i. The argan tree, the world-tree

The Argania spinosa is a tree endemic to Morocco, growing almost exclusively in a Souss biosphere reserve, listed by UNESCO in 1998. In 2014, its practices and know-how ("Argan, practices and know-how concerning the argan tree") were inscribed on the intangible cultural heritage of humanity.

The transformation is almost exclusively female and cooperative: the dried fruits are cracked with a stone, the paste of roasted kernels then ground by hand, then pressed. For one litre of oil, count 30 kg of fruit and several days of work. Raw oil is cosmetic (anti-wrinkle, moisturising); roasted oil is culinary (almond aroma, slightly bitter).

ii. Amlou and smen

Amlou is a sweet paste of roasted almonds, culinary argan oil and honey. It is one of the most emblematic specialities of the Souss, enjoyed at breakfast with warm bread.

Smen is a fermented, salted butter, kept in earthen jars for several months — even years for the best. Its taste recalls parmesan or gorgonzola. It seasons tagines, couscous, certain harira soups.

iii. Taliouine saffron (PGI)

At Taliouine, in the southern foothills of the High Atlas, the Crocus sativus blooms every November. Three red stigmas per flower, picked by hand at daybreak. 150,000 flowers for 1 kg of dried saffron.

The "Taliouine Saffron" PGI was registered with OMPIC. It protects the origin, the drying method (in the shade) and the guarantee of purity (no added colourant). Taliouine saffron is reputed one of the most fragrant in the world — rich in safranal and crocin.

iv. Tafilalet dates (PGI)

The Tafilalet (Ziz and Drâa valleys) is home to hundreds of date varieties. The most prestigious: the Mejhoul — large, fleshy, honeyed, with caramelised flesh. Native to Morocco, it was exported as far as California in the 20th century, where it is now grown on a large scale.

The "Mejhoul Date" PGI guarantees its Moroccan origin and requires respect for the traditional harvest chain (sun-drying on racks, manual grading). The date palm itself has been inscribed by UNESCO since 2022, in a multinational effort including eleven Arab states.

v. Henna of Tazarine

A plant (Lawsonia inermis) grown in the southern oases, henna is used at once as a dye (hair, eyebrows, feet), as a cosmetic and as a ritual ornament. The henna of Tazarine holds a Moroccan PGI, and the ritual use of henna was inscribed by UNESCO in 2024 ("Henna: rituals, aesthetic and social practices").

vi. Moroccan pastry — صناعة الحلويات

Beyond raw materials, Moroccan pastry constitutes a genuine craft in its own right. For the Moroccan sugar and honey industry, it is today the most export-oriented segment of traditional confectionery. For families, it is a rite of hospitality: no tea is served without a tray of sweets, no celebration passes without gazelle horns.

The Decree 2.21.991 implementing the Law 50-17 on crafts recognises "traditional pastry" as one of the 172 craft activities officially listed in the National Register of Crafts (RNA). It falls under the State Secretariat for Crafts and the Social and Solidarity Economy.

Kaab el Ghazal · كعب الغزال — the gazelle horn

The emblem of Moroccan pastry. A small crescent of shortcrust enclosing an almond-paste filling scented with orange-blossom water and cinnamon. A variant dusted with icing sugar is called Kaab el Ghazal M'fenned. Present at every wedding and at Eid al-Fitr. Costly because of the pure quality almonds.

Chebakia · شباكية — the flower of Ramadan

Also called m'kharqa. The essential pastry of the holy month: it systematically accompanies the breaking of the fast with harira. Thin dough shaped into a flower, fried, then dipped in hot honey and sprinkled with toasted sesame seeds. Scented with anise and orange blossom. Keeps 3–4 weeks in an airtight box.

Sellou · سلّو (or Sfouf, سفوف)

An uncooked energy dessert, with a grainy texture. Made from grilled wheat flour, almonds, sesame seeds, honey and spices (cinnamon, anise, mahleb). Served during Ramadan for its nutritional value, and at birth celebrations for new mothers. Presented in a dome decorated with almonds or pine nuts.

Briouates · بريوات

Small triangular parcels of filo dough, filled with almond paste scented with cinnamon and orange-blossom water. Fried, then coated with honey. They also exist in savoury versions (tuna, minced meat, chicken, cheese), then sharing a family with the pastilla.

Ghriba · غريبة

Small round, lightly cracked biscuits, made from almonds (ghriba bahla), coconut (ghriba moukhabaza) or semolina depending on regional variations. Crumbly texture, bitter-almond scent. Served on major family and religious occasions.

Fekkas / Feqqas · فقاس

Double-baked biscuits — first shaped into a roll and baked once, then sliced and baked again until golden. The double baking removes almost all moisture, allowing exceptional keeping (2–3 weeks). Versions with almonds, raisins, sesame, anise.

Other pastries in the repertoire

Mhancha (almond filo coil) · Makrout / Makroude (semolina filled with date paste) · Sfenj / Sfendj (doughnut served warm at breakfast) · Baghrir (thousand-hole pancake buttered and drizzled with honey) · Seffa (sweet couscous with raisins and cinnamon, a dome-shaped dessert) · Milk pastilla or jawhara (fried brick sheets, almond cream scented with orange blossom).

vii. Official sources

1. Law 50-17 on the exercise of craft activities — promulgated by Dahir no. 1.21.122 (Official Bulletin no. 7065, December 2021).
2. Decree no. 2.21.991 setting the list of craft activities (172 activities, 13 branches) — National Register of Crafts. rna.gov.ma
3. Maison de l'Artisan (MDA) — Promotion, labelling, branch excellence programmes. mda.gov.ma
4. Ministry of Tourism, Handicrafts and the Social and Solidarity Economy — Strategy and sector policy. mtaess.gov.ma
5. Wikipedia · Moroccan pastry — Documented list. fr.wikipedia.org