Moroccan Desserts, Cookies, Pastries and Sweets
Moroccan Desserts, Cookies, Pastries and Sweets
Fresh fruit is the traditional ending to a Moroccan meal, but you'll want to have lots of Moroccan cookies and pastries on hand to go with afternoon tea or coffee. From rich almond pastries like m'hencha to crunchy biscotti-like fekkas, there's sure to be a traditional Moroccan cookie recipe to satisfy your sweet tooth.
The French introduced waffles (gaufres) to Morocco, where you can find them in bakeries or sold by vendors as a snack or street food. Instead of syrup, they're often served with a dusting of powdered sugar, whipped cream or a drizzle of chocolate sauce or Nutella.
Waffles are quite easy to make at home, which is really the best way to enjoy these tasty batter cakes. Consider replacing all or some of the white flour with whole wheat flour. If offering the waffles as a base for a savory topping, omit the vanilla and reduce the sugar to 1 or 2 teaspoons.
The recipe calls for folding beaten egg whites into the batter; this yields a lighter textured waffle. If you prefer a denser waffle, simply use the whole eggs when mixing the wet ingredients.
Note that the yield may vary according to your waffle iron. Serve the waffles for breakfast, tea time or when breaking the fast in Ramadan.
For other French-influenced tea time or breakfast treats, also try the Crepes or Beignets recipes.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 waffles, approx. 4" x 6"
Ingredients:
3 eggs, separated
250 g (2 cups) all purpose flour
2 to 3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
85 g (6 tablespoons) melted butter or vegetable oil
355 ml (1 1/2 cups) milk
1/2 teaspoon vanilla
Preparation:
Beat the egg whites with an electric whisk until stiff. Set aside.
In a small bowl, combine the flour, sugar, baking powder and salt. Set aside.
In a medium bowl, beat together the egg yolks, melted butter, milk and vanilla. Add the flour mixture and stir just until well-blended, but not smooth. The batter will be lumpy; this is okay.
With a rubber spatula, gently fold the beaten egg whites into the batter until evenly incorporated.
Preheat your waffle iron. When ready, spoon batter onto the iron and cook the waffles until golden brown. Serve as the waffles come off the iron, or transfer the waffles to a rack to cool. Note that the waffles will soften and lose their crisp exterior as they cool.
To warm and crisp cooled waffles, preheat your oven to 350° F (180° C). Place the waffles directly on the oven rack, not in a pan, and heat just until hot to the touch, about 2 minutes. Serve immediately with toppings of your choice.
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Moroccan cuisine
Moroccan cuisine is extremely refined through interactions and exchanges of Morocco with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Arab, and Arab influences. The cooks in the royal cuisine of Fes, Meknes, Marrakech, Rabat and Tetouan refined over the centuries and created the basis of what is known as Moroccan cuisine today.
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical countries. Common meats are beef, mutton and lamb, chicken, camel, rabbit and seafood, which are the basis for the kitchen. Characteristic flavors include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known to be much stronger than the spicy cuisine of the Middle East.
Spices are used extensively in Moroccan cuisine. While spices have been imported to Morocco for thousands of years, many ingredients - like Tiliouine saffron, mint and olives from Meknes, and oranges and lemons from Fez - are locally sourced. Common spices include karfa (cinnamon), Kamoun (cumin), kharkoum (turmeric), skinjbir (ginger), Libzar (pepper), tahmira (paprika), anise seeds, sesame seeds, qesbour (cilantro) and Zaafran beldi (saffron). Common herbs include mint and maadnous (parsley).
Lunch is the main meal, except during the holy month of Ramadan. A typical meal begins with a series of hot and cold salads, followed by a tagine. The bread is eaten at every meal. Often, for a formal meal, a lamb or chicken dish, followed by couscous topped with meat and vegetables. A cup of mint tea usually ends the meal. Moroccans often eat with their hands and use bread as a utensil. The consumption of pork and alcohol are considered haram, and are forbidden by Muslim dietary restrictions.
The main Berber Moroccan dish most people are familiar with couscous, old national delicacy. Beef is the meat most commonly eaten red Morocco. Lamb is also consumed, but as store Northern sheep breeds most of their fat in their tails, Moroccan lamb Africa does not have the pungent flavor than lamb and mutton in the West. Poultry is also very common, and use of seafood is increasing in Moroccan cuisine. Among the most famous Moroccan Berber dishes are Couscous, Pastilla (also spelled Bsteeya or Bestilla), Tajine, tanjia and harira. Although the latter is a soup, it is considered as a dish itself and is served as such or with dates especially during the month of Ramadan. The consumption of pork is prohibited under Sharia, the religious law of Islam.
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Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical countries. Common meats are beef, mutton and lamb, chicken, camel, rabbit and seafood, which are the basis for the kitchen. Characteristic flavors include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known to be much stronger than the spicy cuisine of the Middle East.
Spices are used extensively in Moroccan cuisine. While spices have been imported to Morocco for thousands of years, many ingredients - like Tiliouine saffron, mint and olives from Meknes, and oranges and lemons from Fez - are locally sourced. Common spices include karfa (cinnamon), Kamoun (cumin), kharkoum (turmeric), skinjbir (ginger), Libzar (pepper), tahmira (paprika), anise seeds, sesame seeds, qesbour (cilantro) and Zaafran beldi (saffron). Common herbs include mint and maadnous (parsley).
Lunch is the main meal, except during the holy month of Ramadan. A typical meal begins with a series of hot and cold salads, followed by a tagine. The bread is eaten at every meal. Often, for a formal meal, a lamb or chicken dish, followed by couscous topped with meat and vegetables. A cup of mint tea usually ends the meal. Moroccans often eat with their hands and use bread as a utensil. The consumption of pork and alcohol are considered haram, and are forbidden by Muslim dietary restrictions.
The main Berber Moroccan dish most people are familiar with couscous, old national delicacy. Beef is the meat most commonly eaten red Morocco. Lamb is also consumed, but as store Northern sheep breeds most of their fat in their tails, Moroccan lamb Africa does not have the pungent flavor than lamb and mutton in the West. Poultry is also very common, and use of seafood is increasing in Moroccan cuisine. Among the most famous Moroccan Berber dishes are Couscous, Pastilla (also spelled Bsteeya or Bestilla), Tajine, tanjia and harira. Although the latter is a soup, it is considered as a dish itself and is served as such or with dates especially during the month of Ramadan. The consumption of pork is prohibited under Sharia, the religious law of Islam.
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La cuisine marocaine
La cuisine marocaine est extrêmement raffiné, grâce à des interactions et des échanges du Maroc avec d'autres cultures et nations au cours des siècles. La cuisine marocaine a fait l'objet d'berbère, arabe, et les influences arabes. Les cuisiniers dans la cuisine royale de Fès, Meknès, Marrakech, Rabat et Tétouan affinés au fil des siècles et a créé la base de ce qui est connu comme la cuisine marocaine aujourd'hui.
Le Maroc produit une large gamme de fruits et légumes méditerranéens et même certains les pays tropicaux. Viandes communs sont le bœuf, le mouton et l'agneau, le poulet, le chameau, le lapin et fruits de mer, qui servent de base pour la cuisine. Arômes caractéristiques comprennent citron cornichon, pressée à froid, l'huile d'olive non raffinée et fruits secs. Il est également connu pour être beaucoup plus fortement épicée que la cuisine du Moyen-Orient.
Les épices sont largement utilisés dans la cuisine marocaine. Bien que les épices ont été importées au Maroc depuis des milliers d'années, de nombreux ingrédients - comme le safran de Tiliouine, la menthe et les olives de Meknès, et les oranges et les citrons de Fès - sont d'origine locale. Épices communs incluent karfa (cannelle), Kamoun (cumin), kharkoum (curcuma), skinjbir (gingembre), Libzar (poivre), tahmira (paprika), graines d'anis, les graines de sésame, qesbour (coriandre) et Zaafran beldi (safran) . Herbes courantes comprennent la menthe et maadnous (persil).
Le repas de midi est le repas principal, sauf pendant le mois sacré du Ramadan. Un repas typique commence par une série de salades chaudes et froides, suivis par un tajine. Le pain est consommé à chaque repas. Souvent, pour un repas formel, un agneau ou de poulet plat, qui sera suivi par couscous garni de viande et de légumes. Une tasse de thé à la menthe se termine généralement le repas. Marocains mangent souvent avec leurs mains et d'utiliser le pain comme un ustensile. La consommation de viande de porc et l'alcool sont considérés comme haram, et sont interdits par les restrictions alimentaires musulmanes.
Le principal berbère marocain plat plupart des gens sont familiers avec le couscous, le vieux délicatesse national. Le boeuf est la viande la plus couramment consommés rouge au Maroc. Lamb est également consommé, mais comme magasin d'Afrique du Nord races ovines plus de leur graisse dans leurs queues, agneau marocain n'a pas la saveur piquante que l'agneau et le mouton de l'Ouest ont. La volaille est également très fréquente, et l'utilisation des fruits de mer est en augmentation dans la cuisine marocaine. Parmi les plus célèbres plats berbères marocains sont Couscous, Pastilla (également orthographié Bsteeya ou Bestilla), Tajine, Tanjia et Harira. Bien que cette dernière est une soupe, il est considéré comme un plat en soi et est servi tel quel ou avec des dates en particulier pendant le mois de Ramadan. La consommation de porc est interdite conformément à la charia, les lois religieuses de l'Islam.
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