Maghreb cuisine – Desserts and drinks according to Leila Oufkir:

Who has never tasted with declaration the sweet bite of a glass of hot tea, carried from the tips of the fingers to the lips, has never known the hospitality of the Arab-Muslim world. The famous beverage of conviviality is always enhanced with a multiple choice of treats, an overview of which you will find in these pages.
In the range of Oriental delights, we spontaneously think of small bites bathed in honey, filled with almonds, dates and other dried fruits. Each composition is a balanced staging.
The main players are delicate and noble ingredients, scents of flowers and honey, demanding materials that are even difficult to handle.
Who were the initiators of this complex and seductive pastry? Probably gourmets steeped in the desire to go beyond the limits of matter.
This is the birth of a confectionery based on the concept of a tender filling imprisoned in a golden bark, or conversely a crunchy heart in a melting cocoon. A whole universe of sweetness thanks to a meal that ends on these exalted notes...

This book has many delights, here are a few:

• Selou (Morocco)
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• Turkish coffee
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• Chebakia of Fez
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• Dessert with yogurt and almonds
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• hello tounsia
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• Orange and beet juice
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• Raisin juice
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• Laban banana flavor
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• Sfouf
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