This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy for more info.
Fekkas is a type of twice-baked Moroccan biscuit. It can be made from either a shortbread dough or from or enriched bread dough, and it's cut in different sizes depending on the recipe.
The name seems to refer to how demanding those little nibbles were to make. It was such a painfully tedious process, especially the cutting part, that they got called "fekkas" from the Arabic word f'qaiss (something heartbreaking or nerve-racking). Imagine women having to make big batches of dough, shape them into rods or long sausages (between 0.04"/ 5 mm to 1.5"/ 4 cm, depending on the recipe), send them to a communal oven, get the trays back, cut the rods in tiny pieces and send back for a second baking time.
In the last 50 years or so, more people have acquired a home oven and families have shrunk in size, so we tend to bake smaller quantities. We also make more varieties, including small savory ones which are only baked once.
Moroccan petite fekkas with chermoula is one of the savory types, but it gets baked twice. It can be found for sale in small plastic bags in many souks and bakeries in Casablanca (and other cities, too). We serve it during afternoon tea or as part of a medley of nibbles at special events or weddings. For the latter, we might find them arranged next to centerpieces on each table, and guests who show up early will munch on them while awaiting the rest of the guests to arrive.
Savory fekkas tend to taste best a day or two after making them, after the flavors have had time to come together. So do try to resist the urge of finishing them earlier.
Moroccan Petite Fekkas with Chermoula - Fkikssate b'Chermoula
Adjust the heat or the spiciness to your liking. I often add paprika and thyme. Make a big batch as they tend to disappear quickly.