Moroccan fekkas (biscuits) with chermoula paste

Petite Moroccan fekkas (biscuits) with chermoula paste

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Moroccan petite fekkas with spicy salami and cheese

Savoury Moroccan fekkas (biscuits) with spicy salami and cheese


Whenever I make these savoury biscuits called Fekkas, I end up eating more than a handful in one serving. That’s how they are addictive. They can perfectly replace a bowl of salty nuts, chips or pretzels on the table.

Moroccan petite fekkas with spicy salami and cheese

Moroccan petite fekkas with spicy salami and cheese. Credit @Nada Kiffa

New Moroccan habits

The last 25 to 30 years have seen these savoury bites starting in Casablanca as a good idea for nibbles among a few families only to become a national treat in many other cities and with various flavouring ingredients and shapes..
This combination I’m posting today is one one my favourites and it’s actually one of the firsts we’ve seen in the market one they started making savoury fekkas in Casablanca. It also gets better in the next days..

For wedding ceremonies, some families prepare savoury fekkas biscuits  in different shapes and flavours and place them in the middle of tables, along with roasted salted almonds, to keep the guests busy before the big ceremony starts..

Free-form biscuits

The variety of fekkas I’m proposing today is coin-shaped and is usually between 1 and 2 cm. However, I do personally shape it using small cookie-cutters and serve as it is or as mini-crackers.

When I don’t feel cutting the whole batch, I properly wrap the rods of unbaked dough and leave them for another time. It takes 15 minutes to bring them to a decent texture and cut them and another 10 minutes to bake them. Then you end up with another fresh batch of nibbles.


Serves 20 persons 
Prep: 20 min – Chilling: 2 hrs- freezing: 1 hour – Baking: 10 -12 min

  • 1 kg of all purpose flour
  • 250g of butter, soft or in cubes, at room temperature
  • 1 tbsp of ground black pepper
  • 1 tbsp salt
  • 1 tsp baking powder
  • 1 tbsp of harissa paste or chilli powder or flakes (optional)
  • 2 tbsps of Dijon mustard
  • 120 g of soft cheese (kirri, la vache qui rit or Philadelphia)
  • 2 eggs, lightly beaten
  • 80 ml of vegetable oil (substitute half with olive oil)
  • 1 clove garlic (pressed) or 1/2 tsp of garlic powder
  • 200 g of grated cheese (cheddar or Edam will do)
  • 200g of grated cooked spicy salami or spicy cacher/kacher (Moroccan cold cuts)
  • 1 tbsp of dried thyme or oregano
  • 1/4 – 1/2 cup of water (add as needed to get a dough)
Making petite fekkas with spicy salami and cheese

Making petite fekkas with spicy salami. Credit @Nada Kiffa


Mix all ingredients except the water, spicy salami and thyme. You should get a sort of sandy texture. A food processor can be used to cover this step.

Follow the process described here to shape dough rods and freeze them so you can produce even “coins” of dough at a faster pace.

Preheat the oven at 170 degrees C.

Line the coins of dough next to each others over a baking tray covered with baking sheet.

Bake for about 10-12 minutes or until golden and baked from the center.

You may find some of the fekkas which may have been cut thicker then the others a bit soft from the center; just leave those in the hot oven but with the heat turned off. They’ll be perfect after a few minutes.

Store in an airtight containers or in plastic bags for up to 2 weeks.

Like mentioned before, you can freeze unbaked rods of dough for at least a month and pop them out for a few minutes before cutting and baking a new batch of fekkas.

I like these fekkas the next day after they’ve been baked, they get better by the day and the spicy salami/cacher infuses the flavour even better.


Moroccan savoury pinwheel fekkas


Savoury fekkas biscuits come in different shapes and are usually small in size. We love to have them around especially for a family gossiping session.
Left to right: oregano, black pepper and cheese, grain-mustard and cheese,
harissa and cheese
Moroccan wedding ceremonies usually have large round tables and people gather around them awaiting for the party to start, so they would have roasted almonds and savoury fekkas to nibble on until the waiters start serving the list of sweets and main food planned for the big night. Again, it’s another gossiping opportunity while people are gathering.


Another variety of savoury nibbles during a wedding ceremony,
waiting for the party to start


The big pinwheels with oregano/thyme/cheese fekkas (see picture below) are actually 6 cm in diameter but they could be 3 times smaller. I made them for a small group of teething toddler and they loved them (well, they nibbled on a couple each) and they were easy to grab by tiny fingers due to their size.
Being an eggless recipe, my baby boy was also able to enjoy them. The Harissa piwheels (below, right) are more for grown-ups as they are hot while the wholegrain mustard version (below, in the middle) are fairly balanced without the heat of a mustard but rather its vinegar-y taste.

All fekkas pinwheels biscuits are made using the same dough. Their dough is freezer-friendly as you can roll them ahead of time. cut them and bake them the same day you need them. It’s really an easy recipe.

Serves 16-20 
Prep: 20 min – Baking: 12-15 min
For the main dough
  • 500g of all purpose flour
  • 220g of butter at room temperature
  • 60 g of grated cheese (Edam, cheddar)
  • 1 cube of bouillon or 1 tbps of bouillon granules
  • 30 g of cream cheese (laughing cow, kirri, philadelphia)
  • 60 ml of milk or water, cold or at room temperature
  • 1 tbsp of salt
  • 1 tsp of crushed black pepper or to taste
For the pinwheel effect
  • 100 g of grated cheese (Edam or cheddar)
  • 4 tbps of dried thyme/oregano (for version 1)
  • 6 tbps of wholegrain mustard (for version 2)
  • 2 tbps of harissa (for version 3)
For the work surface
  • Flour
  • Fine semolina flour (replace with flour)


With the tip of your finger or using a food processor with paddle attachment, mix flour with all ingredients except the milk. You will have a sort of crumbly effect. Add the milk and combine. Do not overwork the dough.
Divide the dough into 3. Flatten each part in a cling film about 1 cm thick and seal 2 parts while you roll one. Each part will be used for a different filling.
To avoid adding a lot of flour, use sheets of baking paper and roll the dough in between as thin as 2 mm. If you don’t happen to have baking paper, you may use the flour and fine semolina flour but make sure you delicately dust the surface while rotating the dough by a quarter turn every time you roll it, making sure it does not stick.
Adding the cheese with the mustard and harissa reduces any risk of sogginess
For the Herby version
Crush the dried herbs between the palm of your hands and generously  sprinkle the dough all the way to the edges and corners. Sprinkle a layer of grated cheese and crushed black pepper. Cut the edges to form a neat rectangle or square.
Roll the dough tight to form a roll or a tube. Save it in the freezer while you prepare the other versions.
For the mustard or harissa versions
Spread the pastes all over the dough and all the way to the edges and corners. Sprinkle a layer of grated cheese and crushed black pepper. Cut the edges to form a neat rectangle or square.
Roll the dough tight to form a roll or a tube.
Shaping fekkas pinwheels
For small fekkas, freeze the roll while you preheat the oven to 170/180 degrees C and cover the baking sheets with baking paper. After 10 mins in the freezer, use a sharp knife to cut 2mm round-shaped pinwheels.


For large fekkas, cut 3-4 mm thick pinwheels and place them on a baking paper, leaving some space between them. Cover with another baking paper and gently roll them all together. Rotate the lower baking paper one quarter towards you and roll again to even the sides. This method allows you to have big pinwheels with even surface.
Bake fekkas pinwheels about 12-15 cms until just about golden from the edges and cooked through from the middle.
Store in an airtight container for up to a week.



  • Try an anchovy paste for another version of these pinwheels, or a tapenade. Make sure you add grated cheese to avoid sogginess.
  • If you don’t feel like making pinwheels, try this version of Moroccan savoury biscuits with olives.

Healthy homemade corn chips

Since I have made a batch of corn tortillas and we are just 2 adults and a baby, there was some leftovers which I kept in the freezer.

2 days ago, I have turned them into homemade “Doritos” which by the way is quite expensive in Germany especially one has an addiction towards nachos & co..

So here is the recipe for homemade corn tortillas if you want to get busy making your own (which taste way better than store-bought stuff)..

Let’s make corn chips (or crisp like the Brits call them) and have your favourite dip on the side.

9 corn chips for each medium-size tortilla
Prep: 5 min – baking: 5 to 10 min

  • Corn tortillas
  • Salt/sea salt, paprika, smoked paprika


Preheat the oven at 220-240 degrees C. In the meantime, cut the stall tortillas into wedges and sprinkle with salt (and paprika if you fancy, I used some mixed paprika, salt and ground pepper mix easily found in Germany).

Lay the wedges on a baking tray (do not overlap, ideally).

Turn off the oven, place the baking trayin the middle of the oven for 5 min or until they’re crispy.

Cool them before storing in an airtight container for 3 days (well I don’t know if it can last more because they’re finished before that).