Ramadan is just around the corner. During this sacred month, Muslims observe fasting from dawn until sunset. The fast is broken at iftar (or ftour): families and friends gather together to enjoy a hearty meal, often featuring traditional specialties that are a key part of the celebration.
Believer or not, venture into the world of traditional Ramadan dishes, many of which remain unfamiliar to Parisians. Chorba, bricks, zlabia, matlou... A rich and diverse array of specialties spans from Morocco to Tunisia, and Algeria.
Discover more about these treats and find out where to enjoy them across Paris and the Île-de-France region!
Traditionally, breaking the fast is accompanied by soups that are incredibly comforting. In Morocco, the star is mainly harira, a hearty stew made with tomatoes, vegetables, chickpeas, vermicelli, and tender cuts of mutton and lamb.
Throughout North Africa, particularly in Algeria, Tunisia, and Libya, you'll find chorba, a hearty soup made with seasonal vegetables and vermicelli of frik (crushed wheat). Depending on the region, it's also common to include lamb, veal, chicken, or even fish in the recipe.
These are popular dishes that can be offered to those in need after the prayer.
The Moroccan take on savory pastries! These are crispy fried puffs, filled with a variety of ingredients that adapt to different tastes and cravings. Among the most popular are brick parcels filled with tuna and capers, minced meat and potatoes, or chicken and cheese, sometimes topped with an egg for extra richness.
The briouates are a smaller, more delicate variation, typically shaped into triangles or rolled into cylindrical forms, and are enjoyed in both savory and sweet varieties.
While Middle Eastern pastries remain popular throughout the year in Paris, two particular treats tend to fly a little more under the radar. Nonetheless, if you pass by one of the city’s oriental bakeries, you’ve probably caught a glimpse of this vibrant orange confection, resembling a tangle of branches: the zlabia. Sitting somewhere between a sweet and a cake, it’s made from flour, sugar, honey, and sometimes a touch of cardamom. It’s deep-fried until it reaches that crispy exterior that delights both young and old alike.
The chebbakia is a Moroccan twist on the classic zlabia. Thicker in texture, this version is infused with orange blossom water, saffron, almonds, green anise, sesame seeds, and cinnamon, giving it a rich and aromatic flavor profile.
This is a widely enjoyed Berber specialty across the Maghreb: in Algeria, it’s called matlou, while in Morocco, it's known as batbout. This round, thick, and fluffy semolina bread is a staple. For savory lovers, it’s perfect for making sandwiches filled with grilled meats. Those with a sweet tooth often fill it with nutella or other spreads. As for bread aficionados, many simply enjoy it plain, appreciating its natural flavor!
Now that you're familiar with these traditional specialties, it's time to explore the bustling restaurants, bakeries, and tea salons across Paris and the Île-de-France region. Perfect for turning theory into practice ahead of Ramadan 2026!
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