Ramadan is the ninth month of the Muslim calendar. It is during this month that Muslims observe the Fast of Ramadan. Lasting for the entire month, Muslims fast during the daylight hours and in the evening eat small meals and visit with friends and family. It is a time of worship and contemplation. A time to strengthen family and community ties. According to the Islamic Society of North America the first day of fasting for Ramadan 2002 is expected to be November 6.

The distinct flavor of Ramadan in Morocco

A Moroccan meal, when prepared for guests, is a whole ceremony. The art of presenting a meal involves first hospitality. In general, the setting in which a guest is entertained is a reception room furnished with comfortable divans with pillows along the walls, carpets on the floor, and low tables within reach. A person, generally a member of the family, comes in with an aiguière, a basin, a bar of soap, and a towel. S/he offers the guests an opportunity to wash their hands before they eat. It is the master of the house, who says “Bismillah” (In the name of God — Praise to God) which is the grace of Moslems, that invites the guests to the meal. Dishes are served in a specific order and couscous is generally the last course.

HARIRA  is a thick soup with small meat cubes, lentils, garbanzo beans, beans, tomatoes, and exotic spices specific to this dish.

BASTILLA,  is a thin flaky pastry traditionally stuffed with pigeon and almonds, but chicken, seafood or vegetables can be substituted.

TAJINES  are stews of lamb or poultry, garnished with olives, almonds or prunes.

MESHOUI : Oven-roasted or barbecued lamb. Generally, the lamb is put on a spite and roasted over the fire. It is a succulent dish that often begins the feast.

COUSCOUS  is the national dish. It is generally composed of wheat semolina steamed over a stew of lamb or chicken accompanied with vegetables and garbanzo beans. It should be mentioned that the preparation of couscous varies from one region to another; (e.g., the seven-vegetable couscous prepared in Casablanca).. Couscous is traditionally eaten with the fingers, although today the use of spoons is becoming more and more common.

BEVERAGES, Tea, the national drink, is served in glasses at all times and everywhere. It is mint and very sweet, sometimes flavored with orange-tree blossoms. When making traditional Moroccan mint tea, use Chinese green tea, not Japanese. You’ll also need sprigs of fresh spearmint.

PASTRlES, Lots of honey and almonds. The “gazelle horn” (kab el ghzal  - also known as baklava in other Mediterranean countries) is an irresistible temptation for the gourmet.

MILK ACCOMPANIED WITH DATES is a gift symbolic of Moroccan hospitality.

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