"The Western Rziza: Its History and Naming
"The Western Rziza: Celebrated by "Melhoun" and decorated Ramadan tables Its history and naming
Moroccan women excel in preparing various forms of sweets and pastries to decorate the iftar tables during the holy month of Ramadan, as well as serving them during celebrations and other occasions.
"Rziza Al Qadi" or "Al Rziza" is considered one of the most famous traditional pastries known in the Western region, decorating the Moroccan Iftar table during the month of Ramadan. Many Moroccan families make it at home or buy it ready-made in stores and markets in different sizes, along with other similar pastries such as "meloui" or "Msemen", "harcha" and "btiboute".
Regarding its history, Hussein El Hawari, a researcher in the history and heritage of Moroccan and global cuisine, said in a Facebook post, "Understand it before it's too late, a wonderful recipe on the verge of extinction," adding, "Rziza Al Qadi is one of the types of bread that prevailed in Morocco in ancient times during the era of the Almoravids, Almohads, Merinids, and others," confirming its mention in contemporary sources related to them.
The Moroccan chef referred to "Rziza Al Qadi" as a type of bread "that has become rare or little consumed in Morocco for many reasons and has remained confined to a specific region of Morocco, namely the western region, especially in the city of Kenitra, Sidi Qasim, Sidi Slimane, Sidi Yahya Al Gharb and the surrounding areas".
The same speaker pointed out the difficulty of preparing this type of pastry, saying, "The problem lies in the difficulty of making it, and this is probably the reason why people are reluctant to make it.
In the colloquial Moroccan dialect, "Rziza" means a turban, so the name refers to the turban worn by the judge.
In the same context, a report from the local website "Hespress" states that the origin of the name "Rziza Al Qadi" or "Al Rziza" comes from "its shape, which resembles the turban or headgear worn by judges, with its circular shape and woven threads".
In turn, the source pointed out that "the inhabitants of the western region of the kingdom were the first to excel in making it," explaining that women's hands weave it by transforming moist flour dough into thin threads woven with butter, resembling strands of wool that form a turban befitting a judge's head.
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