It was not until the 60s and 70s that Moroccan cookies started to take different and funny shapes and this is due to primarily to advances in food manufacture and availability of cookies molds, which are made either in metals or wood. Before, the pastry dough was shaped into circles or moon (Ka3b Lghzal), using a tea glass to cut a cookie dough or simply our hands to shape the dough balls. One of the cookie cutter which is quite popular in Morocco is "Frifra" [F R Y F R A], which means "Fan". These cookies actually have pretty much the exact same flavour and texture as Ghriba . The bite will melt in your mouth, getting a nice little hum of heart warming ginger flavour, followed by a sweet yet subtle kick of mixture of sesame, green aniseeds and poppy seeds. These are one of my customers' favourite cookies, after Ka3b Lghzal (Corne de gazelle) and Chbakiya , of course! *************************************
Showing posts from May, 2014
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This is a huge Maskouta or Kika Rtitba ( Rtitba means "extremely soft"), about 10 cm high, one of those spongy, light and fluffy cake that you like to serve for special occasions. This one is flavoured with a hint of cinnamon spice, honey, almond and Moroccan tea. Plain Maskouta cake is quite possibly my favourite cake of all the ones I've made and tasted, and I've already posted one or two recipes of this delicious cake in my blog, because it is tasty, soft, moist, and easy to make. It's the kind of everyday cake I like to enjoy with Moroccan tea. But now after trying several creamy Meskoutas, I am afraid I'm not quite ready to commit that plain version is my absolute favourite.
Richbond (Mshimisha or Halwat Samira Bent Saïd [Kifach Tla9ina] or Moroccan Snow Balls / Richbond (Mchimicha ou Boules de Neige à la Marocaine)
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It's one of those cookies that I vaguely recall as being pretty popular in the 60s, 70s and 80s, and I still see them on Moroccan tea-tables frequently. They are too soft, extremely moist and much melt-in-your mouth, special to serve, yet easy on any one's baking budget. This is a simple and traditional cookies passed on from mother to daughter, they taste really great, and as far as I know, they have four names and maybe more: 1-" Mchimisha " ['M SH I M I SH A], which is a diminutive of "Machmach" '[M U SH M U SH], and which means "Apricots". This name, by itself, is sufficient to explain the importance of apricot jam in this recipe. 2-" Halwat Samira Bent Saïd " : Samira was one of the most popular and best-selling female singers in Morocco in the 70s and 80s. She recorded so many popular songs, such as "Kifash Tla9ina!", which literally means [How we met!] = كِيفاشْ تْلاقينا . These sweet treats were