Afternoon Tea menu
Moroccan Tea and Pastries Afternoon — A Sweet Mid-Afternoon Spread
Somewhere between four and five in the afternoon, many Moroccan households pause for tea and something sweet — not a full meal, but a proper spread of two or three pastries alongside a fresh pot of mint tea. This menu gathers the pastries that suit that slot best, from delicate almond horns to sticky sesame flowers. A guide to Moroccan tea traditions and the individual pastry dishes covers each in more depth.
The menu
Pastry
Kaab ghazal (gazelle horns)
Crescent-shaped almond paste pastries dusted with orange-blossom water, delicate and not overly sweet.
Pastry
Chebakia
Sesame-honey flower pastries, fried and dipped in syrup, best kept for special afternoons given the effort involved.
Pastry
Almond briouats
Crisp fried triangles filled with sweetened almond paste, smaller and lighter than a full dessert course.
Extra
Sellou (toasted flour, almond and sesame mixture)
Not baked, simply mixed and served in small spoonfuls or pressed into a dish; very rich, so small portions suit.
Drink
Mint tea
Poured from height into small glasses, refilled at least once during the sitting.
Shopping list
- Ground almonds, orange-blossom water and icing sugar for kaab ghazal
- Flour and butter for the pastry dough
- Sesame seeds, honey and anise for chebakia
- Warqa or filo-style pastry for the briouats
- Toasted flour, almonds, sesame seeds and cinnamon for sellou (or buy ready-made)
- Icing sugar for dusting
- Gunpowder green tea
- Fresh mint and sugar
Prep timeline
-
Several days ahead
Make the chebakia — it keeps for weeks in a tin and the syrup only settles further with time.
-
1-2 days ahead
Shape and bake the kaab ghazal, which also keeps well stored airtight.
-
Day before
Fry the almond briouats and toast the ingredients for sellou if making it from scratch.
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On the day
Arrange the pastries on a large plate or tray rather than individual portions.
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Just before guests arrive
Boil the water and warm the teapot so the tea is ready the moment everyone sits.
Host's tips
- Most of these pastries are made to keep, so spread the baking over several days rather than one busy afternoon.
- Serve pastries on one large shared plate rather than individual portions — it is the more traditional and generous way to lay the table.
- Sellou is extremely rich; a small spoonful per person is plenty.
- Dust kaab ghazal with icing sugar just before serving, not earlier, or it will absorb into the pastry and disappear.
- Pour the tea from a height to build a light froth on top — it is part of the presentation as much as the taste.
Questions about this menu
What time is Moroccan afternoon tea usually served?
Typically between four and five in the afternoon, as a pause between lunch and the evening meal rather than a replacement for either. It is common on weekends and when receiving guests.
Can these pastries be made in advance?
Yes, and most improve for it — chebakia keeps for weeks in an airtight tin, kaab ghazal keeps for several days, and briouats can be fried a day ahead and warmed through.
What is sellou?
A rich, no-bake mixture of toasted flour, ground almonds, sesame seeds, cinnamon and sugar, often served in small portions, especially around Ramadan, though it suits any tea gathering.
How many pastries should I serve for a tea afternoon?
Two or three varieties is generous and typical — offering too many at once can overwhelm a simple tea sitting, which is meant to be a light pause rather than a feast.
Why is mint tea poured from a height?
Pouring from height aerates the tea and builds a thin froth on top, which is considered a mark of a well-made pot and part of the presentation, not just habit.
Learn to cook this menu with a local in Marrakech
Every dish here is taught, hands-on, in a Marrakech cooking class — or taste them across the medina on a guided food tour.