National Dish Morocco: Fekkas (Recipe)
In this article
Meet Fekkas, the crisp, twice-baked biscuits that grace Moroccan tea tables from everyday afternoons to the grandest celebrations. Studded with almonds and gently warmed by cinnamon and anise, these lightly sweet little treats are the perfect companion to a glass of mint tea. Easy to make and impossible to resist, they bring a genuine taste of Moroccan hospitality straight into your own kitchen.
About Fekkas
Fekkas are a traditional Moroccan pastry that brings together a delicious blend of almonds, cinnamon and anise. These crunchy, faintly sweet biscuits are a much-loved snack during the tea break, or a treat for any other occasion. Their distinctive aromas and gentle sweetness make them a real feast for the senses. Whether for family or friends, fekkas are always a good choice, carrying a slice of Moroccan culture directly to your table — much like a wedge of warming Sfouf.
Ingredients (serves 1–2)
- 250 g flour
- 100 g almonds, whole or chopped
- 100 g sugar
- 1 tsp cinnamon
- 1 tsp ground anise
- 2 eggs
- 1 tsp baking powder
- A pinch of salt
Shopping for the ingredients
When shopping for the ingredients for fekkas, it pays to keep an eye on quality. Fresh almonds and spices such as cinnamon and anise can noticeably improve the flavour. Visit local markets or specialist spice shops to track down the best ingredients. It is also worth looking out for organic produce, which can give you a healthier and more intense taste experience.
Preparing the dish
Preparing fekkas is straightforward and good fun. Begin by laying out all your ingredients and clearing a clean work surface. Measure the quantities carefully to achieve a perfect result. If you have any allergies or intolerances, there are suitable alternatives you can use to adapt the recipe to your needs.
Step-by-step instructions
- Preheat the oven to 180°C and line a baking tray with baking paper.
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, anise and salt.
- Fold the almonds through the mixture.
- Add the eggs to the dry mixture and stir well until a dough forms.
- On a lightly floured surface, shape the dough into a long log and place it on the baking tray.
- Press the log down slightly and bake in the oven for 25–30 minutes, until golden brown.
- After baking, let the log cool a little, then slice it and toast the pieces again in the oven for 10–15 minutes, until crisp.
Gluten-free / lactose-free version
For a gluten-free version of fekkas, you can use a blend of gluten-free flour. Make sure all the other ingredients are gluten-free too. For a lactose-free preparation there are plenty of lactose-free alternatives to common dairy products, though none are strictly necessary in this recipe. Check the make-up of your ingredients to be sure they suit your way of eating.
Tips for vegans and vegetarians
Vegans can easily adapt fekkas by replacing the eggs with flax seeds or chia seeds. These ingredients act as a binder and give the biscuits the right texture. Take care that all the other ingredients are plant-based. This ensures the fekkas are not only delicious but also wholesome and sustainable.
More tips and tricks
To make the fekkas especially aromatic, you can add dried fruit such as raisins or dates. These lend the biscuits a natural sweetness and an interesting texture. Another trick is to experiment with different spices; alongside cinnamon and anise, a little cardamom or clove could bring an exciting new note. Let your creativity run free!
Adapting the recipe to your taste
Fekkas are extremely adaptable and can be shaped entirely to your personal preferences. You can cut back on the sugar if you prefer them less sweet, or add more spices for a more intense flavour. Try different nut variations, or even chocolate chips for a modern twist. Be adventurous and find your own favourite version!
Ingredient substitutions
If you are allergic to certain ingredients or simply do not have them to hand, alternative options can help. Date syrup, for example, can be used in place of sugar, with the added bonus of a pleasant caramel flavour. For the almonds, other nuts such as walnuts or hazelnuts work well and give the recipe a new character. Keep an eye on the texture and taste to guarantee a successful result.
Drink pairing ideas
Fekkas pair wonderfully with a cup of black tea or mint tea, both typical of Moroccan cuisine. The fresh aromas of the tea complement the sweetness and flavour of the biscuits perfectly. Alternatively, they can be enjoyed with coffee or a hot spiced chai, which lends them a modern, international touch. Experiment with different drinks to find your own favourite combination — they also make a lovely partner to soft, syrup-soaked Beghrir au Beurre.
Serving and presentation ideas
Fekkas can be presented in a way that is simple or elegant. Serve the biscuits on a beautifully decorated wooden board or in a pretty bowl to show off their crunchy texture and light colour. Decorate the table with fresh touches such as mint leaves or dried flowers to create a welcoming atmosphere. Smaller portions in homemade paper bags can also serve as a thoughtful gift.
A bit of history
The history of fekkas reaches far back into Moroccan culture and is closely tied to the tradition of tea drinking. These biscuits are often prepared for special occasions or celebrations and symbolise hospitality and joy. The use of spices and nuts is not only a burst of flavour but also a hallmark of Moroccan cuisine, which is rich in aromas. Sharing fekkas during a tea ceremony is an important part of Moroccan community life — a spirit also found in dishes like Seffa Medfouna and slow-cooked Tajine de Poisson.
More recipe ideas
Summary: Fekkas
Fekkas are a tasty and traditional Moroccan pastry that wins everyone over with its distinctive blend of almonds, cinnamon and anise. Ideal for any occasion, from tea breaks to festive gatherings. With simple ingredients and a straightforward preparation, they are a treat for young and old alike. Let the aromas of Moroccan cuisine work their magic and give this recipe a try for yourself!
