You wanna try Moroccan desserts in Dakhla, but the names in the display case don’t mean anything to you yet? Here’s a super clear glossary and ordering tips
How to use this glossary (and actually order the right thing)
Think of this glossary like a little map: you spot a shape/texture, you identify the “family” (honey, almond, dry cookie, flaky), then you order an assortment that matches your sweetness level.
Simple rule for an Americas audience:
- Beginner: 60% almond/dry cookies, 40% honey/crispy.
- Curious: 40% almond, 30% honey, 30% “surprises” (flaky, nuts, sesame).
Moroccan dessert glossary (with photo cues)
Editorial tip: for each item, add 1 close-up photo + 1 photo “inside a box” (it helps a lot with conversions and helps people remember the names).
Gazelle Horns (Kaab el Ghzal)
Crescent-shaped bite with thin dough and almond filling, often scented with orange blossom.
Photo cue: half-moon shape, smooth finish, sometimes a light golden color.
Almond Briouats
Crispy triangles with almond filling, usually finished with honey.
Photo cue: glossy triangle, thin layers, slightly caramel-looking.
Ghriba
Shortbread-style cookie (almond/coconut/sesame), often cracked on top.
Photo cue: small cracked dome, crumbly texture.
Fekkas
Dry, twice-baked cookies (Morocco’s version of biscotti), often with almonds and sometimes raisins/anise.
Chebakia (Shebakia)
Fried “flower/rose” cookie, coated in honey syrup and topped with sesame seeds.
Mkharka (name varies)
Often used as another name for shebakia; crispy fried spirals/twists that are honey-glazed.
Almond “Cigars”
Crispy rolls filled with almond paste; finished with light honey or powdered sugar depending on the style.
Makrout (if available)
Semolina cake/cookie, often filled with date paste (sometimes fried and/or soaked).
Basboussa / Hareesa (depending on influences)
Semolina cake that’s soaked and soft, sometimes with coconut.
Sellou / Sfouf (often seasonal)
Toasted mix (flour + nuts/seeds/spices), super filling, sandy/powdery texture.
Baghrir (thousand-hole pancakes)
Spongy pancakes covered in tiny holes, served with butter and honey.
Msemen (flaky pan-fried flatbread)
Square flaky bread/pancake; can be sweet (honey/jam) or savory.
“Sweetness level” guide (so you don’t end up with a heavy box)
For an Americas audience, this is a real friction point: some people love honey, others get overwhelmed fast.
- Less sweet (great start): ghriba, fekkas, and some lighter gazelle horns.
- Medium: almond cigars / briouats (depends on how much honey).
- Very sweet: chebakia, heavily soaked pieces, mkharka.
Magic line to bold on the page (and use in the shop):
“An assortment that’s not too sweet, please.”
Photos: SEO + UX checklist (keep it simple)
Goal: boost “visual search” intent and increase time on page.
- 1 photo per dessert, tight crop (texture).
- 1 “open box” photo (assortment).
- 1 photo “with Moroccan mint tea” (lifestyle shot).
- Rename files: gazelle-horns-dakhla.jpg, chebakia-morocco.jpg, etc.
- Alt text example: “Gazelle horns (Moroccan almond pastry) in Dakhla.”
Where to try these desserts in Dakhla (without guessing)
Most reliable method:
- Start with a high-turnover pastry shop (a display case that feels “alive”).
- Buy a small amount the first time.
- Come back for a bigger box once it’s validated.
