We have gathered together a selection of recipes.
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M'hannha - the snake (a Maroque recipe)
This iconic Moroccan pastry is sweet, indulgent, and has a taste that just conjures up Morocco! It is a little fiddly, so leave yourself plenty of time.
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Rhubarb and strawberry crumble with Mahlab (a Maroque recipe)
The family favourite crumble is taken to new heights with the addition of this aromatic Middle Eastern spice, adding a subtle taste of almonds and cherry to the topping.
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Marrakech kisses - rose petal meringues with rose cream (a Maroque recipe)
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Dates stuffed with honeyed almonds (a Maroque recipe)
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Baby gazelle's horns (a Maroque recipe)
These very sweet Moroccan pastries are called Kabb el Ghzal and are excellent with a glass of sweet mint tea. The biscuit shell pastry encases a rich, soft, sweet marzipan filling.
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Sultana and orange scones, served with clotted cream and fig jam (a Maroque recipe)
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Honey and cinnamon cheesecake (a Maroque recipe)
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Lemon and thyme punch (a Maroque recipe)
Serve in our lovely tea glasses, but do warn your guests: the little drink has teeth
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Peaches with mint and orange blossom (a Maroque recipe)
A delightfully refreshing dessert.
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Winter fruits in ginger syrup with cardamom yoghurt (a Maroque recipe)
These heavenly winter tasting fruits are lifted by the aromatic yoghurt, the resulting dish is surprisingly light. You can use any selection of soft dried fruit
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Saffron and cardamom creme caramel (a Maroque recipe)
A creamy luxuriant dessert with subtle flavours reminiscent of Morocco.
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Orange flower fruit salad (a Maroque recipe)
This light slightly tart dessert, is ideal to cleanse your palate after a rich tagine
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Oranges with cinnamon (a Maroque recipe)
This classic Moroccan desset is a light palate-cleasing end to a Moroccan meal.
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Sesame-coated majoun balls (a Maroque recipe)
Minus their most famous ingredient
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Amalou (a Maroque recipe)
This indulgent almond, honey and argan oil butter is delicious spread on warmed Moroccan bread, and traditional eaten by Berbers for breakfast.
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Pomegranate fizz (a Maroque recipe)
The pomegranate molasses adds a wonderful fruity sweet sour taste that complements the fizz very well. You can use champagne if you wish, but it works very well with cava.
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Mint tea
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