A sweet from Andalusia: Spreading from Morroco and Tunisia to Arab countries
The tradition of sharing a variety of sweets from Arab cultures around the table during Eid al-Fitr emerged as a unifying factor after the variety of dishes and cuisines that adorned the iftar table in Arab countries during the month of Ramadan. From Mansaf in Jordan and Palestine, to Kabsa in the Gulf, Molokhia in Egypt and Sudan, Maqluba in Iraq and Syria, and Harira and H'rira in the Maghreb.
Ghareeb" stands out as the main dessert on Eid al-Fitr tables in all Arab countries. Since it was first discovered in Andalusia, before spreading from Algeria and Tunisia to all the Arab countries in the 17th century, its preparation has varied and its types have diversified according to the ingredients available.
A sweet from Andalusia: Spreading from Morroco and Tunisia to Arab countries "Ghareeb Sweets"
While some believe that Ghareeb sweets are of Arabic origin, historical references trace their origins back to Al-Andalus. Oral histories from the makers of these sweets suggest that they were first made by Christians in Al-Andalus using lard, similar to Spanish polvorón bread. However, Muslims in the Iberian Peninsula soon replaced lard with clarified butter in the preparation of these sweets.
After the forced migration of Muslims from Al-Andalus, these sweets first entered Arab countries when they reached Algeria and Tunisia. They became very popular because both countries were important havens for Andalusian immigrants. Moreover, their affordability made them accessible to everyone, contributing to their widespread fame.
While some consider Ghareeb sweets to be of Arabic origin, some historical references trace their roots to Al-Andalus. Oral accounts from the makers of these sweets suggest that they were originally made by Christians in Al-Andalus using pork lard, similar to Spanish polvorón bread. However, Muslims in the Iberian Peninsula quickly replaced pork lard with clarified butter in the preparation of these sweets.
Following the forced migration of Muslims from Al-Andalus, these sweets made their debut in Arab countries when they reached Algeria and Tunisia. They became very popular because both countries were the main refuge for Andalusian immigrants. Moreover, their affordability made them accessible to all, which contributed to their popularity.
This confection spread throughout the Arab world from the 17th century, thanks to the Ottoman Empire, which ruled Algeria and Tunisia at the time. The Ottomans were enamoured of this sweet and transported it to the Levant.
Historical sources indicate that this sweet was a provision for pilgrims travelling to the Hajj, hence the name "Al-Ghuraybah", which is still used in Algeria. In Libya, Tunisia, Morocco and the Levant it is called "Al-Gharybah", while in Egypt it is called "Al-Ghurayyibah". In Iraq it is known as "Al-Shakarlama" and in Iran and Turkey it is called "Al-Karabiyah".
Over time, Ghareeb sweets became one of the most important desserts prepared by Arab peoples to celebrate holidays and special occasions.
With its widespread popularity and openness to different Arab cultures and cuisines, Ghareeb sweets have evolved into numerous varieties and types, including Ghareeb with Almond Flakes, Bran Ghareeb, Cream Ghareeb, Sham Ghareeb, Turkish Ghareeb and Egyptian Ghareeb.
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