Moroccan savoury biscuit 2: Thyme, oregano and cheese fekkas

Earlier in the day, I have posted onion, cheese and parsley fekkas and now I’ll be posting another recipe of these crunchy and savoury little biscuits, easy to make and very adaptable to your taste (think more or less spices and herbs according to what you like)..

Serves 10 persons
Prep: 20 min – Chilling: 1 hr- Freezing: 2hrs or more – Baking: 10 min

  • 250 to 300g of all purpose flour
  • 1 tsp of salt
  • 1/2 tsp of black pepper
  • 1/2 tsp of baking powder
  • 2 tbsp of dried thyme or double if you are using fresh
  • 1 cube of vegetable or beef bouillon, finelly crumbled
  • 1 clove of garlic, in paste
  • 1 egg, lightly beaten
  • 120 ml of cold milk
  • 60g of melted butter
  • 60 ml of vegetable oil.

Today’s recipe is about the Thyme and oregano fekkas (left)


Mix the liquid ingredients and the garlic. Stir.

Mix the dry ingredients. Combine liquids and dry mixtures. Form a ball. Follow direction as previously described in the parsley, onion and cheese fekkas.

Bake at 190 degrees for about 12 min. Let cool before placing the fekkas in an airtight container or sachets.

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

5 thoughts

  1. Hi Anonymous, thanks for pointing that out. I should have mentioned that you could use any of them or even another aromatic herb. This recipe is just a base to adopt to your liking really. As for tsp or tbsp, I used 2 tablespoons of dried herbs. In their fresh condition you would want to use the double.

  2. So, where is the oregano in the ingredients? Or is it thyme or oregano? Also, is it really 2 tablespoons rather than teaspoon?

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