The five Moroccan sweets you can't miss on your table in Ramadan, Eid al Adha or any other celebration.

Baghrir are spongy pancakes typical of Morocco, recognizable by the tiny holes that form on their surface when cooked. They are prepared with fine semolina and yeast, and are served hot, dipped in melted butter and honey. They are a regular breakfast on Eid al Adha or Feast of the Lamb and a mild and aromatic way to start the holiday.

In Morocco there are sweets that need no introduction, and almond briouats are among them. Triangles of thin dough wrapped in a dense and aromatic filling. They are fried slowly, bathed in warm honey and arrive at the table when there is something to celebrate, or simply when it is worth stopping to celebrate some moment with the family.

Full recipe ❘ Almond Briouats.

Few sweets represent Moroccan pastries as well as gazelle horns, or kaab el ghazal. Under its crescent shape hides a very thin dough that surrounds a filling of ground almonds, orange blossom and cinnamon, worked with patience and the know-how that only time can give. They are not flashy, they do not seek to impress. But one bite is enough to understand why they are reserved for celebrations and why their preparation is almost a rite. Accompanied by a hot Moroccan tea with mint, they need say no more. They are a bite that summarizes, in small size, all the elegance of the Maghreb pastry.

Ghriba are traditional Moroccan cookies, slightly cracked on the surface and soft inside. This version with almond and coconut is especially popular during festivities for its aroma and simplicity. They are usually accompanied with green tea with mint, forming an inseparable pair at the after-dinner table.

Rkhama is a straightforward sweet. Roasted peanuts, chocolate and a dense dough that is molded in a block and then cut into imperfect pieces, as if the cut is part of its charm. Its veined surface is reminiscent of marble, and there is something of an aesthetic statement in that: beauty is not always delicate. It is easy to prepare, yes, but no less impressive for that. It will please those who are looking for intensity, texture and that right point between sweetness and toast that begs to be repeated without much ceremony. Perfect to close the meal or to accompany a coffee.

Have you ever tasted any of these Moroccan sweets? Maybe on a trip, at someone's house or because you decided to prepare them yourself. And you, do you have a sweet that is never missing on your table when there is something to celebrate? We would love to read you and share more recipes with history.