Ramadan RECIPES: 3 gourmet desserts from Siham Merzak, the former candidate for best pastry chef

Synonymous with sharing and fun, breaking the fast is a special family moment in Ramadan. To make the most of it, here are three sweet recipes signed by Siham Merzak, the young pharmacy student and talented pastry chef revealed on the program Le Meilleur P√Ętissier.

Traditional festival of the Muslim religion, which is one of the five pillars of Islam, Ramadan started on April 2 last and will last for 30 days; Eid al-Fitr (the feast of the end of fasting) is set for Monday, May 2, 2022. A lunar calendar that changes every year. During this period of meditationMuslims fixed during the day, from dawn to dusk. It is only when night fallsthey gather to share a meal. Opportunity to prepare the delicious desserts of Siham Merzakto enjoy with family or friends.

1. Ghriba recipe: delicious Moroccan hazelnut and almond cookies


  • 110 g soft butter
  • 1 egg yolk
  • 1 pinch of salt
  • 50 g icing sugar
  • 60 g hazelnut powder
  • 20 g ground almonds
  • 150 g flour
  • A few almonds for decoration


  1. Mix butter soak for a few minutes, in a food processor or electric mixer, then add icing sugar and a pinch of salt.
  2. add the yolk and mix.
  3. Pour the almond and hazelnut powder and mix again.
  4. Add the flour little by little.
  5. Form balls, flatten them a little and place an almond in the middle.
  6. Bake at 180 degrees rotating heat for 15 to 20 minutes.

2. Eid cake recipe: a little coconut and apricot candy


  • 2 eggs
  • 200 ml neutral oil
  • 175 g of sugar
  • 1 bag of vanilla sugar
  • 1 packet of baking powder
  • 1 pinch of salt
  • 400 g flour
  • 250 g apricot jam
  • 4 tablespoons orange blossom water
  • 300 g to 400 g grated coconut


  1. Mix in the eggs sugar, vanilla sugar and a pinch of salt. Add the oil and mix well.
  2. Mix flour and baking soda and gradually add to the mixture.
  3. Form small balls 3 cm in diameter (they will swell when cooked).
  4. Bake at 180 degrees for 15 to 20 minutes.
  5. Heat the marmalade and orange blossom water.
  6. Dip the cooked dumplings into the mixture orange blossom/apricot then in grated coconut.

3. Chebakia recipe: the oriental pastry with honey and sesame


  • 1 kg of flour
  • 140 g whole almonds, mixed
  • 140 g mixed roasted sesame seeds
  • 1 tsp ground aniseed
  • 1 tablespoon of cinnamon
  • saffron
  • 1 tsp gum arabic (optional)
  • 1 half packet of baking powder
  • 1 pinch of salt
  • 100 g melted butter
  • 150 g vegetable oil
  • 1 egg yolk
  • 3 boxes of vinegar
  • 250 ml orange blossom water
  • 100 ml lukewarm water
  • 1 L oil for frying
  • 1 kg of honey
  • sesame seeds


  1. Dilute the saffron in the orange blossom water.
  2. Mix all the dry ingredients.
  3. Add oil, melted butter and vinegar.
  4. Mix and then add the egg yolk and assemble the dough by gradually adding the orange blossom water mixed with lukewarm water.
  5. knead the dough until it is thick and smooth and then divide into about 6-8 balls.
  6. Roll out each meatball approx. 1 cm thick and fold it in 4 (to get a rectangle). Flatten it with your hands and store in a freezer bag. Do the same for all the dumplings.
  7. Then roll out each rectangle with the rolling pin up to about 1 mm thick.
  8. Draw rectangles (approx. 7 cm x 4 cm), using a cookie cutter, and draw lines in each rectangle at a distance of approx. 5-7 mm apart.
  9. Fold the rectangles: pass your finger between each slat, weld the two ends of the rectangle, and bring this welding to the center of all the slats.
  10. Cook the chebakya in hot oila few minutes on both sides until golden brown, then dip directly into a pan of hot honey.
  11. Let cakes soak up honey then drain them and put them in a colander.
  12. Add sesame seeds.

A super delicious recipe it requires a little work and elbow greaseas Siham points out: “at the end of the day, it’s almost normal to have tendinitis in the shoulders”.

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