Chef Zohra
Fekkas (فقاص)
The Moroccan biscuit that waits well: anise-scented logs baked once, cooled, sliced thin, then baked again until crisp enough for mint tea and generous enough for guests.
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Chef Zohra
Kaak d'Oujda (كعك وجدة)
My eastern frontier's ring biscuit, fragrant with anise, sesame, and orange blossom, pinched into a dentelled circle and baked firm enough to keep by the tin for Eid callers.
Chef Zohra
Halwa l'Makina (حلوة دالماكينة)
A northern Moroccan tea biscuit shaped by the old hand machine: citrus-scented dough, sesame under the teeth, ridged ribbons baked pale gold and dipped at the ends in chocolate.
Chef Zohra
Ghriba Bahla (غريبة بهلة)
The cracked Fassi cookie that asks for good butter, toasted sesame, and a gentle hand: sandy under the teeth, sweet enough for mint tea, generous enough for every celebration tray.
Chef Zohra
Ghriba d'Homs (غريبة الحمص)
A wheat-free Moroccan ghriba made from toasted chickpea flour, oil, butter, and sugar, pressed into little moons that crumble softly under the teeth.
Chef Zohra
Montécaos (مونتيكاو)
Pale, friable Moroccan montécaos, the Andalusi shortbread carried west: oil, flour, sugar, and one cinnamon mark, pulled from the oven before color steals the melt.
Chef Zohra
Ghriba Coco
A tender Moroccan coconut cookie, rolled in sugar and baked until domed, pale, and cracked, with a soft macaroon crumb made for mint tea and a full table.
Chef Zohra
Ghriba Zanjlan
Sesame ghriba from the Fez medina table: toasted zanjlan ground warm, worked with butter, oil, and orange blossom water until each cookie cracks softly at the top.
Chef Zohra
Ghriba Dyal Smida
Semolina ghriba, soft under the tooth and bright with lemon, rolled in sugar until the tops crack open. The overnight rest is not decoration, it's what lets the grain drink.
Chef Zohra
Rifat (ريفات)
Thin anise biscuits from the Jewish-Moroccan table, mixed with oil and orange juice, rolled fine, pricked, and baked crisp enough to finish a meal with mint tea.
Chef Zohra
Kaab el Ghazal (كعب الغزال)
The Fassi queen of the tea tray: pale crescent pastry wrapped around orange-blossom almond paste, delicate in the hand, generous beside mint tea.
Chef Zohra
Ghriba Kawkaw
The peanut ghriba that cracks open in the oven, chewy at the center and snowy with sugar, a celebration sweet made when almonds cost too much.
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