Fez — Fekkas is one of the sweets Moroccan families rely on most for Eid Al-Fitr, not because it is effortless, but because it is reliable.
It is baked twice, first as long loaves, then sliced and returned to the oven until dry and crunchy. That second bake is what gives fekkas its signature texture and why it holds up through repeated tea service, travel between homes, and long hours on the tray.
On Eid morning, sweets tend to be served in rounds.
Guests arrive, tea is poured, and plates refill quickly. Fekkas fits that rhythm. Once cooled, it stores well in an airtight tin and stays crisp for days, making it one of the smartest choices when you want something that can be prepared ahead without losing quality.
What you need for classic almond-and-raisin fekkas
This is one of the most common Moroccan versions for Eid, with toasted almonds, raisins, sesame, and anise or fennel.
Ingredients (about 60 to 80 pieces)
500 g all-purpose flour
200 g sugar
3 eggs
10–12 g baking powder
Pinch of salt
120 ml neutral oil (or 100 g melted butter)
200 g almonds, toasted
120–150 g raisins
1 tbsp sesame seeds
1–2 tsp anise seeds (or fennel)
Optional: zest of 1 lemon or 1 tsp orange blossom water
How to make it
- Toast the almonds
Heat oven to 170°C. Toast the almonds for 8 to 10 minutes until fragrant. Let them cool fully. - Mix the base
In a large bowl, whisk the eggs and sugar until well combined. Add the oil or melted butter and mix again. - Add the flavor
Stir in raisins, sesame, anise or fennel, and the toasted almonds. If using lemon zest or orange blossom water, add it here. - Form the dough
In a separate bowl, mix flour, baking powder, and salt. Add the dry ingredients gradually to the wet mixture until a firm dough forms. It should hold together and not feel sticky. - Shape and first bake
Line a baking tray with parchment paper. Divide the dough into 2 or 3 logs and flatten them slightly for even baking. Bake at 170°C for 20 to 25 minutes, until set and lightly golden. - Slice and second bake
Let the logs cool for 10 to 15 minutes. Using a serrated knife, slice into strips about 1 cm thick. Lower the oven to 150–160°C. Bake slices for 10 to 15 minutes, flip, then bake another 10 to 15 minutes until dry and crisp.
Eid storage and serving
Let fekkas cool completely before storing. Keep it in an airtight container, and avoid sealing it while warm, which can trap steam and soften the crunch.
Served with Moroccan mint tea, fekkas brings a steady, toasted sweetness that balances the tea’s bitterness and keeps its texture from the first guest to the last.
On Eid, when the table is rarely quiet, fekkas does what Moroccan hospitality asks of it: it stays ready.
