Here is a traditional zabane recipe for the post-Passover / post-Pesach Moroccan-Jewish festival of Mimouna (also spelled: Mimuna, Mimounah, Mimounah, Maimouna, and Maimounah). A zabane recipe (also spelled: zaben) will more or less contain the same ingredients, but the way in which zabane recipes are made may vary, making for differences in the outcome of the zabane recipe.

What is zabane (pronounced za-ban; also spelled: zaben, zaban, or zabene)? I thought that might be a question you might have on your mind. Zabane, which is pronounced za-ban, is a traditional food for Jews in Morocco. A zabane recipe is usually not a complicated recipe to make. It is a confection that is usually a simple recipe, made with sugar and egg whites that are whipped until a gooey consistency resembling caramel is attained, like a nougat. Zabane is served in a bowl and is a pareve - or neutral - food that is eaten with a spoon. Zabane can be used for Passover. In every household during Mimouna, there is a type of qualitative competition between guests who debate whether the zabane is too soft or too hard as well as which guest made the best zabane.

Zabane Recipe

4 egg whites
3 tablespoons sugar
chopped walnuts or peanuts to taste

Instructions for the Zabane recipe:

  1. Beat ingredients with an electric mixer until egg whites are very stiff, the consistency of marshmallow fluff.
  2. Place in a bowl.
  3. Sprinkle with chopped walnuts or peanuts.
  4. Keep at room temperature until ready to serve.

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