Top 5 Moroccan Desserts To Try This Year
You can never go wrong with a bowl of fresh fruit, but when combined with the right flavors, they become even more memorable. One of the best ways to experiment with fruit and add a new dimension to its taste is by making it into desserts. Even if you don’t care for it, you’ll still love the flavorful combinations you can explore at home. Here are the top 5 Moroccan desserts that you should try this year.
1-M’hancha
M'hancha is a delicious Moroccan dessert that looks like a snake-like shape. It is made of filo dough and almond paste. It has a clammy and frothy texture in your mouth when you taste it. People often splash powdered sugar, honey, or almond slices over matcha to make it look more appealing.
2- Baklava
Baklava is a delicious, traditional dessert in Morocco! It's made of pastry, nuts, butter, sugar syrup, or honey. This beautiful dessert is known in many countries, but each has its version. For example, Turkish cuisine offers baklava by adding syrup or honey to pastry with almond paste. This dessert is so decadent in calories, so be careful.
3- Almond Briouat
Almond boats are a Moroccan pastry offered on special occasions or with tea. It is made with orange flower water, almond paste, and cinnamon. If you want to make the almond breast, you start by forming small balls of almond paste; then, you use warqa dough to wrap around an individual ball to create a triangle-shaped pastry. Then, fry them until they get crispy and golden brown before coating them with honey to make them sweeter.
4- Ktefa (Jawhara)
Moroccan desserts are a delicious addition to any menu! Ktefa is one example. If you have war pastry in your pantry, then you must try to cook this beautiful dessert. First, cut warqa pastry into circles and fry until crispy. Each piece has a layer of custard sauce with almond crumbs sandwiched between it- making for a divine combination only found in Morocco! You can make your milk sauce by thickening whole milk with the cornstarch in the pot before adding sugar or honey if desired.
5- Moroccan Chebakia
Chebakia is a type of cookie that takes time to be served. It is usually offered on birthdays and weddings but is especially common during Ramadan. It is made by mixing flour, almond meal, roasted sesame seeds, saffron threads, cinnamon sticks or powder rather than cinnamon extract, and fennel seeds along with aniseed or licorice - substitute for half the amount of fennel since these are more robust spices- butter, and olive oil together into one big ball to spread out through individual cookies better afterward. Roll them thin enough so they're flower-shaped when they're done baking; then fry them in vegetable oil until golden brown before drizzling honey over the top while still hot from frying. Splash some coconut flakes over top and almond slices.
