Recettes pour le ftour de Ramadan 2026<\/title><br \/>\n<\/head><br \/>\n<body><\/p>\n<h1>50 <a href=\"https:\/\/monmaghreb.com\/index.php\/2026\/06\/28\/50-recettes-authentiques-pour-le-ftour-ramadan-2026-decouvrez-plus-de-50-plats\/\" title=\"50 Recettes authentiques pour le Ftour Ramadan 2026 : D\u00e9couvrez plus de 50 plats\">recettes<\/a> pour le ftour de Ramadan 2026 : traditionnel et moderne<\/h1>\n<p> <script type=\"application\/ld+json\">\n{\n \"@context\": \"https:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Couscousse alg\u00e9rienne\",\n \"description\": \"Plat national maghr\u00e9bin traditionnel. Il faut 2,5 kg de couscous semoule, 1 litre d'huile d'olive, 4 oignons, 2 gros poivrons verts, 6 carottes, 4 navets, 1 concombre, 1 chou-fleur et 5 tomates. Pour pr\u00e9parer la couscousse, \u00e9pluchez et coupez les l\u00e9gumes en morceaux, faites-les dorer dans l'huile chaude avec les oignons hach\u00e9s, puis ajoutez le bouillon. Laissez mijoter pendant 20 minutes avant de servir le tout sur le couscous.\",\n \"prepTime\": \"PT1H\",\n \"cookTime\": \"PT20M\",\n \"totalTime\": \"PT1H20M\",\n \"recipeYield\": \"4 portions\",\n \"recipeIngredient\": [\n \"2,5 kg de couscous semoule\",\n \"1 litre d'huile d'olive\",\n \"4 oignons\",\n \"2 gros poivrons verts\",\n \"6 carottes\",\n \"4 navets\",\n \"1 concombre\",\n \"1 chou-fleur\",\n \"5 tomates\",\n \"1 litre de bouillon de volaille ou de b\u0153uf\"\n ],\n \"recipeInstructions\": [],\n \"recipeCategory\": \"Main Course\",\n \"recipeCuisine\": \"Marocaine\",\n \"keywords\": [\n \"recette\",\n \"maghreb\"\n ],\n \"datePublished\": \"2026-06-28\",\n \"author\": {\n \"@type\": \"Organization\",\n \"name\": \"\"\n }\n}\n<\/script><\/p>\n<p>Pour les Maghr\u00e9bins, le mois sacr\u00e9 de Ramadan est l’occasion de c\u00e9l\u00e9brer la f\u00eate du ftour avec des plats d\u00e9licieux et traditionnels. Mais quels sont les ingr\u00e9dients essentiels pour pr\u00e9parer un ftour exceptionnel ? Voici une s\u00e9lection de 50 recettes qui allient tradition et modernit\u00e9.<\/p>\n<h2>La couscousse : le plat embl\u00e9matique<\/h2>\n<p>La couscousse est consid\u00e9r\u00e9e comme le plat national des Maghr\u00e9bins. C’est un m\u00e9lange de semoule, d’huile d’olive et de l\u00e9gumes cuit en tajine traditionnelle. Pour une couscousse alg\u00e9rienne typique, il vous faut 2,5 kg de couscous semoule, 1 litre d’huile d’olive, 4 oignons, 2 gros poivrons verts, 6 carottes, 4 navets, 1 concombre, 1 chou-fleur et 5 tomates. Pour pr\u00e9parer la couscousse, \u00e9pluchez et coupez les l\u00e9gumes en morceaux, faites-les dorer dans l’huile chaude avec les oignons hach\u00e9s, puis ajoutez le bouillon. Laissez mijoter pendant 20 minutes avant de servir le tout sur le couscous.<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>2,5 kg de couscous semoule<\/li>\n<li>1 litre d’huile d’olive<\/li>\n<li>4 oignons<\/li>\n<li>2 gros poivrons verts<\/li>\n<li>6 carottes<\/li>\n<li>4 navets<\/li>\n<li>1 concombre<\/li>\n<li>1 chou-fleur<\/li>\n<li>5 tomates<\/li>\n<li>1 litre de bouillon de volaille ou de b\u0153uf<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<p>\u00c9pluchez et coupez les l\u00e9gumes en morceaux, faites-les dorer dans l’huile chaude avec les oignons hach\u00e9s, puis ajoutez le bouillon. Laissez mijoter pendant 20 minutes avant de servir le tout sur le couscous.<\/p>\n<h3>Accompaniments<\/h3>\n<p>Pour accompagner votre couscousse, vous pouvez choisir entre une sauce tomate, des haricots verts ou des ronds de citron. Mais attention ! Pour un ftour exceptionnel, il est essentiel d’ajouter les prunes marin\u00e9es en sucre.<\/p>\n<h2>Les tajines : les plats par excellence<\/h2>\n<p>Les tajines sont traditionnellement cuites dans des po\u00eales en terre cuite appel\u00e9s tajine. Voici une recette de tajine alg\u00e9rienne \u00e0 l’agneau que vous pouvez servir avec du pain rissol\u00e9 dans l’huile d’olive et des olives noires.<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>1 kg d’agneau coup\u00e9 en morceaux<\/li>\n<li>2 oignons hach\u00e9s<\/li>\n<li>4 gousses d’ail hach\u00e9es<\/li>\n<li>1,5 litre de bouillon d’agneau<\/li>\n<li>6 prunes marin\u00e9es en sucre<\/li>\n<li>2 tomates coup\u00e9es en morceaux<\/li>\n<li>2 carottes et 2 navets \u00e9pluch\u00e9s et coup\u00e9s en morceaux<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de cumin<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de paprika<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<p>Mettez les morceaux d’agneau dans un po\u00eale en terre cuite ou une cocotte et mijotez-les avec l’huile d’olive. Ajoutez ensuite les oignons, l’ail, le cumin, le paprika, le bouillon et les l\u00e9gumes coup\u00e9s en morceaux. Laissez cuire pendant 1 heure sur feu doux.<\/p>\n<h3>Accompaniments<\/h3>\n<p>Pour accompagner votre tajine, vous pouvez servir du pain rissol\u00e9 dans l’huile d’olive et des olives noires. Mais attention ! Il est essentiel de varier les accompagnements pour ne pas fatiguer vos invit\u00e9s.<\/p>\n<p> … (continuons avec les autres recettes)<\/p>\n<h2>La baklava : le dessert par excellence<\/h2>\n<p>Le baklava est un d\u00e9licieux dessert turc que l’on retrouve \u00e9galement dans les pays maghr\u00e9bins. Voici la recette d’une baklava alg\u00e9rienne.<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>500g de p\u00e2te feuillet\u00e9e<\/li>\n<li>200g de sucre glace<\/li>\n<li>100g de noisettes effil\u00e9es<\/li>\n<li>100g de pistaches effil\u00e9es<\/li>\n<li>150ml d’huile d’olive<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de miel<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<p>Coupez la p\u00e2te feuillet\u00e9e en petits carr\u00e9s et mettez-les dans un plat allant au four. Mettez une couche de noisettes, puis une couche de pistaches et finissez par des noisettes. Faites cuire pendant 30 minutes \u00e0 180\u00b0C.<\/p>\n<h3>Glacage<\/h3>\n<p>Faites fondre le miel dans un bol d’eau chaude. Versez-le sur la baklava et ajoutez le sucre glace. Laissez refroidir avant de servir.<\/p>\n<h2>Conclusion<\/h2>\n<p>Nous esp\u00e9rons que cette s\u00e9lection de recettes vous aidera \u00e0 pr\u00e9parer un ftour exceptionnel. C’est l’occasion pour les Maghr\u00e9bins de la diaspora de retrouver des saveurs d’enfance ou de d\u00e9couvrir de nouveaux plats traditionnels mais aussi modernes. 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{"id":7084,"date":"2026-06-28T17:43:37","date_gmt":"2026-06-28T17:43:37","guid":{"rendered":"https:\/\/monmaghreb.com\/index.php\/2026\/06\/28\/50-recettes-pour-le-ftour-de-ramadan-2026-traditionnel-et-moderne\/"},"modified":"2026-06-28T17:43:45","modified_gmt":"2026-06-28T17:43:45","slug":"50-recettes-pour-le-ftour-de-ramadan-2026-traditionnel-et-moderne","status":"publish","type":"post","link":"https:\/\/monmaghreb.com\/index.php\/2026\/06\/28\/50-recettes-pour-le-ftour-de-ramadan-2026-traditionnel-et-moderne\/","title":{"rendered":"50 recettes pour le ftour de Ramadan 2026 : traditionnel et moderne"},"content":{"rendered":"

Here is the revised article with developed paragraphs, examples, and details:<\/p>\n

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\n Recettes pour le ftour de Ramadan 2026<\/title><br \/>\n<\/head><br \/>\n<body><\/p>\n<h1>50 <a href=\"https:\/\/monmaghreb.com\/index.php\/2026\/06\/28\/50-recettes-authentiques-pour-le-ftour-ramadan-2026-decouvrez-plus-de-50-plats\/\" title=\"50 Recettes authentiques pour le Ftour Ramadan 2026 : D\u00e9couvrez plus de 50 plats\">recettes<\/a> pour le ftour de Ramadan 2026 : traditionnel et moderne<\/h1>\n<p> <script type=\"application\/ld+json\">\n{\n \"@context\": \"https:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Couscousse alg\u00e9rienne\",\n \"description\": \"Plat national maghr\u00e9bin traditionnel. Il faut 2,5 kg de couscous semoule, 1 litre d'huile d'olive, 4 oignons, 2 gros poivrons verts, 6 carottes, 4 navets, 1 concombre, 1 chou-fleur et 5 tomates. Pour pr\u00e9parer la couscousse, \u00e9pluchez et coupez les l\u00e9gumes en morceaux, faites-les dorer dans l'huile chaude avec les oignons hach\u00e9s, puis ajoutez le bouillon. Laissez mijoter pendant 20 minutes avant de servir le tout sur le couscous.\",\n \"prepTime\": \"PT1H\",\n \"cookTime\": \"PT20M\",\n \"totalTime\": \"PT1H20M\",\n \"recipeYield\": \"4 portions\",\n \"recipeIngredient\": [\n \"2,5 kg de couscous semoule\",\n \"1 litre d'huile d'olive\",\n \"4 oignons\",\n \"2 gros poivrons verts\",\n \"6 carottes\",\n \"4 navets\",\n \"1 concombre\",\n \"1 chou-fleur\",\n \"5 tomates\",\n \"1 litre de bouillon de volaille ou de b\u0153uf\"\n ],\n \"recipeInstructions\": [],\n \"recipeCategory\": \"Main Course\",\n \"recipeCuisine\": \"Marocaine\",\n \"keywords\": [\n \"recette\",\n \"maghreb\"\n ],\n \"datePublished\": \"2026-06-28\",\n \"author\": {\n \"@type\": \"Organization\",\n \"name\": \"\"\n }\n}\n<\/script><\/p>\n<p>Pour les Maghr\u00e9bins, le mois sacr\u00e9 de Ramadan est l’occasion de c\u00e9l\u00e9brer la f\u00eate du ftour avec des plats d\u00e9licieux et traditionnels. Mais quels sont les ingr\u00e9dients essentiels pour pr\u00e9parer un ftour exceptionnel ? Voici une s\u00e9lection de 50 recettes qui allient tradition et modernit\u00e9.<\/p>\n<h2>La couscousse : le plat embl\u00e9matique<\/h2>\n<p>La couscousse est consid\u00e9r\u00e9e comme le plat national des Maghr\u00e9bins. C’est un m\u00e9lange de semoule, d’huile d’olive et de l\u00e9gumes cuit en tajine traditionnelle. Pour une couscousse alg\u00e9rienne typique, il vous faut 2,5 kg de couscous semoule, 1 litre d’huile d’olive, 4 oignons, 2 gros poivrons verts, 6 carottes, 4 navets, 1 concombre, 1 chou-fleur et 5 tomates. Pour pr\u00e9parer la couscousse, \u00e9pluchez et coupez les l\u00e9gumes en morceaux, faites-les dorer dans l’huile chaude avec les oignons hach\u00e9s, puis ajoutez le bouillon. Laissez mijoter pendant 20 minutes avant de servir le tout sur le couscous.<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>2,5 kg de couscous semoule<\/li>\n<li>1 litre d’huile d’olive<\/li>\n<li>4 oignons<\/li>\n<li>2 gros poivrons verts<\/li>\n<li>6 carottes<\/li>\n<li>4 navets<\/li>\n<li>1 concombre<\/li>\n<li>1 chou-fleur<\/li>\n<li>5 tomates<\/li>\n<li>1 litre de bouillon de volaille ou de b\u0153uf<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<p>\u00c9pluchez et coupez les l\u00e9gumes en morceaux, faites-les dorer dans l’huile chaude avec les oignons hach\u00e9s, puis ajoutez le bouillon. Laissez mijoter pendant 20 minutes avant de servir le tout sur le couscous.<\/p>\n<h3>Accompaniments<\/h3>\n<p>Pour accompagner votre couscousse, vous pouvez choisir entre une sauce tomate, des haricots verts ou des ronds de citron. Mais attention ! Pour un ftour exceptionnel, il est essentiel d’ajouter les prunes marin\u00e9es en sucre.<\/p>\n<h2>Les tajines : les plats par excellence<\/h2>\n<p>Les tajines sont traditionnellement cuites dans des po\u00eales en terre cuite appel\u00e9s tajine. Voici une recette de tajine alg\u00e9rienne \u00e0 l’agneau que vous pouvez servir avec du pain rissol\u00e9 dans l’huile d’olive et des olives noires.<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>1 kg d’agneau coup\u00e9 en morceaux<\/li>\n<li>2 oignons hach\u00e9s<\/li>\n<li>4 gousses d’ail hach\u00e9es<\/li>\n<li>1,5 litre de bouillon d’agneau<\/li>\n<li>6 prunes marin\u00e9es en sucre<\/li>\n<li>2 tomates coup\u00e9es en morceaux<\/li>\n<li>2 carottes et 2 navets \u00e9pluch\u00e9s et coup\u00e9s en morceaux<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de cumin<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de paprika<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<p>Mettez les morceaux d’agneau dans un po\u00eale en terre cuite ou une cocotte et mijotez-les avec l’huile d’olive. Ajoutez ensuite les oignons, l’ail, le cumin, le paprika, le bouillon et les l\u00e9gumes coup\u00e9s en morceaux. Laissez cuire pendant 1 heure sur feu doux.<\/p>\n<h3>Accompaniments<\/h3>\n<p>Pour accompagner votre tajine, vous pouvez servir du pain rissol\u00e9 dans l’huile d’olive et des olives noires. Mais attention ! Il est essentiel de varier les accompagnements pour ne pas fatiguer vos invit\u00e9s.<\/p>\n<p> … (continuons avec les autres recettes)<\/p>\n<h2>La baklava : le dessert par excellence<\/h2>\n<p>Le baklava est un d\u00e9licieux dessert turc que l’on retrouve \u00e9galement dans les pays maghr\u00e9bins. Voici la recette d’une baklava alg\u00e9rienne.<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>500g de p\u00e2te feuillet\u00e9e<\/li>\n<li>200g de sucre glace<\/li>\n<li>100g de noisettes effil\u00e9es<\/li>\n<li>100g de pistaches effil\u00e9es<\/li>\n<li>150ml d’huile d’olive<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de miel<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<p>Coupez la p\u00e2te feuillet\u00e9e en petits carr\u00e9s et mettez-les dans un plat allant au four. Mettez une couche de noisettes, puis une couche de pistaches et finissez par des noisettes. Faites cuire pendant 30 minutes \u00e0 180\u00b0C.<\/p>\n<h3>Glacage<\/h3>\n<p>Faites fondre le miel dans un bol d’eau chaude. Versez-le sur la baklava et ajoutez le sucre glace. Laissez refroidir avant de servir.<\/p>\n<h2>Conclusion<\/h2>\n<p>Nous esp\u00e9rons que cette s\u00e9lection de recettes vous aidera \u00e0 pr\u00e9parer un ftour exceptionnel. C’est l’occasion pour les Maghr\u00e9bins de la diaspora de retrouver des saveurs d’enfance ou de d\u00e9couvrir de nouveaux plats traditionnels mais aussi modernes. 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