Like many cities in the Kingdom, the Ramadan table in Ouarzazate shares several common points with the culinary habits of Moroccan families, while distinguishing itself by specific recipes for given geographical areas or social categories.

This duality between specificity and common points also affects other aspects of life during the holy month of Ramadan, such as clothing traditions, religious practices and the values of hospitality and the consolidation of family ties, notes the MAP.

Thus, on the "ftour" table in Ouarzazate, the famous "hrira" (Moroccan soup), "chourba" (vegetable-based soup) and "hssoua" (semolina-based soup) are unmissable, to the point that grandmothers attribute to them the virtues of "cleansing the intestines" and "preparing the digestive system" to receive food, after a long day of fasting.

Dates, a local product and an essential component of dietary habits in the region throughout the year, are particularly prized during Ramadan for their sugar content, necessary to observe the fast in the best conditions.

Other sweet delights, or "chhiwate" as the Moroccans say, compete for the spotlight during this month, such as the unmissable traditional pastries like "chebakia" and "briouates" (types of cakes soaked in honey) or typically Moroccan pancakes like "beghrir" (pancake prepared with semolina) or "msemen" (a type of flaky pancake).

The enthusiasm for these traditional pastries and pancakes is manifested through the large crowds that bakeries experience a few hours before breaking the fast, which pushes several businesses to change activity exceptionally during the holy month, in order to take advantage of this attractive niche.

However, the Ramadan traditions of the population of Ouarzazate present certain specificities that obey the agricultural production method and the semi-arid climate of this area. This aspect is particularly observed in popular circles and the rural world, where the ingredients that go into the preparation of Ramadan recipes are prepared at home and by hand.

Thus, the stone "Rha" (traditional hand mill) and "Mehraz" (traditional mortar) still occupy a place of choice within the households of the region and are widely used to grind or pound the flours that are the basis of traditional soups, such as barley (Dchicha or Ibrin), corn (Isenkar) and fava bean (Agren).

Another specificity of the region is "Tikhdoukhin", a thick wheat-based soup with high nutritional value for the local population, which is consumed accompanied by "smen" (salted butter) or olive oil, in addition to a medicinal plant called "chih". Housewives also take care to prepare and store the ingredients for "Lehrif", a dish made of green onion and pepper.

The "Shour" meal, the last one before starting the day of fasting, is crucial for the local population, with the bread called "Tafernout" at the centre, preferably taken straight out of the oven.