Moroccan Dessert Recipes

Desserts after a meal are a delicacy everyone desires. Nothing can be more delicious than a generous dollop of a traditional dessert after a delectable meal. This article is all about Moroccan desserts and their recipes providing you with some of the most famous and popular dessert recipes enjoyed by the Moroccans. Morocco has a diverse cuisine style, coming from its contact with the outside world back in history. Desserts are not served necessarily after meals in Morocco, but they have unique and rich ingredients which they use in the preparation of some of the most elegant sweet dishes famous all around the globe because of their scrumptiousness. Moroccan dessert dishes are known to be exceptionally sweet because a lot of sugar and honey go into making them. Almond is another important ingredient which is mostly ground or added to any kind of dough to give it that special and innovative Moroccan taste. Go through the article and enjoy traditional Moroccan delicacy.

Moroccan Dessert Recipes

Moroccan Sesame Cookies

Ingredients

½ cup White Sugar
1 ¼ cups all purpose Flour
½ cup Sesame Seeds
½ cup softened Butter
½ cup Brown Sugar
½ tsp Baking Powder
1 tsp Vanilla extract
1 Egg
¼ tsp Salt

Instructions

Mix together butter with brown and white sugar in a mixing bowl.
Beat in the egg and add vanilla extract and mix them well.
Take another bowl and mix together flour, baking powder and salt and stir in these dry ingredients into the wet mixture till it all blends well.
Now shape the dough into 1 inch balls and roll them in sesame seeds until both the sides are well coated.
Keep each ball on the cookie sheet and use a wooden spoon to flatten them. Bake the cookies at 375⁰ F for about 10 min or until they turn golden brown.

Moroccan Fig Date Bake

Ingredients

¾ cup Dates (Finely Chopped)
¾ cup of Figs (Finely Chopped, Dried)
½ tsp Vanilla extract
3 tbsp Honey
4 tbsp Melted Butter
Icing Sugar for dusting
½ cup Almonds (Finely Chopped and Toasted)
4 sheets Phyllo Pastry
1 tbsp Brown Sugar (Dissolved in hot water)
A pinch of Salt
Crème fraiche for serving

Instructions

Mix together figs, dates, almonds, honey, vanilla and salt in a bowl and then pour the warm sugary water over the mixture and blend it well.
Cover the mixture and leave it to soak for a night.
Preheat the oven to 392⁰ F and line a flat baking dish with parchment paper.
Spread one sheet of phyllo pastry on a clean and flat surface and brush it with melted butter. Top the sheet with other three sheets and butter each sheet.
Now spoon the fruit and nut filling onto the sheets and tightly but slowly roll the sheets, making sure to fold the edges.
Transfer the pastille to a baking sheet, brush it with melted butter and bake for 30-35 min.
Remove it from the oven and allow it to cool down. Dust it generously with icing sugar before serving and serve it with chilled crème fraiche.

Moroccan Almond Pancakes

Ingredients

½ tsp Cinnamon
2 cups Ground Almonds
12 sheets of Phyllo Dough
4 tbsp Sugar
5 tbsp sweet unsalted Butter
3 tbsp Honey (Heated)
1 Egg
½ cup Peanut Oil for frying
1 Egg Yolk (Beaten)

Instructions

Combine together almonds, sugar and cinnamon in a bowl.
Melt in the butter in a saucepan until it is just hot and then add the almond mixture to it. Stir it well until the mixture gets slightly brown and then remove it from the heat.
Allow the mixture to cool and then beat the egg into it.
Preheat the oven to 400⁰ F and fold the phyllo dough into half, forming a long, thin strip.
Stuff in 2 tbsp of mixture at one end and create a triangle packet by folding one side over the filling. Continue filling in the same triangles forms till you reach the last section of the dough strip.
To seal the stuffing, brush the last fold with egg yolk and then keep it aside.
Heat up the oil at medium-high flame and fry the triangles on each side for about a minute.
Bake the fried triangles for about 2-3 min in the oven and then transfer them to the serving plate. Pour the heated honey over them and serve.

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