Welcome to the Kingdom of Morocco, country of Imazighens! The history of Moroccan cuisine, which is of Imazighens (Swassa, Ryafa and Zayanes), Jews, Andaloussi and Sahrawi origins, stretches back for several centuries and was able to adapt itself to changes and different modern ingredients from period to period. Moroccan cuisine is rated among one of the most cleverly balanced cuisines, with strong focus on rich flavours, aromas, texture, presentation, and perfect choice of spices and fresh ingredients, thus leading Moroccans to pride themselves on eating tasty, delicious and traditional food on a daily basis. Several Moroccan dishes have become increasingly popular now in other parts of the world (North of America, Australia and Western Europe) and it is no surprise that some neighbouring African countries have adopted the Moroccan Style Flavour. Welcome to my Blog!

22 Aug 2014

"Morocco Version" of French Beignets (Sweet Doughnuts or Donuts)/Version Marocaine du Beignets Sucrés!

It is raining sugar!
A few weeks ago, I had a hankering for French Beignets, pronounced as (BAI-NYEE), a sugary pastry, very popular in Morocco as well. Like North-American version doughnuts (donuts), beignets are a French puffy deep-fried pastry, circle-shaped, and without a hole, served hot, garnished with caster or icing sugar.  However, unlike North-American doughnuts, beignets tend to be very light and airy with a hollow centre cavity that is usually filled with jam, crème patissière, melted chocolate etc......

20 Jul 2014

A new Fatwa issued: The salafiste Abou Naïm calls for the execution of Mr Ahmed Assid

Mr Ahmed Assid, a Moroccan-Imazighen, one of the bravest secular activist and most intelligent philosopher in Morocco, whose hard work has earned him the title of “Protector of Moroccans-Imazighen” has recently received Fatwa, a death threat by a Moroccan-Salafist, Imam and Chikh, called Abou Naïm.

Mr Assid has been working tirelessly to protect the Imazighen culture and heritage (Swassa, Ryafa, Zayanes and Hassaniyine), and his numerous extensive writings in different newspapers chronicle his social, political and religious opinions. Mr Assid's work has not been limited to illuminating Imazighens' voice, he is also known for his fierce opposition to the deadly effects of Islamic-fundamentalism-salafism in Kingdom of Morocco. Imazighens who make up the vast majority of Moroccan population have been trapped between the Salafism and Arabism, both, have been controlling their way of life for a long time, so Mr Assid is suggesting that now it's time to choose either secularize or fall in the Salafists' basket.

Mr Assid does not only stand defiant as Imazighens' supporter but also stands by his belief in secularism that the governing state in Morocco should be separated from religious institution and that all Moroccans are equal before the law no matter what their beliefs are, no matter what their origins are; whether they are Imazighens, Jews, Saharawis, Arabs, Sub-Saharan, Asians and Christians (especially Moroccans ex-Muslims who have been converted to Christianity but live in fear because of a recent Fatwa issued by a Salafist-fundamentalist, who called for the execution of all ex-Muslims-Moroccans, who in contrast with Moroccan-Jews, do not have a legal status that guarantees their rights as a minority-Christians in Morocco).

24 Jun 2014

Top Two (2) Feel-Home Food for Ramadan in Morocco: Sellou or Slilo, a Unique Unbaked Moroccan Sweet for Ramadan!

I always spend my two weeks before Ramadan baking up a storm, but this year is exceptional! I've received a few orders from my blog readers and friends, willing to buy my chabakia and sellou, and this has been the longest uninterrupted two weeks pre-Ramadan ever.  I spent most of my time between work and baking, a lot of baking, but guess what? I loved it, it was a pure delight to me!

This year I made Sellou, version with roasted flour, click here to view the flourless version that I posted two years ago.
This is Tquawt (also known as Sellou or Slilo or Sfouf or Zmitta), this is definitively top feel-home food for Ramadan in Morocco.  It has so many different names but each name refers to the same nut-based paste, known as energy paste or brown mixture.  This is a unique Moroccan speciality which is made of amazing mixture of almonds, sesame seeds and other spices and flavourings. Sellou is not only impressive to look at, it is a taste buds pleaser too!

Although Sellou might seem complicated to make, it is actually a very easy recipe if you have the right tools and ingredients required.  Most Sellou recipes contain two basic nuts (Almonds and Sesame Seeds), which are blended along with regional and traditional spices into a thick rich paste. Though Sellou is one of several traditional dessert treats, served at Weddings, Newborn Ceremonies and other special occasions, it is particularly consumed in Ramadan during Ftour or Iftar (the evening meal that breaks the day-long fast), as it is very nutritious and gives instant energy. Actually, this has made Sellou synonymous with Ramadan.

Traditionally, Sellou is considered as a natural dietary remedy, and is recommended for nursing mothers as it has been known to increase the milk supply. Moroccan nursing mothers consume this nutritious and fortifying paste for at least 30 days after childbirth, and it really helps to increase milk secretion.

21 Jun 2014

Top One (1) Feel-Home Food for Ramadan in Morocco! Chabakia B'Kawkaw, this year! Also called Mkharqua in Fes Region and Griwich in Agadir Region and others!

This year I've chosen peanuts over almonds to make Chabakiya, and I was not disappointed, it turned out delicious! I am sure all Moroccans will agree with me if I put Chabakia on top of all the food prepared during Ramadan in Morocco. 

Traditionally, Chabakia is prepared one week ahead before the start of Ramadan, stored preciously to last, hopefully, for the whole month. No doubt, pictures of these sweet cookies will be downloaded all over social networks by Moroccans who celebrate Ramadan, shaped in different forms, but "roses" remain the most popular and the most famous.

As we know, Chabakia is made to be served along with Hrira (Harira), its sweetness works perfectly well with the sour taste of this delicious soup.
K. El Mary, Mamatkamal

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1 Jun 2014

Ramadan in Kingdom of Morocco ! What is Ramadan and when is Ramadan?

I often receive emails from my blog readers asking if it is ok to visit Morocco during Ramadan and what this celebration exactly means, and how long it lasts etc..., so I have decided to write this article to talk about Ramadan in Morocco, hoping it will be helpful and answer all your questions..

Ramadan {R A M A T H A N} in classic Arabic and Ramdan {R A M D A N} in Moroccan Darija is the ninth month of the Islamic lunar calendar and the most sacred of the twelve months of the year. The month of Ramadan marks the anniversary of the revelation of the Quoran (also spelled as Coran or Koran) to the Prophet Mohammed in the Cave of Hira.  During Ramadan, all Muslims around the world abstain from food and drink during the daylight hours. It is One (1) Month Celebratory Holiday, but there are also deeper spiritual meanings tied to this month.  Ramadan is not all about "Food" and "Drink", but it is an occasion that marks the beginning of the Month, during which all Muslims reflect upon their actions over the past year, seek forgiveness for their transgressions, purify their soul, refocus on spiritual practice and help the poor and needy.

The Fast starts the 1st day of the month of Ramadan according to the Islamic calendar, and since the Gregorian date changes every year, so whatever date Ramadan starts, it is assumed that it will start about 10-12 days earlier the following year, and so on.  Three years ago, Ramadan started on August 2nd, 2011 (I remember well the date, since it was my son Nassim's Birthday), and in 2012, the First Day of Ramadan was around July 20th or 21st, then in 2013, it was around July 11th or 12th.  So, this year 2014, Ramadan is likely to start around the end of June or beginning of July. Unfortunately, Muslims have never agreed on one day to start the Fasting of Ramadan because of the differences between Chiâa and Sunniyine (الشيعيون-السنيون ), so don't be surprised if some countries start their fasting with Arabia Saudia and others with Iran and Syria, no doubt, there are some political issues behind all these.  Generally, in Morocco, the 1st day of fasting is based on the moon sighting as it is the case for many other Muslim countries; however, two different opinions are implied here: some believe Ramadan should start at one (1) single moon sight regardless of the place, whereas others insist that the moon should be sighted in each locality of the country. Sadly in Morocco, Muslims would split on this issue, and there is always a group of people called "Ikhwan Muslimine =إخوان مسلمون " who fast one day before the rest of Moroccan Muslims, and even celebrate Eid adha one day before.  Ironically, the religion that is supposed to strengthen the ties of families, relatives and friends has been reduced to a spiritual tool by a minority religious group, leading us to separated paths and formation of distinctive groups.

Who should fast and who shouldn't?

All  Muslims should fast one month per year except:

1-Children under 16: are definitively not obliged to fast but this is again very controversial between Chiâa and Suniyine, and between the Islamists and social-modern Muslims.  Quoran doesn't specify exactly the age when to start fasting, but as parents, we are responsible for our children's well-being and it goes without saying, a little of common sense should be used here, and NEVER force a child to fast. Forcing children to do Ramadan is an inhuman, irresponsible parenting act and just wrong.  During Ramadan, some Islamists-Extremists force their children to fast at the age of seven (7) years old, and they will proudly repeat in front of friends and family how "good Muslim" is their child, who already fasts the whole month at this very early age. I think we need to create sort of new jobs with the title "Ramadan Social Workers"!

However, I do believe it's good to allow the children to find out what Ramdan feels like, by letting them fast a few hours or even half day if they can and as long as fasting does not physically harm their health.  Ramadan should be a good childhood souvenir instead of a horrifying physical experience, and of course as the children mature, they will eventually embrace their parents' religious beliefs and understand the meaning of Ramadan, just like we all did!

2- Travellers: if you are travelling, it is permitted to break the fast, provided that you make up the missed day when you can.

3-Pregnant and breastfeeding women : should not fast, since this will definitively harm their babies.  Drinking and eating on different hours during the day is quite important and vital if you are pregnant or breastfeeding. What you eat and drink will help your baby to develop and grow healthy!  Of course, these women can make up the missed days when they can.

4-Menstruating women, women with postpartum bleeding, women going through menopause and suffer from SEVERE migraine : should not fast since blood loss frequently results in fatigue, severe headache, stomach ache, dizziness, vomiting, physical weakness and bad mood. Of course, you can make up the missed days when you feel better after.

5- Old people, mentally sick people and people with diabetes should not fast. In general, if you are suffering from any sickness and you have to take medicine several times during the day, and you know that fasting is making your sickness worse and no better, you shouldn't fast. Listen to your doctor and use your common sense.  Ramadan should be a happy and healthy celebration and not a torture.

Zakat الزكاة:

Ramadan is viewed as the Month of giving and generosity and all Muslims have the obligation to assess and pay their "Zakat" during Ramadan. Zakat is the arabic word for the acts that we call "Charity" as known in English language, and it refers to the obligation that all Muslims have to donate a certain proportion of their wealth each year.  However the act of  "Charity" is quite different from the obligation of Zakat in Islam.  If Charity suggests a magnanimous act by a small group of people who are very wealthy and powerful for the benefit of the poor or a certain institution, Zakat is rather a mandatory process, and not considered as a magnanimous act. It is obligatory upon all Muslims to give a certain percentage of their wealth and assets each year to the poor and needy.  Zakat is viewed as an act of justice, fairness in taxation, and a duty, so it's every Muslim's responsibility to find out exactly the amount of money he/she should donate at the end of Ramadan. Some Muslims use Zakat calculator or ask help from specialists to define the right amount for Zakat.

Food and preparation for Ramadan:

Even if Ramadan means fasting all day from dawn to sunset, this does not mean "Light Food or Less Cooking". Actually, in Morocco, there are so many traditional, rich and versatile dishes made specially for Ramadan and which differ widely from one region to another.  The main meal in Ramadan is called "FTOOR" in Darija  (known in Arabic as "IFTAR"), which means the end of fasting at sunset.  Ftoor is a happy, special occasion for all families to get-together around the table, listening to Quoran, or to Tarab Andaloussi (Moroccan Classic Music), or simply watching TV, chatting, sharing recipes, etc.....  Ftoor, an important meal which lasts for a good couple of hours, happens just after the sunset after Maghreb prayer, and this meal is served surrounded by all family members, and sometimes Ftoor is served on 3 or 4 tables especially during the four (4) weekends of this month, it is pretty much akin to Christmas Night!

During the few days before Ramadan arrives, everyone becomes excited especially children and mums: children because they know Ramadan means less hours at school, less exams, less homework and most importantly a lot of special and traditional treats on the table every single day for 30 days. It is almost like a party atmosphere every night for the happy children.  As for mums, they are responsible for a well stocked pantry and an essential list of ingredients to have on hand before the start of Ramadan, and the dads have to pay the bills, of course. If you go to the Souk or market few days before Ramadan, you can see mums shopping, hustling and bustling about preparing the most popular Ramadan treats in Morocco i.e. Chabakiya, the famous tressed cookies soaked in honey, Krachel, Hrira, Briwat, Mini-Bastilla, Salloo, Rziza, Mssamen, Malwi, Baghrir, Harsha etc... That's why, exactly one week before Ramadan, Morocco streets are transformed into Food Workshops and Iron Food Competition!

26 May 2014

Frifra -Moroccan Fan-Shaped Cookies / Petit-Four Marocain Frifra!

It was not until the 60s and 70s that Moroccan cookies started to take different and funny shapes and this is due to primarily to advances in food manufacture and availability of cookies molds, which are made either in metals or wood.  Before, the pastry dough was shaped into circles or moon (Ka3b Lghzal), using a tea glass to cut a cookie dough or simply our hands to shape the dough balls.

One of the cookie cutter which is quite popular in Morocco is "Frifra" [F R Y F R A], which means "Fan". These cookies actually have pretty much the exact same flavour and texture as Ghriba.  The bite will melt in your mouth, getting a nice little hum of heart warming ginger flavour, followed by a sweet yet subtle kick of mixture of sesame, green aniseeds and poppy seeds. These are one of my customers' favourite cookies, after Ka3b Lghzal (Corne de gazelle) and Chbakiya, of course!
Grâce à l'invention et développement de plusieurs moules à biscuits, plus en plus accessible aux mamans et grand-mamans durant les années 60s et 70s au Royaume du Maroc, les petits-fours Marocains ont enfin pu changer leur ancien look rond.  Ces moules à biscuits sont présentés de toutes sortes et formes, faits soit à base de métal ou de bois.  Avant l'apparition de ces moules aux Souks (marchés), les verres de thé étaient le seul choix pour découper la pâte en cercles ou tout simplement nos mains pour former des petites boulettes. Ainsi, plusieurs biscuits de différentes formes sont devenus populaires dans les années 60s et se sont trouvés une place sur nos tables pour célébrer les occasions particulières de chaque 3id.  La particularité de tous ces biscuits c'est qu'ils sont moulés à l'aide d'un moule spécial et le nom qu'on leur donne reflètent leur look.

Celui que je poste aujourd'hui est connu sous le nom de "FRIFRA" qui veut dire "Ventilateur" et dont la texture et le goût ressemble bien à celle de Ghriba, tellement délicieux! Ces biscuits partent toujours comme des petits pains, ils sont bien appréciés par mes clientes, et je ne suis pas surprise puisque ils possèdent une saveur chaude et brulante avec le mélange de gingembre, graines de sésame, d'anis vert et de nigelle.  Une Explosion de saveur du Maroc assurée!
K. El Mary, Mamatkamal

14 May 2014

Liponja Maskouta (Meskouta) - Moroccan Sponge Cake!

Liponja Maskouta (Kika) -Moroccan Sponge Cake
This is a huge Liponja Maskouta (Kika) about 10 cm high, one of those spongy, light and fluffy cake that you like to serve for special occasions.  This one is flavoured with a hint of cinnamon spice, honey, almond and Moroccan tea. Plain Maskouta cake is quite possibly my favourite cake of all the ones I've made and tasted, and I've already posted one or two recipes of this delicious cake in my blog, because it is tasty, soft, moist, and easy to make.  It's the kind of everyday cake I like to enjoy with Moroccan tea.  But now after trying several creamy Meskoutas, I am afraid I'm not quite ready to commit that plain version is my absolute favourite.

1 May 2014

Richbond (Mshimisha or Halwat Samira Bent Saïd [Kifach Tla9ina] or Moroccan Snow Balls / Richbond (Mchimicha ou Boules de Neige à la Marocaine)

كْوِيراتْ الثلْجْ
حلوة ريشبوند
حْلْوَة سميرة بْنْتْ سْعيدْ

It's one of those cookies that I vaguely recall as being pretty popular in the 60s, 70s and 80s, and I still see them on Moroccan tea-tables frequently.  They are too soft, extremely moist and much melt-in-your mouth, special to serve, yet easy on any one's baking budget. This is a simple and traditional cookies passed on from mother to daughter, they taste really great, and as far as I know, they have four names and maybe more:

15 Feb 2014

لنشوبة أو شطون ديال الفران/Moroccan Style Roasted Anchovies / Anchois au four à la marocaine!

Moroccan Style Roasted Anchovies
Anchois au four à la marocaine
لنشوبة أو شطون ديال الفران
Some people have an intense dislike for anchovies and at just the mention of the name of these tiny little creatures, they will turn up their nose, and I don't blame them if the only anchovies they've ever tasted are those over-salty, fishy and dried-up fillets that seem mostly bones, thrown on top of each takeaway seafood pizzas.

9 Mar 2013

Shamiya (Shameeya)-Kikat Smida-Harchat Fran-Moroccan Semolina Cake / Chamia-Gâteau marocain à la semoule!

حلوة السّْميدة
حرشة الفران
Shamiya or Shameeya / Chamia
Dwaz Atay - دْوازْ أَتايْ

This traditional Moroccan Cake version doesn't include sugar syrup, instead, the cake is topped with a delicious date/almond glaze. This is one of the cakes that makes me feel Moroccan-Soussiya down to the tips of my toe nails! There are times when something very sweet and old fashioned, is exactly what you need for a winter dessert after a comforting meal, and for me, it has always been either Meskouta or Shamiya, served with some fresh whipped cream or even plain, bringing a smile of nostalgia as I recall my mother and grandmother making this exquisite, yet simple cake!  The use of semolina in this cake provides a unique perfect texture that will impress you, and you will not be able to hear yourself think or talk, let alone talk to anyone around you! It is so popular in Morocco that you can see several old or young vendors, nearly anywhere, carrying plastic or wood trays packed with freshly made Shamiya. There are a lot of different Shamiya recipes in Morocco, but this is my favourite and it is an absolute family recipe treasure that I would love to share with you today.

8 Mar 2013

How to make Date/Almond Glaze, the Southern Morocco (Swassa- Imazighen) version! / Comment préparer glaçage aux dattes et amandes (version marocains de Souss)!

الثّْمْرْ مْعْسّْلْ
 Date Glaze
Glaçage aux dattes

This cake/cookie glaze recipe is must make if you love almond and dates. It is a rich glaze used to top or fill any type of cake, brioche, bread ex. shameeya, maskouta, bashkito, 9rachel, or any pastry of your choice.  For stiffer glaze to top bachkito, use less water or juice and more date paste.

1 Feb 2013

âwinat mchicha / Cat's Eye Ghriba / Ghriba Œil-de-Chat!

عْويناتْ مْشِيشَة
 âwinat mchicha (3winat Mchicha)
Cat's Eye Ghriba
Ghriba Œil-de-Chat!
Dwaz Atay 

These "3winat Mchicha", which literally means "Cat's Eye" are little Moroccan almond round cookies of deliciousness, with a little hole in the centre filled with jam of your choice. Personally, I like to use apricot jam so the cookies look more like a "cat's eye", but my children prefer more strawberry jam.  It doesn't matter which jam you use, any flavour works!

31 Jan 2013

سْبيعاتْ لَلاَّ / Sbi3at (Sbiâat) Lalla / Moroccan Lady Fingers / Doigts de Madame Style Marocain!

سْبيعاتْ لَلاَّ 
Sbi3at (Sbiâat) Lalla 
Moroccan Lady Fingers

حلويات مغربية من بلد المملكة المغربية - Moroccan Lady Fingers, Doigts de Madame -Sbi3at Lalla
These crunchy, chewy and delicious Moroccan cookies are truly a sweet treat. They are not difficult to make, but it would be useful to follow a step-by-step recipe to perfect them.  Every time I make these, they never last more than 1/2 hour!  My sons call them "1/2 Hour Cookies"!
Ces biscuits Marocains si croquants, et croustillants délicieux sont vraiment un régal et un plaisir pour les papilles.  Ils sont faciles à faire, mais il serait utile de suivre une recette détaillée pour les perfectionner. Chaque fois que je les prépare, ils ne durent jamais plus qu'1/2 heure, ainsi mes enfants les appellent "Biscuit Demi-Heure"!
K. El Mary (Mamatkamal)
حلويات مغربية من بلد المملكة المغربية - Moroccan Lady Fingers, Doigts de Madame -Sbi3at Lalla

حلويات مغربية من بلد المملكة المغربية - Moroccan Lady Fingers, Doigts de Madame -Sbi3at Lalla

حلويات مغربية من بلد المملكة المغربية - Moroccan Lady Fingers, Doigts de Madame -Sbi3at Lalla

حلويات مغربية من بلد المملكة المغربية - Moroccan Lady Fingers, Doigts de Madame -Sbi3at Lalla

حلويات مغربية من بلد المملكة المغربية - Moroccan Lady Fingers, Doigts de Madame -Sbi3at Lalla

23 Jan 2013

الدّْويدة / Dwida / Moroccan Worm Cookies!


I do remember so vividly from my childhood these yummy cookies, whose name is derived from Moroccan Darija word "Dwida" [Pronounced as D W E E D A], meaning "small or little worm".  As Dwaz Atay, Dwida was really very popular in the 70's and 80's in Morocco, with slight differences in shaping them from one region to another; some formed them into a crescent or moon shape as Cornes de gazelle, others preferred to mould the batter into a snail or snake shape.  Everyone used to customize these lovely cookies shape, depending upon their mood or the occasion!

I do remember how gloriously and wonderful these little treasures were, and how my brother and I would fight over them. Many happy and wonderful memories are associated with my mother's Dwida Cookies!  They are the kind of delicious snack that you can come home any time, whether good or bad day, then eat every single one with a lovely fresh mint tea. They are so addictive in the sense that each bite is just wonderfully tasty; crunchy, irresistibly buttery, without being overly rich, and with a slight almond taste!

These cookies are easy to make and do not require too many ingredients. However; the most difficult part in this recipe is getting my bowl of melted chocolate far from my boys.  They share my fondness for chocolate and they could become very excited if they see that black solid substance, melting into delicious, shiny and smooth liquid.  Of course, now they all wanted to help, and I could feel this step of my recipe would be pretty messy, knowing my boys and chocolate are always a messy combination!  They would not dip the ends only of the cooled-baked cookie into melted chocolate as I would explain and over-explain, but they would rather dip the whole cookie into the melted chocolate and allow the excess to drip back into their mouths, instead of the bowl!

I always ended up with great different looking cookies, but a lot of fun!  To be honest I, myself, used to enjoy making messes in my mother's kitchen when I was young and we both enjoyed and loved it, and as my mother used to say: "How are children going to learn if you take the funny mess away?", she was absolutely right!
K. El Mary (Mamatkamal) 

14 Dec 2012

كيسان سْلُّو باللُّوزْ وْ شْكْلاطْ/ Kissan Sellou Blouz o Choklat / Chocolate-Amlou Cups With Sellou Crust / Tartelettes au Chocolat et Amlou sur Croûte Sellou! Hello 2013 and Happy New Year

كيسان سْلُّو باللُّوزْ وْ شْكْلاطْ

This incredibly addicting dessert is super crispy outside and so soft inside, a perfect treat for the lovers of the classic chocolate and almond combination!  It has enough of a chocolatey flavour to make my boys, avid chocolate and sellou lovers, happy, and one is never enough when it comes to munching those sweet treats. Last time I made 24 of those, hoping to have some leftover, well the boys just ate them all in a day and I can't blame them, these look horrendously addictive and whenever I make them, I try to keep my hands away from them, so I'm happy they never last more than one day!!!
K. El Mary (Mamatkamal)

11 Dec 2012

غريبة بْالثّْمْرْ وْ اللُّوزْ /Moroccan Almond and Date Ghriba-Cookies / Ghriba aux Dattes et Amandes!

غريبة بْالثّْمْرْ وْ اللُّوزْ

Dates are one of the most popular dried fruit in Morocco, we eat them anytime, though mostly during Ramadan, but any occasion is a good excuse to buy them, serve and eat them with almost everything: harira, inside harsha, ghriba, kaab ghzal (corne de gazelle), in some sweet tagines, in yogurt, in fruit salad, sweet seffa ... the love for those lovely dates is that intense!

I love giving ghriba or fekkas as a gift to my friends and family members around Eid Al Kabir (Eid Al Adha) or any holiday time, because I believe nothing  will make you "Everyone's favourite sweet maker" or says better "I appreciate you" like a delicious homemade ghriba or cookie. I made this surprisingly sophisticated ghriba last Eid Al Kabir, and they turned into an excellent combination of dates and almonds without overwhelming the flavour of ghriba, and they were so tender, flaky, and falling apart in your mouth, it was love at each single bite! Actually, I had to hide them in the pantry, otherwise I would have devoured the whole pan.  As I love strong flavours, I might add little more orange blossom water and cinnamon next time.

One of the coolest things about this ghriba is that it is so flexible. As a filling, you can use almond or sesame or peanut paste instead of date paste or nutella or just anything you want.  Use ordinary pecans or walnuts in place of chopped almond if you wish.  These ghribas, when still warm, crack easily, so handle with care and allow to cool at least 10 minutes before removing from tray, or they will be too soft to handle. Once cooled, this ghriba is very tasty and the whole combination is simply lovely, but the flavour improves with time.
By Mamatkamal, K. El Mary

To read more about Moroccan Ghriba, here is the link to all the recipes and tips how to make perfect ghriba from this blog: Moroccan Ghriba or Bahla (Moroccan Shortbread).

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