Types of Moroccan sweets

Types of Moroccan sweets


  • 1 Moroccan cuisine
  • 2 kinds of Moroccan sweets
  • 3 Alkmusat 3.1 components 3.2 Stuffing 3.3 Preparation
  • 3.1 components
  • 3.2 Stuffing
  • 3.3 Preparation
  • 4 Moroccan Almkarot 4.1 Stuffing components 4.2 dough components 4.3 Preparation
  • 4.1 Stuffing components
  • 4.2 dough components
  • 4.3 Preparation
  • 5 Video recipe chocolate baklava appetite

Moroccan kitchen

There is no doubt that the Moroccan cuisine of rich components of kitchens, has recently joined the World Heritage List of UNESCO; As it is known for the diversity of dishes; It blends in the flavors of Moroccan cuisine dishes, and east, and the African and desert, and the Andalusian. Of the most important characteristic of Moroccan cuisine and wonderful Hloyate appetite, offering in all public and private events; As the preparation of a special character there, and also addressed a special ritual.

Types of Moroccan sweets

  • Suede heel: the dough is filling walnuts.
  • Alslo.
  • Albruat.
  • Lfaqas: a kind of cakes.
  • Chebakia.
  • Alkikah or Almscotth.
  • Almkarot.
  • Alqrichlat or Alkaaakaaat.
  • Attaches judge.
  • Candy Bhngeh.
  • Rose candy almonds.
  • Candy Crescent chocolate.
  • Stars of almonds.
  • Sbaat almonds.
  • Moroccan baklava.
  • Pastilla.
  • Mahnch Spkitti.
  • Kasbah.
  • Almond boxes.
  • Exotic.
  • Kmusat.
  • Circular baklava.
  • Candy trumpet.
  • Moroccan fatted.
  • Fried fingers dates.
  • Aharhh milk.



  • Half a kilogram of flour devoted to sweets.
  • Half a cup of vegetable oil.
  • Half a cup of water cast.
  • A pinch of salt.
  • A tablespoon of sugar.
  • Warm water to knead.


  • Half a kilogram of fried and ground almonds.
  • Two hundred grams of sugar.
  • Tablespoons of melted butter.
  • A small pinch of crushed Arabic gum.
  • A teaspoon of orange blossom water.
  • Spraying an orange.

How to prepare

  • Keep the dough ingredients in a deep bowl, and begin by adding warm water gradually until a smooth paste is made, Vnglvha paper packaging, and then leave it aside to rest until the preparation of the filling.
  • Keep the filling ingredients in another bowl, and with each other to We turn them over to blend the ingredients well.
  • Lightning start the dough Balhopk form a large circular disk.
  • Cut the dough into circles, and then put inside each circle a large spoon of the filling.
  • We collect the parties to the circular dough into the middle, and we press them to install and assemble.
  • Half of them in the baking tray, then cover it and leave the whole night, and the next day Nthagbha knife several holes, then Nkhbzha even Taathmr.

Almkarot Moroccan

Stuffing components

  • Bag of date paste.
  • A teaspoon of melted butter.
  • A teaspoon of orange blossom water.
  • A teaspoon of ground cinnamon.

Dough ingredients

  • Kilogram and a half of semolina mixed with a teaspoon of ground cinnamon.
  • A pinch of salt.
  • A teaspoon of melted butter.
  • A cup of vegetable oil.
  • A teaspoon of orange blossom water.
  • Little saffron.

How to prepare

  • Keep vegetable oil and butter to the semolina and toss, then leave them in the refrigerator for a full night.
  • Soak the saffron flower water for a quarter of an hour.
  • Keep a paste of dates in a large bowl, then add the butter, blossom water, and ground cinnamon, and Njnhm with each other.
  • Half blossom water, and then add it over the stovetop.
  • Start by cutting the dough and Nfderha a long cylindrical and fairly broad.
  • Press a little bit on each disc to Nbstha, and then distribute the filling lengthwise along the cylinder.
  • Nglgaha well, then cut diagonally.
  • Keep Almkarot in Chinese, and then enter it into the oven to bake.

Video recipe chocolate baklava appetite

To learn more information about recipe chocolate baklava appetite Watch the video.


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