Appreciating Moroccan Men’s Gratitude for Women During Ramadan Cooking

Ramadan, a sacred month for Muslims worldwide, is a time when days are filled with fasting and nights with prayer and fellowship. It is during these moments of spiritual renewal that women in Morocco and other Maghrebi countries come together to prepare the food that sustains their families. From sunrise to sunset, they tirelessly mix spices, roll dough, and stir pots, creating culinary masterpieces worthy of appreciation. This article delves into Moroccan men’s gratitude towards their female counterparts during Ramadan cooking, providing a glimpse into this cultural practice that binds families together.

History

Ramadan is a time when Muslims around the world come together to fast, pray, and reflect on their blessings. In Morocco, as in other Maghrebi countries, it is also an opportunity for families to express gratitude and solidarity towards one another. Traditionally, women shouldered much of the responsibility for preparing the lavish iftar meals that break the fast each evening. These meals are not only a source of sustenance but also a symbol of love, care, and unity within the family unit.

Ingredients

In this exploration, let’s focus on a classic Moroccan Ramadan dish: B’Stilla, a delicate and flavorful pie filled with spiced chicken, almonds, and aromatic herbs. This recipe serves six people and is sure to be a hit during your next family gathering or special occasion.

• 800 g bone-in chicken thighs
• 120 g butter, softened
• 50 g honey
• 3 tsp Ras El Hanout
• ½ tsp saffron threads
• 2 tsp ground cinnamon
• 1 lb filo pastry, thawed
• 50 g blanched almonds, finely chopped
• 2 tbsp slivered almonds for garnish
• Pigeon powder (optional)
• 1 egg yolk mixed with 1 tbsp water — for brushing the pastry

Numbered steps

Prep time: 1 hour | Cook time: 1 hour 30 minutes | Difficulty: Advanced

1. Marinate the chicken: In a large bowl, combine the chicken, honey, Ras El Hanout, saffron, and a pinch of salt. Cover and refrigerate for at least 2 hours or overnight if possible.
2. Brown the chicken: Heat half the butter in a large skillet over medium-high heat. Add the marinated chicken pieces, browning on both sides — about 8 minutes per side. Remove from heat and set aside to cool.
3. Prepare the filling: In the same skillet, sauté onions until softened. Stir in the ground almonds, cinnamon, and a pinch of salt. Cook for 2-3 minutes or until fragrant, then remove from heat and set aside.
4. Assemble the B’Stilla: Lay out a sheet of filo pastry on a floured surface. Brush with melted butter and place another layer on top. Spoon a quarter of the filling onto the bottom third of the pastry, leaving a border around the edges. Place a piece of cooked chicken on top of the filling.
5. Roll the B’Stilla: Fold the bottom third of the pastry over the filling, then fold in the sides to encase it completely. Roll up the filled pastry like a Swiss roll, placing it seam-side down on a baking tray.
6. Bake the B’Stilla: Preheat the oven to 180°C (350°F). Brush the rolled B’Stilla with egg wash and sprinkle with slivered almonds. Bake for 25-30 minutes or until golden brown.
7. Serve the B’Stilla: Remove from oven and let cool slightly before cutting into diagonal slices. Sprinkle with pigeon powder (if using) and serve hot.

Tips

When preparing B’Stilla, take care to ensure that the pastry remains crispy. Brush each layer generously with melted butter before adding the next one, and avoid overfilling the pie.

Variations

For a vegetarian version of B’Stilla, replace the chicken with roasted vegetables such as carrots, turnips, and potatoes. Pigeon powder can be substituted with ground cinnamon or paprika.

Serving and presentation

Serve B’Stilla warm, accompanied by fresh dates, olives, and Moroccan mint tea. It is traditionally cut into diagonal slices and shared family-style, with each person taking a piece of pastry, chicken, and filling in one bite.

Conclusion

Ramadan is a time for reflection, unity, and appreciation within the Moroccan community. By preparing dishes such as B’Stilla, women contribute significantly to this special month, nourishing families and demonstrating their love and dedication. Let us celebrate these selfless acts of service, and express our gratitude towards the strong women who make our Ramadan meals possible.