Crispy Moroccan Sfenj: A Foolproof Recipe
The authentic recipe for Moroccan sfenj, fried doughnuts that are soft on the inside and crisp on the outside, a traditional breakfast to enjoy with tea.
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Moroccan Msemen, Soft, Flaky and Foolproof
How to make flaky Moroccan msemen with semolina and flour: soft on the inside, crisp on the outside, served with honey or cheese.
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Moroccan Sellou (Sfouf) with Almonds and Sesame
How to make Moroccan sellou (sfouf) with toasted flour, almonds, sesame and honey — the rich, nourishing sweet of Ramadan.
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Moroccan Gazelle Horns with Almond Paste and Orange Blossom Water
How to make Moroccan gazelle horns with a wafer-thin pastry and an almond filling scented with orange blossom water, the crescent-shaped pastry of weddings.
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Moroccan Chebakia with Honey and Sesame, Step by Step
How to make crisp Moroccan chebakia with honey and sesame, the most iconic Ramadan sweet, including shaping into roses, frying and dipping in honey.
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Moroccan Baghrir, the Soft and Foolproof Thousand-Hole Pancakes
How to make Moroccan baghrir (the thousand-hole pancakes) with fine semolina: soft and spongy, served with honey and butter.
