One dessert widely available all over Morocco is sfenj : basically small doughnut-shaped pieces of dough that are fried.
The word sfenj means sponge in Arabic and refers to the desserts soft and absorbent composition.
A simple mixture of flour, salt, yeast, and water is left to rise for a few hours.
The batter is then made into doughnut shapes and dipped into hot oil to fry.
They are pulled out of the oil with skewers, sometimes dusted with powdered sugar or honey, strung up in a thread similar to a Hawaiian lei, and sold to sweet-craving onlookers.
Sfenj is typically eaten in the morning with coffee, as a midday snack or as a post-lunch dessert with mint green tea. (In Morocco, as in many Mediterranean countries, the main meal is served around two or three in the afternoon.)
Text Source: Street food around the world: an encyclopedia of food and culture Book
