Hazelnuts: simple ideas for Moroccan cooking

In this article we take a close look at hazelnuts: its traditional use in Morocco, how to use it and general precautions.

Hazelnuts (البندق)

Hazelnuts are served with tea and used in some pastries.

How to use: As part of varied meals, in normal cooking amounts.

Simple ways to cook with hazelnuts

• Quick breakfast: with yoghurt or porridge, a little honey and nuts, or in a traditional dish.
• Start with a small amount and try hazelnuts in one recipe before making it a habit.
• At family gatherings, hazelnuts can be served with tea or a traditional breakfast.
• Write down the recipe and amount you like so you can repeat the same taste.

How to choose and store hazelnuts

• Keep hazelnuts in an airtight container away from light, heat and moisture.
• Always use a clean, dry spoon.
• Buy enough for a few weeks so it stays fresh and fragrant.
• Choose a product with a clear origin and a label showing ingredients, size and date.
• A natural smell and colour are good signs; avoid anything that smells off or looks damp.

Hazelnuts in Moroccan souks and the attar's shop

• Hazelnuts is one of the products Moroccans have known for generations, with ways of using it passed down in families.
• Names vary by region, between Arabic, Amazigh and Darija, but the customs are similar.
• Today the same traditional products come with clear labels and home delivery.
• In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.

General precautions

• Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
• Patch-test oils and skin products on a small area; avoid the eyes.
• Store cool and dry, out of reach of children.
• Moderation first; herbs do not replace a varied diet.

Note: general, traditional information only, not medical advice; it does not replace a doctor.