Feggas

Name: Feggas
Cook time: 12 h
Total time: 12 h
Cuisine: Morocco
Ingredients: 1 oz yeast; 9 oz sugar; 4 ½ lb flour; Tepid milk and water in a half and half mixture, sufficient to obtain the consistency of dough for bread; Tepid milk and water in a half and half mixture, sufficient to obtain the consistency of dough for bread; A pinch of salt; Tepid milk and water in a half and half mixture, sufficient to obtain the consistency of dough for bread; 2 tablespoonfuls orange flower water; Pounded gum mastic; 1 ½ oz butter; 1 dessertspoonful aniseed

Preparation info

Difficulty
Easy
Ready in
12 hr

Appears in

Traditional Moroccan Cooking

By Zette Guinaudeau-Franc

Published 1995

About

Ingredients

4 ½ lb flour
9 oz sugar
1 oz

Africa
Morocco
Pastry
Vegetarian
Mediterranean

Method

Mix the flour, sugar, salt, yeast, aniseed, 1 oz of butter, milk and water in the gsaa. Knead well for about half an hour. Take a piece of dough about the size of a turkey’s egg. Lightly grease the palms of your hands and roll the dough in the form of a small stick which you lay on the bre