Three recipes to break your fast with this Eid al-Fitr

The recipes will help you celebrate the end of Ramadan

Neil Shaw Assistant Editor

10:55, 17 Mar 2026

As Eid al-Fitr approaches this Thursday or Friday, marking the end of Ramadan, Mazagan Beach & Golf Resort has shared three recipes to break your fast. The Jawhara recipe was created by Pastry Chef, Abderrahim Aitlmouden, from the Bushra By Buddha-Bar. The tagine recipes were created by Abdelouahed Hassani, Head Chef of Buffet Cuisines at Mazagan.

Lamb Tagine with Prunes, Almonds, and Sesame (serves 4)

This traditional Moroccan tagine balances the richness of slow-cooked lamb with the delicate sweetness of prunes, honey, and cinnamon. Finished with toasted almonds and sesame seeds, the dish offers layers of texture and flavour typical of festive Moroccan cuisine.

Ingredients:

· 1.2 kg (2.6 lb) lamb

· 1 tsp fresh ginger, finely grated

· 5 garlic cloves, minced

· Freshly ground white pepper, to taste

· A few saffron threads

· 1 cinnamon stick

· 100 g (3.5 oz) pitted prunes

· 2 tbsp blanched almonds, lightly toasted

· 2 tbsp extra-virgin olive oil

· 1 small knob of butter

· 1 tbsp sugar

· 1 tbsp liquid honey

· 1 pinch ground cinnamon

· 1–2 tbsp toasted sesame seeds

Preparation:

Prepare the Lamb:

In a heavy-bottomed pot or tagine, heat the olive oil over medium heat. Add the lamb, garlic, grated ginger, white pepper, saffron threads, and the cinnamon stick.

Cover and cook over low heat for about 30 minutes, allowing the meat to become tender while absorbing the aromatic spices. Add a small amount of water if necessary to prevent sticking and to create a light cooking jus.

Prepare the Prune and Almond Garnish:

In a separate pan, melt the butter with a small drizzle of olive oil.

Add the prunes, toasted almonds, sugar, honey, and ground cinnamon. Cook gently over low heat until the prunes become soft and glossy and the sauce lightly caramelizes.

Assemble the Tagine:

Transfer the lamb to a serving tagine or platter. Spoon the prune and almond mixture over the meat, ensuring it is evenly distributed.

Finish and Serve:

Sprinkle the dish with toasted sesame seeds for added texture and aroma.

Serve hot.

Chef’s Tip

For an elegant presentation, arrange the prunes and almonds in a circular pattern around the lamb and finish with a spoonful of the cooking jus drizzled over the top just before serving.

Vegetable Tagine with Chickpeas, Preserved Lemon, and Green Olives (serves 4)

This colourful vegetable tagine brings together tender seasonal vegetables, chickpeas, and fragrant spices in a comforting Moroccan classic. Preserved lemon and green olives add a distinctive balance of tangy and savoury flavours, creating a dish that is both nourishing and aromatic.

Ingredients:

· 2 potatoes, peeled and cut into sticks

· 2 carrots, peeled and cut into sticks

· 2 zucchinis, cut into sticks

· 70 g (2.5 oz) green peas, fresh or frozen

· 80 g (2.8 oz) spinach leaves, fresh or frozen

· 150 g (5.3 oz) cooked chickpeas

· 1 onion, finely sliced

· 1 garlic clove, minced

· 3 tbsp olive oil

· 1 tsp paprika

· 1 tsp ground coriander

· 1 tsp ground turmeric

· A pinch of saffron threads

· 1 preserved lemon, pulp removed and rind sliced

· 80 g (2.8 oz) green olives, pitted

· Salt and freshly ground black pepper, to taste

· 700 ml (3 cups) water

· Fresh parsley, for garnish

Preparation:

Sauté the Aromatics

Heat the olive oil in a tagine or a heavy-bottomed pot over medium heat. Add the minced garlic and sliced onion and cook until the onion becomes soft and translucent.

Add the paprika, ground coriander, turmeric, saffron, salt, and black pepper. Stir well to coat the onions with the spices. If necessary, add a small splash of water to prevent the spices from sticking.

Prepare the Vegetables

Peel and wash the carrots and potatoes. Wash the zucchinis thoroughly. Cut all vegetables into even sticks for uniform cooking.

If using fresh peas, shell them. If using fresh spinach, rinse the leaves thoroughly.

Cook the Vegetables

Add the carrots, potatoes, zucchinis, peas, spinach, preserved lemon slices, and green olives to the pot. Gently mix them with the spiced onion base.

Pour in 700 ml (3 cups) of water, ensuring the vegetables are mostly submerged. Cover and bring to a boil.

Once boiling, remove the lid, reduce the heat, and allow the tagine to simmer gently for about 20 minutes.

Add the Chickpeas and Finish Cooking

Stir in the cooked chickpeas and continue simmering for another 15 minutes, until all the vegetables are tender and the flavors have fully developed.

Serve:

Serve the vegetable tagine hot over a bed of steamed couscous, garnished with freshly chopped parsley.

Chef’s Tip

Preserved lemon brings a distinctive tangy brightness that balances the richness of the olives. Adjust the quantity of olives and lemon slices to taste. For an extra aromatic finish, sprinkle a few saffron threads over the tagine just before serving.

Jawhara with Amlou Cream and Almond Crunch (serves 10)

Crispy Brick Pastry with Almond Amlou Mousseline

Ingredients:

Amlou Mousseline Cream

· 1 L whole milk

· 100 g granulated sugar

· 8 egg yolks

· 100 g cornstarch

· 250 g premium almond Amlou

· 300 g pasteurized butter (82% fat), diced

Almond Crunch

· 150 g whole almonds

· 25 g icing sugar

· 50 g feuilletine (crispy crêpe flakes)

· 100 g milk chocolate, melted

Crispy Brick Layers

· 10–12 brick pastry sheets

· 100 g clarified butter

· Icing sugar, for dusting

To Finish

· Toasted sliced almonds

· Wildflower honey

· Icing sugar

Preparation:

Amlou Mousseline Cream:

Heat the milk with half of the sugar in a saucepan.

In a bowl, whisk the egg yolks with the remaining sugar and the cornstarch until pale and smooth. Gradually pour the hot milk over the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the cream thickens and becomes smooth and glossy.

Allow the cream to cool slightly. When it reaches approximately 45°C, incorporate the Amlou and the diced butter, mixing until perfectly smooth. Cover and refrigerate until ready to use.

Crispy Brick Layers

Preheat the oven to 180°C.

Cut the brick pastry sheets into discs according to the desired presentation. Brush them lightly with clarified butter and dust with a small amount of icing sugar.

Bake for 5–10 minutes, or until golden and crisp. Remove from the oven and allow to cool completely.

Almond Crunch:

Toast the almonds in the oven at 180°C for 8–10 minutes, then allow them to cool.

Pulse the almonds with the icing sugar in a food processor until a coarse, crumbly texture forms. Add the feuilletine and the melted milk chocolate and mix until evenly combined.

Spread the mixture between two sheets of baking paper to a thickness of about 3 mm. Cut into discs using a pastry cutter and refrigerate until firm.

Assembly:

Place a crisp brick pastry disc on a serving plate. Spread a thin layer of Amlou mousseline cream over the surface, then place a disc of almond crunch on top.

Repeat the layering process to create three to four layers, finishing with a crisp pastry disc.

Finishing:

Garnish with toasted sliced almonds and a light dusting of icing sugar. Finish with a delicate drizzle of wildflower honey just before serving.

Chef’s Tip

Amlou is similar to almond butter – a mixture of crushed almonds and argan oil. If it’s not available in the UK, almond butter can be used as