Moroccan Pastries & Sweets — The Baking Ebook

A home baking guide to the Moroccan sweet table, built around twenty recipes with metric ingredients and numbered steps. Inside: how these pastries fit into everyday life, Eid, Ramadan and family visits; the ingredients and basic kit worth having in, including almonds, orange blossom water, semolina and filo as a substitute for hand-stretched warqa; core techniques such as blanching almonds and frying safely at home; fried and honey-dipped pastries including chebakia, sfenj and two styles of briouats; warqa and baked pastries such as kaab el ghazal and mhancha; three ghriba variations plus a chewier almond macaroon and a twice-baked biscuit; griddle breads including msemen, baghrir and harcha; no-bake semolina sweets; a proper mint tea recipe; and guidance on storing and gifting what you bake. Frying safety and food storage advice are checked against UK Food Standards Agency and London Fire Brigade guidance. Delivered as a clickable PDF of approximately 35 to 45 pages, last updated September 2026, for personal use.