What a tasty recipe, indulge in regional Moroccan fekkas!
What a tasty recipe! Flour, water, salt, and butter are required to make traditional Moroccan fekkas. To begin, combine the flour, water, and salt until a dough forms. With your hands, flatten and stretch the dough into little balls. The Fakkas should be browned until golden on both sides in a hot frying pan. Serve regional Moroccan fekkas with cheese, butter, or honey. Happy eating!
Communal faksas in Morocco are quite advantageous. Whole wheat flour is used in it, which offers fiber and vital nutrients. It also serves as a healthy energy source and promotes satiety. As a part of a wholesome, balanced diet, indulge in regional Moroccan fekkas!
My Moroccan fekkas ingredients are:
2 bags of sugar, which is the same as maamrash zalafah
a pair of bags of oil comparable to maamrash oil
Milk, between a cup and a quarter (you can omit or use less fakes frankincense if you want)
a package of sugar scented with vanilla or orange blossom
Add three tablespoons of al-Naïf and sweetness, or use what is available.
Approximately a cup and a half of reddish, crunchy, and cut into jugs or more of ginger almonds, depending on what is available.
Because I only marqdoshed in pure kongsloo, I don’t want the law to visit Faqas.
flour based on the combination
two packages of sugar yeast
An optional spoonful of cinnamon makes
You’ll need flour, water, salt, and butter to make Moroccan fekkas. To begin, combine the flour, water, and salt and stir until a dough forms. Create little dough balls, then flatten and stretch them with your hands. The Fakkas should be browned until it turns golden on all sides in a hot frying pan. Serve local Moroccan fekkas with cheese, butter, or honey. good appetite
Moroccan fekkas are delicious, crispy, and savory almond biscuits that go well with tea or coffee. Here’s a delicious recipe for these
To make the cookies:
2 cups regular flour
1 cup almonds, finely ground
1 granulated sugar cup
1 tsp. baking powder
1/2 teaspoon salt 1/2 teaspoon cinnamon powder
1/2 cup melted unsalted butter
two huge eggs
a tsp vanilla extract
1/4 cup orange blossom water (modify according to preference)
One orange’s zest
Optional garnish: 1/2 cup whole almonds
To make the glaze:
1 cup granulated sugar1-2 tbsp orange juice (modify to desired consistency)
1/2 teaspoon orange blossom water (optional)
Combine the flour, finely ground almonds, granulated sugar, baking powder, salt, and powdered cinnamon in a large mixing basin.
Whisk together the melted butter, eggs, vanilla extract, orange blossom water, and orange zest in a separate basin.
Mix the wet ingredients into the dry components until a dough forms. It should be a little sticky but still doable.
Separate the dough into two equal halves. Form each part into a log about 2 inches in diameter. Place the logs on the baking sheet that has been prepared, leaving adequate space between them.
If desired, push entire almonds into the tops of the logs, evenly spacing them.
Bake for 20-25 minutes, or until the logs are mildly brown in color. Don’t overbake since they will harden up as they cool.
Cut the logs into diagonal slices approximately 1/2 to 3/4 inch broad using a sharp knife.
Return the slices to the baking sheet, placing them flat, and bake for an additional 10-15 minutes, or until golden brown and crisp. To ensure consistent baking, flip them over halfway through.
Prepare the glaze while the fekkas are cooling. In a small mixing bowl, combine the powdered sugar, orange juice, and orange blossom water until smooth.
Drizzle the glaze over the fekkas after they have totally cooled. Before serving, allow the glaze to set.
Moroccan fekkas are a delectable dessert that mixes the flavors of almonds, citrus, and cinnamon wonderfully. With a hot cup of tea or coffee, discover the taste of Morocco in your own kitchen!