Moroccan Baking

Moroccan pastry is rich in cakes which vary according to their native regions, and this mix makes Moroccan baking one of the most diverse in the world. Around this subject I'm going to tell you about some of the cakes I know of, and some that I urge you to try when you visit Morocco.

Rziza

Rziza (little turban) is a Moroccan speciality, made of a dough known in Morocco under the name of "pâte à Rghayef" (puff pastry pancakes). Made into very fine laces wound around the hand, then flattened and cooked with a mixture of butter and oil. The final form of the pancake resembles that of a bird's nest, and are eaten for breakfast, as an afternoon snack with mint tea or with the evening meal of Iftar during the sacred month of Ramadan.

Baghrir

These are Berber pancakes, spongy with lots of holes on one side, usually eaten with honey and melted butter or even olive oil. Moroccans usually eat them for breakfast or as an afternoon snack.

Msemmen

Msemmen or rather Rghayef are made from wheat flour, their dough is spread very thinly with oil and then folded several times before being cooked on a heated steel plate. It is normally served hot, at breakfast or as an afternoon snack with honey or jam. Msemmen can also be stuffed with a sauce made from tomatoes and pepper (you can also add ground beef). Moroccans love to eat these during Ramadan.

Harcha

This easy to prepare Maroccan pancake is made of durum wheat semolina. Moroccans like to accompany these with traditional fresh cheese and eggs, named (Smen) as is shown in the photo below. Moroccans often eat Harcha during the month of Ramadan, as well as for breakfast and in the afternoon accompanied by milk, coffee or tea.

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