If you’re not sure what to order at a pastry shop in Fez, start with five easy, can’t-miss picks: gazelle horns (kaab el ghazal), sweet briouates, ghriba, fekkas, and chebakia. This guide gives you a clear shortlist, quick visual cues, and real-life tips for buying (and packing them to go) without messing it up.
Why Fez is a foodie paradise
Fez is one of Morocco’s cities where food traditions feel the most alive, and you can taste it in the pastries: almonds, honey, orange blossom, sesame, and delicate dough worked with patience. You’ll find “special occasion” pastries (rich, detailed, kind of next-level) plus dry cookies that are perfect for traveling. For visitors coming from North America, it’s as cultural as it is delicious: here you usually buy pastries by weight, as a mixed assortment, meant for sharing.
15 Moroccan pastries to try in Fez (and how to spot them)
Gazelle horns (Kaab el Ghazal)
The classic: a smooth little crescent shape, thin dough, and a perfumed almond filling (often with orange blossom). This is the ultimate “gift” pastry—elegant and usually less sticky than the honey-soaked ones.
Sweet almond briouates
Small triangles (or cigar shapes) made with very thin pastry sheets, filled with almonds, fried, then dipped in honey. You’ll recognize them by their glossy look and sharp geometric shape.
Chebakia
A flower/rosette-shaped pastry, fried then coated in honey and sesame seeds. Super fragrant and sweet—and yes, it gets a bit sticky, so ask for a well-sealed box if you’re taking it to go.
Ghriba (almond, sesame, coconut, etc.)
Round cookies with cracks on top and a sandy, shortbread-like texture. Ghriba is a great move if you want something less “honey” and more “cookie.”
Fekkas
Sliced dry cookies (biscotti-style), sometimes with almonds, anise, or raisins. Amazing for travel, coffee breaks, and long days out—these keep really well.
Makrout (or makroud)
A semolina cake (often date-filled), fried and then glazed with honey. Golden, sometimes diamond-shaped—rich and super energizing.
Baklava (Moroccan-style)
Thin layers, nuts (often almonds/walnuts), syrup. You’ll see it in some more “fine pastry” spots; it’s an easy bridge if you already know baklava.
M’hanncha (“almond snake”)
A large spiral roll made with thin dough and almond filling, finished with powdered sugar/cinnamon. Often sold by the slice—perfect for sharing.
Sellou / Sfouf
A toasted mix (flour, almonds, sesame, spices) with a powdery, filling texture. Less “display case pastry,” more traditional—great if you like roasted, nutty flavors.
Halwa chemiya (halva-style)
A dense, sweet sesame-based block; sometimes plain, sometimes with peanuts/almonds. Start with a small portion—this one is rich.
“Bride’s fingers” (local variations)
Thin little rolls with almonds, sometimes coated. The name can change depending on the shop—look for the cigar shape and ask for “the almond one.”
Kaab el louz (almond cake)
Small domes/squares made mostly of almond, with a soft, melty bite and often a decorative finish. If you love almonds, this is a must.
Moroccan shortbread cookies (jam, chocolate, nuts, etc.)
More “modern” and easy to like, usually less sticky. Great if you’re traveling with kids or want a simple snack.
Sesame-and-honey pastries (assortments)
In the display case, you’ll see shiny pieces drenched in honey, sometimes shaped like nests or braids. Grab 2–3 different ones—the fun is in the variety.
Milk pastilla (if you spot it)
Crispy layers with a milk/cream filling, sugar, and cinnamon. It’s not always available, but when it’s done right, it’s one of those “wow” bites.
How to order (no stress) in a Fez pastry shop
- Ask for a “mixed assortment”: “Can I get an assortment of Moroccan pastries, please?”
- Buy by weight: “200 grams of…” or “a small mixed tray.”
- If you want less sweet: go for ghriba, fekkas, and shortbread (and go easy on honey-dipped pieces).
- If you want to impress: gazelle horns + m’hanncha always hits.
Where to find them easily (medina vs Ville Nouvelle)
In the medina, you’ll run into small shops and specialty vendors—great for grabbing a bite on the go (just favor places with real turnover). In the Ville Nouvelle, you’ll often find more “tea-room style” pastry shops, with display cases and travel-friendly packaging.
Quick tips to avoid disappointment
- Start small (150–300 g) to test before you commit.
- Check the display case: protected pastries, tongs, and visible turnover.
- Ask for a rigid box if you’ll be walking a lot (fine pastries crush fast).
- If you’re sensitive to super-sweet flavors, pair with mint tea or black coffee and alternate with dry cookies.
