page_title: Moroccan cuisine
section_title: Desserts
hierarchical_section_title: Moroccan cuisine / Desserts
caption_attribution_description: English: Seafood for sale at Central Market, Casablanca, Morocco العربية: فواكه بحر معروضة للبيع في السوق المركزي بالدار البيضاء المغربية
context_page_description: Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is usually a mix of Amazigh, Arab, Andalusian, and Mediterranean cuisines, with slight European and sub-Saharan influences.
context_section_description: Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal (كعب الغزال, gazelle ankles), a pastry stuffed with almond paste and topped with sugar. Another is "Halwa chebakia", pretzel-shaped dough deep-fried, soaked in honey and sprinkled with sesame seeds; it is eaten during the month of Ramadan. Jowhara is a delicacy typical of Fes, made with fried waraq pastry, cream, orange blossom water, and toasted almond slices. Coconut fudge cakes, 'Zucre Coco', are popular also.
caption: Seafood for sale at Casablanca's Central Market.
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