Cooking Class · Tetouan
Tetouan Pastry Workshop — Andalusian-Moroccan Sweets
Tetouan is celebrated for its pastries. In this workshop you make the city's Andalusian-influenced sweets — almond-rich pastries, honeyed treats and delicate cookies — learning the refined northern tradition kept alive in Tetouani homes.
Tetouan's pastries are among the finest in Morocco, a legacy of the Andalusian refinement that shaped the whole city. The Hispano-Moorish and Jewish families who settled here from Spain brought sophisticated confectionery traditions, and Tetouani households still take enormous pride in their sweets, which are served at every celebration and to honour guests. This workshop explores that refined northern repertoire.
You make the almond-and-honey classics that define Moroccan celebration pastry — kaab el ghazal (gazelle horns) filled with orange-blossom almond paste, honey-steeped chebakia, crisp filled briouat, and the crumbly ghriba shortbreads — with attention to the elegant Tetouani touch. The city's Andalusian heritage lends its sweets a particular delicacy and a love of almond, orange-blossom and honey.
The host teaches the building blocks all Moroccan pastry depends on: making almond paste, handling warqa (the fragile Moroccan filo), getting honey to the right temperature, and the fragrances of orange-blossom and rosewater. You learn the shaping and folding that turn simple ingredients into the intricate pastries piled on Tetouani celebration tables.
It is a patient, rewarding class ideal for keen bakers and anyone with a sweet tooth, and you box up your creations to take away as edible souvenirs. Set in an authentic, uncrowded medina, it is a genuine encounter with one of Morocco's proudest pastry cultures, and pairs well with a Tetouan cooking class or food tour.
What's included
- Hands-on Andalusian-Moroccan pastries
- Gazelle horns, chebakia and briouat or ghriba
- Almond-paste and warqa technique
- All almonds, honey and flavourings
- A box of pastries to take away and recipes
Frequently asked questions
Why is Tetouan known for pastry?
Its Andalusian and Jewish heritage brought refined confectionery traditions, and Tetouani homes still take great pride in their sweets, among the finest in Morocco.
What will I make?
The almond-and-honey classics — gazelle horns, honey chebakia and filled briouat or ghriba — with the delicate Tetouani touch.
Do the pastries travel well?
Yes. Gazelle horns, chebakia and ghriba keep several days in a tin, making excellent edible gifts to take home.
How do I book this experience?
Message us on WhatsApp at wa.me/212701664704, call +212 701 664 704, or email info@serenitymoroccotours.com with your preferred date and group size. We confirm the meeting point and any dietary needs before you arrive.