Welcome to the Kingdom of Morocco, country of Imazighens! The history of Moroccan cuisine, which is of Imazighens (Swassa, Ryafa and Zayanes), Jews, Andaloussi and Sahrawi origins, stretches back for several centuries and was able to adapt itself to changes and different modern ingredients from period to period. Moroccan cuisine is rated among one of the most cleverly balanced cuisines, with strong focus on rich flavours, aromas, texture, presentation, and perfect choice of spices and fresh ingredients, thus leading Moroccans to pride themselves on eating tasty, delicious and traditional food on a daily basis. Several Moroccan dishes have become increasingly popular now in other parts of the world (North of America, Australia and Western Europe) and it is no surprise that some neighbouring African countries have adopted the Moroccan Style Flavour. Welcome to my Blog!

23 Jan 2013

الدّْويدة / Dwida or Moroccan Worm Cookies!


I do remember so vividly from my childhood these yummy cookies, whose name is derived from Moroccan Darija word "Dwida" [Pronounced as D W E E D A], meaning "small or little worm".  As Dwaz Atay, Dwida was really very popular in the 70's and 80's in Morocco, with slight differences in shaping them from one region to another; some formed them into a crescent or moon shape as Cornes de gazelle, others preferred to mould the batter into a snail or snake shape.  Everyone used to customize these lovely cookies shape, depending upon their mood or the occasion!
I do remember how gloriously and wonderful these little treasures were, and how my brother and I would fight over them. Many happy and wonderful memories are associated with my mother's Dwida Cookies!  They are the kind of delicious snack that you can come home any time, whether good or bad day, then eat every single one with a lovely fresh mint tea. They are so addictive in the sense that each bite is just wonderfully tasty; crunchy, irresistibly buttery, without being overly rich, and with a slight almond taste!

These cookies are easy to make and do not require too many ingredients. However; the most difficult part in this recipe is getting my bowl of melted chocolate far from my boys.  They share my fondness for chocolate and they could become very excited if they see that black solid substance, melting into delicious, shiny and smooth liquid.  Of course, now they all wanted to help, and I could feel this step of my recipe would be pretty messy, knowing my boys and chocolate are always a messy combination!  They would not dip the ends only of the cooled-baked cookie into melted chocolate as I would explain and over-explain, but they would rather dip the whole cookie into the melted chocolate and allow the excess to drip back into their mouths, instead of the bowl!

I always ended up with great different looking cookies, but a lot of fun!  To be honest I, myself, used to enjoy making messes in my mother's kitchen when I was young and we both enjoyed and loved it, and as my mother used to say: "How are children going to learn if you take the funny mess away?", she was absolutely right!
K. El Mary (Mamatkamal) 

This recipe yields 75 to 80 Dwidas about 4 cm long / Pour 75 à 80 Dwidas d'environ 4 cm de longueur
Preparation Time: 0 h 20 minutes / Temps de préparation: 0 h 20 minutes
Cook Time: 0 h 15 minutes / Temps de cuisson: 0 h 15 minutes


-250 gr white or pastry flour / 250 gr de farine blanche ou farine à pâtisserie

-100 gr fine semolina / 100 gr de semoule fine

-100 gr ground blanched almond / 100 gr d'amandes blanchies et moulues

-Pinch salt / Pincée de sel

-Pinch ground cinnamon / Pincée de cannelle moulue

-50 gr soft butter, unsalted / 50 gr du beure mou non-salé

-60 ml sunflower oil / 60 ml de l'huile de tournesol

-50 gr Oudi (Moroccan Butter) / 50 gr d'Oudi (Beurre Marocain)

N.B. Use simply butter if you don't have Oudy (Oudi) / Utiliser tout simplement du beurre si vous ne pouvez trouver Oudi

-1 teaspoon baking powder / 1 c à thé ou à café de levure chimique ou patissière ou la poudre à pâte
(About / Environ 5 ml)

-2 eggs / 2 oeufs

-150 gr caster sugar / 150 gr sucre semoule

-Pinch of freshly grated nutmeg / Une pincée de noix de muscade fraîchement râpée 

-3-4 drops almond extract / 3 à 4 gouttes d'extrait d'amandes

-Zest of 1 lemon / Zeste d'1 citron
For Icing / Pour glaçage:

-2 egg whites, slightly beaten then add 2 or 3 drops of fresh lemon juice, 1 tablespoon of icing sugar and mix well. / 2 blancs d’œuf légèrement battus avec 2 ou 3 gouttes de jus de citron frais et 1 c à soupe de sucre glace, puis bien mélanger le tout.

For coating / Pour enrober:

-About 5 to 6 wafer cookies, grated / Environ 5 à 6 gaufrettes, râpées

N.B.  Substitute wafer cookies for grated coconut if you wish. /  Si vous voulez, remplacer les gaufrettes par noix de coco râpée.

Other/Autres Ingredients:

-About 80 gr chocolate (dark or white) /  Environ 80 gr de chocolat blanc ou noir.

Method / Préparation:

1-Mix all dry ingredients together, including spices. / Mélanger tous les ingrédients secs ensemble, incluant les épices.

2-Cream butter, oudi and sugar until well blended, having a smooth and fluffy mixture. / Battre ensemble sucre, oudi et beurre jusqu'à obtention d'une crème lisse et mousseuse.

3-Add the eggs one at a time while continuing to whisk, then add the oil, and whisk for about 5 to 8 minutes. / Ajouter les œufs, un à la fois, en continuant à battre le mélange.  Ajouter l'huile et continuer à battre pendant environ 5 à 8 minutes.

 4-Add in almond extract, lemon zest and the dry ingredients GRADUALLY until just incorporated, don't over mix. / Ajouter l'extrait d'amandes et zeste de citron, puis incorporer GRADUELLEMENT les ingrédients secs au mélange de beurre et oeufs, en évitant de pétrir la pâte.

N.B. I added 1 tablespoon fine semolina to the dough since it was too runny to handle. / J'ai ajouté à la fin, 1 c à soupe de semoule fine puisque la pâte était trop liquide pour manipuler à la main.

5-Cover and  refrigerate at least 30 minutes. / Couvrir et laisser reposer au réfrigérateur pendant au moins une demi heure.

6-Preheat oven at 160°C fan  / or 180°C / or 356°F / or gas mark 4. / Préchauffer le four à 160°C,
équipé de système de ventilation / ou 180°C / ou 356°F / ou 4 th.

7-Divide the dough into very small equal pieces, then roll each piece into a ball./ Couper la pâte en plusieurs petites boules de taille égale.

8-Take a ball of dough, and gently roll it, and if necessary, slightly oil your hands, then start to stretch it and roll it back and forth into a very thin sausage-like sticks about the size of your finger, and about 4 cm long.  Try to shape the stick into a Dwida shape (worm), leaving one end a little bit thicker, which is the head, while the rest of the stick, keep it much thinner, which are Dwida's "body and tail" (see photo below). / Si nécessaire, n'hésitez pas à huiler vos mains, puis délicatement, prendre chaque petite boule de pâte, puis commencer à la rouler dans les deux sens pour créer des serpentins de pâte de la taille de votre doigt, d'environ 4 cm de longueur.  Confectionner le bâtonnet sous forme de Dwida (Ver), en laissant une partie un peu épaisse et qui représente la tête de ver, tandis que le reste de bâtonnet, garder-le un peu plus mince, et c'est la partie "corps et la queue" (voir photo ci-bas).

9-Gently place the shaped sticks onto the baking sheet, spacing about 0.5 cm apart. / Transférer délicatement les bâtonnet sur une plaque de cuisson, en espaçant d'environ 0.5 cm.

10-On the baking sheet, twist each stick into a Dwida-like pattern, see picture below. / Une fois que les bâtonnets sont placés sur la plaque de cuisson, tourner-les pour former un modèle de Dwida (voir photo ci-bas).

11-Brush Dwida with the egg white mixture and sprinkle tops with grated wafer cookies. / Badigeonner Dwida de mélange de blanc d'oeuf et saupoudrer de gaufrettes râpées.

12-Bake Dwida for about 15 to 20 minutes. Remember that small shaped Dwida bake faster than bigger ones. Allow to cool for about 15 minutes, then transfer to a rack, allowing them to cool completely before dipping into chocolate. / Cuire Dwida pendant 15 à 20 minutes.  Rappelez-vous que le temps de cuisson dépend de la taille de Dwidas, s'ils sont petites, alors en raison de leurs petites tailles, elles cuisent beaucoup plus vite et vice versa. Laisser refroidir environ 15 minutes, puis transférer-les sur une grille.  If faut qu'elles soient complètement refroidies avant de les enrober de chocolat.

N.B. You can certainly bake two pans on two different racks at once, moving pans from one rack to another during baking. Obviously, the pan on the lower rack will brown more quickly on the underside while the pan on the higher rack will brown more quickly on the top. After 10 or 15 minutes of baking, you can certainly move the pan which is on the bottom rack to the centre rack to finish baking and vice versa.  If you don't have a fan oven, you can also try to rotate the sheets half-way through the baking process, so Dwida will bake evenly.  Don't worry if you need to bake less or longer than my recipe states.

N.B. It's better to keep the baking sheets or the cookie dough refrigerated (or in the freezer), until you're ready to bake them.  

13-Melt the chocolate, either over a bain-marie or in the microwave, then dip the two ends of the cooled Dwida into the melted chocolate, leaving the center bare. / Faire fondre le chocolat, soit au bain-marie ou au micro-ondes, puis tremper les deux  extrémités de Dwida dans le chocolat fondu

14-Enjoy! / Bssaha w Raha!

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