Moroccan Ramadan Breakfast (Iftar) + Seafood Briwat Cooking Class 🇲🇦

Ingredients

• 300 g All-Purpose Flour (for homemade pasta dough, sifted)
• 150 ml Water (lukewarm for dough)
• 1 tsp Salt (for dough and seasoning)
• 300 g White Fish Fillet (cut into bite‑size pieces; cod or snapper work well)
• 200 g Calamari (cleaned and sliced into rings)
• 3 tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 medium Onion (quartered, then sliced)
• 1 tsp Paprika (sweet paprika)
• 0.5 tsp Turmeric (ground turmeric)
• 12 pieces Black Olives (pitted, sliced; from garden if available)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Make Pasta Dough

   In a mixing bowl combine the flour and 1 tsp salt, make a well in the center and slowly add lukewarm water while mixing with a spoon until a shaggy dough forms.

   Time: PT10M

2. Knead and Rest Dough

   Turn the dough onto a lightly floured surface, knead for about 5 minutes until smooth and elastic, then cover with a damp cloth and let rest for 20 minutes.

   Time: PT25M

3. Roll and Cut Noodles

   Divide the rested dough into 4 pieces. Using a pasta machine or rolling pin, roll each piece thin (about 1 mm). Cut the sheets into short strips (≈2 cm) and set aside.

   Time: PT15M

4. Boil the Noodles

   Bring a large pot of salted water to a rolling boil (100°C). Add the noodle strips and cook for 6–8 minutes until al dente. Drain in a colander and rinse briefly with warm water.

   Time: PT10M

   Temperature: 100°C

5. Prepare Seafood

   Rinse the fish pieces and calamari rings under cold water. Pat dry with paper towels.

   Time: PT5M

6. Par‑cook Seafood

   Bring a small pot of water to a gentle boil. Add the fish and calamari, cooking just 2–3 minutes until they turn opaque. Drain and set aside.

   Time: PT5M

   Temperature: 100°C

7. Make the Spice‑Infused Sauce

   Heat olive oil in a skillet over medium heat. Add the quartered onion and sauté until translucent (≈3 min). Stir in paprika, turmeric, and a pinch of salt; cook 30 seconds. Add sliced olives and lemon juice, mixing well.

   Time: PT7M

   Temperature: medium heat

8. Combine Seafood with Sauce

   Add the par‑cooked fish and calamari to the skillet, tossing gently for 2 minutes to coat and heat through.

   Time: PT3M

   Temperature: medium heat

9. Mix Noodles and Finish

   Add the drained noodles to the skillet, tossing everything together. If the mixture looks dry, add a splash of reserved pasta water. Season with additional salt or pepper to taste.

   Time: PT3M

   Temperature: medium heat

10. Plate and Serve

    Divide the pasta among serving plates, drizzle with a little extra olive oil if desired, and sprinkle fresh parsley on top. Serve with mint tea for a traditional Ramadan finish.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

60 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
• Instead of Salt: Sea Salt
• Instead of White Fish Fillet: Firm white fish like halibut
• Instead of Calamari: Shrimp, Scallops
• Instead of Olive Oil: Vegetable Oil, Canola Oil
• Instead of Onion: Shallot
• Instead of Paprika: Smoked Paprika
• Instead of Turmeric: Saffron (more expensive)
• Instead of Black Olives: Kalamata Olives
• Instead of Lemon Juice: Lime Juice
• Instead of Fresh Parsley: Cilantro

Equipment Needed

• Mixing Bowl
• Pasta Machine or Rolling Pin
• Sharp Knife
• Cutting Board
• Large Pot
• Colander
• Skillet or Wide Frying Pan
• Wooden Spoon or Tongs
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Kneading and resting the pasta dough
• Rolling and cutting the noodles thinly
• Par‑cooking the seafood just enough
• Timing the addition of spices to avoid burning
• Tossing the noodles quickly to keep them from sticking

Chef Tips from the Video

• Use cold water for the dough; warm water can over‑activate gluten.
• Let the rested dough rest a second time (10 min) after rolling to make cutting easier.
• Reserve a splash of pasta cooking water; the starch helps bind the sauce to the noodles.
• A quick splash of extra lemon juice at the end brightens the whole dish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Portion and freeze for up to 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The pasta dough can be prepared up to 24 hours ahead; wrap tightly in plastic and refrigerate.
• Cooked seafood can be chilled and added to the sauce just before serving.
• Sauce flavors improve after a short rest; reheat gently before mixing with noodles.

Frequently Asked Questions