You’re in Dakhla and you want to try Moroccan pastries without messing it up (too sweet, too honey-soaked, textures you don’t recognize)? Here’s a curated list of classics, how to spot them, what to pick based on your taste, and how to order smart while you’re there.
How to choose when you’re new (simple method)
Before we even get into names, think in “flavor profile mode.” It saves you from random purchases and makes the experience way better—especially for an Americas audience discovering this for the first time.
If you like less sweet desserts: go for dry cookies like ghriba and fekkas, plus some lighter gazelle horns.
If you love crispy textures: pick briouats, cigar-shaped pastries, and sweet pastilla (if available).
If you’re here for the honey: chebakia, mkharka, and the heavily glazed pieces.
If you like orange blossom + almond: gazelle horns (kaab el ghzal) and almond-based variations.
Ordering tip: ask for “an assortment that’s not too sweet” + “the freshest pieces today.”
The 12 Moroccan pastries you should know (and try)
- Gazelle Horns (Kaab el Ghzal)
The “safe classic”: paper-thin dough wrapped around almond paste, often scented with orange blossom water.
Pick it if: you want something elegant, fragrant, and not too heavy.
- Almond Briouats
Crispy triangles (or other shapes), almond filling, usually finished with honey and orange blossom.
Pick it if: you want crunch + peak indulgence.
- Ghriba (almond, coconut, sesame…)
Shortbread-style cookies with that signature cracked top, usually less “honey-forward” than other treats.
Pick it if: you want something perfect with coffee or tea without a sugar overload.
- Fekkas (Moroccan biscotti)
Twice-baked crunchy cookies, often with almonds and sometimes anise; made for dunking.
Pick it if: you’re traveling and want something that stores well.
- Chebakia
Flower-shaped sesame cookie, deep-fried, then coated in honey and sprinkled with sesame.
Pick it if: you want a true symbol pastry—sticky, fragrant, super traditional.
- Mkharka (and similar “spiral” versions)
Same vibe as chebakia: fried, crispy, honey-glazed.
Pick it if: you want a crunchy, very honey-forward alternative.
- Sellou / Sfouf (often seasonal)
Toasted mix (flour, seeds, nuts, spices), powdery and rich—basically energy in dessert form.
Pick it if: you love nutty, toasted flavors and something super filling.
- Baghrir (the “thousand-hole” pancakes)
More breakfast/tea-time than fancy pastry shop display; served with butter and honey.
Pick it if: you want something soft, cozy, and super local.
- Msemen (flaky pan-fried flatbread)
Often savory, but it can be sweet too (honey, jam).
Pick it if: you want a warm, simple street-style bite (more café than pastry boutique).
- Rghaif (and sweet flaky variants)
Depending on the region and the shop, you may find sweet flaky versions close to msemen.
Pick it if: you want warm flakes that are easy to share.
- Almond “Cigars”
Crispy rolled pastries filled with almond paste, finished with light honey or powdered sugar depending on style.
Pick it if: you want a thin, super crispy bite.
- Milk Pastilla / Sweet Pastilla (if available)
More “modern/tradition remixed”: creamy + flaky textures, closer to a plated dessert experience.
Pick it if: you want something different from the small bite-size classics.
Editorial note: depending on what’s available locally in Dakhla, not every item will show up in the display every day—this list is your mental menu to recognize the main families.
Order like a local (useful phrases)
Add these lines to make the article actionable (and keep people on the page longer):
“Can I get an assortment that’s not too sweet?”
“Which pieces are the freshest today?”
“What do you recommend if I love almonds / if I don’t like too much honey?”
“Is it sold by the kilo or per piece?”
“How long does it keep?”
Pairings: mint tea, coffee, and keeping sugar balanced
For an Americas audience, it helps to explain how to actually enjoy these pastries.
Moroccan mint tea is amazing with dry cookies (ghriba, fekkas) and almond pastries.
Coffee works great with flaky and chocolatey items (when available).
Too sweet? Build a base of dry cookies + 2–3 honey pieces instead of buying a 100% honey box.
Storage & transport in Dakhla (heat + moving around)
Honey/almond pastries usually hold up better than cream-based desserts, but keep them out of direct sun.
Dry cookies are perfect for excursions, road trips, and flights because they travel well.
Creamy/modern desserts should be eaten quickly—ideally the same day.
