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Food and drink

Krachel

Sweet yeast buns flavoured with anise and orange blossom water, also called krichlat or l’grosse, baked for Ramadan and other occasions.

What it is

According to the Moroccan TV chef Choumicha, krachel, krichlat or l’grosse are yeast buns flavoured with anise and orange blossom water. Akdi and Achboun list krachel among the sweets of Tetouan as a sweet pastry of fine flour whose origin is unknown.

History

A document dated 15 Muharram 1307 of the Islamic calendar names sfenj, fekkas, krachel and m’hancha among the sweets of Tetouan.

How it is cooked

RecipeKrachelAfter the Moroccan TV chef Choumicha

When

According to Choumicha, krachel are on the table during Ramadan at the breaking of the fast (ftour), together with jben, a local fresh cheese, and at suhur, the meal before dawn, with raïb, curdled milk with orange blossom water.

At a glance

Arabic
القراشل

Where it comes from

At home throughout the country, with no place of origin named by a source.

When you come across it

Ramadan

Goes with it

Food and drinkAtayGreen tea from China, usually of the gunpowder variety, prepared with fresh mint and sugar from a sugar loaf and poured from a height. It is regarded as a sign of Moroccan hospitality.Food and drinkFekkasA dry pastry with a biscuit-like texture made of eggs, sugar, flour and yeast, with almonds if you like, eaten with mint tea.

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Last checked on 30 Oct 2026. 2 sources, 0 of them primary (authority, UNESCO, operator).

  1. Choumicha (Choumicha Chafay), choumicha.ma, Helios Production: Krichlat ou brioches traditionnelles (gelesen in der Fassung des Internet Archive vom 28.09.2018). https://web.archive.org/web/20180928/http://www.choumicha.ma/recette/747-krichlat-ou-brioches-traditionnelles.html. Checked on 30 Oct 2026.
  2. Hassan Akdi, Noureddine Achboun, Afro-Asian Journal of Scientific Research 1, Nr. 2 (2023): Tetouan Cuisine: Artisanal Diversity, and a Multi-Faceted Mediterranean Cultural Heritage (الغذاء التطواني). https://aajsr.com/index.php/aajsr/article/download/33/33/65. Checked on 30 Oct 2026.
  3. Hassan Akdi, Noureddine Achboun, Afro-Asian Journal of Scientific Research 1, Nr. 2 (2023): Tetouan Cuisine: Artisanal Diversity, and a Multi-Faceted Mediterranean Cultural Heritage (الغذاء التطواني). https://aajsr.com/index.php/aajsr/article/download/33/33/65. Checked on 30 Oct 2026.
  4. Choumicha (Choumicha Chafay), choumicha.ma, Helios Production: Krichlat ou brioches traditionnelles (gelesen in der Fassung des Internet Archive vom 28.09.2018). https://web.archive.org/web/20180928/http://www.choumicha.ma/recette/747-krichlat-ou-brioches-traditionnelles.html. Checked on 30 Oct 2026.
  5. Hassan Akdi, Noureddine Achboun, Afro-Asian Journal of Scientific Research 1, Nr. 2 (2023): Tetouan Cuisine: Artisanal Diversity, and a Multi-Faceted Mediterranean Cultural Heritage (الغذاء التطواني). https://aajsr.com/index.php/aajsr/article/download/33/33/65. Checked on 30 Oct 2026.
  6. Choumicha (Choumicha Chafay), choumicha.ma, Helios Production: Krichlat ou brioches traditionnelles (gelesen in der Fassung des Internet Archive vom 28.09.2018). https://web.archive.org/web/20180928/http://www.choumicha.ma/recette/747-krichlat-ou-brioches-traditionnelles.html. Checked on 30 Oct 2026.