An aspect of Moroccan cuisine that is often overlooked is the pastry. Their sweet pastry is quite possibly right up there as being one of the best. The reason for the quality could possibly be the French influence. They are the perfect accompaniment to a nice cup of tea. Here are four you have to absolutely try:
Chebakia
This is probably one of the most popular. It is basically the Moroccan jalebi. Fried and then covered in honey and rose water. You’ll find stalls set up selling this specifically.
Cornes de gazelle (gazelle horns)
Almond is one of the most prominent ingredients in Moroccan pastry. This is one of the most popular sweets to use it. These are hard to miss and you absolutely must not miss them! Distinctively shaped like a crescent or a gazelle horn (therefore the name). You’ll get a wonderful concoction of almond, cinnamon and orange blossom pastry. Mmmm.
Fekkas
This is the Moroccan interpretation of the Italian Biscotti. Again prominent almond flavours as well as vanilla. Thinner and crunchier than its Italian counterpart and therefore perfect to dip into your tea.
Almond briouats
You’ll find these in the more traditional sweet shops. Basically a small bite size sweet samosa. Usually filled with almond and coated in honey.
Where can I try these?
To try out these goodies and more do check out @patisserie_des_princes. It’s easy to find as it’s right on the Jamaa al-Fnaa Square in Marrakech. They also do an unmissable legendary avocado milkshake.
Getting There:
Google Location Link: click here
