It dates back to the 17th century and is also called “Slow”.
Friday – 9 Ramadan 1444 AH – March 31, 2023 AD
Rabat: «Asharq Al-Awsat»
“Al-Sofuf” is widely known and has a basic place on the Ramadan breakfast table in Morocco, as it is included in the category of distinctive sweets that appear with the holy month. Sofuf is flour roasted in the oven mixed with an amount of fried almonds, roasted sesame, anise seeds and cinnamon mixed with butter. The “sofuf” is also called “slaw”, and it is rich in nutrients useful to the body, with which the fasting person resists hunger. It is usually served with tea after breakfast, and there are those who prefer it with a glass of milk or yogurt at suhoor.
A number of culinary researchers trace the origins of this dessert back centuries. It was originally a Bedouin mixture of wheat flour, barley and chickpeas that developed over time, says Moroccan chef El Hadi. He added that this dessert, according to some writings, dates back to the 17th century, and it consisted only of barley flour or wheat roasted on a clay pan, to which some herbs were added before it was mixed with hot water and taken as a fortified meal at Suhoor.
For his part, the party caterer in Rabat, Abd al-Ghani Bensaïd, considers that “al-sofuf” has developed a lot and entered the field of competition to market it more. Round, square or oval to which chocolate, nougat and caramel have been added.
“Sufuf” gives the body energy to withstand hunger during Ramadan, and it is also considered one of the traditional sweets that are prepared on the occasion of the “week”, and it was presented to women after childbirth before it was distributed to guests and was among what was presented to visitors blessed with a newborn in exciting accessories and bright colors. On the other hand, a number of families in the cities of Rabat and Sale are still keen during Ramadan to prepare the “baladi zamita”, which is one of the basics of Moroccan traditional cuisine. . It is prepared with various grains, especially wheat, barley, and some herbs, in addition to chickpeas, which are roasted as all the ingredients, and ground in a traditional mill. However, with the development of kitchen tools, many women resort to grinding them at home and keeping them in special boxes.
