Fez — Moroccan fekkas are cousins of Italian biscotti. The savory version, known as “fekkas malh,” bakes as a soft loaf first, then slices into coins that crisp in a second bake. The result is a golden cracker with a gentle snap and a mix of seeds, olives, herbs, or cheese.
This recipe gives you a reliable base dough and three flavor paths that reflect common Moroccan pantry staples. The logs freeze well, so you can bake one now and save one for a last-minute guest platter.
Ingredients (base dough)
- 3 cups (375 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp fine salt
- 1 tsp sugar
- 1 tsp ground cumin
- ½ tsp sweet paprika
- ½ cup (120 ml) neutral oil (sunflower or light olive oil)
- 2 large eggs, room temperature
- ½ cup (120 ml) milk, room temperature
Add-ins (choose one mix, about 1 to 1¼ cups total)
Olive–Herb: ½ cup pitted black olives, finely chopped; ¼ cup chopped parsley; 2 Tbsp sesame seeds; 1 tsp dried oregano or zaatar
Cheese–Seed: ½ cup grated hard cheese (edam or aged gouda); 2 Tbsp sesame seeds; 2 Tbsp nigella seeds
Spicy Harissa: 2 Tbsp harissa paste; ¼ cup chopped roasted red pepper; 2 Tbsp sesame seeds; ¼ cup slivered almonds
Instructions
- Heat the oven to 350°F (175°C). Line a large baking sheet with parchment.
- Mix dry ingredients. In a bowl whisk flour, baking powder, salt, sugar, cumin, and paprika.
- Add liquids. In a second bowl whisk oil, eggs, and milk. Pour into the flour and stir with a spoon until a shaggy dough forms.
- Fold in flavor mix. Add your chosen add-ins. Knead briefly in the bowl until the dough comes together. If it feels dry, add 1 to 2 tsp milk.
- Shape logs. Divide in two. Roll each piece into a 10-inch (25 cm) log about 2 inches (5 cm) thick. Place on the tray and flatten the tops slightly.
- First bake. Bake 22 to 25 minutes until set and lightly colored. Cool 15 minutes on a rack. Keep the oven on and reduce to 300°F (150°C).
- Slice. Using a sharp serrated knife, cut very thin slices, about ¼ inch (6 mm). Lay slices flat on two lined trays.
- Second bake. Return to the oven for 12 to 18 minutes, flipping once, until dry and crisp. Watch the edges. Cool fully before storing.
Tips and variations
- Vegan swap: Replace eggs with two “flax eggs” (2 Tbsp ground flax + 6 Tbsp water, rested 10 minutes). Use plant milk and skip cheese.
- Citrus lift: Add 1 tsp finely grated lemon zest to the Olive–Herb mix.
- Make ahead: Freeze baked logs, well wrapped, up to 2 months. Thaw, slice, and complete the second bake.
- Extra crisp: After cooling, return crackers to a warm oven for 5 minutes to refresh.
Serving and storage
Serve fekkas with mint tea, soups like harira, or on a cheese board with olives and pickles. Store in an airtight tin for 10 to 14 days. If they soften, re-crisp in a 300°F (150°C) oven for a few minutes.
