For Muslims, breakfast during Ramadan, which is eaten at sunset, has to be the fanciest meal ever. And this is the case throughout the whole month. Each day, families try to make the Ramadan breakfast —Iftar– a little bit better than the day before.

Ramadan is also the best time to showcase and taste the best of what Moroccan and international cuisine have to offer. Ramadan is arguably one of the best times to visit Morocco if you’re a foodie. Perhaps you may even try fasting if you’re not a Muslim; it certainly makes the food taste better at the end of the day.

Anyway, some foods stand out as Ramadan standards. These foods are foods that you find at every Ramadan table in Morocco. Some of them even are exclusive to Ramadan. So, here’s the list of the most iconic Moroccan Ramadan food.

More aboutMoroccan cuisine.

Somehow, regular dates are boring to many Moroccans during Ramadan and special occasions. The dates have to be stuffed with either nuts or almonds. Stuffed dates not only taste way better than regular ones but also more nutritious. 

Harira, also known as Moroccan soup, is a meal that Moroccans have to eat during every day of Ramadan. A bowl of the hot harirais what everyone needs after a day of fasting. And it’s rarely enough. Hariratastes very good.

Harira is a stimulating soup, prepared with diverse ingredients, predominately tomatoes, chickpeas, fresh herbs, meat, and spices.

Here’s the Harira recipe if you want to try it.

The chebakia sweets are a Ramadan special for Moroccans. You see pastries all over the Moroccan markets prepare it only during the month of Ramadan. People rarely buy it during other months.

Chebakia is stripes of dough rolled in a rose shape, deep-fried, dipped in honey, and garnished with sesame seeds. Chebakia goes well with harirabecausethe salty taste of hariragets balanced well in the mouth when eaten with chebakia.

Briouats are stuffed pastry triangles that taste rich in the inside. There are basically two categories of briouats: sweet and salty.

Sweet briouatsare stuffed with almond or peanut paste mixed with orange flower water. After they’re deep-fried, they’re dipped in honey. Saltybriouats are bigger in size. They’re stuffed with seafood, chicken, or ground red meat.  

KhobzB’Chehmafor Moroccans is a must-have in the Ramadan breakfast. KhobzB’Chehmais stuffed bread. The Moroccan traditional method of stuffed bread requires mixtures of lamb or beef suet, onions, spices, andparsley.

KhobzB’Chehmais eaten hot because the fat tends to lose its good taste when it’s cold.

Moroccan ladies makeSellou during the month before Ramadan, preparing it for the holy month. Sellou is iconic breakfast food in Morocco. The rich combination of seeds, peanuts, almonds, and other ingredients give selloua unique taste and aroma that can only be found in this meal.

While not for every day of the month, kababbarbecue is an essential Ramadan food in Morocco during the two holy days of Ramadan, the first is the 15^th day and the second is Layla Tulqadr. Traditional families sacrifice cattle during these two holy days of Ramadan.

Moroccan kababbarbecue is prepared with red meat, onions, and parsley, and spiced with ginger, paprika, turmeric, and black pepper. All of the ingredients give the kababan exceptional smell and taste.

Beghrir and msemen are two traditional pancakes that you always find at the breakfast table. The first is like a regular tender pancake, and the second is square-shaped and layered. Beghrir and Msemen are usually not eaten dry; they’re accompanied with honey and butter or olive oil.     

Milkshakes and juices are a must-have in breakfast. Nothing is more nutritious than a big glass of orange and banana juice or a milkshake after a long day of fasting. For that reason, you always find juices and milkshakes abundantly available at any Moroccan breakfasttable.

While not a standard throughout the whole country like harirafor example, fried fish during iftaris something that millions of Moroccans enjoy eating during Ramadan. The people who live in the coastal areas are all about fish. Eating crunchy fried fish always tastes good after a long day of fasting.

Being the most popular Moroccan beverage, mint tea is considered by the majority of Moroccans the best refreshment after a day of fasting. Made using Chinese gunpowder tea with fresh leaves of spearmint, the aroma of Moroccan mint tea is always enticing.

We hope that you liked this list of the best Moroccan Ramadan food. Leave us a comment in the comments below if you have any opinions about this list.