Moroccan Jews are committed to celebrating Shabbat rituals and pass them on to their children and grandchildren.
Thus, the Jewish community residing in Morocco is active in preparing many dishes for this special occasion and sharing them with their neighbors and friends, even the Muslims among them, especially since most of these dishes are an integral part of Moroccan culinary culture.
The traditional dish “Skhina”, also known as “Dafina”, is one such dish that is prepared on Friday evening over a very low fire so that it is ready for the sacred Shabbat, a day on which Jews are not allowed to light the fire.
The ” kefta with celery ” and “sardine kefta” are also dishes prepared for the Shabbat by the Jewish community who want chicken and fish to be a strong presence in the food for this special day, in addition to meat, which is sacred to them. The bread, or “Rkaka”, must be prepared in a manner that is different from that of every day of the week. And so that it can be remarkable, it is prepared by singing.
Chicken vermicelli is also found on Moroccan Jewish tables on the Sabbath, although its preparation varies from region to region. Other recipes such as “mofletta”, “Harcha”, “Baghrir”, donuts, “Zaalouk” and “Taktouka” are also prepared on this occasion.
Before starting to eat, these dishes are blessed with a glass of wine with which the meals are opened, and this after giving thanks to God.
Shabbat is considered one of the most important religious occasions that Jews celebrate, as they do for Easter, Hanukkah, Yom Kippur or Rosh Hoshana.
Shabbat means Holy Saturday in the Hebrew language. It is a day on which people rest, avoid lighting fires or operating electronic devices, and concentrate on religious rites. Jews do not bury their dead on the Sabbath.
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