traditional Moroccan cookies recipe
Seffa with raisins and almonds is one of the most famous traditional Moroccan sweet dishes.
It uses steamed vermicelli noodles flavored with milk, butter, and orange blossom water, then lightly sweetened and delicately spiced.
This dish is served during family gatherings, special occasions, and throughout the month of Ramadan.
🟢 Main Ingredients
360 g steamed vermicelli noodles
10 cl milk
1/2 teaspoon salt
2 tablespoons orange blossom water
150 g dried raisins (zbib)
40 g butter
50 g powdered sugar
🟢 For Serving
200 g peeled, toasted, and crushed almonds
2 tablespoons powdered sugar
1 teaspoon cinnamon
🟢 Preparing the Vermicelli
Place the steamed vermicelli in a large bowl while still hot.
Add the salt, butter, milk, powdered sugar, and orange blossom water, then gently mix until all flavors are well absorbed.Which ancestral North African kitchen methods
🟢 Adding the Raisins
Add the dried raisins to the vermicelli and mix carefully until evenly distributed without breaking the noodles.
If needed, steam the seffa for a few minutes to ensure a light, fluffy texture.
🟢 Serving Method
Shape the seffa into a dome or mound on a large serving plate.
Decorate the surface with a decorative pattern of powdered sugar and cinnamon.
Finish by placing the toasted, crushed almonds in the center and, optionally, scattering a few raisins on top.
🟢 Serving Tip
Serve Seffa warm, traditionally accompanied by Arab mint tea.
It can be enjoyed as a sweet main dish or as a refined dessert to end a Arab meal.
✅ Triangle Baklava
Triangle baklava is a classic Middle Eastern pastry made with ultra-thin phyllo dough, filled with finely chopped nuts, baked until golden and crisp, then soaked in a sweet filling, and finished with a glossy, honey-like glaze. This elegant dessert on special occasions, holidays, and festive gatherings.
✅ Ingredients
🟢 For the Baklava:
- 1 package phyllo dough
- 2 cups finely chopped almonds or pistachios
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 cup melted butter
🟢 For the Syrup:
- 2 cups sugar
- 1 cup water
- 1 teaspoon lemon juice
- 1 teaspoon orange blossom water or vanilla
✅ Preparation Method
1️⃣ Prepare the Filling
Mix the chopped nuts, sugar, and cinnamon in a bowl until well combined.
2️⃣ Shape the Triangles
Cut the phyllo dough into long strips. Brush each strip with melted butter. Place a small amount of filling at one end and fold into neat triangle shapes,Which ancestral North African kitchen methods
3️⃣ Bake
Arrange the triangles 181°C (351°F) for 25–30 minutes, or until golden and crispy.
4️⃣ Prepare the Syrup
Boil sugar and water for 5 minutes. Add lemon juice and orange blossom water, then remove from the heat and let it cool.
5️⃣ Syrup Soaking (Dipping Stage)
Pour the cool syrup immediately over the pastries. Let them absorb the syrup fully and cool completely.
✅ Serving Method
- Serve triangle baklava on a light blue or white plate to highlight its golden color.
- Garnish with crushed pistachios or chopped almonds.
- Best enjoyed with:
- Arabic coffee
- Mint tea
- Store in an airtight container at room temperature for up to two weeks.
🟢 1. Kaab El Ghazal (Moroccan Almond Crescent Cookies)
Kaab El Ghazal, also known as “Gazelle Horns,” is one of Arab’s most iconic pastries. These delicate crescent-shaped cookies are filled with fragrant almond paste flavored with orange blossom water and lightly dusted with powdered sugar. They attend weddings, celebrations, and special occasions.
✅ Ingredients
For the dough:
- 2 cups all-purpose flour
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1 pinch salt
- Orange blossom water (as needed)
For the almond filling:
- 2 cups ground almonds
- 1 cup powdered sugar
- 1 tsp cinnamon
- Orange blossom water
- 1 tbsp melted butter
✅ Preparation Method
Mix all almond filling ingredients until smooth. Prepare the dough, roll it thin, fill with almond paste, shape into crescents, and bake at 170°C (340°F) for 12–15 minutes. Once cooled, dust with powdered sugar.
🟢 2. Ghriba with Sesame Seeds (Arab Sesame Cookies)
✅ Definition
Ghriba with sesame seeds is a crunchy-on-the-outside and tender-on-the-inside Moroccan cookie. Coated generously with golden sesame seeds, it delivers a rich, nutty flavor and pairs well with mint tea.
✅ Ingredients
- 3 cups fine semolina
- 1 cup powdered sugar
- 1 cup vegetable oil
- 1 tsp baking powder
- 1 tsp vanilla
- Sesame seeds (for coating)
✅ Preparation Method
Mix all ingredients until a soft dough forms. Shape into small balls, coat with sesame seeds, and bake at 180°C (350°F) for 12–15 minutes until lightly golden.
🟢 3. Arab Butter Cookies (Soft Traditional Ghriba)
✅ Definition
These soft Moroccan butter cookies are known for their tender texture and rich flavor. They are shaped into round or oval forms and often decorated with simple patterns, making them perfect for tea time and festive trays.
✅ Ingredients
- 2 cups flour
- 1/2 cup powdered sugar
- 1/2 cup butter
- 1 egg
- 1/2 tsp baking powder
- 1 tsp vanilla
✅ Preparation Method
Mix all ingredients into a soft dough, shape the cookies, and bake at 170°C (340°F) for 10–12 minutes until lightly golden.
🟢 Moroccan Chebakia (Traditional Moroccan Honey
Moroccan Chebakia is a deep-fried sesame cookie delicately flavored with warm spices, orange blossom water, and saffron, then generously coated in golden honey. This iconic pastry is especially popular during Ramadan, when it is served with Moroccan harira soup. Its crispy texture, aromatic flavor, and glossy honey finish make it one of Morocco’s most celebrated desserts.
Chebakia perfectly represents Arab culinary heritage, combining the richness of honey, the nuttiness of sesame, and the elegance of floral spices into one irresistible bite.
✅ Ingredients
🟢 For the Dough:
- 4 cups all-purpose flour
- 1/2 cup ground toasted sesame seeds
- 1/2 cup ground almonds
- 1/4 cup melted butter
- 1/4 cup olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground anise
- 1/2 tsp saffron threads (soaked in warm water)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp orange blossom water
- 1 egg
- Warm water (as needed to form dough)
🟢 For Frying & Coating:
- Vegetable oil (for frying)
- 2 cups natural honey
- 2 tbsp orange blossom water
- Toasted sesame seeds (for garnish)
✅ Preparation Method
1️⃣ Prepare the Dough
In a large bowl, mix flour, ground sesame, almonds, butter, olive oil, spices, saffron water, egg, baking powder, salt, and orange blossom water. Gradually add warm water until a smooth, soft dough forms. Cover and let it rest for 30 minutes.
2️⃣ Shape the Chebakia
Roll out the dough thin and cut into rectangles. Make several vertical cuts inside each piece, then carefully fold into the traditional chebakia flower shape.
3️⃣ Fry Until Golden
. Fry the cookies in batches until they become deep golden and crispy.
4️⃣ Honey Coating
Warm the honey gently with orange blossom water. Immediately dip the hot chebakia into the honey and coat well.
5️⃣ Final Touch
Sprinkle with toasted sesame seeds and allow to cool before serving.Which ancestral North African kitchen methods
✅ Serving & Storage
Chebakia can be stored in airtight containers for several weeks while maintaining its crunch and flavor. It pairs wonderfully with Arab mint tea or as a sweet companion to soups and festive meals.
