Latest Ramadan days are becoming sweeter; kitchens slowly shift gears, moving away from bourek, chorba, and salty meals into full-on pastry labs.

This tradition has long been rooted in Algerian homes and families. Having a cake plate on the morning of Eid is a must it’s part and parcel of the celebration. The plate is usually colorful and varied, mixing traditional, soft and moist classics that never go out of style, such as Baklawa, Tcharek, and Arayech, with new arrivals like colorful biscuits filled with chocolate and crunchy treats. And let’s not forget the star of the past two years: pistachio spread, now popping up everywhere.

This puts Algerian women at a crossroads caught between a rock and a hard place choosing either the traditional, time-consuming cakes or going modern by adding industrial flavors and colors to the plate.

Why do we bake sweets for Eid?

Baking a variety of sweets to celebrate Eid is first and foremost a way to mark the end of Ramadan. At the same time, offering, exchanging, and enjoying cakes (like honey-soaked makroud or iced tcharek) with tea is a cornerstone of social life. It brings people together family members, friends, and neighbors strengthening bonds and spreading generosity. In fact, sharing these plates is often seen as a true labor of love.

So, madam, no matter how your cakes turn out, the most important thing is the effort you put in. At the end of the day, it’s that effort that counts and the joy you bring to your guests is the icing on the cake.

Rasha.S