15 Best Moroccan Desserts (+ Easy Recipes)
Moroccan pastries are bursting with a plethora of delicious flavors. Delicious and distinctive, these delicacies include aromatic spices such as anise, nutmeg and cinnamon, as well as components like as pistachios, dates and almonds, among other things. Would you like to save this recipe? If you provide your your address here, we’ll send you the recipe right to your inbox! Moroccan cuisine, in addition to utilizing powerful ingredients, also integrates French techniques for cooking. Be prepared to come across French sweets such as crepes, eclairs, and croissants while traveling in Morocco!
These scrumptious Moroccan sweets will introduce you to new flavors while also guaranteeing that your taste buds will be delighted by the experience.
1.Moroccan Lemon Cake
Let’s start with something simple to get the ball rolling on this list. Meskouta, also known as Moroccan cake, is a straightforward dessert that is both light and flavorful. This meskouta, which has been infused with lemon and frosted with a sweet lemon glaze, is a delicious and zesty way to finish your dinner. What’s the best part? This cake is really simple to prepare! Preparation time is minimal, and the rest is left to the oven to do its magic. You may also serve it warm, which eliminates the need to wait several hours before you can savor a piece of heaven.
2.Maamoul (Arabian Date Filled Cookies)
Maamoul cookies are a type of cookie that is extremely soft and contains dates. Although they are low in sugar, the sweetness of the dates more than compensates for this shortcoming. Aside from the flavor, what distinguishes these cookies is their melt-in-your-mouth quality, which makes them very addictive. Believe me when I say that one cookie will not suffice. Maamoul cookies are usually offered at the end of Ramadan or during the celebration of Eid. However, they are simple to prepare, so feel free to create them whenever you like.
3.Moroccan Almond Snake Pastry
M’hancha is a Moroccan dessert that is well-known for its distinctive form. Would you like to save this recipe? If you provide your your address here, we’ll send you the recipe right to your inbox! The snake-shaped delicacy is created with almond paste, which imparts a delicious nutty flavor and scent to the finished product. M’hancha is a sweet bread that may be served as a dessert or as a breakfast meal when dusted with powdered sugar or spread with warm honey and almond pieces. M’hancha is customarily served in big quantities, therefore one is plenty to feed a large group.
4.Almond Crescent Cookies
Ghriba is a soft and delicious almond biscuit in the form of a crescent. The cinnamon topping is a perfect match for the almonds, resulting in lovely and highly addicting sweets for your family.
Almond crescent cookies, like maamoul, are extremely soft, to the point that they literally melt in your tongue. So if you’re planning on serving them at your next party, double the recipe to ensure you have enough. They’re certain to vanish in a matter of minutes.
With good reason, baklava is the most popular Moroccan dessert, and it’s easy to see why. This delightfully sweet and crunchy treat is pure joy in a mouthful! Layers of crisp and flaky pastry are sandwiched between layers of a sweet honey and lemon glaze, which is then sandwiched between layers of walnut-cinnamon filling. This mouth-watering burst of tastes and sensations is created by combining various flavors and textures. Baklava is a precious treasure, especially when it is shaped into diamonds.
6.Moroccan Mint Tea
With good reason, baklava is perhaps the most popular Moroccan dessert, and there’s no denying its popularity. Happiness in a mouthful is what you’ll get from this sweet and crunchy treat! Baklava is made up of layers of crisp and flaky dough, a sweet honey and lemon sauce, and a walnut-cinnamon filling that is baked till golden brown. It is a wonderful explosion in the mouth when different flavors and textures are combined together. Baklava is a precious treasure, especially when it is shaped into diamond shapes.
Take a look no farther if you’re seeking for the perfect afternoon tea cookie. Briouat is unquestionably the victor. In this amazing delicacy, almond paste, cinnamon, and orange blossom water are combined to create a delicious flavor combination. These triangle deep-fried snacks are completed with a honey coating, which makes them much sweeter than they really are. The flavors in these pastries are a fantastic blend of sweet and savory. If you pair them with a cup of hot tea, they make the perfect afternoon snack.
8.Moroccan Chebakia (Sesame and Honey Cookies)
Chebakia is another another Moroccan cookie that looks as good as it tastes, and it is made with almond flour. The dough is formed into a floral shape and then deep-fried till golden brown and crispy. With order to add even more taste to the cookies, they are then coated in honey and sprinkled with sesame seeds. Because it is a time-consuming process, chebakia are often saved for exceptional events. Nevertheless, simply by looking at them, you can tell they’re well worth the time and trouble.
9.Moroccan Beghrir (Semolina Honeycomb Pancakes)
Beghrir is a Moroccan pancake that is similar to the standard pancake. Beghrir, in contrast to our pancakes, is spongier and so soft that it melts in your tongue. Due to the fact that it is prepared from semolina and infused with yeast, it has a beautifully distinct appearance, flavor, and texture. Despite the fact that it is simple to prepare, you will need to measure your batter in order to ensure that it develops those characteristic bubbles.
Ghoriba are cookies from the Middle East that are created with flour, almonds, sugar, and butter. They are available in a variety of textures and flavors – some chewy, some crumbly – but they are all delicious. They’re particularly delicious when served with coffee or tea. Simply combine the ingredients listed above, or add additional almonds for a beautiful crunchier texture.
11.Moroccan Fruit Salad
Fresh bananas, strawberries, apples, and oranges are used in Morocco’s rendition of the classic fruit salad, which is served chilled.
With a coating of sweet and tangy vanilla yogurt, it’s an extremely refreshing treat that’s great for rehydrating your palate after a particularly heavy dinner.
Fresh bananas, strawberries, apples, and oranges are used in Morocco’s rendition of the classic fruit salad. It’s a delightfully refreshing delicacy that’s coated in a sweet and tart vanilla yogurt and is ideal for clearing your palette after a heavy dinner.
Cinnamon is sprinkled on top of sliced oranges in this quick and easy dessert recipe. It’s a simple concept, yet it results in the most tasty and addicting dessert you’ve ever had. The mix of the sweet and sour oranges, as well as the spicy cinnamon, provides a delightful balance of tastes in this recipe.
14.Sfenj: Moroccan Doughnuts or Fritters
Sfenj is Morocco’s version of a doughnut, and it’s sinfully delicious to boot. Leavened dough is formed into rings, which are then deep-fried to a golden brown perfection. These cookies have a crunchy outside, yet are mushy and fluffy on the inside. All you need is a little sprinkling of sugar to give the doughnuts a little taste.
15.Halwa dyal Makina – Piped Moroccan Biscuits With Chocolate
Halwa dyal makina is a churro-shaped biscuit with its ends coated in chocolate, similar to a chocolate chip cookie. Acorn flour is used in the recipe, which tastes incredible when combined with chocolate!
15 Best Moroccan Desserts (+ Easy Recipes)
- Choose your favorite recipe from the list
- Organize all of the ingredients that will be needed
- Cooking a Moroccan delight in 30 minutes or less is possible.
Moroccan Dessert Recipes
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10 Moroccan Desserts You Need to Try in Morocco
This post may include affiliate links, which means that if you book a reservation or make a purchase after clicking on one of these links, we may get a commission at no additional cost to you. More information may be found here. With these Moroccan sweets, you’ll discover a rich, sweet, and completely exquisite side to a cuisine that is known for being fiery and spicy, and you’ll go on a gastronomic trip unlike any other.
All foodies and visitors will find something to their liking in Morocco’s sweets, which include wonderful textures and distinct flavors that set them apart from the rest of the world. Let’s get started and learn more about 10 must-try Moroccan meals that are on the sweeter side of the spectrum.
Moroccan Desserts You Need to Try
Saikouk, also known as ‘Mgheder’ in the Oriental region of Morocco, is a magical combination of two ingredients that serve as the foundation of many traditional recipes in this region: cooked barley semolina and whey milk. Saikouk is a traditional Moroccan dish made from cooked barley semolina and whey milk. After a heavy evening meal, Moroccans enjoy this healthful dessert, which is one of their favorite desserts to ingest. Barley semolina is a prominent component in North African recipes and may be used as a substitute for maize semolina.
In reality, the creamy and luscious saikouk is prepared in a couscoussier, which is a double pot traditionally used to steam couscous or other grains of rice.
Despite the fact that it is a basic dish, you may still sample it for yourself by finding one of the numerous street sellers that serve it in your area.
2 – Sellou (Toasted Flour with Almonds and Sesame Seeds)
Sellou is a classic Moroccan sweet that is flavored with sesame seeds, almonds, and star anise, as well as the country’s distinctive earthy tastes of sesame seeds, almonds, and star anise. Even though the components are basic and can be found in any Moroccan household, the preparation does need a little patience and time on the part of the home cook. Sellou, also known as sfouf or zmita, is a kind of cake that is adorned with almonds. Each ingredient is cooked separately to bring out the best taste in each, and then they are mixed to create a delectable dessert in which the smokiness of the herbs and the earthiness of the sesame seeds and almonds combine to create one beautiful mouthful.
After that, the ingredients are mixed together to form a rough dough.
After that, the flour is spread thinly on a baking sheet and heated till golden brown.
This delicious dish is often offered during Ramadan, and it is frequently accompanied by a cup of Moroccan mint tea, which is sweet and refreshing.
Due to the extended shelf life of sellou, many Moroccan households cook a big quantity in order to have enough for several days, if not weeks, of consumption. In Morocco, you must try sellou, a crunchy pastry that can be found in nearly every bakery.
3 – Jawhara (Milk Pastilla)
Sellou is a classic Moroccan dessert that is flavored with sesame seeds, almonds, and star anise, as well as the country’s distinctive earthy tastes. Even though the components are basic and can be found in every Moroccan household, the preparation does need some patience and effort on your part. It is a type of cake that is adorned with almonds and is known as sellou or sfouf. To bring out the best flavors in each ingredient, they are cooked separately before being blended to create a delicious dessert in which the smoky herbs and the earthy sesame seeds and almonds unite to form a single beautiful mouthful.
- All of these ingredients are then combined to form a rough dough.
- After that, the flour is spread thinly on a baking sheet and heated till golden brown, about 10 minutes.
- This delicious dish is often eaten during Ramadan, and it is frequently accompanied by a cup of Moroccan mint tea, which is traditionally served sweet.
- Due to the extended shelf life of sellou, many Moroccan households cook a big quantity in order to have enough for several days, if not weeks, ahead of time.
4 – Baghrir (Thousand Hole Pancake)
Of part because Morocco’s food has been greatly inspired by French cuisine, it should come as no surprise that crepes are the major attraction in one of the country’s most popular sweet dishes. This dish, also known as the thousand-hole pancakes, quickly transports you back to the stories of the Hundred and One Nights. These are little, fluffy Moroccan pancakes, speckled and rippled with tiny miniature craters, and they are served with a side of yogurt. The more holes there are in the pancake, the better it is.
The fluffy texture is achieved by combining yeast and baking powder, which results in a cake that is exceptionally light and spongy.
Cooked pancakes have microscopic holes in them that contain and absorb any sweet topping, such as honey, Nutella, or jam, and when you bite into them, you’ll find that they burst in your mouth with bubbles of taste.
5 – Dwaz Atay (Moroccan Cookies with Moroccan Mint Tea)
It should come as no surprise that crepes are the star of one of Morocco’s most popular sweet dishes, given French food has had a significant effect on Moroccan cuisine. This dish, also known as the thousand-hole pancakes, quickly transports you back to the stories of the Hundred-One Nights. They’re thin, fluffy Moroccan pancakes with tiny miniature craters scattered and rippling throughout the surface. The greater the number of holes in the pancake, the better it is. The baghrir, which is made of semolina or wheat, is a Moroccan pastry that is quite popular.
Baghrir will be coated in small open bubbles if it has been cooked properly (see photo).
The perfect accompaniment to this Moroccan delicacy is a drink of Moroccan mint tea or juice, which can be found in bakeries and cafés everywhere.
6 – Almond Briouat (Almond Puff Pastry)
Almond briouat is without a doubt one of the most delectable desserts to be found in Morocco. The pastries are fashioned like a triangle and deep-fried till golden brown. They are filled with almond paste and glazed with honey. It is customary to offer almond briouat at tea time, together with sellou and dwaz atay. The almond briouat is made with warka pastry, which is the same dough that is used to create pastilla, and it is filled with a sweet almond paste. It is wrapped in a triangular form and deep-fried before being dipped in honey to finish it off.
During the month of Ramadan, these delectable desserts are typically offered to guests.
Almond briouat can be purchased in small quantities from coffee shops, or in bigger numbers from bakeries if desired.
7 – Salade d’Oranges à la Cannelle (Orange Slices with Cinnamon)
Moroccan sweets come in all shapes and sizes, but this one is one of the most refreshing and one of the simplest to make. When the orange harvest season is in full swing, make this “salad of oranges,” which is made by peeling oranges first and then slicing them whole. The cinnamon, sugar, and mint leaves are then sprinkled on top of the juicy wheels, which are brimming with taste. After that, a syrup is produced using freshly squeezed orange juice, orange blossom water, and sugar, which is initially brought to a boil for a couple of minutes before being poured over the juicy orange segments.
This is one of the nicest and most straightforward dishes you’ll find anywhere in the country, and it can be enjoyed throughout the day.
8 – Mhancha (Almond Pastry)
It is yet another typical Moroccan delicacy that combines together some of the country’s most celebrated ingredients, such as almonds, cinnamon, orange blossom, as well as warka dough, which is similar to a filo-like pastry. The thin layers of warka dough are set out and coated with an almond paste filling that has been spiced with cinnamon and orange blossom water. Afterwards, the dough is folded up to enclose the rich filling before being cooked in the oven. Last but not least, the mhancha is sliced into thick slices and dusted with icing sugar or honey, followed by a sprinkle of chopped almonds.
In addition to being a favorite dessert during Ramadan, it is also a delightful way to cap lunch, especially when paired with a glass of Moroccan mint tea. In order to get the most out of this delectable delight, ask a local to direct you to their favorite bakery.
9 – Basboussa (Moroccan Orange Cake)
Basboussa is a moist semolina and orange cake that is a Moroccan interpretation of a traditional Turkish sweet dish of the same name. Basboussa is a rich, luxurious delicacy that is soaked in syrup and sweetened with orange blossom water. It is a perfect illustration of how the cuisines of North Africa, the Mediterranean, and the Levant frequently influence one another. Basboussa is made with a semolina base as its foundation. It is then combined until it becomes a firm dough by adding the baking powder, vanilla extract, sugar, eggs, and milk as necessary.
Soon after the cake is removed from oven, it is drizzled with a sweet syrup to soften the texture, and then topped with shredded coconut sprinkles distributed to lend an extra touch of sweetness to the finished product.
Ideally, this cake should be eaten when it is still warm from the oven, therefore look for it at a bakery or restaurant while it is still warm to fully appreciate its amazing tastes and texture.
10 – Rayeb (Fermented milk)
In the need for something sweet and refreshing but not in the mood to eat? Then rayeb is the Moroccan dessert to satisfy your cravings. Fermented milk products such as this sour yet sweet fermented milk product may be available in any creamery or ice cream store and are created from ingredients such as vanilla powder, dried dairy powder, and pasteurized milk. It is traditionally served in tiny bowls or glasses, and it is eaten with a spoon and slices of traditional flatbread, known as harcha or melloui, by the locals.
During the month of Ramadan, rayeb, which is similar to yogurt, is frequently substituted for milk as a means of breaking the fast.
Moroccan Desserts Summary
Moroccan cuisine is quite diversified, and as these sweet dishes demonstrate, there’s much more to this renowned cuisine than just heat and spice to it. Deserts in Morocco are an eclectic blend of diverse textures and flavors, both sweet and savory, that entice you in with their visual appeal and make your mouth swim with their mouth-watering flavor combinations. These dishes are some of Morocco’s lesser-known culinary treasures. Look for them in bakeries and other food establishments. You might also be interested in reading
- The 20 Best Mediterranean Foods You Should Eat Every Day of Your Life
- 15 Popular Spanish Foods to Try
- Most Popular Spanish Desserts (with Recipes)
- 15 Popular Spanish Foods to Try
Save this page and save it to your Pinterest board for later. You may save this post to one of your gourmet or international travel Pinterest boards to keep this list of Moroccan desserts secure and accessible at all times. Ouiam Bouziane is a Moroccan writer and content producer who has a passion for sharing more about Moroccan food, travel, and culture via her writing. She lives in Morocco with her family. Images obtained via the use of Shutterstock
Best Moroccan Desserts You Need To Try – You Can’t Miss In 2021
Moroccan sweets cannot be sampled in their whole during a brief visit to this breathtaking location due to the abundance of varieties available. Its cuisine is renowned across the world for its distinctive tastes, seductive scents, and use of only the finest ingredients. Moroccan snacks, which range from sweet to savory, will not disappoint, and will ensure that you will always be able to find something delicious that suits your palate. Desserts have long been enhanced by the use of spices. All classic cakes are usually flavored with cinnamon, anise, and orange blossom water, among other things.
Moroccan baking procedures may have certain techniques in common with those used by French bakers. More information will be provided in the coming article! Moroccan sweets have become well-known around the world for their distinctive tastes.
List Of Popular And Delicious Moroccan Desserts
Are you interested in learning more about Moroccan desserts? Have you ever tasted any of the foods on this list? Please feel free to jump to any recipe to learn more about it right away.
- M’hancha (Moroccan Almond Snake Pastry), Baklava, Almond Briouat, Ktefa (Jawhara), and other Moroccan sweets include:
- The Moroccan desserts Meskouta (Lemon Cake), Moroccan Beghrir (Semolina Honeycomb Pancakes), and Sfenj (Moroccan Doughnuts) are among the most popular.
- Maamoul (Arabic Date Filled Cookies)
- Ghriba (Almond Crescent Cookies)
- Moroccan Chebakia (Sesame and Honey Cookies)
- Ghoriba Bahla
- Fekka Cookies
- Halwa dyal Makina (Piped Moroccan Biscuits With Chocolate)
- Halwa dyal Makina (Piped Moroccan Biscuits With
- Salad de Fruits Marocains
- Cinnamon Oranges
- Roz Bil Heleeb (rice pudding)
- Moroccan Mint Tea
- Moroccan Fruit Salad
Best Moroccan Desserts You Should Add Into Your Travel Food List
We propose that you research every aspect of a foreign nation on the Internet before traveling there, from its history to its geography to cultural norms and etiquette, and especially about its food before traveling there. And, if you’re planning a trip to Morocco this year, allow me to share a little secret with you: this country is a foodie’s paradise, as I’ve discovered. Let’s find out more about it.
Marrakech pastry recipes are mostly made using filo dough and warqa pastry sheets, which give them their distinct textures and tastes.
1.M’hancha (Moroccan Almond Snake Pastry)
M’hancha is a Moroccan dessert that is distinguished by its snake-like appearance. Simply explained, this delicious-looking dessert is a roll of filo pastry filled with almond paste that looks as wonderful as it tastes. People describe it as a nutty, moist, and buttery treat, and they typically decorate the top of m’hancha with powdered sugar, honey, and almond slices to make it appear more appetizing. Typically, this delicious pastry is prepared for a big number of guests, so you won’t have to worry about having to ask for additional servings.
Baklava is a delicious dessert that may be enjoyed at the conclusion of a dinner in Morocco. It’s mostly made out of pastry, almonds, butter, sugar syrup or honey, and olive oil, to name a few ingredients. It is possible that this baked product was discovered in Turkey initially and became popular in other areas of the world. Each culture may come up with its own variation on the baklava recipe. What a unique concept! It may appear to be excessively sweet for health-conscious individuals, but it provides a genuine sense of fulfillment for those who choose to treat themselves to a little indulgence every now and then.
In Morocco, almond briouats are a traditional pastry that can be found on most important events as well as at tea time. Orange blossom water, almond paste, and cinnamon are used in the preparation of this dessert. First, little balls of almond paste are created; next, warqa pastry sheets are wrapped around the balls of almond paste to form the triangle-shaped pastry. After that, cook them in heated oil in a skillet until they are crispy and brown in color. Finally, a layer of honey is applied to this delicious delight.
Ktefa (jawhara) is a popular Moroccan dessert that is sometimes referred to as milk bastilla in some circles. Cooking this snack is quite straightforward as long as you have warqa pastry on hand in your cupboard. When the warqa pastry is sliced into a circle, it is deep fried until it is crispy and golden. Between each layer of this pastry, a custard sauce and almond crumbs are sandwiched between them. To make your own milk sauce, thicken the entire milk in a skillet with corn starch until it becomes thick.
If you’d want additional information about the ktefa recipe and cooking instructions, please see the following link: Take a look at this video: Making Ktefa that is Crunchy and Sweet is our goal.
Moroccan cakes are moist and fragrant, and they can satisfy any sweet taste. Listed below are a few fast and simple recipes that you may try out now.
5.Meskouta (Moroccan Lemon Cake)
This easy, light, and tasty treat goes perfectly with a cup of mint tea and is one of my all-time favorite dessert recipes. You may even serve it heated if you choose. What is the most enjoyable aspect? Making Moroccan lemon cake (Meskouta) isn’t difficult at all; it only takes a little time. The cake mixture only has to be mixed for a few minutes, and the rest is taken care of by the baking pan and oven. Meskouta is delicious even without the glaze, but if you want it to have a zestier and tarter scent, you may spread the glaze over the top of the cake.
Drizzle the glaze over the baked product and serve.
6.Moroccan Beghrir (Semolina Honeycomb Pancakes)
This easy, light, and tasty dessert is perfect for serving with a cup of mint tea and is one of my personal favorites. Serve it hot if you want to. Is there a particular highlight? Cooking Meskouta, a traditional Moroccan lemon cake (Meskouta), is not difficult. The cake mixture only has to be mixed for a few minutes, and the rest is taken care of by the baking pan. When served without the glaze, the meskouta is delicious; but, if you like a tangier and tarter scent, you may drizzle it on top of the cake before serving.
Drizzle the glaze over the baked product and enjoy!
7.Sfenj (Moroccan Doughnuts)
Sfenj is a Moroccan doughnut that is similar to a croissant. For breakfast or tea time, it’s commonly prepared first thing in the morning or late in the afternoon. It goes without saying that sfenj goes well with coffee and tea, particularly Moroccan mint tea. A variety of doughnut-like forms are fashioned from the dough and fried in hot oil until golden brown. Sfenj has a crispy top and a fluffy middle, which means it will satisfy all of your sugar needs in one bite. To improve the flavor of the dish, simply sprinkle a small amount of sugar powder over the surface.
Moroccan cookie recipes are diverse and intriguing to try out in the kitchen. They frequently feature a high proportion of traditional ingredients, which allows you to broaden your culinary horizons.
8.Maamoul (Arabian Date Filled Cookies)
Let’s go on a journey to find maamoul, an ancient Arab dessert! Most of the time, this cookie seems soft and tends to melt as it comes into contact with your lips. With each bite, you can taste the natural sweetness that comes from the date paste that is contained within. Some additional maamoul recipes call for walnuts or pistachios, which can be substituted for the dates in others. In any case, it’s very delicious. It’s possible that you’ll need to track down a spice known as “mahlab” in order to create the filling for this particular biscuit.
9.Ghriba (Almond Crescent Cookies)
Ghriba (almond crescent cookie) is another delicious biscuit that melts in your tongue that you should eat if you ever find yourself in Morocco. Its ingredients also include almonds, which Moroccans like to include into their dishes in any way they can. This delicious and crescent-shaped cookie is covered with cinnamon to improve its overall flavor since cinnamon and almonds are a flavor combination that is commonly enjoyed together.
If you have a sweet craving, I’m confident that this dish will blow your mind, as well as the minds of your family members.
Chebakia may take some time to prepare, but the results are well worth the effort. Throughout the holy month of Ramadan, this cookie occurs on special events such as birthdays and weddings, and it is especially prevalent during the holiday season. Using a mixer, combine the flour, almond meal, toasted sesame seeds, saffron threads, cinnamon, fennel seeds, anise seeds, butter, and olive oil until the dough comes together. This is followed by rolling it out to the smallest feasible thickness before cutting out shapes to make flower biscuits.
In order to complete the meal, you may add sesame seeds and almond pieces on top of the cookie before serving.
11.Ghoriba Bahla (Moroccan Shortbread Cookies)
Ghoriba bahla is a Moroccan word that translates as “silly stranger” due to the fact that it has fractures on the surface that resemble crooked smiles in certain ways. If you want to wow your guests, serve them this shortbread biscuit with coffee. It’s a surprise and delicious combo. Ghoriba is a quick bread that may be made in a short amount of time with wheat, butter, sugar, almonds, and sesame. A crunchy and crumbly texture is combined with a somewhat sweet and nutty flavor to create a satisfying snack.
Ghoriba bahla is a Moroccan word that translates as “silly stranger” because it has fissures on the surface that appear to be crooked smiles when viewed from certain angles. If you want to wow your guests, serve them this shortbread biscuit with coffee. It’s a surprisingly good combo. This quick bread is made with flour, butter, sugar, almonds, and sesame seeds and doesn’t take much time to put together. A crunchy and crumbly texture is combined with a somewhat sweet and nutty flavor to create a delightful treat.
13.Halwa dyal Makina (Piped Moroccan Biscuits With Chocolate)
With the use of a pastry bag, cookie press, or a meat grinder with a round nozzle, halwa dyal makina is transformed into piped biscuits. Both ends of the halwa dyal makina are dipped in chocolate sauce, which enhances the flavor of the dessert even further. This snack’s recipe calls for maize flour (corn starch), flour, vanilla, eggs, sugar, salt, vegetable oils, and dark chocolate, among other ingredients. Many people have commented on how beautifully the flavor of corn flour complements chocolate, making the meal wonderful.
The variety of Moroccan sweets is virtually limitless. As a result, it is hard for me to group them all together into a single category. Let’s have a look at some recipes that are more like random creations of the country’s cuisine culture.
It is commonly suggested for women in the postpartum period because of its high nutritional value. Sellou (sfouf) is a healthful dessert that does not require any baking. Made with almonds, sesame seeds, and baked flour, it’s a rich and decadent dessert. There is no set recipe for sellou; instead, you can create your own version based on your personal preferences. Some folks prefer to use a lot of cinnamon and anise in their recipes. Others add honey or sugar to enhance the flavor.
In terms of physical presence, it might be stored in a powdered state or molded into little cubes to make it more visible. Additionally, the texture may be varied, allowing you to manufacture sellou with a coarsely ground or finely ground finish, as well as with a dry or moist finish.
It is widely suggested for women in the postpartum period owing to its high nutritional value. Sellou (sfouf) is a healthful dessert that does not require any baking. Made with almonds, sesame seeds, and baked flour, it’s a rich and decadent dessert. There is no set recipe for sellou; instead, you can make it to your own specifications based on your personal taste. People who enjoy the flavor of cinnamon and anise may choose to increase the amount they use. Some people add honey or sugar to their tea to flavor it.
This flexibility allows for the creation of sellou with a coarsely ground or finely ground texture, as well as with a dry or moist finish.
16.Roz Bil Heleeb (Rice Pudding)
As the name says, roz bil heleeb (rice pudding) is composed solely of rice and milk, with no additional ingredients. If you wish, you may add a few drops of orange flower water. The cooking procedure consists of two steps: After cooking the rice in boiling water until it is soft, add the milk into the pan and stir until the rice bubbles softly in the milk, followed by serving. Adding almonds, cinnamon, and shredded coconut to the top of the dish before serving is optional. You may create Moroccan rice pudding in the following manner.
Take a look at this video: Moroccan Rice Pudding is a traditional dish in Morocco.
17.Moroccan Mint Tea
Its powerful taste and subtle sweetness make traditional Moroccan mint tea an excellent pairing with other treats. Tea enthusiasts may wish to add it to their collection as soon as possible. In my opinion, as a Moroccan, it’s ideal for sipping mint tea in the morning and afternoon hours. To create tea, you’ll need fresh mint leaves, gunpowder loose tea, sugar, and, if feasible, a heat-resistant kettle or teapot to start with. When serving, Moroccan homeowners will pour from a height into the cup of their visitors as a means to demonstrate their sophistication.
18.Moroccan Fruit Salad
When I’m in Morocco, I like to make Morocco fruit salad as a dessert because of the refreshing flavor it has. Bananas, oranges, apples, and strawberries are some of the most common fruits found in smoothies. It is necessary to chop the fruits into little cubes and put them into a salad bowl with the sugar, before mixing everything well. After that, add the vanilla yogurt and orange juice and mix well.
What Is Your Favorite Treat?
The majority of Moroccan dessert recipes are straightforward to prepare and wonderful to consume. They frequently add ingredients such as almonds, cinnamon, and orange blossom water in order to produce a distinctive flavor. Not to add that warqa pastry is extremely handy and adaptable, allowing you to construct a variety of sweets with it. Notably, Moroccan sweets are frequently served with the traditional Moroccan mint tea, which is a delicious pairing that compliments each other well. I prefer the cinnamon orange recipe the most out of all of the ones listed above because of the simplicity of the preparation and the strong perfume it emits.
If you have a sweet taste, you’ll want to make a point of returning to Morocco to sample more fascinating sweets. And if you have any questions about Moroccan food, particularly sweets, please leave a comment below; I’ll do my best to respond as quickly as I can.
Best Moroccan Desserts
- Select your favorite recipe for Moroccan sweets from the list below. Prepare all of the necessary components. Cook for no more than 30 minutes
Moroccan sweets are well-known for the range of scents they contain as well as the intensity of their flavors. For the purpose of this essay, we would like to provide 5 classic Moroccan dessert recipes for food enthusiasts. These are sweet dishes that are distinguished by the influence of Berber, Arabic, and Jewish cuisine on their preparation. These treats, which are refined mixtures of almonds, orange blossom water, honey, and cinnamon, are sometimes served with a glass of mint tea. Moroccan sweets have managed to keep their uniqueness and authenticity despite their similarities to the cuisines of other North African nations.
We’ll start with one of the most popular Moroccan desserts, Chebakia, which is also known as Mkharka in some parts of the country, to get things started. It is especially during the month of Ramadan that Chabakia is a must-have dish, which is typically served with Harira (the famous Moroccan tomato soup). The form of Chabakia is distinctive; it resembles a rose. 8 services are provided. Medium level of difficulty Chebakia. Desserts from Morocco
Ingredients for chebakia
- The ingredients are as follows: 1/2 teaspoon ground anise, 1/2 teaspoon powder cinnamon, a pinch of salt, 1/2 teaspoon dried yeast, 1/2 teaspoon sugar, and 1/2 tablespoon orange blossom water. a few saffron threads, if you like
- 2 cups all-purpose flour
- 1/2 teaspoon sugar
- 1/2 cup raw sesame seeds
- 1/2 teaspoon salt baking powder, 1/2 teaspoon white vinegar, 1 1/2 teaspoons extra-virgin olive oil, 1 1/2 tablespoons vegetable oil, 1 tablespoon butter, melted, and 1/2 cup tepid water are all needed. frying oil made from vegetable oil Honey diluted with a small amount of orange blossom water. To finish, sprinkle with toasted sesame seeds.
Preparing the ingredients includes the following steps: First, pour 12 cup of raw sesame seeds into a flat pan and set aside. Over a medium fire, toast the sesame seeds for about 5 minutes, stirring regularly with a wooden spoon, until they are fragrant. To determine if the sesame seeds are ripe, taste them; they should have lost their raw flavor and have a roasted flavor. Using a mixer, finely ground the roasted sesame seeds until they are a powdery consistency. 1/2 tablespoon orange blossom water and a pinch of saffron threads should be mixed together in a small basin.
- 3- In a separate small mixing dish, combine 12 tablespoons dried yeast with 12 teaspoons sugar and a little amount of warm water.
- Preparation of the dough includes the following steps: To begin, combine the 2 cups of all-purpose flour, the ground sesame seeds, 12 teaspoons powdered anise and 12:30 teaspoon ground cinnamon in a large mixing bowl until well combined.
- All of the components should be mixed together by hand.
- 3- Next, combine 12 teaspoon white vinegar, orange blossom water with saffron, yeast, and 1 egg yolk in a mixing bowl until smooth.
- Water should be added slowly and gradually, rather than all at once, so that the dough does not get moist or sticky during the baking process.
- Kneading and forming: 1- Using a sharp knife, cut the dough into six equal pieces.
- Using a rolling pin, roll each serving into a thin layer, but not too thin, before cutting into pieces.
- Fry the cookies in the following ways: 1- Put the cookies in a pan and set them aside while you heat the oil for frying them.
- To begin, heat the vegetable oil in a pan over medium heat until heated.
- Honey must be brought to a boil, and then the heat should be reduced to medium to keep the honey heated.
- Chebakia is ready when the color changes to a gorgeous golden brown, at which time they should be removed from the oil and dropped into the honey immediately after.
Then you may top with sesame seeds that have been roasted. 4- Allow for many hours of cooling time before serving the chebakia. It is possible to preserve chebakias in an airtight container for up to a month at room temperature or for up to 4 months if they are frozen!
M´HANCHA: RECIPE OF SWEET MOROCCAN WITH LEAF
Filo pastry sweets with almond paste are highly popular among Moroccan desserts, and they are made from filo dough. It is a type of dessert prepared from phyllo dough that is wrapped up in the shape of a snake and served warm or at room temperature. The aromas of orange flower and cinnamon water are distinctively North African, indicating the influence of Persian culture on the region. M´hanncha. Desserts from Morocco
Ingredients (for 6 to 8 servings)
In order to make the orange and almond paste 3 cups of blanched almonds 3/4 cup confectioners’ sugar a half teaspoon of freshly ground cinnamon a quarter teaspoon of cardamom powder Unsalted butter (about 3/4 cup, or 1 1/2 sticks) melted 2 egg yolks that have been beaten 1 tablespoon orange blossom water (optional) 1 tablespoon of freshly squeezed orange juice 1 tablespoon grated orange zest1 teaspoon vanilla extract1 tablespoon grated orange zest For the dough, you will need 12 (12 by 17 inches) sheets of phyllo dough.
Unsalted butter (about 3/4 cup, or 1 1/2 sticks) melted 2 egg yolks that have been beaten 1 tablespoon of distilled water a half teaspoon of ground cinnamon 1/4 cup icing sugar is needed for the decoration.
1. To create the orange and almond paste: To begin this Moroccan dessert dish, prepare the almond paste first. 2. To make the orange and almond paste: Combine the almonds, icing sugar, cinnamon, and cardamom in a food processor or blender and process until the mixture has a thick consistency, about 30 seconds. In a separate bowl, mix the butter and egg yolks until well incorporated. Place the paste in a mixing basin and stir in the orange blossom water, orange juice, orange zest, and vanilla extract until well combined.
- Place the icing sugar-sprinkled balls on a work surface that has been dusted with flour.
- Refrigerate for 30 minutes before serving.
- Using butter, grease a large baking sheet.
- Place a sheet of puff pastry on a sugared work surface and fold it in thirds to produce a 10 by 45 cm rectangle.
- Melted butter should be brushed onto the baking sheet.
- Arrange four logs of orange and almond paste in a row at one long end of the edge of the baking sheet, and then place the dough on top of them to form a cylindrical shape.
- Form the cylinder and set it on the baking sheet with the seam side down, seam side facing up.
- Add each to the end of the coil on the baking sheet, resulting in a huge coil of dough.
- Using a pastry brush, apply the mixture on the top of the cake.
To bake, preheat the oven to 150°F and bake for 15 to 20 minutes, or until brown. Remove the cake from the oven and set it aside on the baking sheet to cool completely. 4. To assemble the dish, combine the sugar and cinnamon. Sprinkle the sugar over the cake and decorate with chopped almonds on top.
Briouats are classic Moroccan almond sweets that are typically served at tea time, during Ramadan iftar, and on special events such as weddings and birthdays. This traditional Moroccan pastry is popular throughout the year and is one of the most popular Moroccan pastries that tourists who visit Morocco will likely sample. Making almond briouats entails a number of processes that must be completed. Prepare handmade almond paste that has been prepared with cinnamon and orange blossom water as the first step.
- Last but not least, the formed cakes are deep-fried until crisp and golden, after which they are dipped in hot orange blossom-flavored honey for a delicious, gooey finishing touch.
- You will achieve fantastic results with other types of almonds if you do not use this method.
- The recipe will provide a significant number of servings.
- Time required for preparation: 2 hours Briouat.
In order to make the almond paste filling
- 1 kilogram of entire raw almonds
- 2 cups vegetable oil for frying
- 1 kilogram of whole raw almonds 1/2 teaspoon ground cinnamon (or more to taste) and 1 3/4 cups granulated sugar 8 tsp. salt
- 1/8 tsp. mastic gum powder (about 3 grains, crushed)
- 1/2 cup unsalted butter, melted
- 1/3 cup orange blossom water
Whole raw almonds (about 1 kilogram); 2 cups vegetable oil (approximately 1 kg); 1-and-a-quarter cups granulated sugar; 1/2 teaspoon ground cinnamon, or more to taste 1/8 teaspoon salt; 1/8 teaspoon mastic gum powder (about 3 grains crushed); 1/2 cup unsalted butter, melted; 1/3 cup orange blossom water
- 1 kilogram of warqa dough (a type of bread dough) (see here) It is available for purchase at halal and Middle Eastern marketplaces, for example. Additionally, a second layer of pan dough can be used in place of the warqa. 1/4 cup unsalted butter, melted
- 2 egg yolks, softly beaten
- 1/4 cup flour, lightly sifted
In order to prepare the briouats
- To cook with, you’ll need 4 cups of vegetable oil. A little over 1200 g of honey, with a light taste similar to eucalyptus
- 1 to 2 teaspoons pure orange blossom water
- Garnishes are optional. Sesame seeds
- Sesame oil
- Sesame seeds
Before you begin, prepare the almonds by blanching and peeling them. If possible, deal with the almonds in two or three batches because peeling becomes more difficult once the almonds have cooled down. You can also seek for assistance with this activity if necessary. When using Moroccan almonds, be aware that they may be gritty. Drain them in a sieve after they have been washed. In a medium-sized saucepan, bring water to a boil. Add another batch of almonds and bring the pot back to a boil for a minute or two more.
- Continue the procedure until all of the almonds have been blanched and peeled, which should take around 30 minutes.
- Make the almond paste and form it into a ball.
- Half of the almonds should be fried, with the other half remaining raw.
- Fry half of the blanched almonds in a little amount of vegetable oil until golden brown.
- Lay out the fried almonds in a sieve or on a baking sheet coated with paper towels and allow them to cool.
- Place the almond paste in a large mixing basin or baking pan.
- Using your hands, firmly combine and knead the pasta for several minutes until it is smooth and elastic.
A wet, flexible, and easy-to-mold end product should be achieved.
The balls were constructed to be the size of a cherry for the little 5 cm briouats.
Cut your warqa dough sheets into strips once they have been produced according to the recipe in the ingredients link.
If your balls are greater in diameter, increase the measurements by a factor of their diameter.
Wrap the dough around the filling to encase it, and then fold the filling to the right and then to the left until you reach the end of the dough to make a triangle.
Each time the triangle is folded, turn the bottom corner of the triangle toward the other side of the dough while keeping the straight edge of the triangle intact.
Trim the extra dough to create a clean flap, dab a little amount of egg yolk on the flap to aid in sealing it, and tuck it into the fold of the dough.
Whenever the next batch of briouats is ready to be moved from the honey to the strainer, remove the ones that have been draining and place them on a plate or tray to allow them to cool completely.
Allow for at least an hour of cooling time before storing.
To make it easier to remove the cookies from the freezer, place a sheet of plastic wrap between the layers. This will allow you to extract whatever many cookies you require.
Seffa is one of the most popular traditional Moroccan sweets, and it is frequently served at weddings and other family events around the country. It is made out of noodles (but rice or couscous are also commonly used), blanched or roasted almonds or peanuts, raisins, icing sugar, and cinnamon, among other ingredients. It is served cold. This dish is typically served towards the conclusion of the main course, either before or after dessert. It is a delectable Moroccan dessert dish that is also quite simple to put together.
- Recipe includes: 500 grams of noodles, 80 grams of raisins, 100 grams sugar, 80 grams butter, 100 grams almonds or peanuts (or both), and 100 grams of roasted almonds or peanuts (or both). 1 teaspoon salt
- 1/4 tablespoon oil
- 1 tablespoon cinnamon
- 1 teaspoon sugar
Half-fill a steaming pot (also known as a steamer) with water and set it on the stovetop over medium heat. Place the noodles on a big platter and drizzle with a little oil, rubbing it in with your hands to ensure that it does not clump together. Immediately after the water begins to boil, add the steamed noodles and arrange them on top of the boiling water. Cook it for around 15 minutes at a low heat. Place the noodles back on the dish and pour about 80 mL of salted water over them, mixing them thoroughly.
- Place the noodles on a dish once again, add roughly 40 mL of water, and stir with your hands to combine the flavors.
- If the noodles are soft when you touch them, it means everything is ready.
- Finally, throw the noodles on the platter once more and toss them with the butter to coat them well.
- Cinnamon, icing sugar, and crushed toasted almonds or peanuts are sprinkled on top of the cake.
Traditionally formed from layers of puff pastry filled with crushed walnuts and sweetened with honey syrup, baklava is a traditional Moroccan dessert. Traditional baklava is often made using phyllo dough, finely crushed pistachios, butter, and a simple syrup made with sugar, water, and lemon juice, among other ingredients. The most often utilized nuts are pistachios or walnuts, which are both delicious. You may also use a blend of nuts in place of the walnuts. Baklava is a traditional Moroccan dessert.
- Traditionally formed from layers of puff pastry filled with crushed walnuts and sweetened with honey syrup, baklava is a Moroccan delicacy. In its most basic form, traditional baklava is created of phyllo dough, finely powdered pistachios, butter, and a simple syrup made with sugar, water, and lemon juice. The most often utilized nuts are pistachios or walnuts, which are both edible. Additionally, a blend of nuts might be used. Morocco’s traditional dessert, baklava
Prepare the honey syrup according per package directions. In a saucepan, combine the sugar and water and cook over medium heat, stirring regularly, until the sugar is completely dissolved. Stir in the honey, orange essence, and whole cloves (cloves are optional here); the mixture should be smooth. Bring to a boil, then reduce the heat to a low setting and cook for around 25 minutes. Turn off the heat and set aside the syrup. Toss with the lemon juice. Remove all of the ingredients from the syrup and let it to cool fully (it will thicken a bit).
Grind the nuts of your choice and move them to a large mixing basin.
To blend, thoroughly mix the ingredients.
Carefully unroll the thawed puff pastry sheets and put them between two clean tea towels to prevent them from sticking together.
Assemble the first several layers of the Baklava.
Using a pastry brush, coat the interior of the tray with melted butter.
Melted butter should be used to brush the top of the cutting edge.
The first sheets of phyllo dough are placed on top of the baking pan.
Then, evenly spread roughly half of the nut mixture over the top border layer of the cake.
Brush each layer with a small amount of melted butter once again.
The remaining third of the puff pastry should be finished in a similar manner to the first third, by laying one folded sheet at a time and coating each layer with melted butter.
To make the diamond-shaped pieces (24 to 36 pieces), use a strong sharp knife to cut the dough into pieces that are approximately 12 inches deep.
baklava should be baked for 35 to 45 minutes, or until the surface of the baklava is golden brown and the middle of a wooden spear comes out clean.
The moment you take the baklava from the oven, pour the chilled syrup over the heated baklava to cool it down.
Cut the sections that you have previously indicated.
Also, before serving, you can garnish with some finely chopped pistachios if you so like. Honey is drizzled over the baked goods, and pistachios are sprinkled on top. And there you have it: a decadent Moroccan dessert dish that is ready to be enjoyed.