Moroccan Sweets

Moroccan Sweets


  • 1 Moroccan Sweets 1.1 fattened apples 1.2 Aharhh 1.3 Alpegrer
  • 1.1 fattened apples
  • 1.2 Aharhh
  • 1.3 Alpegrer

Moroccan Sweets

Morocco is a country of the most famous countries Bhloyatha appetite, tasty and easy preparation and speed, there are many varieties of appetite known like suede heel ornaments, and ornaments chebbakia and sesame and fatted fruit, and ornaments Aharhh, couscous and other sweet. In this article, you will learn about the three types of Moroccan pastries are easy to prepare and components available in every home.

Fattened apples


  • Half a kilo of white flour.
  • Three large tablespoons of butter or margarine melted.
  • Tablespoon of yeast used for baking.
  • A tablespoon of yeast pastries.
  • A tablespoon of perishes.
  • Small spoon of salt.
  • Little enabled lukewarm water to be used in kneading.
  • Little oil to be used in rubbing the dough.

Stuffing components:

  • Three apples from the middle-sized peeled and cut into small pieces.
  • Cassin of sugar.
  • Cup of melted butter.

How to prepare:

  • Get a large deep bowl and Njn all dough ingredients with lukewarm water until we get a paste-strong and flexible viscous.
  • Shape the dough into small balls the size, then we Pferdha oil and Norgaha and apply Kalmsmon and when applied Ndhnha oil and butter, and when they form a paste on the shape of a square, we put apples, butter and sugar in the middle.
  • We bring together the parties so that we stick together and install them in small pieces of apple.
  • Arrange all the pieces and put them in the tray oven for twenty minutes, and then taken out of the oven.
  • Decorate the pieces in strawberry jam and put them in a serving dish and publish above fine sugar.



  • Two hundred and fifty grams of semolina.
  • Tablespoons of caster sugar.
  • Tablespoons of melted butter.
  • Large half teaspoon of yeast bread.
  • Little salt.
  • A small cup of condensed milk.

How to prepare

  • Mix the semolina with fine sugar and yeast pastries, bread, butter and salt until all the ingredients are mixed with each other.
  • Add the condensed milk and mix all the ingredients until the dough becomes dirt.
  • Cover the dough with nylon and leave for thirty minutes to rest.
  • Divide the dough into five equal parts, and Nfredha on the table flat and we splashed in the flour and semolina Nkulaiha oil until golden blonde diagonal reddened from all sides.



  • Cassin senior Semolina.
  • A large cup of dates.
  • Five cups of lukewarm water.
  • Two tablespoons of red Rouge.
  • Large half teaspoon of yeast bread.
  • Three teaspoons of salt.

How to prepare:

  • Mix all the ingredients in a blender for four minutes and then leave the mixture for five minutes until fermenting.
  • Keep a pan filled with oil on the fire until heated and then we take through the large spoon amount of dough and put it Palmqlah and we are sharing in the form of circles and leave oil to mature completely and then taken out of the pan and repeat the process until the amount of dough Almugodhn ends and then put all the pieces in a serving dish.


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