Ramadan is approaching! During this holy month, Muslims fast throughout the day until sunset. The fast is then broken at ftour(or Iftar). Practicing Muslims gather around a meal, often a rich one, featuring the specialties of the Ramadan period.
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Whether you're a believer or not, this is an opportunity to discover the typical dishes of Ramadan. Some of these are little-known to Parisians. Would you like to try some of these specialties? Here are the must-try Ramadan ftour dishes and the Parisian addresses where you can try them.
Harira or Chorba: the must-try soups of Ramadan
Traditionally, the breaking of the fast is accompanied by comforting soups. In Morocco, this is especially true of Harira, made with tomatoes, vegetables, chickpeas, vermicelli and mutton or lamb. Throughout North Africa, and more specifically in Algeria, Tunisia and Libya, you'll find Chorba, a rich soup made with seasonal vegetables, vermicelli and frik (cracked wheat). Depending on the region, it may be served with mutton or lamb, veal or chicken, or even fish. This is a popular dish that is also offered to the poor after prayer.
Bricks and Briouates: irresistible friands
This is a North African version of friands. Bricks are the larger version: the puff pastry surrounds a filling, the recipes for which vary according to taste: tuna and capers, minced meat and potatoes, chicken or cheese, sometimes with an egg, are the most common. The brick is then fried and eaten hot. Briouates are a smaller version, often in the shape of a triangle or roll, and come in savory or sweet versions.
Zlabia and Chebbakia: the star sweets of ftour
Oriental pastries are all the rage, but these two specialties are less well known. Let's start with Zlabia. If you pass an Oriental patisserie during the month of Ramadan, you'll probably have noticed a round confection resembling a tangle of branches, often bright orange.
That's what Zlabia is. Halfway between a sweet and a cake, it's made from flour, sugar, honey and sometimes cardamom. It's then fried to give a crunchy texture that we love. Chebbakia is a Moroccan variant of Zlabia. Thicker, this recipe is enhanced with organ flower water, saffron, almond, green anise, sesame and cinnamon.
Matlou or Batbout: traditional semolina bread
This is a Berber specialty that is very widespread in the Maghreb. Matlou in Algeria, or Batbout in Morocco, is a round, thick, soft semolina bread that's a must-have and just the thing to become your favorite. For savoury eaters, it's used to make a toasted sandwich. For the sweet tooth, it's topped with a spread. And lovers of good bread like to enjoy it plain. We love it!
And here are the best places to try these specialties!
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Ramadan 2025, where to eat out in Paris? Halal addresses for breaking the fast
