3/4 L of warm water
5 g of fresh yeast
1 pinch of salt
1 egg
½ a glass of flour
½ a cup of semolina (semolina has to be extremely fine)
(The capacity of the glass used for dosing flour and semolina is 200 ml)


Step 1

Mix water and salt and dilute yeast. Beat egg then add the flour and semolina.

To mix the flour and semolina, pour the batter in the blender and mix everything for 5 minutes.

Step 2

Let the dough rise. It’s ready when the surface begins to bubble.

Step 3

Once the dough has risen, heat a non-stick pan. Stir the dough well and pour a ladle into the hot pan. Cook over low heat … holes must be formed on the surface of the pancake. When it’s cooked, remove the pancake from the pan and place on a plate.

Step 4

Avoid the overlap as the pancakes are hot and they can easily stick together.

Bon appétit from Fez Cooking School !!


4 eggs
1 cup of sugar
1 cup of oil
Baking powder
11g of vanilla sugar
11g of baking powder
Lemon zest
½ kg of coconut powder
¼ kg semolina
1 cup of orange blossom water
½ cup of icing sugar


Combine the eggs, sugar and oil and mix well. Then add the semolina, the baking powder, the vanilla sugar; the icing sugar and the coconut powder then work the dough with your hands.

You will need to mix until the dough gets a crumbly texture for about 5-7 mins, the dough should be powdery and crumbly. Try not to over need the dough.

Form a round cookie, dip it into the orange blossom and dust it with powdered sugar.

Place the cookies on a baking tray and bake for 10-15mins (180°C). Keep checking the cookies as they have a very thin margin between being perfectly cooked to getting burnt.

Cool and store in an airtight container.

Bon appetite from Fez Cooking School!!