Fes – Qrashel are prepared specially for Ramadan, breakfast and during religious festivals, but Moroccans now prepare them anytime.
Their preparation varies from one family to another according to the ingredients used in them. Qrachel were traditionally prepared only with the minimum ingredients namely flour, anise seeds and butter; however, people nowadays add other ingredients like eggs and milk.
They are accompanied with Moroccan tea or coffee for breakfast meals and for the evening snacks.
Ingredients:
20cl oil.
20cl warm water.
150g granulated sugar.
5 tbsp powder milk.
1 egg.
1 sugar vanilla
1 baking powder.
1 tbsp baking yeast.
3 tbsp roasted sesame.
2 tbsp anise seeds.
1 tbsp fennel seeds.
500 g white flour or more.
For garnish:
1 egg mixed with a tsp of soluble coffee.
Some sesame.
Way of preparation:
- In a bowl place the liquid ingredients then add the other ones except flour and mix everything.
- Add flour gradually until you get cohesive dough (it should be soft and a little bit sticky, not hard because you don’t need to knead it).
- Cover the dough with a cloth and let it rise in a warm place until its shape doubles (for an hour or more.)
- Knock the dough back then form medium balls and place them on a greasy oven tray then cover them with oiled plastic to rise again.
- Brush Qrashel with the mixture of egg and coffee then sprinkle more sesame on the top.
- Place the tray in a preheated oven and bake Qrashel until they become golden brown (about 20 minutes).
- Let them cool before you move them and keep them in a plastic box in a safe place.
- Serve with honey, jam, cheese or chocolate and of a course a beverage preferably Moroccan tea.
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