Stuffed croissants

Simple, tasty croissant stuffed sausage make a nice aperitif-ahead or tea time treat, but are on my radar now as Ramadan fare. I was first introduced to them by a sister in law, who has them prepared with popular selections of Moroccan Merguez sausage and cheese Edam. You can, of course, dress them up further, but the combination of spicy meats and buttery, flaky pastry offer sufficient contrast of flavors and textures that I see little reason to panic over additional padding.

Starting with frozen puff pastry will save you the work of preparation for make homemade Pate feuilletee, although I much prefer homemade pasta to supermarket brands that I've tried in Morocco. You can also choose to use croissant dough leavened products. I did the croissants stuffed with using both batters, and the results are just as delicious.

Photo Christine Benlafquih

Seafood Briouats with Shrimp

Briouats are small Moroccan pastries which are stuffed with a variety of fillings and then fried. In this Seafood Briouat version, crisp, paper-thin Moroccan pastry called warqa encloses a spicy seafood filling made from shrimp and rice vermicelli. Phyllo (fillo) dough or spring roll wrappers can be substituted for the warqa.

These and other briouats are especially popular in Ramadan. Once prepped, they can be frozen for up to two months until needed for frying, making them a perfect iftar or tea time food to make in advance.

Photo ? Christine Benlafquih

Cheesy sweet Kefta

My first Moroccan iftars were in the States, where Moroccan women's groups would occasionally gather and break the larger fast food spreads that included very traditional dishes such as Kefta, briouats and msemen, along with a selection of less traditional finger foods and appetizers.

That's when Leagues before pastry filled with a stuffing of kefta, cheese made with cow's milk cheese, laughing. Although I don't care particularly for vache rit as a spread for bread, I like the creamy flavor, cheese gives white sauces, such as that used for the ground wire in this Kefta and cheese pastry recipe. The cakes are best made with a homemade pasta is tender, but store bought puff pastry can be used as a time saver. Make them ahead of time and have them on hand in the freezer.

Photo Christine Benlafquih

Ramadan Mubarak!

Tomorrow Morocco and many other countries will observe the first day of Ramadan, the Islamic month of fasting. I wish all who observe a very blessed and meaningful month!

Moroccans do, of course, have a number of food traditions associated with this holy time, and the soup shown here is one of them. Harira is a fragrant, zesty and nutritious soup of tomatoes, chick peas and lentils. It's an absolute must on many iftar tables, including my own, and it might also be offered at the pre-dawn breakfast which is served before a day of fasting begins. Outside of Ramadan, it can be enjoyed any time of the year.

Photo ? Christine Benlafquih

Be sure to browse my List of Favorite Ramadan Recipes for more ideas of what to serve during this very special month.

Chebakia Halwa

Halwa Chebakia-or just chebakia-is a Moroccan Sesame cookie did bend the flower-shaped pasta, FRY and then dipping it in warm honey, flavored with orange flower water. Often served on special occasions, chebakia is particularly popular in Ramadan, when many Moroccans like to eat alongside Harira. The sticky sweetness contrasts nicely with the spicy soup, and many consider it chebakia and Moroccan harira must-have their iftar table.

How to make Chebakia View photos step by step of the manufacturing process. They are certainly takes a long time to prepare, but it's not as hard as you might think-even my young daughter was able to help fold the paste you see in the picture below. In Morocco, two or more women often summon to help each other make enough cookies to last the entire month of Ramadan. Although chebakia keep well at room temperature for quite a long time, freezing will ensure freshness just made.

Photo Christine Benlafquih

How to make Sellou or Sfouf

Sellou (or as some Moroccans sfouf call it) is a Moroccan raw sweet that I look forward to every Ramadan. I tasted before when my mother-in-law has prepared for the birth of my first child, and I was surprised to find his nutty flavor, buttery strangely addicting. Rich enough, only a small amount leaves the taste buds satisfied.

With Ramadan just a week away, many Moroccans are gearing up to prepare for the Commons one month of this package. There is a considerable preparatory work involved-sesame seeds should be washed, picked through and toasty; must be blanched almonds, skinned and deep-fried; oven browned flour and sifted; anise seeds collected through and Earth. How to make Sellou shows how to do it. This could come in handy if you've never seen sellou facts, or if this is your first time you are trying to go it alone. Although labor-intensive, making your sellou will be far superior than what is sold by vendors Moroccans.

Photo Christine Benlafquih