Eid el Fitr (Smaller Bairam): After Moslems break their fast at the end of Ramadan, they celebrate Eid el Fitr, which lasts for three days. The hallmark of the Eid is ka’ak, the cookies filled with agamiyya (honey, flour and sometimes a pinch of sesame) or agwa (dried dates). In the past, these used to be baked at home, or at least prepared at home and baked in the public oven down the street if the house was too poor to have a proper oven. Ka’ak is eaten by both Moslems and Copts (see Coptic fasting). With modernization, consumerism and the rush of life taking over, this tradition is dying out and people are increasingly relying on the readymade products available in the shops, or provided by caterers who are usually housewives turned professionals. After eating ka’ak for breakfast, the family would go on a round of visits to the various grandparents, uncles and aunts, and a huge lunch would be served at the house of the principal member of the family. Often the main dish in Alexandria would be fish, popularly called melouha (salty food). The reason could be that after abstaining from fish for a whole month, there is a great longing for it. Another explanation is that the fish originally eaten was baccalà fish (salted cod), dried and salted and imported from Sicily, and introduced to the Alexandrian table by its foreign communities. This eventually developed into the eating of fish in general, regardless of its type or state. A third explanation could simply be that fish was so abundant and cheap in the Alexandria of old, that it made sense to celebrate the feast with the most popular food around.