In the bustling streets of Damascus, the excitement and urgency grow as the sun sets during Ramadan. The tantalizing scent of freshly baked marook, a sweet bread traditionally consumed at iftar, wafts through the air. As hunger builds, crowds gather outside bakeries, eagerly awaiting their chance to procure this Ramadan staple.

Marook, originating from generations of culinary tradition, has transformed over the years. Today, it fuses simple sweetness with innovation. Patrons are met with an array of marook options — from classic sesame-sprinkled loaves to inventive flavors that cater to contemporary palates. The local bakeries, particularly notable ones like Al Jouzeh, are bustling operations, producing thousands of these beloved breads every evening throughout the holy month.

As people cling to their traditions, they also embrace change — much like the evolving flavor profiles in their cuisine. Whether adding olives to fattoush or incorporating onions into shawarma, Syrian food culture is ever-adaptive. As the call to prayer echoes through the streets, the race to secure marook loaves reflects both the deep-rooted heritage of Ramadan and the vibrant culinary diversity that continues to thrive amidst the changing landscape of Syria.