Over the years, and in line with advances in Moroccan culinary art, oujdie gastronomy offers, for its part, throughout the days of the holy month, tasty Ramadan dishes from the local culinary heritage. Something to whet the appetite.
Addicted to cakes, in particular zlabia, makroute and griwech, Oujdi families and cooks continue to pass on to the next generations the whole assortment of refined gastronomy which reflects well-established culinary traditions.
These little puff pastries flavored with cinnamon and dipped in honey were prepared, for a long time, by women goldsmiths at home, before the advent of new lifestyles, with the emergence in particular of the culture of projects and small businesses. dedicated to the sale of such products.
Thus, one of the most frequented places remains that of the Bab Sidi Abdelwahab market, known for its tireless movement and the great influx of the local population who do not hesitate to go there to do their shopping.
And Oujdie families are not limited to the main purchases during this sacred month, but they can also afford cakes and other highly prized local “delicacies”.
“The activity in the market has relatively decreased this year compared to previous years, since families acquire their needs according to their purchasing power, explains Mohamed Ramadani, seller of honey cakes, in a statement to the MAP.
For his part, Bilal, owner of a pastry shop, indicated that “makroute” and “Kaak” are at the top of the list of traditional local cakes very popular during the holy month, stressing that their popularity has spread outside the country. city of Oujda, as evidenced by the volume of requests they receive, whether from customers in several Moroccan cities or from the diaspora.
Similarly, the Ramadan table remains incomplete in the absence of “Harira”, which is prepared in the oujdie way, with the addition of distinct spices such as “kebab”, “caraway” and “klila”. These are small squares of dry cheese that add a special flavor and taste to the Harira.
Approached by MAP, Karima considered that “Harira” is not only a popular soup, but also a proof of the hospitality that characterizes Moroccan society, thus remembering the different dishes that she used to eat. prepared from a young age, such as “mafrouk”, “msemen”, “matloue”, “taquinta”, in addition to “tchicha” which sometimes replaces “Harira” soup.
And to emphasize that “makroute” remains, among other things, the star of honey cakes furnishing the Ramadan table, with “Kaak” served with tea after Tarawih prayers, accompanied by “Sellou” and “Zamita”, noting that the latter is one of the favorite dishes of the Oujdis, since it helps to resist thirst during the day of fasting.
Among the dishes that also distinguish the customs of Ramadan among the families of Oujda, we find the “Seffa”, specially prepared for dinner after the return of the Tarawih prayers. It is a cone-shaped dish decorated with cinnamon, sugar and cooked almonds and eaten with tea.
In addition to eating habits, there is no shortage of social solidarity actions during this holy month, as associations and volunteers work to distribute aid and Ftours to needy people, foreigners and vulnerable categories.
Like other regions of the Kingdom, the month of Ramadan also symbolically remains an opportunity to visit family and loved ones, in order to promote the values of solidarity and tolerance.