A Taste of Morocco handcrafted with Love and Tradition
Moroccan sweets are renowned for their unique blend of flavours, textures, and aromas. From the delicate crunch of almonds and walnuts to the fragrant notes of orange blossom and rosewater, my cookies are inspired by the time-honored recipes passed down from my Great Grand Mother .They are home made and a blend of the old and the new, offering classic flavours like almond Ghriba and honey-drenched Chebakia, alongside modern twists that cater to today's tastes.
When the Artisan meets the new
These flavorsome Corn de Gazelles or Gazelle Horns are Mazagan's signature sweet. They are made with almond paste wrapped in a very thin dough scented with orange blossom. They are crunchy yet chewy at the same time with an incredible balanced flavours and a soft and elegant color palette. Each one of them is hand crafted by my self using the finest ingredients and flavours such as Lemon, Orange, Peach, Latte, Red Velvet, Purple Velvet, Rosebery, Pistachio and Mocha.
Celebrate Life's Moments
Whether you're looking for a sweet treat to enjoy with your afternoon tea, a thoughtful gift for a loved one, or a unique addition to your next event, Mazagan Sweets has something for everyone. Our cookies are perfect for celebrating life's special moments, big or small. With a variety of flavours and customisable options, we bring the essence of Morocco to your celebrations.
From my home kitchen to yours
The sweet taste of Morocco in Every Bite
The Artisan
- In Morocco, sweets are often served with traditional mint tea and are a symbol of hospitality and warmth. Whether enjoyed during a festive gathering, a casual afternoon with friends, or after a meal, Moroccan desserts offer a moment of indulgence and connection to the country's deep-rooted culinary traditions.
- Each bite of a Moroccan dessert offers a journey through time and tradition, inviting you to savour the intricate blend of ingredients and techniques passed down through generations. At Mazagan Sweets, we are proud to bring these authentic flavours to your table, offering a taste of Morocco's timeless dessert culture.
Fekkas (Moroccan Biscotti)
Made with a blend of flour, toasted almonds, sesame seeds, pistachio, walnuts and fennel seeds, these irresistible sweets undergo a unique multilevel baking process which make them satisfyingly crunchy and delicious . These treats offer a delightful combination of textures and flavours and can be enjoyed with a cup tea or a coffee
Gazelle Horns
Kaab el ghzal, also known as gazelle horns, these crescent-shaped cookies are one of the oldest known Moroccan sweets and has passed down through many generations. Kaab el ghzal was (and still is) one of the fundamental pastries served during weddings and on special occasions. Its is made with almond paste wrapped in a very thin dough, and it is all scented with orange blossom.
Sellou
Another favourite in the Moroccan Ramadan table, Sellou, also known as Sfouf, is an incredibly nutritious sweet that combines a rich variety of ingredients, including almonds, sesame seeds, olive oil and melted butter, honey, anise, roasted flour, and more
This sweet has a dense and crumbly texture and is packed with energy, making it a perfect choice during Ramadan. It is also commonly served at postpartum parties to help the new mother recover.
Sellou stands out as a unique sweet because it is more than just a pastry — it serves as a nourishing supplement. It breaks the stereotype of traditional sweets and offers a satisfying and nutritious treat..
Briouate
Briouate are golden triangles of crispy fried pastry (Filo) filled with delicious almond paste and dipped into a mixture of honey and orange blossom water. This Moroccan classic and a favourite during Ramadan and any special occasion.
Briouate is mainly served with Moroccan mint tea along with other pastries in the afternoon or during the day when receiving visitors during feasts and special occasions.
Mhencha
Mhencha, also known as snake cake, derives its name from its distinctive snake-like shape. Despite its dense texture and intense sweetness, this dessert has been a staple at wedding buffets for generations. Mhencha is crafted by layering almond paste within (filo) pastry, baking it until crisp, and then drenching it in honey syrup usually decorated with edible rose petals and toasted almonds.
Chebakiya (The Ramadan Cookie)
A must have in every Moroccan Ramadan tale and enjoyed with the famous traditional Harira soup.
Chebakiya is a sticky-sweet full of traditional flavours .The dough is made with flour, toasted sesame seeds, toasted almonds, grounded anise and fennel, cinnamon, real saffron threads and olive oil all mixed together with orange blossom water.
The dough is then made into a flower shape, fried and then dipped in hot honey that’s been flavoured with orange blossom as well.