Fijhaedje des "fekkasses" : dins l' platene, po-z esse reforné pol dorixhaedje
At the Moroccan table
Its defining character is twice-baked biscuits with almonds, sesame or dried fruit, commonly served with tea.
Description And serving traditions
The culinary identity of Fekkas rests on twice-baked biscuits with almonds, sesame or dried fruit, commonly served with tea.
Ingredients and raw materials
- flour or pastry
- butter or oil
- sugar or honey
- nuts or seeds
- aromatic spice or orange blossom
How it is made
- Shape consistently without tearing the dough.
Table & terroir
Roots on the map
- Region
- National
Table & terroir
At the Moroccan table
- Food family
- Moroccan-traditional
foodpastryNational
Region map
Cook, taste, or eat this with a local
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