

Even Morocco has a version of doughnuts. Made with just yeast, water, flour, and salt, the sticky, unsweetened dough is shaped into rings and deep-fried. The doughnuts are fluffy on the inside and golden brown on the outside. Serve them dusted with sugar.

Mint tea is incredibly popular throughout Morocco. Many Moroccans consider it a must after a day of fasting. This sweet syrupy tea, called atay bi nana, is made by steeping spearmint leaves in green tea. The variety of green tea called Chinese gunpowder is preferred.

Almond milkshakes are served frequently in Morocco, particularly in Ramadan. A tiny bit of orange flower water gives this dairy-free shake its classic taste. A simple blend of ground blanched almonds, sugar, and water are cooked together and then strained and chilled. A sprinkle of cinnamon is the finishing touch.

Nutritious, refreshing, and filling, this shake is sure to satisfy after a day of fasting. It's also quick and easy to make—just five minutes from start to finish. Simply blend avocado along with sugar and milk until smooth and creamy and serve.

This is the Moroccan version of the popular Middle Eastern juice known as qamar el-deen. The tasty beverage is commonly a part of the ftour. If you prefer a thicker drink, you can turn it into a smoothie with the optional addition of yogurt.

Quick and easy to make, this juice can be served anytime, but in Morocco, it's particularly refreshing after a day of fasting during the month of Ramadan. You can use either fresh or frozen bananas, and freshly squeezed or store bought orange juice.