Dessert

Moroccan desserts are not a single course at the end of a meal — they are a culture. They are the tray of sweets that arrives with mint tea when a guest is welcomed. They are the box of Chebakia a family makes together in the days before Ramadan. They are the plate of Kaab el Ghazal placed beside the wedding cake. Rooted equally in Andalusian-Moorish refinement, Berber simplicity, and Arab love of honey and almond, Moroccan pastry is one of the world’s most distinctive and least-known sweet traditions. Chebakia are fried sesame-coated honey cookies — made in the thousands for Ramadan — intricate, sticky, and unforgettable. Kaab el Ghazal, the crescent-shaped gazelle horns, enclose almond paste in a shell of thin pastry so delicate it shatters at the touch. Sellou is a dense, nutty, spiced flour paste eaten with a spoon and served at every Ramadan table. Ghriba cookies — sandy, crumbly, and perfumed with sesame or almond — are among the most universally loved of all Moroccan biscuits. Our Moroccan desserts collection includes every traditional sweet, with detailed recipes, cultural stories, and tips for making these extraordinary confections at home.

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