One of the aspects that best represents the culture of a country is its gastronomy. The one from Morocco has a great wealth of ingredients and a variety of dishes because of the multitude of cultural exchanges that the country has had with other peoples throughout history such as the Berbers, the Arabs or the Mediterranean culture.
It is, therefore, a refined but simple gastronomy at the same time, where the mixture of sweet and salty flavors as well as the use of spices and condiments stands out.
But if Moroccan gastronomy is known for something, it is for its exquisite desserts. If you are passionate about cooking and have a sweet tooth, don't miss the following post where we review some of the best sweets in Morocco.
What ingredients are used in Moroccan pastries?
Moroccan sweets are made mainly from flour, semolina, nuts, honey, cinnamon and sugar. The mixture of these ingredients has resulted in very popular recipes that have rapidly expanded around the world.
Within the varied recipe book on Moroccan sweets there are many dishes but if you have never tried their specialties, you cannot miss these delicacies.
Top 10 Moroccan sweets
One of the star desserts of Middle Eastern cuisine that has crossed borders. Its origin is in Turkey, but as it expanded around the world, different varieties have emerged that incorporate different kinds of nuts.
It is made with butter, tahini, cinnamon powder, sugar, walnuts and phyllo dough. The last step after cooking is to bathe it in honey to obtain a dessert with a very characteristic sweet flavor combined with a crunchy texture obtained by the use of nuts and filo pastry.
The recipe is very simple and you can easily prepare it at home. To serve it, it has to be cut into small portions because it is a fairly consistent dessert. Although it does not come from the Maghreb, it is one of the most consumed sweets in Morocco.
One of the most popular Moroccan sweets, especially among children, is the Seffa. It is a dish so beloved in the country that it has its salty and sweet version. It is usually made on the occasion of special dates, at family gatherings, when a baby is born or even at weddings.
In addition, it is very simple to prepare so it does not require spending a lot of time in the kitchen. It can even be eaten as breakfast as this dish is rich in complex carbohydrates that generate long-lasting energy, which provides everything you need to face a long day at work.
To prepare the sweet version of Seffa, all you need is a little couscous or rice noodles, butter, sliced almonds, icing sugar and cinnamon. However, there are also those who add dates, lemon peel, chocolate, pistachios or candied orange as it is a dish that can be adapted to the tastes of the family by adding other ingredients.
Seffa is one of the healthiest Moroccan sweets since couscous contains a large amount of fiber, ideal for cleansing the body. In addition, almonds have a large amount of calcium. In short, a portion of Seffa is a highly recommended option to recharge your batteries in a healthy and delicious way.
Another of the most typical Moroccan sweets are kabalgazal or gazelle horns, a kind of aromatic dumpling filled with almonds and spices whose shape is reminiscent of the horns of this animal that in the Arab world is associated with beauty and elegance.
This famous curved dessert is one of the most traditional Moroccan sweets and is often accompanied by tea on special occasions.
Its preparation is not very complicated. Eggs, flour, butter, cinnamon, sugar, juice and orange peel are used for the crunchy dough. On the other hand, ground almonds and orange blossom water are used for the paste inside the gazelle horns.
Known as the «Moroccan churro», sfenj is one of the most typical Moroccan sweets, which you can find in many street stalls in any city in the country.
Because of its shape, it resembles a donut or donut and is served with honey or powdered sugar. Moroccans take it as an aperitif, especially in the middle of the morning accompanied by a delicious tea.
The ingredients used to make the sfenj are yeast, salt, flour, sugar, warm water, oil and icing sugar is sprinkled on top to decorate.
Another of the tastiest dishes of Alahuita cuisine are briwats, small puff pastry snacks that can be filled with both salty pasta (tuna, chicken, lamb ...) and sweet and are usually served at banquets and parties.
In its sugary version, briwats are one of the most traditional Moroccan sweets. It is a small cake in the shape of a triangle and its crunchy dough is very easy to prepare. As for the filling, for its preparation orange blossom water, honey, cinnamon, almonds, butter and cinnamon are used. A delight!
Another of the most popular Moroccan sweets is the trid, which is also known as the "poor man's cake." It is usually taken at breakfast accompanied by a glass of tea or coffee. Simple but juicy.
Due to their high nutritional power, chebakias are one of the most popular Moroccan sweets to break the fast in Ramadan. They like them so much that it is very common to find them in any market or pastry shop in the country and the best way to taste them is with a coffee or mint tea.
They are made with a wheat flour dough that is molded to fry and serve in rolled strips. The original touch of chebakias is given by the spices that are applied to it, such as saffron, orange blossom essence, cinnamon or ground anise. Lastly, this dessert is topped with honey and drizzled with sesame or sesame seeds. A delight for those who love desserts with an intense flavor.
This is one of the most irresistible cheesy Moroccan sweets. Crispy on the outside and juicy on the inside, this is a delicious Middle Eastern pastry made with angel hair, clarified butter and akawi cheese inside.
Once cooked, the kanafeh is drizzled with a rosewater-scented syrup and sprinkled with crushed walnuts, almonds or pistachios. This delicately flavored dessert is a real treat and will transport you to the Middle East from the first bite. It is taken especially in the holidays of Ramadan.
Although its origin is located in Algeria, makrud has become one of the most popular Moroccan sweets and is quite common in Tetouan and Oujda.
It is characterized by having a diamond shape and its dough is made from wheat semolina, which is fried after filling with dates, figs or almonds. The final touch is given by bathing the makrud in honey and orange blossom water. Delicious!
Another of the Moroccan sweets that are served in all kinds of parties are the feqqas. They are crunchy and toasted cookies that are made with flour, yeast, eggs, almonds, orange blossom water and sugar. They can be eaten alone or by adding raisins, peanuts, anise or sesame seeds to the dough.
The feqqas are characterized by their mild flavor suitable for all palates. In Fez it is a tradition to serve pieces of feqqas with a bowl of milk as breakfast for children. For adults, the best accompaniment is a very warm mint tea. You won't be able to try just one!