Moroccan Pastries and Sweets
Moroccan patisserie is a civilization of almonds, honey, orange-blossom water and sesame - pastries born for celebrations and perfected for the glass of mint tea that always accompanies them. Here is what to try and when.
The Classics
| Pastry | What it is |
|---|---|
| Kaab el ghzal (gazelle horns) | The aristocrat: crescents of thin pastry around almond-orange blossom paste - the benchmark of any pastry maker |
| Chebakia | Sesame flower fried and bathed in honey - inseparable from harira soup during Ramadan |
| Briouates with almonds | Crisp honey-glazed triangles of warqa pastry and almond paste |
| Sellou (sfouf) | The unbaked one: a rich roasted flour-almond-sesame mix, energy food of Ramadan and new mothers |
| Ghriba | Cracked shortbread cookies - coconut, almond or walnut; the everyday tea companion |
| Fekkas | Morocco's biscotti: twice-baked, with almonds and raisins, made for dunking |
| M'hanncha | "The snake": a coiled almond-paste pastry served in slices, often warm |
| Msemen and baghrir | The breakfast sweets: flaky squares and thousand-hole crepes with honey-butter or amlou |
| Sfenj | Street doughnuts fried before your eyes, eaten hot with sugar - a few dirhams of happiness |
When Moroccans Eat Them
- Ramadan: chebakia and sellou rule the ftour table (see Ramadan dates).
- Weddings and births: trays of gazelle horns and briouates measure the family's welcome (see wedding traditions).
- Every single day: ghriba and fekkas with the 5 pm mint tea.
Where to Buy
Neighborhood patisseries sell by weight (count roughly 100 - 250 Dhs/kg for almond pastries); medina stalls sell sfenj and chebakia by the piece. For gifts, sturdy fekkas and sellou travel best - gazelle horns are fragile divas. Hungry for the savory side too? Continue with our guide to Moroccan food's 15 essential dishes.
Frequently Asked Questions
What is the most famous Moroccan pastry?
Kaab el ghzal - the gazelle horn - is the emblem, with chebakia a seasonal superstar during Ramadan.
Are Moroccan pastries very sweet?
Less than Middle Eastern baklava as a rule: almond paste, orange blossom and honey glazes rather than syrup baths - balanced by unsweetened rounds of mint tea.
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