During the holy month of Ramadan, Muslims across the globe fast during the hours of daylight. After a long day of fasting in high temperatures, the Sahara iftar meal is often festive, made up of delicious and nutritious food.

Moroccan Cuisine: Traditional Sahrawi Recipes for Ramadan

Rabat – During the holy month of Ramadan, Muslims across the globe fast during the hours of daylight. After a long day of fasting in high temperatures, the Sahara ftour meal is often festive, made up of delicious and nutritious food.

Sahrawi suhoor, to start the long day with, is a simpler meal focused on maintaining good health during the day.

The Moroccan Sahara region is known for its wide variety of Ramadan recipes that are both delicious and healthy.

Sahrawi ftour

Similar to the rest of Morocco, Sahrawi people break their fast with dates, which are a great source of fibers, minerals, and vitamins. This tradition is common across Muslim cultures, going back to the time of Prophet Muhammad, who would break his fast with fresh dates.

Dairy products are another important component of the Sahrawi ftour. They contain nutrients protein, calcium, phosphorus, vitamin B and D, and potassium, which are vital for the health and maintenance of the body. Along with dates, fasting is traditionally broken with milk, yogurt, or zrig.

Zrig is a Sahrawi drink that is either made by combining yogurt, water, and sugar, or milk, roasted corn flour, and sugar. It is a rich, sweet, and refreshing drink.

Butter and ghee (smen) are a must on a Sahrawi Ramadan table, enjoyed with traditional bread cooked over rocks in a handmade oven.

The main dish at ftour is the infamous barley soup called lehssa. It is made by cooking barley in water and adding salt. It contains essential minerals, vitamins, antioxidants, and fibers. It is often accompanied by a cornstarch-based soup, which is a great source of energy.

Beleghman is a Sahrawi dish made of roasted barley flour, locally referred to as dgig lmegli. Dgig lmegli is combined with either milk, butter, or ghee (smen) until the mixture holds together. The mixture is then formed into delicious balls that are some of Sahrawis’ favorites for iftar.

Sahraoui tea (at-tay) holds great importance in Sahrawi culture. It is made with green tea, sugar, and gum arabic (al-3elk) prepared on coal. It is present on all occasions and it brings Sahrawi people together as a community. After all, Ramadan is a holy month meant to bring people together, and this is especially so for iftar.

Sahrawi suhoor

Sahrawi suhoor is a simpler affair than ftour. However, it still needs to contain enough nutrients to provide energy throughout the long hours of fasting.

Similar to ftour, dates, Sahrawi tea, and dairy products are essential elements in the Sahrawi suhoor.

In order to combat the long and tiring hours of fasting in high temperatures, Sahrawi people make a special juice made of dgig lmegli, milk, and fruits. It is an ideal suhoor as it provides the body with fiber and various nutrients and also reduces dehydration.

Another special dish for iftar is made with camel or goat meat. The meat is grilled on wood fire for a rich smoky flavor. This method gives the meat a flavor that cannot be duplicated using any other cooking method. The blistering smoke imbibes the meat with the wood’s earthy richness for an unforgettable taste.

Rice, referred to as marou in south Morocco, is often present in Sahrawi ftours. It is made by cooking rice and camel or goat meat in water on low heat, adding only salt to enhance the natural flavor of the meat.