Moroccan Desserts

Desserts are the most awaited and irresistible part of any meal. From kids to adults, everyone enjoys having them. Unlike in other cuisines, where the desserts are served at the end of a meal, Moroccan desserts can be served and consumed during any time of the day. In fact, fresh fruit is the traditional ending to a Moroccan meal, though lots of Moroccan cookies and pastries can also serve as delectable desserts.

Moroccan dessert dishes are known to be exceptionally sweet as lots of sugar and honey are used in their preparation. Another important ingredient used in these desserts is almonds which are often grounded and added to any kind of dough to give that special and innovative Moroccan taste. Likewise, cinnamon is the most commonly used species in almost all Moroccan dessert dough and stuffing.

Popular Moroccan Desserts

Moroccan Sesame Cookies

Ingredients

• 1 ¼ cups all-purpose flour
• ½ cup softened butter
• ½ cup white sugar
• ½ cup brown sugar
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ cup sesame seeds
• ¼ tsp salt
• 1 egg

Directions

Take a mixing bowl and combine butter with both white and brown sugar. Beat the egg in it and add vanilla extract, mix well. In another bowl, mix flour, baking powder and salt and stir these dry ingredients into the wet mixture until they mix well. Shape the dough into 1 inch balls and roll them in sesame seeds until both sides are coated well. Keep each ball on a cookie sheet and flatten them using a wooden spoon. Bake the cookies at 375° F for 8 - 10 minutes or until they turn golden brown.

Moroccan Fig Date Bake

Ingredients

• ¾ cup finely copped dried figs
• ¾ cup finely chopped dates
• ½ cup finely chopped toasted almonds
• 3 tbsp honey
• ½ tsp vanilla extract
• 1 tbsp brown sugar dissolved in a cup hot tap water
• 4 sheets phyllo pastry
• 4 tbsp melted butter
• A pinch of salt
• Icing sugar for dusting
• Creme fraiche for serving

Directions

Take a bowl and mix the figs, dates, almonds, honey, vanilla and salt. Pour the warm sugary water over the mixture and mix well. Cover the mixture and leave it to soak overnight. Preheat the oven to 392° F and line a flat baking dish with parchment paper. On a clean and flat surface, spread one sheet of phyllo pastry and brush with melted butter. Top with other three sheets and butter each one. Spoon the fruit and nut filling onto the sheets and slowly but tightly roll the sheets, folding in the edges. Transfer the pastille to a baking sheet, brush with melted butter and bake for about 30 - 35 minutes or until it turns golden brown. Remove from the heat and allow it to cool down. Before serving dust generously with icing sugar and serve with chilled creme fraiche.

Moroccan Almond Pancakes

Ingredients

• 2 cups ground almonds
• 4 tbsp sugar
• ¼ tsp cinnamon
• 5 tbsp sweet unsalted butter
• 12 sheets phyllo dough
• 1 egg yolk, beaten
• ½ cup peanut oil, for frying
• 3 tbsp honey, heated
• 1 egg

Directions

Take a bowl and combine the almonds, sugar and cinnamon. In a saucepan, melt the butter until just hot and add the almond mixture. Stir well until the mixture browns slightly and then remove from heat. Allow the mixture to cool and beat the egg in it. Meanwhile preheat the oven to 400° F and fold each phyllo dough in half, forming a long thin strip. Spoon 2 tbsp of mixture at one end and create a triangle packet by folding one side over the filling, continue until you reach the last section. To seal, brush the last fold with egg yolk and then keep it aside. Heat the oil at medium high flame and fry the triangles on each side for a minute or so. After that bake the triangles in the oven for 2 - 3 minutes. Transfer the triangles on to the serving plate and pour the heated honey over them.

These were some easy to make, yummy desserts that will surely satiate your sweet tooth. Hence, try preparing these delicious desserts at home and I am sure the experience you will have while making and having them will be worth all your efforts. Enjoy!