Today is the last day of the most sacred month in the Islamic religion. I am not here to talk about religion or the great spirituality of this month. My blog is about food, so I'll talk about food.
When naming Ramadan, one immediately thinks of prohibitions: not eating, not drinking (not even water), not smoking, etc. How can we talk about food during Ramadan? Wrong question. How can we not talk about it?
Jordan is the third country in which I "celebrate" this holy month. This year is the second in which I spend Ramadan in Amman and to be honest, last year was much better for several reasons but I prefer to remain personal.
This article aims to highlight the differences or similarities between the Moroccan and Jordanian Ramadans, which is why you will find below a list of foods that are consumed during the Iftar (breaking of the fast at sunset) of the two countries.
MOROCCO
I would like to start from Morocco, my country of origin and the culinary pride of which I am always proud. Moroccan Ramadan is not a Ramadan in effect if Harira is not present on the table (as my mother would say). The queen of Moroccan soups, Harira is consumed en masse during Ramadan.
Since the Moroccan cuisine is known for the mix of savory and sweet, on the table there will be the Msemmen (Moroccan pancakes), the Batbots (other Moroccan pancakes), the Harsha (another type of salty pastry) and the Baghrir (the Moroccan crepes soaked in butter and honey).
I don't even want to open the Briwat topic because right now I'm fasting and writing this article I got hungry. Do you know the spring rolls? Here, the Briwats are super sayan spring rolls. There is something for all tastes, for those who love savory, for those who love sweets, for vegetarians, for vegans. In short, nobody would resist the Briwats.
Usually, both latte and tea are served at the table (depending on one's preference).
Finally, a few hours after Iftar and after praying, some families have dinner eating meat, tajine, fried fish, and so on and so forth.
JORDAN
To be honest I have been to a few traditional Jordanian Iftars. Since I live alone, I usually eat with friends or out at the restaurant. However, I live in Jordan enough to know exactly what our Middle Eastern cousins eat.
No, no Harira, but the lentil soup, which is very good with a bit of lemon (said by one who does not like soups, is a success!).
In Jordan I also found the mini Baghrir (do you remember the Moroccan crepes) which instead are of a smaller version and are called Qatayef (usually the Jordanians eat them with honey or cream and pistachio). However, my mother continues to insist that they are not the same thing (ah mothers!).
Even the Jordanians have the Briwats but they are not super sayans (oh no, I'm sorry but you don't fight us on this). They are called Sambosa and are stuffed with cheese, with spinach or with potatoes.
I literally fell in love with Msakhen instead. They are rolls made with pieces of chicken and mysterious spices that I have yet to discover (yet everyone says it is easy to prepare).
Apart from the various salads (fattoush, Arabic salad), the king of the Jordanian table is Waraq Al Enab (which literally translated means the grape leaves). This is a delicious dish made of grape leaves (in fact) stuffed with meat and rice.
Usually one of the typical dishes is served at the table (Maqlouba, Mansaf or Kabsa) all with rice and meat (it is a combination that goes strong here)
There are two sovereign drinks: Karkadè and Tamr Hindi (I love both).
After the Ifar, smoking the hookah is a must!
In short, everyone has their own traditions, but what iftar would be without dates? Here, you will never find an Arab Iftar table, without the precious dates, which are eaten as soon as you hear the Adan (call to prayer).
Saha Ftourkom or Sahtein (as Jordanians would say instead)!
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