Moroccan Sweets?

Question

What do Moroccans have for dessert? I have gathered that they have green tea with mint, melon, and sweets made of nuts wrapped in pastry. I like to entertain. It is nice to offer guests something a little different.

Also, do they have sweet breakfast pastries?
Do they have any cool drinks which are Moroccan in origin?

If it isn't too much trouble, could you simply indicate a couple of things? Especially, the kind of things they make ... I have gathered they flavor pastries with orange flower water ... so if I made a plain butter cake for tea and flavored it with orange flower water, would it pass for Moroccan? Or would it need something else.? Say, someone's granny made it .... what might she put inot it?

p.s. this is a little off the subject, but I have noticed a distince cultural swap between Morocco and India. Have you any idea if this is so, and why so?

Thank you !

Answer 1

Desserts

Sweets are not necessarily served at the end of a Moroccan meal. A common dessert is kaab el ghzal ("gazelle's horns"), which is a pastry stuffed with almond paste and topped with sugar. Another dessert is honey cakes, which is essentially pretzel-shaped pieces of dough deep-fried and dipped into a hot pot of honey and sprinkled with sesame seeds. Halwa Shebakia are cookies eaten during the month of Ramadan. Zucre Coco are coconut fudge cakes


Moroccan Fruit Dessert

100 gm dried prunes
100 gm dried apricots
50 gm raisins
100 ml rum
500 ml milk
120 gm caster sugar
100 gm flour
3 eggs
20 gm unsalted butter
50 gm white almonds

Soak the prunes and the apricots in lots of water overnight, they
will swell up so make sure the container is large and that they
are well covered.

The following day soak the raisins in the rum.

Grease an ovenproof dish using unsalted butter. Pre-heat the oven
to 180C.

Heat the milk (but do not let it boil) and drain the apricots and
prunes.

Mix the flour and the sugar and beat in the eggs to a smooth batter
(I suggest a wooden spoon or whisk). Pour in the hot milk slowly
beating all the time, mix thoroughly. Add the rum from the raisins.

Distribute the fruit evenly in the dish and pour the egg mixture
over it. Sprinkle crumbs of butter over the surface.

Bake in the pre-heated oven for 45 - 55 minutes. The top should
be golden brown with an occasional piece of fruit sticking out, a
well placed skewer should come out clean.

Sprinkle the nuts over the top and place under the grill for a
couple of minutes and then serve.

The quantities were just right for an oval dish 22 x 30 x 4 cm.

Answer 2

My friend's grandad is from Morocco, and they always keep 'dessert' kind of things on hand around the house always, like almonds, honey, and stuff like that-they put them together to make these little snacks that are pretty much completely made of spices.

They usually eat fruit for desserts, but these people it seems are ALWAYS eating lol. They eat these pasteries that are cream-filled between meals. Those are very good, too.


For breakfast, they eat bread with, i think it's Olive Oil Tea?



They have mint tea every meal-but u said that lol


Re: ps. No i havent really seen that cultural swap.. except the fact that both use a boat-load of spices, and that's cuz spices things grow well in those areas.

Answer 3

here is a drink u can offer to welcome guests..serve with a small plate of dates...

HLIB B'LOUZ (Sweet Almond MIlk)
2 cups whole milk
1/2 cup sugar
2 cups whole blanched almonds
2 cups water
2 Tbs orange-flower water
fresh mint sprigs for garnish

In medium saucepan, bring the milk and sugar to a boil over med-high heat. Stir until sugar dissolves. Remove from heat and let cool. In a blender, process 1 cup of the milk with the almonds on high speed until nuts are finely ground. Strain through a fine-meshed seive and press with back of spoon to extract as much liquid as possible. Discard the almond residue. Add the remaining milk, the water and orange-flower water, stir. serve over ice and garnish with mint.

this is a very nice dessert:

KTEFFA (Phyllo pastries with orange-flower custard and fresh berries)
1 1/4 cups whole blanched almonds, toasted
1/4 cup powdered sugar
2 tsp gr. cinnamon
8 sheets phyllo dough, thawed
1/2 cup butter, melted
2 cups milk
1/4 cup granulated sugar
1 cinnamon stick
3 Tbs cornstarch
1 cup heavy cream
2 Tbs orange-flower water
2 cups fresh raspberries, blackberries or strawberries for garnish

Preheat oven to 350 F. In processor, coarsely grind the almonds. Transfer to med. bowel and combine them with the powdered sugar and cinnamon. set aside...Stack phyllo sheets on work surface. Using a sharp knife, w/ a 4 in diameter bowl or saucer as template, cut 6 circles in the stacked phyllo. you will have 48 phyllo circlesor 8 for each pastry. discard scraps.....
On non-stick baking sheet or parchment lined, stack 2 phyllo leaves, lightly brushing each w/ melted butter. Sprinkle the top leaf evenly with 1 tsp of the ground almond mixture. Repeat this process twice. Top with 2 final buttered leaves. Repeat entire process to make the remaining 5 pastries...
Bake the pastries on the center rack of oven until golden brown, approx. 20 min. Remove from oven and with metal spatula, transfer each to a dessert plate.
In med. saucepan, bring milk, sugar and cinnamon stick to a simmeringover med. heat. In small bowl, whisk the cornstarch into the cream. Add this mixture to the simmering milk along with the orange-flower water. Cook, stirring, until the orange-flower custard mixture coats the spoon. Discard the cinnamon stick. Pour 1/2 cup of warm custard over each pastry, garnish with berries and serve immediately.

Answer 4

have you ever style it???? i assume that LOLO is sweet if you're speaking about something that style sweet it will be " Dibis" , in the different case it is purely olive oil (reliable high quality, because those with mild eco-friendly colour are next step to god high quality) . hence attempt to locate Alwadi products - Lebanese.

Answer 5

Try these sites. I hope you will like it.
http://www.recipes4us.co.uk/Desserts%20and%20Puddings/Desserts%20and%20Puddings.htm
http://www.recipes4us.co.uk/Cakes%20and%20Baked%20Fayre/Cakes%20and%20Baked%20Fayre.htm