desserts and pastries
Bread with cinnamon
Ingredients:* 1/2 french bread stick * 1-2 eggs* 1 cup milk* 1/2 teaspoon imitation, vanilla essence, butter* 1/4 cup caster sugar* 1 tablespoon ground cinnamon* 1/2
Almond macaroons
Ingredients:* 150 g icing sugar, sifted* 1 egg, beaten* 225 g ground almonds * 2 teaspoons finely, grated lemon rind* 1 teaspoon imitation vanilla essence* 1/4 ...
Fesh fruit salad
Ingredients:* 2 apples * 2 pears* 2/3 cup orange jUice * 1 tablespoon lemon juice* 2 bananas* 2 tablespoons orange flower water* icing sugar* 1 punnet strawberries, ...
Khobz wholemeal flat bread
Ingredients:* 2 1/2 CUp wholemeal flour* 1 teaspoon caster sugar* 1 teaspoon salt* 1 x 7 g sachet yeast* 1 1/4 cUps tepíd water* 1/2 ...
Moroccan cigars
Ingredients:* 1 medium onion, finely cbopped* 1/3 cup olive oil* 750 g lean minced beef or lamb* 2 teaspoons ground cinnamon* 1/2 teaspoon ground allspice* ...
Eggplant puree
Ingredients: * 1 kg eggplants, peeled and cut into 2 cm cubes* 1/3 cup olive oil* 2 cloves garlic, crushed ground pepper* 1 teaspoon ground sweet ...
Semolina Girdle Cakes Harchas
Ingredients:* 250 gr fine semolina * 1/2 teaspoon salt * 2 tablespoons castor sugar* 1 packet baking powder * 1 packet vanilla sugar* 150 gr ...
Batbouts (Little Loaves)
Ingredients:* 250 gr wheat flour * 100 gr plain flour * 1/4 teaspoon salt* 1 tablespoon baker's yeast * 1 big glass warm waterPreparation: Combine both flours, make a well and add salt, baker's yeast and progressively warm water. Knead until homogenous and smooth dough.Divide dough into big balls. On a floured working surface, with a pastry roller, roll out thinly (4mm) each ball. Cut with a punch small rounds of 5cm diameter.Place batbouts onto a tray lined with a cloth then cover with another and let it rise. heat a pan on moderate heat and start cooking Once batbouts swell, turn them around. if necessary grease pan before cooking. serve batbouts hot with butter, cheese or honey. ...
Doughnuts (Beignets)
Ingredients:* 500 gr flour * 1 tablespoon castor sugar * 1/2 teaspoon salt * 1 packet vanilla sugar* 1 egg * 1 and 1/2 teaspoon baker's yeast * 1 big glass water * oil to fryDecoration:* icing sugar or castor sugarPreparation:Put flour in bowl and make a well in the centre. Add sugar, salt, vanilla sugar, egg and baker's yeast diluted in warm water. Mix well adding warm water until homogenous dough. Ream energetically until it comes off hands easily. Roll out dough on a 6mm thickness and cut rounds with a glass of tea. With a smaller punch, hollow out to obtain rings.Place doughnuts onto a tray, cover and leave them to rise until they double size. Fry in hot oil, brown both sides, strain and sprinkle sugar. Serve hot. ...
Almond Petits Fours
Ingredients:* 500 gr almonds * 1 pinch gum arabic powder * 1 teaspoon baking powder * 1/2 tablespoon butter * 4 eggs * 250 gr ...
M'smmens (flaky Pancakces)
Ingredients:* 2 big bowls wheat flour * 1 big bowl plain flour * 1 teaspoon salt * 1/2 glass oil* 1/2 glass melted butter * ...
Petits pains with milk and sesame seeds
Cooking:30min Temperature: 180°CIngredients:* 3 eggs * 1 glass castor sugar * 1 glass oil * 2 tablespoons baker's yeast * 2 tablespoons sesame seeds * 1 ...
Briouates with Almonds
Ingredients:* 250 gr poached and blanched almonds * 100 gr castor sugar * 50 gr butter * 1/2 teaspoon cinnamon * 1 pinch gum Arabic powder* 1 tablespoon orange-flower ...
Honeyed Pastry Ribbons (Chebbakia)
Ingredients:* 500 gr plain flour * 125 gr wholemeal flour * 1/4 tablespoon salt * 125 gr golden and ground sesame seeds * 1/4 glass ...
Sellou recipe
Ingredients:* 1 kg flour * 1 kg sesame seeds * 1 kg almonds * 500 gr icing sugar * 1 tablespoon ground aniseed * 1 ...
Peanut Babouches
Ingredients: Pastry:* 1 carton double cream(200g) * 1 pinch salt * 250 gr flourFilling:* 500 gr peanuts * 100 gr icing sugarPreparation:Pastry : in bowl, mix double cream with salt then add gradually flour until smooth dough. Freeze for 1 hour.Peanut filling : roast peanuts a few minutes, let them cool then mix with sugar, until malleable. Divide into balls and roll out into long ribbons of 5 cm thickness.Take out pastry of freezer and divide it into bits then spread them thinly with a pastry roller. Place ribbons on the pastry then roll over until it's totally covered. With a knife, separate covered ribbon from the rest of pastry.Flatten lightly ribbons and cut into bits of 0.5cm thickness (slipper shape). Place them onto greased tray and bake in preheated and moderate oven for 15min. ...
Crepes (Baghrirs)
Ingredients:* 1 bowl fine semolina * 1/2 bowl flour * 1 teaspoon salt * 1 packet baking powder * 2 bowls warm water * 2 ...
Makrout
Ingredients:Pastry: * 125 gr thick semolina * 125g thin semolina * 1 tablespoon castor sugar * 1/4 teaspoon salt * 100 gr melted butter * ...
Almond Zelliges
Ingredients:* 600 gr black chocolate * 250 gr poached almonds * 100 gr icing sugar * 60 gr butter * 1 pinch gum Arabic powderDecoration: * ...
Dates cakes
Ingredients:Filling: * 500g dates * 1 teaspoon cinnamon * 1 teaspoon butter * 1 tablespoon sesame seeds * 1 tablespoon orange-flower water * egg whitePastry: ...
oujda brioches
Ingredients:* 1 kg flour * 2 large glasses oil * 4 large glasses castor sugar * 1/2 large glass sesame seeds * 2 eggs * ...
Fakkas
Ingredients:* 6 eggs * 1 large glass oil * 2 large glasses castor sugar * 2 large glasses crushed almonds * 2 large glasses raisins ...
Walnut and almond baklavas
Ingredients:* 250 gr almonds(poached, blanched and fried) * 250 gr walnut * 2 tablespoons orange-flower water * 1 teaspoon cinnamon * 100 gr castor sugar ...
Almond Triangles
Cooking:20 min Temperature: 180°CIngredients: Pastry: * 500 gr butter * 400 gr castor sugar * 700 gr flour * 200 gr Maizena * 1 teaspoon baking powder * 1 teaspoon almond ...
Almond Rods
Cooking:15min Temperature: 180°CIngredients:Pastry: * 200 gr double cream * 1 tablespoon castor sugar * 1 pinch salt * 250 gr flourFilling: * 500 gr poached ...
Almond Bourses (Purses)
Ingredients:Filling:* 250g poached and blanched almonds * 100g castor sugar * 1 tablespoon grated orange rind * 1 tablespoon orange-flower water* 1 packet flavored sugar (orange) * 1 tablespoon ...
Almond Rings
Ingredients: Cooking:15min Temperature: 180°CPastry:* 200g double cream* 1 tablespoon castor sugar* 1 pinch salt* 250g flourFilling:* 500g almonds* 350g castor sugar* 1/4 teaspoon cinnamon* 3 teaspoons ...
Flaky Rolls With Dried Fruits
Ingredients:* 200g almonds* 200g crushed walnuts* 1/2 teaspoon cinnamon* 100g castor sugar* 150g butter* 2 tablespoons orange-flower waterDecoration: * egg yolk* 200g honey* fried and crushed ...
Almond Briwats
Ingredients:* 250g poached and peeled almonds* 100g castor sugar* 50g butter* 1/2 teaspoon cinnamon* 1 pinch gum Arabic powder* 1 tablespoon orange-flower water* 24 sheets ...
Macaroons
Ingredients:* 600g almonds* 300g icing sugar* 3 eggs* 1 teaspoon baking powder Decoration: * some almondsPreparation:Whisk 3 egg whites to a stiff snow, Reserve egg yolks for ...
Chopped Almonds Ghribas
Ingredients:* 500g poached and peeled almonds* 1 pinch gum Arabic powder* 1 teaspoon baking powder* 1 teaspoon butter* 4 eggs* 250g icing sugar* 1 tablespoon ...
Almond snake (M'hancha)
Ingredients:* 250g almonds* 125g castor sugar* 3 tablespoons melted butter* 1/4 teaspoon cinnamon* 2 tablespoons orange-flower water* 1 pinch gum Arabic powder* 20 sheets pastille ...
Traditional Ghribas
Ingredients:* 500g flour* 100g icing sugar* 2 tablespoons grilled sesame seeds* 1 pinch salt* 1 glass oil* 1 and 1/2 glass melted butter* 1 baking ...
Sesame Seeds Ghribas
Ingredients: * 500g sesame seeds* 2 eggs* 1 tablespoon flour* 250g icing sugar* 1 tablespoon baking powder* 1 tablespoon jam* 4 tablespoons melted butterDecoration:* a little ...
Walnut Ghribas
Ingredients: * 500g shelled walnuts* 1 pinch gum Arabic powder* 1 teaspoon baking powder* 1 teaspoon butter* 4 eggs* 250g icing sugar* 1 teaspoon orange-flower water* ...
Almond Ghribas
Ingredients: * 500g almonds* 1 pinch gum Arabic powder* 1 teaspoon baking powder* 1 teaspoon butter* 4 eggs* 250g icing sugar* 2 tablespoons lemon zest Decoration: * egg ...
Coconut Ghribas
Ingredients: * 500g grated coconut* 200g semolina* 350g icing sugar* 1 lemon zest* 5 eggs* 1/2 glass oil* 1/2 glass melted butter* 1 packet baking powderPreparation:Combine ...Gazelle's horns pastry
Cooking :25min Temperature: 180°CIngredients: Filling* 1 kg almonds* 500g castor sugar* 1/2 teaspoon cinnamon* 1 pinch gum Arabic powder* 1/2 glass melted butter* 5 tablespoons orange-flower ...
milk of almonds
Ingredients- 250 g (9 oz) of almonds- 350 g (13 oz) of caster sugar- 1 litre (2 pts) of water- 3 litres (5 pts) of ...
pomegranate juice
Wash big red pomegranates grains and put through a vegetable sieve. Add the juice of a lemon, put through a fine sieve, sweeten to taste ...
grape juice
Press and crush bunches of grapes and put through a fine sieve. Add a dash of lemon juice and flavour with orange-flower water and cinnamon. ...
lemonade
add a lot of water to fresh lemon juice prepared from ripe lemons. Add sugar to taste and flavour with orange-flower water. ...
cool drinks
Throw a few grains of gum-acacia on the glowing embers of a barbecue.When it begins to smoke, put an earthenware jar upside down over the ...
orange-flower water
How to distill :Orange-flower water is made from the flowers of the bitter orange tree. It can be bought from shops but has more flavour ...
coffee
Undeniably tea has taken the place of coffee in Morocco. coffee is made in the Turkish way and, when it has drawn sufficiently, sugar is ...
for a reception
The master of the house proceeds with the tea-making as a rite. He takes up his position in front of the trays, the steaming samovar ...
aromatic herbs
In some homes in winter when mint is hard to find and rather tasteless, other herbs are added to tea such as absinthe, verbena, marjoram, ...
mint
Mint varies both in taste and appearance from one region to another. The most highly thought of is the meknès variety. It has firm stalks ...
tea
There are different qualities of green tea, the leaves of which may be big or small and vary in their degree of taste.Very good quality ...
bechkito (a sort of crisp butter biscuit)
Ingredients :* 3 whole eggs * 250 gr (9 oz) of icing sugar * the zest of 1 lemon * 3 level soupspoonfuls of corn starch* 3/4 teaglassful ...
m
A round type of cake rolled, like a snake. The M’Hencha gets its name from the word hench which means snake.It is made with a ...
how to prepare the "crème patissière"
Ingredients :* 30 ouarka layers (approximately) * 250 g (9 oz) of almonds * 1 teaglassful of caster sugar * oil for fryingIngredients for the custard:* 4 egg ...milk bastela (kt
This bastela can be filled in two ways- either with milk (traditional recipe)- or with ‘crème patissière” (confectionner’s custard), made fairly thin.how to prepare the ...
haloua dial jeljlane (sesame seeds in honey)
Ingredients :* 1 kg (2 ibs 3 oz) of grilled sesame seeds * 1 level teaspoonful of powdered gum-acacia* 1 1/2kg (3 ibs 5 oz) of ...
tkaout
Ingredients :* 1 kg (2 lbs 3 oz) of sesame seeds (toasted) * 250 g (9 oz) of almonds * 2 soupspoonfuls of cinnamon* 3 or 4 ...
sellou
Ingredients:* 1 kg(2 ibs 3oz) of fine flour * 500 g (1 lb 2 oz) of toasted sesame seeds * 1 level soups poonful of crushed aniseed* ...
raisin and almond feqqas
Ingredients :* 250 g (9 oz) of icing sugar * 3 whole eggs * 1/2 teaglassful of melted butter * 1/2 teaglassful of groundnut oil* 250 g (9 ...
almond feqqas
Prepare the almond paste with:* 250 g (9 oz) ot almonds * 175 g (6 oz) of caster sugar * 1 egg yolk* 1 soupspoontul of orange-flower ...
bejmat
A much bigger and thicker type of Feqqas.First make the krachel bunsWhen the little buns have risen put them in the oven until they are ...
feqqas
Prepare the dough as for krachel (above). Quickly shape little sticks 20 cm (8) long, as thick as the finger. Place in a warm place ...
krachel (a sort of bun)
Ingredients : * 1 1/2kg (3 ibs 5oz) of fine flour * 500 g (1 lbs 2 oz) of lump sugar pounded in a mortar* 75 g ...
jabane
Ingredients :* 200 g (7 oz) of skinned, roasted almonds (prepared in the oven) * 4 stiffly beaten egg whites* 1 kg (2 lbs 3 oz) ...
fakia del moulouk
Ingredients for 100 cakes :Almond paste:* 500 g (1 lb 2 oz) of almonds * 200 g (7oz) of caster sugar * 1/2 teaspoonful of cinnamon* 1 ...
stuffed dates
Ingredients for 500 g (1 lb 2 oz) of almonds:* 500 g (1 lb 2 oz) of best Algerian dates (not over-ripe) * 250 g (9 ...
kaab el ghzal m
Same preparation as preceding recipe.The pastry layers should be a little thicker. Keep them in the shape of small sausages and when cooked dip them ...
kaab el ghzal (Gazelle's horns)
Ingredients for 70 to 80 cakes :Almond Paste* 1 kg (2 lbs 3 oz) of almonds * 700 g (1 lb 9 oz) caster sugar * 3/4 ...
ghoriba with almonds
Ingredients for 80 to 90 cakes :* 1 kg (2 ibs 3 oz) of almonds * 650 g (1 lb 7 oz) of icing sugar * 3 ...
ghoriba dial jeijlane (sesame seeds)
ingredients for approximately 40 cakes :- 250 g (9 oz) of sesame seeds (grilled)- 100 g (4 oz) of fine flour (grilled)- 200 g (7 ...
semolina ghoriba
For about 50 biscuits :* 1 kg (2 ibs 3 oz) of fine semolina * 500 g (1 ib 2 oz) of caster sugar * 6 eggs* ...
ghoriba shortcake made with butter
Ingredients for 60 to 70 biscuits :* 500 g (1/b 2 oz) of fine flour * 250 g (9 oz) of hard-wheat flour sieved through a ...
haloua chebbakia
Ingredients :* 250 g (9 oz) of hard wheat flour passed through a silk sieve * 250 g (9 oz) of fine flour* 1 heaped teaspoonful ...griouches
Ingredients :* 500 g (1 lb 2 oz) of flour kneaded with a piece of leaven as big as * a fairly large tomato* 1 kg ...
briouats with honey and almonds
Ingredients for about 100 cakes :* 500 g (1 lb 2 oz) of almonds * 375 g (14 oz) of caster sugar * 2 teaspoonfuls of cinnamon* ...
haloua rhifa
This honey cake is very rich and is usually served at weddings, circumcisions or births. It is arranged in a cone shape with a ball ...
beghrir
For about 35 pancakes the following ingredients are required:* 375 g (14 oz) of fine semolina * 125 g (4 oz) of hard wheat flour sifted ...
sfenj
Ingredients for about 15 fritters :* 500 g (1 lb2oz) of flour * 15 g (1/2 oz) of bker’s yeast* 1 1/2 glass fuls of luke-warm ...
mekhtamrine rghaifs
The following ingredients are required to make about 30 pancakes :* 500 g (1 lb2oz) of flour * 25 g (1 oz) of yeast * honey butter* ...
rghaifs stuffed with almond paste
Ingredients for about 40 Rghaifs :* 500 g (1 lb 2 oz) of flour * 250 g (9 oz)of almonds* 175g (6 oz) of caster sugar ...
mlaoui
Ingredients for about 20 Mlaoui :* 500 g (1 lb 2 oz) of flour (see recipe for rghaif doug)Preparation: Shape about 20 baIls of dough the ...
ouadnine el kadi rghaifs (the judge's ears)
Ingredients for about 40 rghaIfs :- 500 g (1 lb 2 oz) of flourPreparation: Shape about 40 balls of dough the size of an apricot and ...
vermicelli milk pudding
Ingredients for 8 to 10 people, cooking time 30 minutes :* 1 litre (2 pts) of water* 2 litres (4 pts) of milk* 1 knob ...
rice pudding made with milk
Cooking time about 1 hour, ingredients for 10 people :* 500 g (1 lb 2 oz) of polished rice* 1 1/2 litres (3 pts) of ...
rghaif del ferran
Preparation time:* 1 1/2 hours * cooking time about 1/2 hour * Ingredients for about 20 Rghaif:* 500 g (1 ib 2 oz) of flour ...
bread
Moroccan bread is baked at horne, usuahly in the morning. it is made from sifted hard wheat flour, more or less white, and on occasions, of extra-fine white flour. It has the advantage of remaining fresh for almost 24 hours. The loaves are round and vary in size frorn one house to another. They are kept away from dust and damp in tbickas...trimmings for basteta
Utensils Tin-lined copper fray (Ibsil dial bastela) 50 fo 60 cm (1’,7”x 1,11) in diameteror rectangular baking sheet 40 x 50 approx. (1,4 x 1,7).Have ...
how to cook ouarka
Utensils required for cooking:- 1 round barbecue, either ¡ron or copper- 1 tin-plated copper tray specially designed to cook these layers of pastry (tbsil dial ...
dough for rghaif (a kind of pancake)
stuffed according to your fancy with pigeons, almonds, chicken meat or khlii (preserved meat), can also be eaten as they are with sugar or honey. They are made from a flaky type of pastry ....
dough for ouarka (layers for bastela)
Ingredients for a bastela of 8 gigeons:* 500 g (1 ibs 2 oz) of hard wheat flour sifted with a silk sieve (chtato)* 500 g ...
different types of dough
In bygone days this leaven was used for making bread, rghaif, fritters, etc., but it has now been replaced by bakers yeast which can be ...
Janeen Jackson
on
20 June, 2009 08:31:27
What are the metric conversions for a glass and a bowl
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