Contents of the Eid Table in Morocco: Sweet Cakes, Mint Tea, and Family Menu that is Still Taken Care of

JAKARTA - In Indonesia, Lebaran is easily recognized from opor, ketupat, and rendang, in Morocco the sign is on the dining table. From morning to afternoon, the dish is not just a matter of taste. Food is a way for families to maintain habits, care for memories, and strengthen relationships.

According to Arab Weekly and Memphistour, the morning of Eid in Morocco usually begins with baghrir, msemmen, rghayef, as well as cakes such as fekkas, ghriba, mhencha, and kaab el ghazal. All are served with atay, Moroccan mint tea that is almost always present when guests arrive. From the table, the atmosphere of the holiday is opened.

Preparation of dishes usually begins several days before Eid. Bread shops are filled with buyers. The market is crowded by people looking for cakes to entertain families and relatives. In the old medina, the furnace workers must carefully maintain the grill. A little too ripe, the cake that will be a holiday treat is damaged. There it is seen that food in Morocco is not just a kitchen affair. There is a family tradition that is maintained, there is a household pride that is maintained.

Towards noon, the menu changes to a heavier dish. Large families usually gather to enjoy couscous, tajine, seafood pastilla, and roast chicken. The menu shows that Moroccan cuisine is shaped by many cultural influences, from Arabic, Andalusia, to North Africa. Therefore, the Lebaran dishes there also talk about history and identity, not just taste.

For Indonesians, this atmosphere feels close. We also know the holiday through the aroma of the kitchen and the family's special dishes. The difference is, in Morocco, the dining table still very much maintains tradition. When the city changes and the rhythm of life gets faster, the Lebaran recipes still survive. From there, the warmth of the holiday feels alive, reminding us of the memories of the atmosphere of Lebaran in childhood.