Like every year, Muslims around the world observe fasting during the holy month of Ramadan.
Although it is a month of abstinence, the month of Ramadan generates notable food demand, spurring hundreds of millions of dollars in additional spending, which pushes grocery stores to adapt their halal product offerings and promotions.
In Montreal, and elsewhere in Quebec, pastry shops and butcher shops experience a large influx of customers who make their purchases for the occasion. The major food chains as well as the Hallal supermarkets are managing to offer even more unbeatable specials.
Quebecers of North African origin combine their traditions with the rhythm of the host land. Beyond religious practice, Ramadan has an important social and community dimension.
Artistic and cultural life comes alive in Montreal, where a large North African community lives. Concerts, dinner shows and exhibitions are organized after Iftar, serving as an intergenerational bridge for the transmission of traditions.
It is also the month of compassion and sharing where collective meals are offered everywhere to the needy but also to everyone.
The Ramadan atmosphere
We take advantage of this moment of piety and contemplation to break the fast with family or friends by tasting different savory and sweet dishes.
Around a Moroccan table, we serve “la Hrira” (soup), “le Tadjin”, “El khli3”, (dried meat), “El Mchermel”, “El Chebakiya”, “El Selou”, “El Briouat” etc. We also like to have tea which must be served “Hami, H’lou, Har” (hot, sweet, spicy). The Algerian table offers “la Zlabiya” and “Kalb El Louz” (Heart of fines) which are served before main dishes such as “la Chorba frik” (Soup) which is eaten with “la Kesra” or “Khobz Tounes” (bread). There are numerous starters such as “L’ham El Hlou” (sweet meat), “El bourak”, “El Mtewem”, “Chtitha djadj”, “El Jari”, “El Slita” (small salad dish). We spend the evening tasting the sweets that are served for the occasion such as Fine Cigars, “Griwech”, “K’tayef”, “Baklawa”, “El M’hancha”. Before sunrise at the time of S’hour some people take “Mesfouf” (couscous) with “L’ben” or “Rayeb” (buttermilk). On the Tunisian table, we also serve “Chorba” (soup), “les Brik”, “Salata Mechouiya” (Salad), “Kesksou” (couscous) as well as many varieties of sweets such as “El Ktayef”, “El Zlabya” or even “Mekrout El Kiraouane”. These are some non-exhaustive dishes that make you salivate and that members of the community share at the time of Adhan El Maghreb (call to prayer). At the end of the meal, the faithful gather at the mosque to pray the Taraouih prayer.
Some meet late in the evening on café terraces, while others take advantage of the events that are organized.
Reda Benkoula