{"id":7035,"date":"2026-08-03T21:00:42","date_gmt":"2026-08-03T19:00:42","guid":{"rendered":"https:\/\/chiquie.fr\/moroccan-pastry\/"},"modified":"2026-08-03T21:00:42","modified_gmt":"2026-08-03T19:00:42","slug":"moroccan-pastry","status":"publish","type":"post","link":"https:\/\/chiquie.fr\/en\/moroccan-pastry\/","title":{"rendered":"Moroccan Pastry"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">In <strong>Morocco<\/strong>, <strong>pastry<\/strong> is part of the <strong>culture<\/strong> and of <strong>Moroccan tradition<\/strong>. It is a source of refinement and an exceptional culinary experience. Everything begins with pastry in Morocco.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In its flavors, its ingredients and its manufacturing secrets, one finds all the <strong>roots<\/strong> that have nourished Morocco since time immemorial, the influences that have come to color its <strong>culture<\/strong>, the <strong>women<\/strong>, the <strong>men<\/strong> and the <strong>peoples<\/strong> who have gathered over the centuries.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Moroccan pastry has <strong>Mediterranean<\/strong> origins. As far back as one goes, the roots are <strong>Berber<\/strong>, for at least twenty centuries, with the <strong>rghaif<\/strong>, <strong>pancakes<\/strong> made from puff pastry, and the <strong>beghrir<\/strong>, pancakes made from fritter batter.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">During the time of the <strong>Umayyads<\/strong> and the <strong>Abbasids<\/strong>, people arrived from <strong>Arabia<\/strong> and <strong>Iraq<\/strong> with new recipes based on <strong>honey<\/strong>, <strong>almonds<\/strong>, <strong>oil<\/strong>, <strong>sesame<\/strong>, <strong>pistachios<\/strong> and <strong>peanuts<\/strong>&#8230;. In the 16th century, the <strong>Turkish<\/strong> influence was felt.&nbsp;With the decline of the <strong>Arab<\/strong> presence in <strong>Andalusia<\/strong>, many Andalusians, of <strong>Muslim<\/strong> or <strong>Jewish<\/strong> faith, settled in the city of <strong>Fes<\/strong>, bringing their culinary traditions with them. Thus over time, the number of specialties has remarkably increased.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">All pastries are kneaded and shaped by hand.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The <strong>baghrir<\/strong> or <strong>khringo<\/strong>, also called in <strong>French<\/strong> the thousand-hole pancake, is a Maghrebi pancake widespread throughout the Maghreb prepared from semolina, flour, yeast and salt, served hot, soaked with olive oil or honey.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The <strong>ghribia<\/strong> is a pastry specialty prepared throughout Morocco.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is a shortbread made by hand, made from flour, sugar, oil and\/or butter, flavored with lemon or orange zest, cinnamon, etc. This pastry is generally served with coffee or mint tea at celebrations, notably on Eid. It is often associated with the mantecados of Andalusia.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The <strong>corne de gazelle \u0643\u0639\u0628 \u0627\u0644\u063a\u0632\u0627\u0644<\/strong> (gazelle&#8217;s horn) is a Moroccan pastry shaped like small croissants whose soft center contains almond paste, cinnamon and orange blossom water.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The transcription &#8220;corne de gazelle&#8221; seems to be a French adaptation of the Arabic term, the ghazal being the gazelle in French.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Feqqas<\/strong> is a Moroccan dry cake. It is made of eggs, sugar, flour and yeast to which almonds and\/or raisins can be added. It is served with mint tea<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The <strong>sellou<\/strong> is a dessert consumed in Morocco. Very nutritious, it is prepared from roasted flour, mixed with toasted almonds, honey, sesame, melted butter, and other spices such as anise and fennel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The<strong> briwate or briouate<\/strong> is a puff pastry turnover, generally triangular or cylindrical in shape, typical of Morocco. It can be sweet or savory.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The almond triangle is the sweet variety; it is prepared from roasted almonds, sugar, orange blossom water and cinnamon, all wrapped in a sheet of brik (warqa in Morocco), shaped into a triangle and coated in honey.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In Morocco, the<strong> sfenj <\/strong>&nbsp;are prepared mainly from flour, which gives them a lightness and a different taste.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">All these pastries are staples in Morocco and have existed for centuries. Pastry in Morocco is part of its craft, its history and its identity.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The sweet delights that line Moroccan tables form an extraordinary mosaic of the senses.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The sweet delights that line Moroccan tables form an extraordinary mosaic of the senses.<\/p>\n","protected":false},"author":2,"featured_media":1755,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[451],"tags":[],"class_list":["post-7035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tradition","latest_post"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Moroccan Pastry - Chiquie<\/title>\n<meta name=\"description\" content=\"Moroccan Pastry\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chiquie.fr\/en\/moroccan-pastry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Moroccan Pastry - 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