A plate of krichlate, dried fruits and nuts served during Ashura. Photo: Nada Kiffa | Taste of Maroc
This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy for more info.
Krichlate, qrishlat, fqiqssat or q’iq’ats (كعيكعات) are crunchy miniature shortbread cookies. They’re sold in Moroccan markets and traditional bakeries throughout the year, but we mostly associate them with Ashura (also Achoura), a day that holds religious meaning for Muslims around the world.
On the occasion of Ashura, krichlate are traditionally served with nuts and dried fruits, either mixed together or alongside each other. This presentation is called fakia, literally from fakiha, fruit in Arabic.
We also serve these tiny biscuits for tea time or as nibbles before a meal. At special events such as a wedding celebration, you may find them served in bowls as part of the table setup.
Moroccan Petite Shortbreads for Ashura - Krichlate or Fkikssate
Ingredients
- 2 cups flour
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 2 tbsp butter, - melted and cooled
- 2 tbsp orange blossom water
- 1 egg
- 1 pinch of salt
- 1/3 cup sesame seeds, preferably unhulled
- 1 tbsp aniseed
- 1 tsp fennel seeds - roughly crushed or in powder
- 1 tsp baking powder
Instructions
- Using a manual whisk, mix all liquid ingredients with the sugar and salt.
- Fold in the dry ingredients, leaving the flour for last. Mix with a spatula and finish with your hand to make sure it's fully combined. (It is not ideal to use a food processor in this recipe as you might chop the sesame seeds. However, you can use a regular mixer to combine the ingredients.)
- Shape long rods of dough about 0.4" (1 cm) thick. You can place them in the fridge for 1 hour or 20 min in the freezer to help with the cutting process or you can start cutting straight away after you formed all the rods.
- Start with the first dough rod you shaped. Cut small bits no more than 0.2" inch thick and place them on a lined baking tray. You will need to leave about 0.4" between each krichla.
- Bake at 325° F (160° C) for about 20 minutes or until they look slightly golden.
- Once completely cooled, store in airtight containers. They will keep for 3 weeks, more or less.
Notes
- Use the same recipe to make the famous kaak of Safi.
- Depending on the region and the city, krichlate might refer to el gors or Qrachels/Krachels which are enriched and flavored sweet rolls. Fkikssat/Fqiqssat might refer to petite fekkas which requires double baking.
Nutrition
Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.
-
Halwa Chebakia or Mkharka – Moroccan Sesame Cookies with Honey
How to make chebakia (or mkharka), a traditional Moroccan favorite in Ramadan and at special occasions. Honey, sesame, cinnamon, saffron, anise and orange flower water all contribute to the delicious sticky-sweet flavor of these flower-shaped cookies.
-
Moroccan Semolina Cookies with Anise, Raisins and Sesame – Baked Harcha (Harcha dyal Ferran or Harcha au Four)
Harcha dyal ferran are crunchy semolina cookies that take their name from a Moroccan stove top bread called harcha. They make a perfect after-school snack or tea time treat.
-
Moroccan Fekkas with Almonds and Raisins – Fekkas Msseoues
Fekkas or fakkas is a famous twice-baked Moroccan cookie very much like biscotti. In Morocco we find them in different shapes and sizes and with different additions. This recipe is for a classic version called fekkas msseoues with almonds and raisins. The term msseoues refers to the small holes or spots that show up in the cookie around the seeds, almonds and raisins. Sometimes those ingredients fall out and leave bigger holes. In Fez it's tradition to serve broken bits of fekkas or small fekkas…
-
Krachel Recipe – Moroccan Sweet Rolls with Anise, Sesame and Orange Flower Water
Krachel — also called el gors — are brioche-like Moroccan sweet rolls traditionally flavored with anise seeds, sesame seeds and orange flower water. They're a popular offering at breakfast or tea time, where you'll find them served plain or alongside butter, jam, cheese, chocolate and other spreads. Although we can buy krachel at almost any Moroccan bakery, they're not always up to standard so we usually make them at home. You do need to plan ahead a bit since several risings are…
-
Halwa Chebakia or Mkharka – Moroccan Sesame Cookies with Honey
How to make chebakia (or mkharka), a traditional Moroccan favorite in Ramadan and at special occasions. Honey, sesame, cinnamon, saffron, anise and orange flower water all contribute to the delicious sticky-sweet flavor of these flower-shaped cookies.
-
Moroccan Semolina Cookies with Anise, Raisins and Sesame – Baked Harcha (Harcha dyal Ferran or Harcha au Four)
Harcha dyal ferran are crunchy semolina cookies that take their name from a Moroccan stove top bread called harcha. They make a perfect after-school snack or tea time treat.
-
Moroccan Fekkas with Almonds and Raisins – Fekkas Msseoues
Fekkas or fakkas is a famous twice-baked Moroccan cookie very much like biscotti. In Morocco we find them in different shapes and sizes and with different additions. This recipe is for a classic version called fekkas msseoues with almonds and raisins. The term msseoues refers to the small holes or spots that show up in the cookie around the seeds, almonds and raisins. Sometimes those ingredients fall out and leave bigger holes. In Fez it's tradition to serve broken bits of fekkas or small fekkas…
-
Krachel Recipe – Moroccan Sweet Rolls with Anise, Sesame and Orange Flower Water
Krachel — also called el gors — are brioche-like Moroccan sweet rolls traditionally flavored with anise seeds, sesame seeds and orange flower water. They're a popular offering at breakfast or tea time, where you'll find them served plain or alongside butter, jam, cheese, chocolate and other spreads. Although we can buy krachel at almost any Moroccan bakery, they're not always up to standard so we usually make them at home. You do need to plan ahead a bit since several risings are…
How to make chebakia (or mkharka), a traditional Moroccan favorite in Ramadan and at special occasions. Honey, sesame, cinnamon, saffron, anise and orange flower water all contribute to the delicious sticky-sweet flavor of these flower-shaped cookies.
Harcha dyal ferran are crunchy semolina cookies that take their name from a Moroccan stove top bread called harcha. They make a perfect after-school snack or tea time treat.
Fekkas or fakkas is a famous twice-baked Moroccan cookie very much like biscotti. In Morocco we find them in different shapes and sizes and with different additions. This recipe is for a classic version called fekkas msseoues with almonds and raisins. The term msseoues refers to the small holes or spots that show up in the cookie around the seeds, almonds and raisins. Sometimes those ingredients fall out and leave bigger holes. In Fez it's tradition to serve broken bits of fekkas or small fekkas…
Krachel — also called el gors — are brioche-like Moroccan sweet rolls traditionally flavored with anise seeds, sesame seeds and orange flower water. They're a popular offering at breakfast or tea time, where you'll find them served plain or alongside butter, jam, cheese, chocolate and other spreads. Although we can buy krachel at almost any Moroccan bakery, they're not always up to standard so we usually make them at home. You do need to plan ahead a bit since several risings are…