Feqqas

Feqqas are traditional Moroccan twice-baked biscuits closely related to the Italian biscotti in technique, characterized by their hard, crunchy texture and subtly sweet flavor profile derived from a simple dough of flour, sugar, yeast, sesame seeds, and water. The dough is first shaped into logs, partially baked, sliced, and then returned to the oven for a second baking that produces their signature dry, crisp consistency. Though categorized here under spiced stews for indexing purposes, feqqas are properly a confectionery or baked good, traditionally enjoyed as a tea accompaniment throughout Morocco and the broader Maghreb region.

Cultural Significance

Feqqas hold a cherished place in Moroccan domestic culinary tradition, frequently prepared for family gatherings, religious celebrations such as Eid, and as a staple offering when receiving guests alongside mint tea. Their long shelf life, a result of the double-baking process, made them historically practical for storage and travel in North African households. Regional variations exist across Morocco, with some communities incorporating anise seeds, almonds, or orange blossom water to distinguish their local versions.