Spanish Dessert Recipes

Moroccan Cuisine & Desserts (“الطبخ المغربي”)

The diversity in Moroccan platters and desserts consists the magic of Moroccan desserts

Morocco is located in the Arabic west in North Africa where many cultures have passed and left their marks. These cultures have shaped a lot of the way Moroccans live today and influenced foods and desserts.

The Moroccan cuisine (in Arabic “الطبخ المغربي”) has been long known for its diversity. Some people think the Moroccan cuisine is primarily a blend of the French and Spanish cuisine. However, the roots of Moroccan traditions in food hail originally from the Arab era in Morocco. The Arabs introduced a big variety of spices and fruits like figs and dates that they used to add to meat dishes to the Moroccan cuisine.

Moroccan desserts and the ingredients widely used to prepare them

Moroccan desserts are known to be exceptionally sweet due to the excessive use of sugar and honey. Although honey has always been an essential ingredient in Moroccan desserts, it was the Arabs who introduced sugar to Moroccan desserts. The Arabs also introduced flaky dough that is widely used in Moroccan desserts today in the form of Bastilla.

Almonds are another very important ingredient used in preparing Moroccan desserts. Moroccans often add ground almonds to any kind of dough to give it that special and unique Moroccan taste.

As for spices used in Moroccan desserts, cinnamon is a very popular addition to dough and stuffing. Saffron, mastic, and orange blossom water are other very essential spices in preparing Moroccan desserts.

As you can see, Moroccan desserts are quite different than other kinds of Arabic and international desserts, and there is a wide variety of ingredients involved in preparing these delicious desserts which makes trying them an experience that should not be missed.

About the Author

ArabiaCooking.com is Arabic site about cooking, Moroccan cuisine (الطبخ المغربي), Algerian desserts (حلويات جزائرية) and other recipes.

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Dessert: $24.38 With no specific dessert chef training, David approaches the idea of dessert free from doctrine, and instead, is able to instruct with precision and passion. A great originator of recipes, David has created a book that is singular in its content, style, and astonishing originality. The chapter titled Chocolate and Nut contains recipes for White Chocolate, Banana, and Peanut Bread Pudding with Chestnut Honey Ice Cream; and Bitter Chocolate and Black Olive Tarts with Fennel Ice Cream. A Fruit chapter includes Cantaloupe Melon Soup with Watermelon, Roasted Strawberries and Strawberry Sorbet. The section on Vegetable desserts contains Jerusalem Artichoke Cheesecake with Bergamot Glaze and Peanut Ice Cream; and Sweetcorn Cream with Caramel and Popcorn Ice Cream. From Roots, Pods, Seeds and Bark he creates Green Aniseed Beignets; or Liquorice Macaroons with Tangerine Jelly and Sorbet. And lastly, a section devoted to Wild foods offers Sorrel Ice Cream with Wood Sorrel and Compote of Brambles; as well as Acorn Tiramisu. Dessert is destined to become a classic of seasonal, innovative cooking.

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