Raib (also rayeb or raïb) refers either to a traditional fermented milk dessert originating from the Maghreb region of North Africa, particularly prevalent in Moroccan, Algerian, and Tunisian cuisines. It is made by combining cow's milk, sugar, and a fermenting agent such as yogurt or buttermilk, then allowing the mixture to set at room temperature until thickened.
The result is a mildly tangy, creamy product similar in texture to yogurt or custard. Raib is commonly served chilled and may be flavored with orange blossom water or vanilla. Historically, raib has been a staple homemade dessert, often prepared as a cooling treat during warm weather or during Ramadan.
Note the related term laban rayeb, which is a fermented milk (similar to buttermilk) made in lower Egypt.