What are the different types of Moroccan desserts?

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dessert in Morocco usually consists of choosing fresh local fruit, including pomegranates, figs and data. These fresh fruit meals are often flavored with cinnamon dust and orange flower water, infusions of crushed orange flowers also called Zhar. All these desserts tend to integrate similar ingredients and have almonds, honey and cinnamon, as well as the ubiquitous orange water.

Morocco had a historically strong French influence. One of these permanent French heritage can be seen in the form of Morroccan bread. There are different types of bread, many of which include almonds, honey and data. The pastry often consists of very thin layer leaves that are fried or butter and baked. ktefa is a popular pastry consisting of crispy alternating layers of pastry, fried almonds and puddings of sauce.

Another known form of pastry is m'hanncha, or snake. This mixture combines pastries of the Filo-Type type that is filled with almond paste and shapeThe mastered and curled up to look like a snake. This bowl decorated with cinnamon and powder sugar also uses orange water as a typical ingredient. Orange water is also an essential part of kaab el-ghzal, one of the most famous Moroccan desserts, also known as Gazelle Horn. These delicacies are a small crescent -shaped pastry that combine almond paste and cinnamon.

Other popular Moroccan desserts are a number of cookies. macrout are biscuits made of semolina flour. Filled with paste made of honey and data, are either baked or fried and immersed in honey. Ghoriba are a type of Moroccan worship of a cookie. Traditionally made of semolin flour can have different combinations, which usually include roasted sesame seeds, coconuts and almonds.

Fekkas are another type of Moroccan cookie that often has a salty taste. Are incorporatedNo combination of ingredients, including wild thyme, anise and almond seeds. These cookies are twice baked, with the dough originally rolled into a single protocol and baked before cutting into small wheels and baking and producing a dessert similar to Italian biscotti. Like many other Moroccan desserts, bakers usually use orange water.

Finally, cakes are also popular Moroccan desserts. These cakes are usually quite light and fine textured, but still quite damp. Cakes can be solid or layered. Common flavors include coconut, orange and lemon. Chocolate that seems universally used is also a popular taste, especially in combination with coconut.