The Crescent Moon Rises: Ramadan Buzz Across the Djérid
While the lunar crescent appears on the horizon, the whole Djérid region comes alive with excitement. In Tozeur, Ramadan is not just a religious rite—it is a symphony of senses where the scent of smoking dchicha blends with the coolness of the palm groves. Between devout worship and age‑old household preparations, families in the area showcase a unique know‑how to honor the sacred host.
A Living Oasis Heritage
Here, breaking the fast is more than a simple act; it is the continuation of an oasis heritage where managing date stocks becomes a true art of living. This ensures that Deglet Nour—the “light fruit”—reigns majestically on every Iftar table, even when the seasons are out of sync.
The Press – Preparations for the Holy Month Began Over a Month Ago
In the Djérid, preparations for Ramadan started more than a month ago, mixing religious fervor, social dynamism, and cultural effervescence. The state has allocated funds for mosque maintenance while simultaneously organizing religious conferences and Quran‑recitation contests.
Traditional Food Stock‑piling
- Cereals for the classic barley soup “chawriya” (also called dchicha)
- Couscous and mesfouf – the preferred dish for S’hour (the pre‑dawn meal)
Families began stocking up as early as last autumn. To guarantee the presence of Deglet Nour—this luminous fruit on the Iftar table—they stored dates in milk bottles or bricks, keeping them carefully chilled.
The Art of Living and the Anticipation of Iftar
The buzz is also felt inside homes: carpets and blankets are cleaned, and dishes for fresh milk or raib (fermented milk) are prepared. In the Djérid, breaking the fast is unimaginable without the sacred duo: dates and milk.
To fill the long fasting hours, residents spend the time before Iftar strolling through the oases or wandering the souks for last‑minute purchases.
Secrets of Date Preservation: An Ancestral Know‑How
In the Djérid, the date is more than food; it is the soul of the Ramadan table. Even if the spread includes many dishes, it feels incomplete without Deglet Nour.
Because Ramadan often falls outside the harvest season—especially for late varieties such as Deglet Nour, Amari, and Kenta, harvested in the second half of summer—locals resort to ingenious preservation methods:
| Method | Description |
|---|---|
| Modern refrigeration | Use of cold rooms or domestic freezers. |
| Traditional pressing | Families remove pits, then firmly press the flesh into plastic or glass containers. Dates are layered tightly to expel air, creating a homogeneous mass that is sealed airtight. |
| Flavor‑infused pressing | Some housewives add a drizzle of olive oil, thyme, or rosemary, giving the dates a unique taste and texture. |
| Drying (most common) | Dates are dried and hung inside homes, allowing them to be stored for many months without losing nutritional value. |
These time‑tested techniques ensure that the iconic Deglet Nour remains a centerpiece on every Ramadan table throughout the Djérid.
