Moroccan table
Regional variantpastryOriental

Pastry with cinnamon and honey

Pastry with cinnamon and honey is a Moroccan sweet or savory pastry shaped around cinnamon and honey; it uses patient heat, balanced spice and shared-table generosity rather than rushed flavor.

Next move
Turn this dish into a food-led stop, market idea, or itinerary constraint.
Moroccan table
+ Add to itinerary📍 MapNearby discovery needs a mapped location. This entry has no confirmed location.
More ▾
Story and taste

In Oriental, dishes like Pastry with cinnamon and honey carry the memory of markets, family ovens and seasonal judgement. The combination of cinnamon and honey shows a Moroccan habit of turning modest pantry elements into hospitality: a dish is not only cooked, it is timed, shared and remembered.

Where to experience this

Pastry with cinnamon and honey belongs to the Oriental table. Taste it where its Fassi urban kitchen tradition lives, or fold it into an itinerary through the region.

See Oriental on the mapBrowse places in Oriental
Itinerary

Chefchaouen and Casablanca: imperial-city depth from Tangier

18 days · Tangier → Casablanca
Food-led itinerary
Itinerary

Tafraoute and Casablanca: imperial-city depth from Tangier

15 days · Tangier → Casablanca
Food-led itinerary
Itinerary

Tangier, Ouarzazate and Casablanca: market towns and local tables across 18 days

18 days · Tangier → Casablanca
Food-led itinerary
Connected recipes
Recipe

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Kitchen method
Recipe

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Kitchen method
Recipe

Almond Filo Snake

sweet and crunchy - and looks great on the plate, too! a sweet ending to a moroccan meal! you can use butter in place of the oils, but watch carefully to prevent burning. it will also alter the taste considerably.

ground almonds, sliced almonds, confectioners' sugar, egg, lemon zest…
Kitchen method
Recipe

B Stilla

a rather unusual moroccan chicken pie that is both savoury and sweet. traditionally, it uses pigeon or capon, but chicken is a good, and more readily available substitute. this is really good, so roll up your sleeves and give it a go!

butter, chicken, parsley, onion, saffron thread…
Kitchen method