The magnificent month, where Muslims across the globe fast until sunset, is now in its second week.
In Morocco, banks, businesses and schools have shifted their hours, supermarkets and souks are abuzz with shoppers and even the sun rises an hour earlier.
Ramadan is in full effect.
Households began preparing for the annual fast weeks ago by stocking up on spices, flour and other key ingredients. The women of the house meticulously plan each meal – iftar to break the fast at sunset and suhoor, the early meal before dawn – which are shared with the family.
But even in the dark of night, food consumption is said to increase in Morocco by 40 to 50 percent during Ramadan, driven by impulse buying and exaggerated meal preparations, according to a recent report by the Moroccan Federation for Consumer Rights.
Iftar tables become the heart of Moroccan tradition, filled with rich and elaborate dishes, prepared exclusively for the occasion. These usually round tables are designed for the whole family to join in on their first meal at sunset. They have denied themselves food, water and other pleasures all day long. The tables are brimming with plates of food for all to enjoy. It’s a deeply Moroccan tradition.
This cultural fixation on abundant Iftar tables is not without consequences. In numbers tons of food end up wasted daily during Ramadan. While this holy month is meant to be a time for proper care of both body and soul, traditions often prevent this.
Beyond the environmental impact, this overconsumption strains household budgets, particularly amid Morocco’s ongoing economic challenges. Prices of staple foods like onions, tomatoes, and potatoes have surged, exacerbated by the sharp rise in demand during Ramadan. While the month is rooted in values of gratitude and moderation, current consumer habits contribute to rising food costs, making it harder for lower-income families to afford essential groceries.
For some, mostly women, Ramadan is not just a time of fasting and devotion; it’s a season of pressure and exhaustion.
“My husband insists on a lavish and diverse Iftar table every evening,” said Maria, a 28-year-old married housewife from Rabat. “Instead of dedicating my time to worship and spiritual reflection, I find myself spending most of the day in the kitchen.”
Maria, who declined to share her family name, lives with her husband and two young children who cannot yet eat an adult meal. With the table full, Maria admits: “much of the food I prepare ends up in the trash”.
On average, each Moroccan wastes 91 kilograms of food per year, a figure that rises significantly during the holy month. Households throw away large amounts of prepared food, with nearly 46% of families discarding food worth between 60 and 500 dirhams.
“Before marriage, Ramadan felt much simpler with my family. Our routine didn’t change drastically. We ate balanced meals in reasonable portions. But my husband comes from a different background where abundance at the table is seen as essential,” she explains.
This cycle of excess, Maria believes, is deeply rooted in cultural expectations.
Although their financial situation allows them to buy large quantities of food, she questions the justification for such wastefulness. “Just because we can afford it doesn’t mean we should indulge.”
“Instead of dedicating my time to worship and spiritual reflection, I find myself spending most of the day in the kitchen,” says Maria, a 28-year-old married housewife.
Some individuals have managed to ignore tradition and take a different approach to iftar.
“As a public sector employee, my work schedule has influenced the way I prepare iftar,” said Shaima Salmi, 23, a resident of Rabat. “I now opt for a well-balanced meal with smaller portions that require less effort to prepare while ensuring my body gets the healthy food it truly needs.”
Sociologically speaking, the focus of Moroccans during Ramadan tends to be more on taste and quantity rather than nutritional value, reinforcing a culture of overindulgence in food.
Sociology Professor Ahmed Drissi, at Abdelmalek Essaadi University in Tetouan, says that Moroccan iftar traditions have evolved due to media influence, economic shifts, and changing social norms.
“In the past, people broke their fast with simple, locally available foods like dates, bread, and stew,” said Drissi. “However, television programs and cooking shows began showcasing extravagant iftar tables, shaping new expectations.”
Drissi added “this trend became more pronounced among middle- and upper-class families, driven by rising incomes and diverse dietary preferences.”
Once centered on communal eating, Moroccan households now prioritize individual choices, moving away from shared dishes.
“Social media has amplified this shift, turning iftar into a visual spectacle where lavish tables serve as a form of subtle social competition”.
Professor Drissi highlights that Ramadan, once focused on nourishment and spirituality, has increasingly become a time of indulgence and commercial opportunity. Food is no longer just about breaking fast but also about display and social validation, reflecting broader cultural and economic transformations.
Health consequences of Iftar overindulgence
Beyond cultural and economic concerns, the habit of overloading iftar tables carries significant health risks.
“As doctors, we see a noticeable increase in digestive issues during Ramadan,” Dr. Faiçal Serrou, a general practitioner practicing in Rabat.
Serrou highlights how Moroccan households tend to prepare a variety of dishes high in sugar, fats, and refined carbohydrates. This abundance creates a sense of temptation, leading many to consume large quantities of food in a short period, often exceeding what the digestive system can comfortably handle.
“Heartburn, acid reflux, acute gastritis, bloating, and nausea become common complaints, all of which stem from overeating,” said Serrou.
He advises against excessive consumption of fried foods, sweets like “Chebakia,” made of fried white flour strips dipped in honey made from sugar and heavily spiced or salty dishes.
Instead, Serrou recommends a more balanced iftar, focusing on vegetables, fruits, whole grains, and adequate water intake to support digestion and overall health.
Nutritionist Mariam Khaldi echoes these concerns, emphasizing that Ramadan presents an opportunity to adopt healthier eating habits.
“The Moroccan iftar table is often more about quantity than quality, leading to excessive portions and poor nutritional balance,” said Khaldi.
She warns that sugary drinks and fatty foods contribute to digestive discomfort and long-term health risks like hypertension and high cholesterol.
“Portion control, hydration, and mindful eating are essential for making Ramadan a time of both spiritual and physical well-being,” Khaldi concludes.
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