Traditionally consumed during Ramadan, marook continues to hold a special place in Syrian customs. While the essence of the sweet bread remains unchanged, bakeries in Damascus are adapting to contemporary tastes by introducing various fillings and flavors, offering an array of choices that have expanded well beyond its humble origins. As new variations enter the fray—incorporating ingredients from olives in fattoush to unexpected flavors in shawarma—Syrians show their pride in culinary heritage while embracing change, proving that food can be both a symbol of tradition and a canvas for innovation.
A Sweet Evolution: Ramadan's Marook Transforms in Syria
A Sweet Evolution: Ramadan's Marook Transforms in Syria
As Syria celebrates Ramadan, the traditional marook sweet bread undergoes a modern makeover, reflecting evolving culinary preferences amidst a surge in popularity.
In Damascus, the beloved marook—a sweet bread steeped in cultural history—has become a focal point of daily life for many Syrian families during Ramadan. As the sun dips below the horizon, locals flood bakeries, creating a lively scene filled with anticipation, scents of baked goods, and the sounds of eager patrons. The rush for marook, typically a simple loaf adorned with sesame seeds, grows increasingly competitive as iftar approaches, prompting a vibrant exchange filled with requests and hasty transactions.
