Kaab el Ghazal

Use fragrant orange blossom water, fresh nuts, good honey and spices that still smell vivid. Old sesame or rancid nuts will ruin the flavour.

Toast flour, nuts and sesame carefully, keep pastry covered, and monitor oil temperature for fried sweets.

Common mistakes include burning honey, frying too cool, over-browning pale pastries, letting filo dry out and using stale nuts.

Keep oil around 170–180°C for fried sweets, warm honey gently rather than boiling it, and let pastries drain properly.

Ready when pastry is crisp, dough is cooked through, nuts smell toasted, honey coating is glossy and the traditional colour is achieved.

Serve in small portions on Moroccan plates with mint tea. Use sesame, icing sugar, cinnamon, almonds or honey glaze deliberately.

Many doughs, fillings and nut mixtures can be made ahead. Fried and honey-soaked items often keep well, while sfenj is best fresh.

Store in an airtight container. Honeyed pastries usually keep several days; fresh pancakes and doughnuts are best eaten the same day. Refresh pastries gently in a low oven if needed. Do not microwave crisp pastry if you want it to stay flaky.