Pastries & sweets

The sweet corner of the Moroccan home: treats we bake for Ramadan, for weddings, or simply to serve with a glass of mint tea. Here you’ll find chebakia coated in honey and sesame, gazelle horns filled with almond paste and orange blossom, almond briouats, along with other sweets like ghriba and homemade cake. We explain how to knead a soft dough that’s easy to shape, how to fry without soaking up oil, and how to set the honey so it coats rather than clumps. Precise measurements and clearly described gestures, because pastry asks for a little patience and a steady hand. Whether you’re new to baking or used to it, your pieces will come out even and fragrant with honey and orange blossom, worthy of any guest’s tray.