Morocco is home to one of the most diverse food cultures in the world. This North African country's palate has been influenced by a variety of other cuisines, including Spanish, Mediterranean and Portuguese. Though Morocco is known for a multitude of recipes involving cous cous, try one of these dessert options to take your taste buds on a trip outside of the traditional American after-dinner treats.
For a wonderful, traditional Moroccan dessert, sesame cookies are sweet, satisfying and simple. To begin, combine 1/2 cup of softened butter with 1/2 cup of both white sugar and brown sugar. Then, beat in 1 egg and 1 tsp. of vanilla extract.
In a separate bowl, combine 1 and 1/4 cups of all-purpose flour, 1/2 tsp. of baking powder and 1/4 tsp. of salt. Then stir the dry ingredients into the wet mixture until combined.
Shape the dough into 1-inch balls and roll them in sesame seeds. Place each on a cookie sheet and flatten them with a wooden spoon. Bake the cookies at 375 degrees Fahrenheit until golden in color, about 10 minutes
Try cinnamon oranges for a sweet, light Moroccan dessert after a delicious meal. To prepare, peel and slice 3 oranges into 1/2-inch slices (not sections). Then, combine the orange slices, 1/4 cup of slivered almonds and 1/4 cup chopped dates. Add 1 tbsp. of both powdered sugar and fresh lemon juice and, finally, 1/4 tsp. of ground cinnamon.
Mix all of the ingredients well, and then chill the mixture for a minimum of 30 minutes before serving. Garnish with orange rind and a sprinkle of cinnamon.
Plantains are a popular food item in Moroccan cooking, and dessert is no different. Simple, yet delicious after-dinner treats are caramelized plantains. Plantains are similar to bananas but must be cooked in some form before eating because they are lower in sugar content and much firmer than a yellow banana.
To make caramelized plantains, use 3 to 4 ripe plantains, some cooking oil and sugar. Slice the plantains into 1/2-inch rounds. Heat a pan with 1 tbsp. of oil, and then set the plantains in the pan to cook for five minutes or until they turn light brown and begin to caramelize. Then, sprinkle the plantains with sugar and cook for another two minutes. Remove the plantains from the pan and serve them warm.
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