I love these traditional Almond and raisins Fekkas. This used to be my “milk and cereals” type of breakfast, just like many people from Fes.
I have published the stories and recipe for this Moroccan sweet staple on tasteofmaroc.com where Christine and I joined forces to talk about all things Moroccan.
You can still scroll down to see how fekkas looks like and what to do with crumbs.
Having fekkas crumbs around? How about using them on top of yogurt, Muhallabia or panna cotta?
|Ideas to use the broken fekkas? How about this crumble over muhallabia?|
To make this healthy breakfast (Well, in our times, corn flakes were not an option. Thank God!)
|Soaked broken fekkas in milk and orange blossom|