PASTRY ARTISAN| MOROCCAN PASTRY | MARRAKECH
«The Moroccan Pastries are very famous among traditional Moroccan cuisine»
Moroccan cuisine is among the best in the world; it offers a wide variety of dishes, appealing to the sense of smell, sight and taste. With Gatô we try to focus on the traditional Moroccan pastry, which includes all the artisanal pastries of the Moroccan kitchen in the grandmotherly way.
There is such a greatness floating around the Moroccan pastry covering every kind from every corner of the country. As soon as you taste one, you have the impression of gourmet bites, with subtle flavors, handcrafted with quality products. Confections from the best ingredients that make the richness of these oriental pastries: almonds, walnuts, hazelnuts, pistachios, pine nuts, rose water, orange blossom and cinnamon … Scents and textures cleverly juxtaposed to offer you a unique tasting.
There is something for everyone and these Moroccan pastries will leave you dreaming, especially when enjoyed over a nice cup of mint tea. Moroccan pastries offer a wide variety of small, visually beautiful cakes with a hearty taste to nibble on, rather than cupcakes and big, fat, creamy cakes.
Our dear foreign customers are always pleasantly surprised by all the delicious Moroccan pastries that GATÔ offers. A wide range of filled cakes and sweet and savory shortbread, if you like almonds, you are in luck. There are almond flaky cookies, almond crunchy cookies and almond melting butter cookies, which go wonderfully with the strong Moroccan mint tea that is served all the time in our tea room inside or on the terrace to you choose! If you like almonds, you are in luck.
Some of our favorite almond cakes were gazelle horns and almond ghriybas. The Gazelle Horns are authentic Moroccan infinity almond cakes, which consists of a thin crispy pastry filled with a smooth and soft almond paste lightly scented with notes of orange blossom.
One of the most popular pastries in the world, Moroccan is home to a multitude of tantalizing flavor combinations, both sweet and savory.
Diverse and delicious, the influence on the dishes is felt throughout the world, and when visiting this unique country, you will be greeted with sensational gastronomic delights.
The variety, seasoning and abundant fresh ingredients available make this a destination like no other. Enticing smells fill the streets, while your eyes are rewarded with bright and colorful sizzling plates!
If Morocco is on your vacation bucket list, here are a handful of tasty desserts to try while in the country.
Classic gazelle horn (kaab ghezal)
An almond paste, flavored with orange blossom water, is coated with a thin paste until it is transparent. They are served to wedding guests o accompany tea, "Kaab Ghzal" is a classic of Moroccan cuisine.
This variation of baklawa is made by layering sheets of dough with a filling of finely ground nuts crushed between the sheets, which are then cooked and soaked in sweetened water (with lemon juice to prevent caramelization), honey, orange blossom or rose water. Sometimes ground cloves are added. It is an essential pastry present during ceremonies and during the Ramadan period. It is baked in a special circular dish baklawa. It is cut into pellets or squares.
Sweet Fekkas with almonds and aniseed
What better to accompany your snack? The Fekkas with almonds is a cake that Moroccans are particularly fond of A crispy cookie with a sandy texture made of almonds, sesame seeds and aniseed. The "Fekkas" in Moroccan pastry refers to a pre-baked cookie, cut into thin slices and toasted in the oven. Its sandy texture, slightly aniseed, adorned with its amber color and enhanced with golden sesame seeds promises a tasting in the pure Moroccan tradition.
A pastry infinitely almond carefully prepared with a mixture of textures where the golden and crispy puff pastry invites to greediness, reveals a handmade almond paste 100% artisanal where the delicately roasted almonds bring intensity and magic to the tasting. An essential classic of the Moroccan fine pastry. Triangles with almonds and honey, flavored with orange blossom and covered with thin pastilla leaves "Briouates" in Moroccan means "small envelope". They are almonds delicately scented with orange blossom, covered with a very thin sheet of pastilla sprinkled with hot honey and orange blossom after cooking. Briouates can be of different shapes: triangular, rectangular or cigar-shaped.
MHENCHA WITH ALMONDS
How to resist the infinitely honeyed Mhencha of GATÔ? Natural affinity and magical union of the different notes of 100% natural aromas coupled with a work of balance between the different secret ingredients, and the harmony of the cake rises. The essential of each Ramadan table is very common in Morocco and certainly the most widespread. If you visit Morocco during the month of Ramadan (the fasting period of the year) you will notice that each Moroccan house will carry a variety of this kind of pastry representing a solid dish to break the fast next to a plate of dates all accompanied by "La Soupe Harira"
An ultra soft cake in which we first see the taste of almond and finally that of orange blossom for a unique, subtle and at the same time fragrant taste. Soft and crunchy macaron both made from roasted almonds and finely cracked under its layer of icing sugar.
Probably the most famous of the oriental pastries, the "makrout" has a crumbly and melting texture with a tasty date paste and is coated with honey. This diamond-shaped cake is native to the Maghreb, Algeria, Tunisia, and Morocco. They are made for special occasions, such as the Muslim festival of Eid, but also for celebrations and weddings. They are mainly made of wheat semolina flavored with orange blossom, filled with date paste and dipped in honey. There are several varieties of makrout recipes depending on the country, especially in the way of cooking it, fried in oil or this lighter version of makrout cooked in the oven.
How to resist the infinitely honeyed chebakia of GATÔ? Natural affinity and magical union of the different notes of 100% natural aromas coupled with a work of balance between the different secret ingredients, and the harmony of the cake rises. The essential of each Ramadan table is very common in Morocco and certainly the most widespread. If you visit Morocco during the month of Ramadan (the fasting period of the year) you will notice that each Moroccan house will carry a variety of this kind of pastry representing a solid dish to break the fast next to a plate of dates all accompanied by "La Soupe Harira" With or without pastries, Moroccan mint tea is very refreshing and a good booster. It's a very social drink in Morocco, so enjoy it with a friend. Make a jar to serve after a Moroccan dinner or with the pastries you like. This nice recipe comes from Gourmet, after the jump...
The Moroccan sellou is the emblematic dish of Morocco, also called Sfouf or Zameta. This dessert, particularly appreciated during Ramadan, is made from wheat and honey. Originally, Moroccan sellou was prepared for long caravan journeys in the desert, and its high calorie content allowed people not to be hungry. Moroccan sellou is now a culinary tradition during religious holidays.
Pastilla, which is served hot, wrapped in a very thin pastry and stuffed, is a traditional dish from the Maghreb, made of a kind of puff pastry, onion, pigeon (or chicken, guinea fowl or, more recently, seafood), parsley, coriander, hard-boiled egg and almonds, a mixture of sweet and salty, flavored with cinnamon. It is usually served at parties, just before the main course.
Originally from the Maghreb countries, Msemen is a lightly flaky pancake made of wheat flour, fine semolina, and water. Traditionally, it is cooked on a cast iron plate after being rolled out, oiled, and folded several times, like a flaky pastry. Msemen can be served as a sweet version with honey for breakfast or a snack, or as a savory side dish with a filling of onions, tomatoes and spices or minced meat with vegetables.
Originally from the Maghreb countries, Msemen is a lightly flaky pancake made of wheat flour, fine semolina, and water. Traditionally, it is cooked on a cast iron plate after being rolled out oiled, and folded several times, like a flaky pastry. Msemen can be served as a sweet version with honey for breakfast or a snack, or as a savory side dish with a filling of onions, tomatoes and spices or minced meat with vegetables.
An ancient tradition in Moroccan cuisine, khlii is made by drying strips of beef before cooking them with various spices. Water is heated and the beef fat is melted. The same amount of olive oil is then added. The tripe is cooked first because it takes longer to cook. The meat is then added and left to cook, stirring regularly with a large stick, until the water evaporates. When the meat becomes tender and crumbly, it is well cooked. It can be preserved with the fat. At the bottom of the pot you will find what is called Agriche. This is the debris of meat and marinade that has disintegrated during cooking and is collected at the bottom of the pot. Perfectly combined with eggs in an omelet, khlii can be shared at a family breakfast.
Marzipan is made from finely ground blanched almonds combined with sugar and egg whites. Quick and easy to make, this paste is ideal for covering cakes, cookies, shaping characters and impressing your guests at the same time. You can color it with the food coloring of your choice and let your imagination run wild.
THE 14 MOST FAMOUS MOROCCAN PASTRIES
If you have had the chance to travel to Morocco, you will certainly have good memories of the traditional pastries of this beautiful country. Moroccan pastries are particularly rich and varied, to be enjoyed with a tasty mint tea or coffee. Moroccan pastries are mainly made of honey and almonds. Gazelle horns, ghriyba with almonds, baklawa of Tetouan or krichlat achoura, names that transport us and promise us a moment of pure greed.