Moroccan Holidays

24 Mocktails for Your Eid Party!

When it’s time to start planning your Eid parties one of the items that I always struggle with is what to serve to drink. Of course in Morocco we always have mint tea on the table. But I also like the idea of something light and fresh.

Some countries have traditions around drinks that are served on Eid. But if you’re looking to break outside of those traditions or if you’re just looking for something a little different these non-alcoholic drinks are a great place to start.

No matter what ideas you have for your Eid party or what your Eid menu looks like you’ll be able to find a great mocktail here to perfectly pair with your meal.

Mocktails for Eid

Get ready for your Eid celebrations and Eid parties with one of these mocktails. There's a flavor for everyone and you'll be sure to impress your guests!

Photo Credit: foodmeanderings.com

Shirley Temple Mocktail

Photo Credit: everydayshortcuts.com

Sour Strawberry Lemonade Mocktail

Photo Credit: www.thepinningmama.com

How to Make a Virgin Margarita

Photo Credit: jonesinfortaste.com

Sangria Mocktail

Photo Credit: www.howsweeteats.com

Iced Peach Colada Mocktails

Photo Credit: www.theworktop.com

Blackberry Ginger Mocktail

Photo Credit: cowboyslifeblog.com

Fizzy Peach Jalapeno Mocktail

Photo Credit: www.kitchensanctuary.com

Charred Grapefruit and Ginger Fizz with Chilli Syrup Mocktail

Photo Credit: vegandollhouse.com

Aronia Berry Moscow Mule Mocktails

Photo Credit: aprilgolightly.com

Mango Ginger Beer

Photo Credit: twistsandzests.com

Mandarin Fennel Mocktail

Photo Credit: 3boysandadog.com

Papaya and Blood Orange Mocktail Recipe

Photo Credit: www.savvymamalifestyle.com

Non-Alcoholic Apple Cider Punch

Photo Credit: www.thekitchenismyplayground.com

Orange Creamsicle Shirley Temple

Photo Credit: smashedpeasandcarrots.com

Easy Frosty Pina Coladas (non-alcoholic version)

Photo Credit: strengthandsunshine.com

Frosty Coconut Mint Green Tea Mocktail

Photo Credit: www.centsablemomma.com

Honey Crisp Apple Mocktail Recipe

Photo Credit: www.kellyneil.com

Earl Grey Mocktail With Grapefruit And Honey

Photo Credit: www.flavourandsavour.com

Simple Pineapple Ginger Kombucha Cocktail

Photo Credit: vegcookbook.net

Watermelon – Basil Refresher

Photo Credit: www.thebrewerandthebaker.com

Paloma Mocktail Recipe

Photo Credit: www.averiecooks.com

5-Calorie Raspberry Lime Margarita Fizz (non-alcoholic)

Photo Credit: barefeetinthekitchen.com

The Pineapple Mojito

Photo Credit: www.afarmgirlsdabbles.com

Pink Panther Mocktail

Moroccan Iftar Recipes for Ramadan

6:13 am by Amanda Mouttaki

I remember the first year MarocBaba and I were together during Ramadan. I truthfully had no idea what to expect or what he planned to eat for iftar. I had been to some gatherings at our mosque and had seen such a wide variety of foods from around the world.

What I’ve learned over the years is that most every Ramadan table is a variation of the same things. There are some differences of course depending on family and part of the country but overall you will certainly see a pattern.

If you want to throw a traditional Moroccan iftar and are looking for Ramadan food ideas here’s how to do it!

(Hint: there’s a lot of bread involved)

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A post shared by Amanda Mouttaki (@marocmama) on May 29, 2017 at 5:03pm PDT

Here’s an example of what our Moroccan Ramadan table looks like on some evenings.

Moroccan Ramadan Iftar Recipes

If having a traditional Moroccan Ramadan table is something you'd like to try here are some recipes to get you started.

Vegetarian Moroccan Harira

You will always find harira on the Moroccan Ramadan table. This soup has a tomato base and is made with chickpeas and lentils - and sometimes meat.

Moroccan Msemmen Recipe

These flaky breads are served with honey and butter, or cream cheese - but you can put whatever toppings on you'd like.

Moroccan Avocado Almond Smoothie

A super popular drink in Morocco all year round but especially during Ramadan.

Chebakia - The Ramadan Cookie

These cookies are a MUST on the Ramadan table and they can be intimidating. While traditionally they have this shape - you can make them whatever shape you'd like and enjoy.

Batbout - Moroccan Pita Bread

This stovetop bread is usually made into smaller versions, split in half and stuffed with different things to make small sandwiches for the iftar table.

Stuffed Medjool Dates

Dates are a must on the Ramadan table as it's the food used to break the fast. Serve them plain or you can stuff them like in this recipe for something a bit fancier.

Photo Credit: tasteofmaroc.com

Sellou Recipe - Sfouf or Zmita

Sellou is often eaten at iftar. The best part of this is while it's a bit time consuming to make it lasts a long time so you only need to make one batch for all of Ramadan.

Photo Credit: www.thespruceeats.com

Kefta-Filled Briouats with Classic Seasoning

Briouats are phyllo dough filled with a variety of things. This recipe is for ground beef filling but you also can make it with chicken, seafood or cheese.

Moroccan Ramadan Cookie Madness!

A plate of special cookies is standard for Ramadan, discover some that you can make and include.

Beghrir Pancakes

These pancakes are cooked only on one side and often drizzled with butter and honey - in this recipe I use Nutella and raspberries for something a little different.

In addition to these recipes you’ll also want to include;

lots of water
mint tea is usually also served
fresh fruit juices, especially when Ramadan is in warmer months.
dates, dates, dates.
boiled eggs served with cumin and salt
olive oil, jams, chocolate spread, cheese and any other items that might go well with bread or msemmen.

If you have dietary restrictions you may want to also read my posts on vegetarian Moroccan iftar dishes, vegan iftar dishes, gluten free iftar dishes or this post that has 45 different types of soups that you can use to break your fast!

In Morocco the iftar table remains largely the same night after night but I encourage you to make your own traditions too. Add or remove items. I try each year to introduce my in-laws to other food options from around the world. Sometimes this works, and sometimes it doesn’t!

Moroccan Ramadan Recipes for the Iftar Table

Moroccan Ramadan Cookie Madness!

11:57 am by Amanda Mouttaki 2 Comments

Ramadan has quietly crept up and here in Morocco we’ll be starting sometime next week. That means this weekend our house will be buzzing with activity as my sister in laws all converge to make Ramadan staples. I’m actually somewhat surprised this didn’t start weeks ago as in years past they often are preparing even a month beforehand. I also realized that so many of my Ramadan resources are scattered across this website so I decided to put them all in one place so that you can easily find them. (Find that on the new Ramadan Resources page)

But, if you’re looking for the important thing, Moroccan Ramadan cookies, you’re in the right place. I’m putting together all the cookie recipes I could find, both my own and from around the web so that you have a single resource.

MarocMama Ramadan Cookies

Gluten – Free Ghriba

Ghriba are a really common cookie served year round during Ramadan. They’re also really easy to make and perfect for someone short on time or unsure about making some of the more complex cookies. I tweaked some original recipes to make gluten-free versions of this cookie so that everyone in my family could enjoy them.

Gluten Free Lemon, Vanilla, and Almond Ghriba

Pistachio Rosewater Ghriba

Sesame Ginger Ghriba

Ka’ab Gazelle

These are the queen of Moroccan pastry. They’re also pretty difficult to master. The dough must be very thin but not so thin that it breaks when the cookies are shaped. When baked it’s important the cookies never brown. I’ll warn you that you will make mistakes but don’t give up. Once you’ve mastered it you’ll never feel more proud!

Ka’ab Gazelle Recipe and Photo Tutorial

Mhncha Cookies

Mhncha are traditionally made very large and are a special dessert for weddings and special occasions but you can also make them smaller. If you’ve never made them then this is a good way to get a start and practice.

Moroccan Mhncha Cookies {Snake Cookies}

Pouch Cookies

These are another example of an easy to learn cookie. The filling is the same as is used in Mhncha and Ka’ab Gazelle so if you make a lot you can easily use it multiple ways. You can even get the kids involved to make this one!

Moroccan Pouch Cookie Recipe and Photo Tutorial

Gluten Free Chebakia

The most popular cooking for Ramadan in Morocco is Chebakia. I tried for years to figure out how to make these gluten-free and they failed time and time again. The defining characteristic of chebakia is the shape. Sadly gluten-free dough does not have the elasticity of the gluten version so I gave up on making them into the same shape. Instead I stuck with a more simple shape. The flavors are all there making the shape trade off a small sacrifice.

Gluten Free Chebakia

Stuffed Dates

Ok, ok so these aren’t cookies but they are a sweet. I really like serving these because I don’t have to worry about gluten. They’re also really versatile. You can stuff them with anything! In this post I have three different ways you can fill them but there’s probably 20 more. If you’ve got last minute guests these are really easy to throw together using whatever you have around.

Stuffed Dates

Recipes from the Web

If you’re looking for some more inspiration I’ve rounded up some more of my favorite Moroccan cookies to inspire you. Check them out on some of these other blogs.

Chebakia – Moroccan Food at About.com — These are the traditional cookie with gluten.
Sellou – Moroccan Food at About.com – Sellou is more like a paste than a cookie but is a staple sweet on the Ramadan table.
Fekkas – My Moroccan Kitchen. The Moroccan version of biscotti. I love how Nargisse mixes things up with her recipes – a blend of tradition and modern.
Mint Tea infused truffles – My Moroccan Kitchen. I am so in love with these. Plus they’re gluten-free and everyone needs some chocolate.
Almond Briouats – Moroccan Food at About.com – My American family loves these cookies! They’re simple to make and just one is sweet enough so that you don’t need to overdose on cookies!

Senegalese Chicken Yassa

10:00 am by Amanda Mouttaki Leave a Comment

Today’s post comes from Kimberly of Muslimahs Working at Home. I’m thrilled to have another African recipe to contribute. Even though Ramadan has now come to an end I have a few more recipes to share. I had hoped to get them all up before the end of the month however with packing and traveling I’ve gotten completely off schedule. I’m sure you’ll enjoy this recipe anytime of year.

During my second year of marriage, and second Ramadan, I stumbled across a traditional Senegalese recipe in the local newspaper. Fast forward 16+ years, and this recipe is still a favorite go to recipe that we enjoy sharing with friends and family each Ramadan.

The dish is called Chicken Yassa It’s a savory, flavorful, stewed chicken dish that’s served over white rice. In Senegal, it’s traditionally served from on great bowl to all of the guests as they sit around the bowl, eating from their own individual sections using the right hand (Sunnah style!). Being in the US, most of my guests prefer their own plate, which is fine too.

The cooking steps for Yassa involve marinating, roasting, and stewing the chicken. I’d always considered it a rather labor-intensive dish that required me to prep the marinade the night before. My first Yassa recipe came from the local newspaper and I discovered years later that it was a “modified” version of the true Senegalese recipe, ingredients and method of preparation.

The newspaper version of the recipe features easy to find ingredients that yield a very tasty result, so it’s the one I’ve continued to stick with and happily share with you today. This Ramadan, I think I’ll buy a large bowl with a bright, festive design to fill and serve from the next time I make it!

The following recipe serves six.

Senegalese Chicken Yassa

Ingredients:

1 frying chicken (2 ½ – 3 ½ pounds) cut into serving pieces
4 large onions thinly sliced
½ cup of freshly squeezed lemon juice
1/8 teaspoon of freshly minced Scotch Bonnet or habanero pepper
5 tablespoons of peanut oil
1 whole Scotch Bonnet or habanero pepper pricked with a fork
½ cup of pimento stuffed olives
4 carrots scraped and thinly sliced
1 tablespoon of Dijon mustard
½ cup of water
Plain white rice

Marinade

Prepare the marinade in a non-reactive bowl by adding lemon juice, minced pepper, sliced onions, salt and pepper. Add the chicken to the marinade, making sure all pieces are covered, and then cover the bowl with plastic wrap and place in the refrigerator overnight (3 hours minimum).

Broil

Preheat the broiler. Remove the chicken pieces from the bowl, reserving the marinade and onions. Place the chicken in a baking sheet and broil until lightly brown.

Simmer

Remove the chick from the broiler. Heat the remaining tablespoon of peanut oil in a 5-quart casserole Dutch oven. Remove the onions from the marinade bowl and cook them slowly until they become tender and translucent.

Add the remaining marinade and heat thoroughly; then add the chicken, pricked chile, olives, carrots, mustard, and water. Heat slowly to a gentle boil, and then lower the heat and simmer for about 30 minutes (or until the chicken is cooked through).

Season with salt and pepper to taste and serve over white rice.

Insha’Allah you enjoy this dish as much as we do!

Thank you so much for sharing Kimberly!

Pakistani Soaked Daal

10:00 am by Amanda Mouttaki Leave a Comment

Today’s recipe comes from Shannon of Homemade Families. She is a wife, mom, and midwife living in California with her family. She is one of the sweetest people I have met and should some mystical magic happen and I find myself pregnant, I’d fly her to Morocco to be my midwife! I hope you enjoy this story and recipe from her kitchen.

Thirteen years ago, I was a young, hungry new college grad. I could boil pasta, make grilled cheese, and throw together a salad. My husband’s parents came to California from Karachi in the mid seventies. When my husband found himself a young, hungry new college grad, he asked his mom how to make the food he grew up with.

Needless to say, his culinary traditions were more preserved than mine. And the aroma coming from his apartment was delicious. Tired of my vegetarian fare, I finagled an invitation for dinner. I hadn’t touched a lentil before. I probably hadn’t eaten turmeric before either. As the daal (Urdu for lentils) boiled and boiled, the smell seemed familiar and comforting. After a long wait, the simple meal of lentils and rice was ready. It was the most delicious thing I’d ever tasted. I’m embarrassed to recall, that I may have said it tasted like macaroni and cheese. I meant it as a compliment.

The only thing I couldn’t fathom was cooking something that took more than twenty minutes to prepare. Again, I went for lentils, but this time I wanted to see how they were made. I watched the hard, yellow, lentils simmer and simmer, never losing their shape, until finally after hours, they melded into a golden, fragrant mass. Nothing was measured with a proper teaspoon, rather a plastic spoon was used to toss the colorful spices into the pot.

While we waited for the daal to cook, we had plenty of opportunity to talk. The hours that passed allowed us to fill our hunger with conversation and the expanse that life as a new grad presents. Eventually, we married. Three children later, we still enjoy a simple meal of lentils and rice. Only now, I know that lentils come in myriad shapes and sizes. The one we cook now, cooks about as fast as macaroni and cheese. I look forward to the day, that as the daal cooks, we can resume our good conversations.

For now, I present to you a nourishing, simple soaked lentil recipe.

Soaking the lentils the night before optimizes the nutrition you receive from the lentils. Ask anyone who has lentils as a staple in their traditional foods, and they will tell you that their mother or grandmother used to soak lentils. Phytic acid, contained in lentils is broken down through soaking, which allows the B vitamins and other minerals in the lentil to be absorbed in your intestine. It also reduces the cooking time, which may or may not be desired ;).

Don’t skip out on the baghar, the spice perfumed butter. It is an ancient technique used since Vedic times to infuse dishes with flavor. Heating ghee to a very hot point and then quickly frying fragrant spices in the ghee, imbues the ghee with scent and flavor. It is all then folded back into the daal.

We like to cook our lentil in chicken stock. Not only does this add flavor, but it also adds protein and other vitamins and minerals. Chicken stock contains easily absorbable calcium, magnesium, and other minerals. It also contains gelatin, an amino acid that helps with immune function and healthy skin, hair and nails.

Here’s to your good health, and to food bringing about love and happiness!

Soaked Daal

Ingredients

1 cup red lentils
2 cloves of minced garlic
½ tsp turmeric
1 tsp sea salt
¼ tsp cayenne pepper
4-6 cups of chicken stock

Directions

Soak one cup of red daal with enough filtered water to cover. Soak for six to eight hours.

When ready to cook, strain the daal and add to pot.

Add garlic, spices and chicken stock.

Stir, bring to a boil.

Skim the froth from the top and leave to simmer until lentils soften, about 25 minutes.

Baghar- Spice Perfumed Butter

2 cloves minced garlic
1 tsp cumin seeds
1 dried red pepper
2 TBS ghee

Heat ghee over medium high heat.

Add spices.

Heat until fragrant, being careful not to burn spices.

Add to daal, stirring to combine.

Malaysian Pepper Lamb Stir Fry

10:00 am by guest poster 2 Comments

My family loves stir fry and I love how easy it is to make. This recipe is one that I’m looking forward to trying thanks to its different flavor combinations. Enjoy!

Malaysia is a country rich in cultural diversity. Its main cultural influences are Chinese and Indian, which influences the food as well. It boasts a majority Muslim population and has beautiful sights and islands to visit.

Malaysia is one of our favourite places to travel to. It’s nice to be in a country with such a huge Muslim population. Nearly everything is halal (don’t take it for granted though, be sure to check first), there’s usually a masjid close-by and almost everywhere you go, and every mall you visit has a ‘Surau’ (prayer room).

We usually end up in Malaysia in the (Australian) summer, this is usually pre Chinese New Year, and while we don’t celebrate, it has become a familiar atmosphere. Lanterns adorn the streets and the malls are filled with faux cherry blossoms, it is such a pretty sight. We’ve become accustomed to the decorations and enjoy seeing them whenever we go.

Malaysia is known for it’s shopping. The City Centre has a mall in nearly every street corner and also has a walking path to Suria KLCC – the famous Malaysian Twin towers with a convention centre and large mall beneath.

It’s a shoppers dream, but be sure to stop and take in the sights as well. The bird park, Genting Highlands, The KL Tower and even Sunway Lagoon just to name a few. It’s also easy to Island hop from KL with beautiful Islands like Langkawi, Kota Kinabalu and Penang nearby.

Malaysia is also known for Nasi Lemak and you can’t possibly visit without trying it. Some other famous foods include beef rendang, satay, roti canai and the very popular breakfast spread – Kaya, a favourite of ours.

I’m sharing this Pepper Lamb Stir Fry. This recipe is inspired by a pepper lamb dish I ate at a Malaysian Restaurant. The flavours are influenced by the Chinese heritage of Malaysia. The pepper might not be for everyone but I think it adds a special touch to the dish and really accentuates the flavours. It has the right balance of pepper alongside the sweetness of the soy and spiciness of the chili.

Pepper Lamb Stir Fry

Malaysian Pepper Lamb Stir Fry

Yield: 4 servings

Prep Time: 30 minutes

Cook Time:

Total Time: 30 minutes

A Chinese-Malaysian dish that uses lamb and peppers to really add a pop to your table.

Ingredients

1 tablespoon oil
500 g lamp boneless lamb cubes
1 1/2 teaspoon garlic
3/4 teaspoon ginger
1 1/2 tablespoon sweet soy (kecap manis)
1/2 green capsicum (bell pepper) cut into 1 inch cubes
1/2 red capsicum (bell pepper) cut into 1 inch cubes
1/2 a brown onion sliced finely
1 large green chilli sliced
1 teaspoon salt (or to taste)
Jasmine rice to serve

Instructions

Marinate the lamb in soy sauce, ginger and garlic for 30 minutes.

Place oil to heat in a wok (or large pan) on a medium to high heat. Once hot, add in the lamb and stir until the meat begins to brown and caramelise.

Once caramelised add in the chopped onion and capsicum, cook until the onion and capsicum start to cook and get tender.

Lastly add in your pepper, chilli and season to taste. Stir through for a few more minutes and serve hot with jasmine rice.

Notes

If you're making this dish for kids or those who prefer a bit less heat you can omit the chili.

Cooking time will depend how you like your meat cooked as well as the size of the pieces you cut.

Today’s post is from Faaiza of Modest Munchies. She is a mom to a bright little boy and baby girl. They live in Australia where she spends her days as a stay at home mum who loves to cook, bake and create. You can see more into her life on Instagram or Facebook and when she’s not spending time with her family (or doing the laundry for the umpteenth time) you can find her blogging at Modest Munchies.

Moroccan Holidays

In addition to these recipes you’ll also want to include;

MarocMama Ramadan Cookies

Gluten – Free Ghriba

Ka’ab Gazelle

Mhncha Cookies

Pouch Cookies

Gluten Free Chebakia

Stuffed Dates

Recipes from the Web

Senegalese Chicken Yassa

Soaked Daal

Pepper Lamb Stir Fry

Ingredients

Instructions

Notes

Want more recipes with lamb? Try these!

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