Baghrir Layer Cake
A stunning layered dessert of delicate pancakes stacked with cream and topped with honey syrup. A show-stopping Moroccan cake.
Dish type
dessert recipes
Browse 24 authentic Moroccan dessert recipes. Each dish includes scaled ingredients, step-by-step instructions, and prep times so you can cook with confidence.
Merendina (Moroccan Chocolate Snack Cake)
Merendina is Morocco's nostalgic after-school treat: a soft, individually-sized sponge cake filled with rich chocolate cream. This homemade version recreates the beloved snack-cake favorite with a tender vanilla sponge and a silky chocolate filling.
Fekkas Cereal (Mini Biscotti Bites)
Bite-sized twice-baked Moroccan fekkas, broken into crunchy cereal-like nuggets studded with almonds, anise, and sesame. Perfect for snacking by the handful or scattering over yogurt, these mini biscotti bites bring all the flavor of classic fekkas in a fun, snackable format.
Mini Cheesecakes with Strawberry-Rose Coulis
Individual cheesecakes with a delicate almond crust and creamy center, topped with a silky strawberry-rose coulis. An elegant, Moroccan-inspired dessert that impresses.
Almond Mhencha
A stunning spiral pastry filled with fragrant almond paste, honey, and warm spices. Crispy, sweet, and utterly indulgent—perfect for special occasions or celebrations.
Baked Stuffed Apples with Almonds & Orange Blossom
Whole apples roasted until tender and filled with a fragrant mixture of almonds, raisins, and orange blossom water. A warm, elegant dessert that's naturally sweet and aromatic.
Rhubarb, Ginger & Rose Crumble
Tart roasted rhubarb meets warming fresh ginger and a delicate splash of rose water, all tucked beneath a buttery oat crumble topping. A comforting dessert that brings a subtle Moroccan floral note to a classic fruit crumble.
Orange & Cardamom Ghriba
A citrus-forward variation on Morocco's classic crumbly ghriba cookie, brightened with fresh orange zest and warmed with fragrant cardamom. Crisp-edged and tender in the center, these cookies pair beautifully with a pot of mint tea.
Brown Butter & Orange Blossom Apple Galette
A rustic free-form apple tart made with a flaky, buttery crust, layered with thinly sliced apples tossed in nutty brown butter and floral orange blossom water, then finished with a crumbly streusel top. An elegant dessert that brings a Moroccan accent to a classic French galette.
Moroccan Mint Tea Chocolate Truffles
Rich dark chocolate ganache infused with the fresh, herbal aroma of Moroccan mint tea, rolled into elegant truffles and dusted in cocoa. A sophisticated after-dinner sweet that captures Morocco's most beloved beverage in bite-sized form.
Chebakia & White Chocolate Cookies
A playful fusion cookie that folds the warm spices of traditional chebakia — cinnamon, anise, and toasted sesame — into a soft-baked cookie studded with white chocolate chunks. It bridges Moroccan pastry flavor with a familiar cookie-jar favorite.
Ras El Hanout Chocolate Chunk Pumpkin Bread
A cozy quick bread that blends rich pumpkin puree and dark chocolate chunks with a warming pinch of ras el hanout, Morocco's signature spice blend. The result is a moist, fragrant loaf where classic pumpkin spice gets a Moroccan upgrade from notes of cardamom, ginger, and clove.
Baghrir Pancakes with Brown Butter Spiced Apples
Morocco's famous "thousand-hole" pancakes, light and spongy, topped with tender apples sautéed in warm, nutty brown butter and autumn spices. A comforting fusion breakfast that pairs baghrir's honeycomb texture with a cozy spiced fruit topping.
Sesame Gazelle Horns with Rainbow Sprinkles
A playful, festive twist on the classic Kaab el Ghazal: delicate almond-filled crescents rolled in toasted sesame seeds and finished with a scatter of rainbow sprinkles. Fun for birthdays and Eid celebrations while keeping the traditional orange-blossom-scented almond filling at their heart.
Halwa Dyal Makina
Halwa dyal makina, literally "candy of the machine," is a beloved Moroccan street sweet — a chewy, pulled sesame-and-peanut nougat traditionally stretched and folded by a special hand-cranked machine at candy stalls. Rich, nutty, and satisfyingly chewy, this homemade version recreates that signature pulled texture using just a stovetop and your hands.
Fekkas
Fekkas are Morocco's answer to biscotti — twice-baked, crunchy loaf cookies studded with almonds, anise seeds, and sometimes raisins or sesame. Sliced thin and baked until crisp, they're perfect for dunking in mint tea or coffee and keep well for weeks, making them a popular treat during Ramadan and everyday gatherings alike.
Ghriba (including Ghriba Bahla)
Ghriba are Morocco's beloved crumbly shortbread cookies, prized for their signature cracked, crazed surface and melt-in-the-mouth texture. This recipe includes both the classic almond-and-sesame version and Ghriba Bahla, the plain, no-nut variation made simply with flour, butter, and sugar — equally crumbly and just as addictive with mint tea.
Makrout
Makrout are diamond-shaped semolina pastries filled with a spiced date paste, fried or baked until golden, then bathed in warm honey syrup. Fragrant with cinnamon and orange blossom water, these North African sweets offer a satisfying contrast between the slightly crisp semolina shell and the soft, sticky date center.
Chebakia (Mkharka)
Chebakia, also called mkharka, are Morocco's iconic flower-shaped, sesame-studded cookies, deep-fried until crisp and then soaked in warm honey infused with orange blossom water. A quintessential Ramadan treat, they're traditionally served alongside a bowl of harira soup to break the fast.
Sweet Almond Briouat
Sweet almond briouats are bite-sized triangular pastries made from crisp, flaky warqa wrapped around a fragrant almond paste filling, fried until golden, and dipped in warm honey. A festive Ramadan and Eid favorite, these little triangles pack a satisfying crunch followed by a soft, nutty, honey-soaked center.
M'hanncha (Snake Pastry)
M'hanncha, or "the snake," is a stunning coiled Moroccan pastry made from delicate sheets of pastry wrapped around a fragrant almond paste filling, then baked until golden and finished with a drizzle of honey and a scatter of toasted almonds. Its dramatic spiral shape makes it a centerpiece dessert for celebrations and Eid gatherings.
Kaab el Ghazal (Gazelle Horns)
Kaab el Ghazal, meaning "gazelle horns," are Morocco's most iconic cookies — delicate, crescent-shaped pastries with a thin, tender shell wrapped around a fragrant almond paste filling scented with orange blossom water. A staple at weddings and celebrations, these elegant sweets are dusted lightly with powdered sugar and served with mint tea.
Moroccan Almond Croissants
A Moroccan patisserie favorite: buttery, flaky croissants filled with a fragrant almond paste scented with orange blossom water, then topped with sliced almonds. Found in bakeries across Casablanca and Rabat, these are a beloved breakfast pastry served alongside mint tea.
Moroccan Chebakia (Sesame and Honey Cookies)
Traditional Moroccan sesame cookies folded into intricate flower shapes, deep-fried to a golden crisp, and immediately drenched in warm honey flavored with orange blossom water. A Ramadan essential.