fakass a la marocaine


1.5 kg (3 lbs 5 oz) of fine flour. 500 g (1lbs 2 oz) of lump sugar pounded in a mortar. 75 g (3 oz) of baker's yeast. 3 soupspoonfuls mixed grilled sesame seeds and aniseed. 4 or 5 grains of gum-acacia crushed with 1/2 teaspoonful of salt. 1 teaglassful of melted butter. 1 teaglassful of orange-flower water. more or less depending on the absorption of the flour

Prepare the dough

First, take half the flour sieve it adding a little salt. Mix with 50g (2 oz) yeast diluted in a little water and knead, adding sufficient water to make a dough a little less stiff than for bread. Knead hard then place it in a bowl and cover with a cloth. Leave near a source of heat to prove for 2 to 3 hours.
When the dough has risen, turn it out on the table and add the remainder of the flour, the remaining 25g (1 oz) of yeat, the melted butter, warmed orange-flower water, aniseed and sesame seeds with the ground acacia. Knead hard.


Quickly shape little sticks 20 cm (8") long, as thick as the finger. Place in a warm place on a blanket covered with a clean cloth. Cover and leave to rise for about 2 to 3 hours.
To see if the dough has fully risen, poke lightly with a finger. The dough should come back into its original shape when the finger is withdrawn. Prick with a fork in several different places and cook in the oven until they are half cooked, that is before they have started to brown.
Leave them to stand for several hours, until the next day even. Cut out rounds in the sticks 2 to 3 mm thick. Place on an unbuttered baking tray and brown in the oven for a few minutes.
Store in airtight tins when cold so that they remain crisp.

Bessa7a w'ra7a!