Moroccan Pastries
Discovering a region's gastronomy is an integral part of opening yourself to a different culture.
Discovering a region's gastronomy is an integral part of opening yourself to a different culture. In Maroc, Tajines will astound you with their diversity, but it is another realm of cuisine that will likely capture your attention: Moroccan pastries.
A Pastry for Every Occasion
Your stay in Maroc has allowed you to discover the richness of Moroccan pastries. Maroc has added to its traditional Oriental pastries influences that are Berber but also European, characteristic of the country. Likewise, Moroccan pastries will remind you, each time you savor them, of the originality of this country's history.
A visit to the center of Marrakech, as well as South Saharan cities such as Dakhla or Laayoune, will confirm that Moroccan pastries are enjoyed daily. Seated at a terrace, they will pleasantly accompany your mint tea or your coffee. These Moroccan pastries, popular and widespread, are thus found every day for your delight. Sweet couscous, or rice pudding constitute here appreciated side dishes, more often consumed as an afternoon snack than as a true dessert.
Moroccan pastries are therefore consumed at any time of day, even though certain pastries are reserved for special occasions. Thus, weddings will be an opportunity to discover one of the most beloved Moroccan pastries: MHLENCHA or HALOUL RHIFA (The Mhencha can also be savory, making it a very appreciated dish), while SELLOU or CHEBAKIA are Moroccan pastries served during Ramadan.
Moroccan Pastries
From Gazelle Horns to GHRIBAS with Almonds, Moroccan pastries represent tremendous diversity. Frequently made with honey or almonds, they are enjoyed every day, and exceptional recipes thus mark great events.
Simple to prepare, Moroccan pastries remain highly appreciated by tourists, and you will discover the incomparable taste of CHEBAKIA and other HALOUA RHIFA. Other forms of these Moroccan pastries will be familiar to you, such as crêpes typically Moroccan. Baghrir nevertheless remains true to the country's taste, since fine semolina replaces the flour of our traditional crêpes, which is then cooked to make a delicate galette with an incomparable flavor. Street vendors will offer you these Moroccan pastries, these Moroccan crêpes, along the streets or in frequented places.
The Zlabia can also be offered to you with an ingredient very present in Moroccan pastry preparations. It is a kind of fritter (always with semolina replacing flour) fried in honey and sprinkled with almonds. Yet another discovery of these Moroccan specialties.
Moroccan pastry is part of everyday life, and it will delight your palate during your stay.
Frequently asked questions
Among the most emblematic Moroccan pastries are gazelle horns (almonds ghribas), chebakia, baghrir (semolina crêpe), mhencha, sellou, and zlabia. Each possesses its own flavors, often based on honey, almonds, and semolina.
During Ramadan, the most appreciated Moroccan pastries are sellou and chebakia. These sweet preparations, rich in energy, are traditionally consumed to break the fast at iftar.
Baghrir is a delicate Moroccan galette prepared with fine semolina instead of traditional flour. Dotted with small holes on the surface, it is often enjoyed with honey and butter, and is found with street vendors in all cities throughout Maroc.
Moroccan pastries are available everywhere: in the souks of the medinas, artisanal pastry shops, terrace cafés, and from street vendors in the lively streets of Marrakech, Fès, or Dakhla. They pair perfectly with mint tea.
Yes, almonds are one of the key ingredients in Moroccan pastry, alongside honey and semolina. They are found notably in gazelle horns, ghribas, zlabia, and many other sweet specialties of the country.
