Agadir is a perfect starting point to discover Morocco’s classic pastries—especially if the goal is knowing what to ask for before even picking a shop. The variety of desserts and sweet snacks you’ll find there is regularly highlighted in traveler selections and reviews.
Before you order (quick mini-guide)
Moroccan pastries are often built around nuts (almonds/walnuts), honey, orange blossom water, sesame, and delicate pastry sheets (warqa/phyllo depending on the place). To avoid surprises, always ask: “Is it made with almonds? Is there sesame? Honey?” For a first tasting, go for 4 to 6 different pieces instead of 12 of the same one—this helps you compare textures (crumbly, flaky, fried, soft) and sweetness levels.
15 must-try sweets (what it is + how to ask for it)
- Kaab el ghzal (cornes de gazelle): a small, crescent-shaped cookie stuffed with almond paste (often scented with orange blossom). Ask for them “super fresh” if possible, because the cookie’s aroma really shines the same day.
- Ghoriba (ghriba): a crumbly cookie (often almond, sometimes coconut or sesame).
Ask for “almond ghoriba” or “coconut ghoriba,” and pair it with mint tea—Miami-style, slow sip, sweet bite.
- Chebakia (mkherka): twisted fried dough, coated in honey and sesame.
Very sweet and super fragrant—best shared (1–2 pieces is usually enough). - Almond briouates: crispy triangles (thin pastry sheets) filled with almonds, often glazed with honey. Ask for “almond briouates” and check that they’re truly crispy.
- Feqqas: a dry biscotti-style cookie, sometimes with almonds, anise, or raisins.
Great to bring back (keeps well) and handy if you want less honey-heavy sweets. - Sellou (sfouf): a toasted mix (flour/seeds/nuts depending on the recipe), sandy texture, deep nutty flavor. Ask for a small tub—this one is filling.
- Makrout (makroud): semolina cake (often date paste-filled), sometimes fried then lightly syruped. Choose it if you love date/caramel vibes.
- Mhancha: an almond “snake” pastry, usually sold by the slice. Order a slice if available—perfect for sharing.
- Basboussa / sweet harcha (varies by shop): semolina-based cakes (the sweet version can be soaked). Ask for something “semolina-based” if you want an alternative to almond-heavy pastries.
- Baghrir: “thousand-hole” pancake (often served at breakfast/snack time with butter + honey). Ask for “baghrir with honey and butter” if the place also works like a tea salon.
- Msemen: square, flaky pan-fried flatbread (can be sweet with honey/cheese, or plain). Get it warm if possible—the texture is on another level.
- Stuffed rghaif (seasonal): a stuffed msemen variation (almond, date paste, etc., depending on the day). Ask for the “house version” of the day.
- Zlabia: spiral fried pastry soaked in syrup (usually very sweet). Pick it if you’re into that crunchy-sticky vibe.
- Sesame halwa / sesame pastries (variations): if the display case is big on sesame, try a “100% sesame” piece to switch things up from almonds.
- Assorted Moroccan petits fours: the best beginner move, because you’ll taste 6–10 mini formats in one box. Ask for: “A mixed box—half almond, half sesame/coconut.”
How to build a box (without messing it up)Discovery box (6 pieces):
cornes de gazelle + ghoriba + briouate + makrout + feqqas + one “signature” piece recommended by the seller.
- Crunchy box (8 pieces): briouates + chebakia + zlabia + 1–2 cookies (to balance).
- Less-sweet box (6–10 pieces): feqqas + ghoriba + cornes de gazelle (often perceived as more “refined”) + avoid the honey-fried items if needed.
- Simple tip: if several people are tasting, ask the seller to label items (or separate them with paper) so you can identify favorites and reorder later.
