Dish type
Browse 5 authentic Moroccan ramadan recipes. Each dish includes scaled ingredients, step-by-step instructions, and prep times so you can cook with confidence.
Fekkas are Morocco's answer to biscotti — twice-baked, crunchy loaf cookies studded with almonds, anise seeds, and sometimes raisins or sesame. Sliced thin and baked until crisp, they're perfect for dunking in mint tea or coffee and keep well for weeks, making them a popular treat during Ramadan and everyday gatherings alike.
Chebakia, also called mkharka, are Morocco's iconic flower-shaped, sesame-studded cookies, deep-fried until crisp and then soaked in warm honey infused with orange blossom water. A quintessential Ramadan treat, they're traditionally served alongside a bowl of harira soup to break the fast.
Sweet almond briouats are bite-sized triangular pastries made from crisp, flaky warqa wrapped around a fragrant almond paste filling, fried until golden, and dipped in warm honey. A festive Ramadan and Eid favorite, these little triangles pack a satisfying crunch followed by a soft, nutty, honey-soaked center.
Morocco's beloved Ramadan soup — a hearty, tomato-based blend of lentils, chickpeas, and tender lamb or beef, simmered with fresh herbs and warming spices like ginger, turmeric, and cinnamon. Traditionally served at iftar with dates and Moroccan bread, harira is comforting, nourishing, and deeply aromatic.
Traditional Moroccan sesame cookies folded into intricate flower shapes, deep-fried to a golden crisp, and immediately drenched in warm honey flavored with orange blossom water. A Ramadan essential.