{"id":74396,"date":"2022-09-12T15:27:01","date_gmt":"2022-09-12T13:27:01","guid":{"rendered":"http:\/\/visitanddo_1790.test\/?p=74396"},"modified":"2026-09-30T22:37:13","modified_gmt":"2026-09-30T20:37:13","slug":"sweets-arabes-artisan-crafts-from-morocco","status":"publish","type":"post","link":"https:\/\/www.visitanddo.com\/en\/sweets-arabes-artisan-crafts-from-morocco\/","title":{"rendered":"Moroccan sweets: the 12 you must try"},"content":{"rendered":"<div class=\"product\"><div class=\"product\">\n<p>The <strong>Moroccan sweets<\/strong> They are small treats to enjoy with tea, not cakes to be sliced. Behind them lies a patisserie that blends tradition <strong>Berber, Andalusian and Mediterranean<\/strong>, and always the same ingredients: almonds, honey, sesame, dates and orange blossom water.<\/p>\n<p>These are <strong>twelve different sweets<\/strong> \u2014including their names in Arabic, how to recognise them and when they\u2019re eaten\u2014 so you know how to order them.<\/p>\n\n<h2>What they have in common<\/h2>\n<p>Three things characterise this pastry:<\/p>\n<ul>\n<li><strong>They are served on a tray, with mint tea.<\/strong> In Morocco, tea is a gesture of hospitality and is almost never served on its own.<\/li>\n<li><strong>Alcohol-free.<\/strong> The sweetness always comes from honey, sugar and fruit, and the aromas of the <strong>orange blossom water<\/strong>, rose water and cinnamon.<\/li>\n<li><strong>Many are made at home<\/strong> for special occasions, particularly during Ramadan and at weddings.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"534\" src=\"https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/49629670698_eab6ba8222_o.jpg\" alt=\"Moroccan chebakia dipped in honey and coated in sesame seeds\" class=\"wp-image-74390\" title=\"\" srcset=\"https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/49629670698_eab6ba8222_o.jpg 640w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/49629670698_eab6ba8222_o-600x501.jpg 600w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/49629670698_eab6ba8222_o-300x250.jpg 300w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/49629670698_eab6ba8222_o-14x12.jpg 14w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><figcaption class=\"wp-element-caption\">Chebakia, Morocco\u2019s most iconic sweet.<\/figcaption><\/figure>\n\n\n\n<h2>1. Chebakia<\/h2>\n<p><strong>The quintessential Moroccan sweet.<\/strong> A spiced dough made with <strong>aniseed, cinnamon, saffron and sesame<\/strong> which is plaited into the shape of a flower, deep-fried and coated in <strong>hot honey<\/strong> before coating it in sesame seeds.<\/p>\n<p><strong>When:<\/strong> is the sweet from the <strong>Ramadan<\/strong>. It is taken when breaking the fast, together with the <strong>harira soup<\/strong>, and in many towns there are shops dedicated solely to it during that month. <strong>Fez<\/strong> She has a reputation for making the best.<\/p>\n<p>It must remain on the inside <strong>crispy yet tender<\/strong>: if it\u2019s hard, it\u2019s not cooked properly.<\/p>\n\n<h2>2. Kaab el Ghazal, the horns of the gazelle<\/h2>\n<p>Very thin crescents of pastry filled with <strong>almond paste<\/strong> scented with orange blossom and cinnamon. The name comes from its curved shape.<\/p>\n<p><strong>It is the most prestigious item in Moroccan pastry-making<\/strong>: Serving it to guests is a sign of hospitality and good manners. It is a staple at weddings and other important celebrations.<\/p>\n\n<h2>3. Ghriba<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"500\" height=\"281\" src=\"https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/3721405690_b7958373fa_o.jpg\" alt=\"Moroccan almond ghriba with a cracked surface\" class=\"wp-image-74391\" title=\"\" srcset=\"https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/3721405690_b7958373fa_o.jpg 500w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/3721405690_b7958373fa_o-300x169.jpg 300w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/3721405690_b7958373fa_o-18x10.jpg 18w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><figcaption class=\"wp-element-caption\">The ghriba, with its characteristic crack on the surface.<\/figcaption><\/figure>\n\n\n\n<p>Round, crumbly biscuits, with the <strong>cracked surface<\/strong>, which melt in the mouth. It\u2019s the everyday sweet treat, the one you bring out when you have visitors.<\/p>\n<p><strong>It has three main variants<\/strong>, and it is important to be able to tell them apart:<\/p>\n<ul>\n<li><strong>Ghriba bahla:<\/strong> made with flour and butter, crumbly on the inside and crispy on the outside, with toasted sesame seeds.<\/li>\n<li><strong>Ghriba bzouka:<\/strong> almond-flavoured, with a richer flavour and the scent of orange blossom.<\/li>\n<li><strong>Coconut ghriba:<\/strong> with grated coconut, soft on the inside.<\/li>\n<\/ul>\n\n<h2>4. Sweet briouats<\/h2>\n<p>Triangles or cylinders of <strong>warqa pastry<\/strong> \u2014Moroccan pastela\u2014 filled with almond paste flavoured with cinnamon and orange blossom, deep-fried until golden brown and <strong>drizzled with honey<\/strong> as soon as it comes out of the frying pan.<\/p>\n<p>The contrast between the crispy outer layer and the soft filling is what makes them so addictive. They\u2019re commonly found in <strong>weddings and at Ramadan tables<\/strong>, next to the chebakia. Note: <strong>Briouats are also available in a savoury version<\/strong>, usually made with chicken or minced meat.<\/p>\n\n<h2>5. Makrout<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"681\" src=\"https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/15487188845_5d232274a2_k-1024x681.jpg\" alt=\"Semolina makrout filled with dates\" class=\"wp-image-74392\" title=\"\" srcset=\"https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/15487188845_5d232274a2_k-1024x681.jpg 1024w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/15487188845_5d232274a2_k-600x399.jpg 600w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/15487188845_5d232274a2_k-300x200.jpg 300w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/15487188845_5d232274a2_k-768x511.jpg 768w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/15487188845_5d232274a2_k-1536x1022.jpg 1536w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/15487188845_5d232274a2_k-18x12.jpg 18w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/15487188845_5d232274a2_k.jpg 1623w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Diamonds of <strong>semolina stuffed with date paste<\/strong>, flavoured with orange blossom, which are deep-fried or baked and drizzled with honey. Don\u2019t confuse them with: <strong>The pastry is made from semolina and the dates form the filling<\/strong>, it\u2019s not just any old date paste.<\/p>\n<p><strong>A fact to start with:<\/strong> the makrout <strong>He arrived in Morocco from Tunisia<\/strong>, and it is one of the most widespread sweets throughout North Africa.<\/p>\n\n<h2>6. Sellou, also known as sfouf or zamita<\/h2>\n<p><strong>The most unusual of them all: it\u2019s neither baked nor fried.<\/strong> It is a compacted mixture of <strong>toasted flour, ground almonds, sesame seeds, butter, cinnamon and honey<\/strong>, with a grainy texture, served in a bowl or in small mounds.<\/p>\n<p>It is enormously <strong>energy-related<\/strong>, hence its two uses: it is prepared in <strong>Ramadan<\/strong> to recharge our batteries and, as is traditional, <strong>It is given as a gift to women who have just given birth<\/strong>. It\u2019s reminiscent of a crumbled polvor\u00f3n.<\/p>\n\n<h2>7. Fekkas or feqqas<\/h2>\n<p><strong>Moroccan biscotti.<\/strong> It is baked in a loaf, cut into thin slices and <strong>it is baked again<\/strong>, so it turns out crispy and <strong>it keeps for weeks<\/strong>. They contain almonds, raisins, sesame seeds or aniseed, depending on the bakery.<\/p>\n<p><strong>You\u2019ll see the name written in both ways<\/strong>, fekkas and feqqas: they are the same sweet; only the transliteration from Arabic differs. They are dipped in tea and eaten every day, without any special occasion. Because they keep well, they are the <strong>traditional gift<\/strong> to take away.<\/p>\n\n<h2>8. Mhencha, the snake<\/h2>\n<p>A pastry dough filled with almond paste flavoured with cinnamon and orange blossom, <strong>coiled into a spiral<\/strong> shaped like a coiled snake \u2014 hence the name \u2014 and baked until golden brown. It is finished with icing sugar and cinnamon, or drizzled with honey.<\/p>\n<p>It is <strong>the most eye-catching sweet<\/strong> A traditional Moroccan sweet, served whole at the table to be cut in front of the guests. Typically served at celebrations.<\/p>\n\n<h2>9. Baghrir, the cr\u00eape with a thousand holes<\/h2>\n<p>Pancakes <strong>semolina<\/strong> which, as they are cooked on one side only, become filled with <strong>tiny holes<\/strong>. That\u2019s the beauty of it: those pores <strong>they soak up the honey and melted butter<\/strong> with which they are served.<\/p>\n<p><strong>It\u2019s a sweet treat for breakfast and as a snack<\/strong>, not from a serving tray. If you\u2019re offered baghrir, the thousand holes should be wide open; if they\u2019re closed, the batter hasn\u2019t rested properly.<\/p>\n\n<h2>10. Sfenj, the fritters<\/h2>\n<p>Light and fluffy fritters, fried and sprinkled with sugar, sold at street stalls. <strong>You have to eat them straight after they\u2019ve been made<\/strong>: when it\u2019s cold, they lose completely.<\/p>\n<p>It\u2019s the most street-food-style and popular item on this list, and the traditional breakfast in the medinas, dipped in tea.<\/p>\n\n<h2>11. Basbousa<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/4518833765_998c5c5a9e_c.jpg\" alt=\"Moroccan basbousa made with semolina and desiccated coconut\" class=\"wp-image-74393\" title=\"\" srcset=\"https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/4518833765_998c5c5a9e_c.jpg 800w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/4518833765_998c5c5a9e_c-600x450.jpg 600w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/4518833765_998c5c5a9e_c-300x225.jpg 300w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/4518833765_998c5c5a9e_c-768x576.jpg 768w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/4518833765_998c5c5a9e_c-16x12.jpg 16w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Basbousa, a semolina sponge cake with coconut.<\/figcaption><\/figure>\n\n\n\n<p>A <strong>semolina cake<\/strong> juicy, covered in <strong>apricot jam and desiccated coconut<\/strong>, sometimes with a hint of orange blossom or vanilla. It is cut into square pieces or shaped into balls.<\/p>\n<p>It\u2019s the exception to the rule: <strong>Yes, it is a sponge cake that can be sliced.<\/strong>, not a small piece of a tray.<\/p>\n\n<h2>12. Baklava<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"686\" src=\"https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/6031940953_63679c7f1c_k-1024x686.jpg\" alt=\"Filo pastry baklava with nuts and honey\" class=\"wp-image-74394\" title=\"\" srcset=\"https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/6031940953_63679c7f1c_k-1024x686.jpg 1024w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/6031940953_63679c7f1c_k-600x402.jpg 600w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/6031940953_63679c7f1c_k-300x201.jpg 300w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/6031940953_63679c7f1c_k-768x514.jpg 768w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/6031940953_63679c7f1c_k-1536x1028.jpg 1536w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/6031940953_63679c7f1c_k-18x12.jpg 18w, https:\/\/www.visitanddo.com\/wp-content\/uploads\/2022\/09\/6031940953_63679c7f1c_k.jpg 1613w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Thin layers of <strong>filo pastry<\/strong> with chopped almonds or pistachios, soaked in syrup or honey after baking.<\/p>\n<p><strong>A word of honesty:<\/strong> baklava <strong>he is not of Moroccan origin<\/strong>, but rather an Eastern one, in the Ottoman tradition. It is widely available in bakeries across the country and is served at celebrations, but it is not part of the local repertoire in the same way as the previous ones.<\/p>\n\n<h2>When to eat them: the three times<\/h2>\n<p><strong>1. With tea, every day.<\/strong> The traditional sweets \u2014fekkas, ghriba\u2014 are the everyday ones and those served to visitors. You can find the context in <a href=\"https:\/\/www.visitanddo.com\/bebidas-tipicas-de-marruecos\/\">typical Moroccan drinks<\/a>.<\/p>\n<p><strong>2. During Ramadan.<\/strong> Chebakia, briouats, makrout and sellou are prepared in large quantities to break the fast at sunset, along with the <strong>harira<\/strong> and dates. They\u2019re deliberately high in calories: you need to make up for a whole day without eating.<\/p>\n<p><strong>3. At celebrations.<\/strong> Weddings, births and big celebrations call for the most elaborate: <strong>gazelle horns, mhencha and baklava<\/strong>. Serving them is a gesture of generosity towards the guest.<\/p>\n\n<h2>Where to try them<\/h2>\n<ul>\n<li><strong>In traditional bakeries<\/strong> in Fez, Marrakesh, Tetouan or Tangier, where they are sold <strong>by weight<\/strong> and they\u2019re made every day. It\u2019s the best option: you choose your selection and pay by the gram.<\/li>\n<li><strong>In the souks<\/strong>, with the trays on display. The range of food on offer increases significantly during Ramadan.<\/li>\n<li><strong>In the teahouses<\/strong> and at the end of meals in traditional restaurants.<\/li>\n<\/ul>\n<p><strong>A word of advice:<\/strong> You only need a few of each sort. They\u2019re very sweet and quite rich, and two of each will be more than enough.<\/p>\n\n<h2>Try them out in their natural environment<\/h2>\n<p>We are a local operator based in M\u00e1laga with over 50 years\u2019 experience organising trips around Andalusia and northern Morocco. These day trips cross the Strait and include <strong>Moroccan menu featuring Arabic pastries<\/strong>:<\/p>\n\n\n\n\n\n<p>To prepare for the trip, you need to <a href=\"https:\/\/www.visitanddo.com\/que-ver-en-tanger-en-3-dias\/\">What to see in Tangier<\/a>, <a href=\"https:\/\/www.visitanddo.com\/en\/what-see-in-tetuan\/\">what to see in Tetouan<\/a> and <a href=\"https:\/\/www.visitanddo.com\/en\/travel-to-morocco-from-spain\/\">how to travel to Morocco from Spain<\/a>. And if you want to bring some sweets back, <a href=\"https:\/\/www.visitanddo.com\/que-comprar-en-tanger\/\">What to buy in Tangier<\/a>. The whole destination at <a href=\"https:\/\/www.visitanddo.com\/marruecos\/\">The Morocco Guide<\/a>.<\/p>\n\n<h2>Frequently asked questions<\/h2>\n\n<h3>What is Morocco\u2019s most traditional sweet?<\/h3>\n<p>Chebakia: a dough flavoured with aniseed, cinnamon, saffron and sesame, plaited into the shape of a flower, deep-fried and drizzled with hot honey before being coated in sesame seeds. It is the traditional Ramadan sweet, eaten when breaking the fast alongside harira soup, although it can be found in patisseries all year round. Fez is renowned for making the best.<\/p>\n\n<h3>Are \u2018fekkas\u2019 and \u2018feqqas\u2019 the same thing?<\/h3>\n<p>Yes, it\u2019s the same sweet written in two different ways when transliterated from Arabic. It\u2019s Moroccan biscotti: a dough made with almonds, raisins, sesame seeds or aniseed, which is baked, cut into thin slices and baked again to make it crispy. As it keeps for weeks, it\u2019s the typical gift that visitors take home.<\/p>\n\n<h3>What is a \u2018sellou\u2019 and why is it given as a gift?<\/h3>\n<p>It is a mixture of toasted flour, ground almonds, sesame seeds, butter, cinnamon and honey that is neither baked nor fried, with a sandy texture similar to crumbled polvor\u00f3n. It is also known as sfouf or zamita. Due to its very high energy content, it is made during Ramadan and, traditionally, is given as a gift to women who have just given birth.<\/p>\n\n<h3>Do Moroccan sweets contain alcohol?<\/h3>\n<p>No. Traditional Moroccan pastries do not contain alcohol, as Morocco is a predominantly Muslim country. The sweetness always comes from honey, sugar and fruit, and the typical flavours are orange blossom water, rose water and cinnamon.<\/p>\n\n<h3>What is the difference between the different types of ghriba?<\/h3>\n<p>The ghriba bahla is made with flour and butter and is crispy on the outside and crumbly on the inside, with toasted sesame seeds. The ghriba bzouka contains almonds and is richer and more fragrant with orange blossom. And the coconut ghriba, made with grated coconut, is soft on the inside. They all share the same round shape and the characteristic crack on the surface.<\/p>\n\n<h3>Where can I buy Moroccan sweets?<\/h3>\n<p>In the traditional patisseries of Fez, Marrakesh, Tetouan or Tangier, where they are sold by weight and made fresh every day, allowing you to choose a selection and pay by the gram. They can also be found at stalls in the souks, where the range on offer increases significantly during Ramadan. It\u2019s best to ask for small quantities of many different types, as they are very sweet and quite rich.<\/p>\n\n\n\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.visitanddo.com\/en\/sweets-arabes-artisan-crafts-from-morocco\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.visitanddo.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Morocco\",\"item\":\"https:\/\/www.visitanddo.com\/marruecos\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Moroccan sweets\"}]},{\"@type\":\"ItemList\",\"@id\":\"https:\/\/www.visitanddo.com\/en\/sweets-arabes-artisan-crafts-from-morocco\/#itemlist\",\"name\":\"12 traditional Moroccan sweets\",\"itemListOrder\":\"https:\/\/schema.org\/ItemListOrderAscending\",\"numberOfItems\":12,\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"item\":{\"@type\":\"Product\",\"name\":\"Chebakia\",\"description\":\"Dough flavoured with aniseed, cinnamon, saffron and sesame, deep-fried and drizzled with honey. 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It\u2019s Moroccan biscotti: a dough made with almonds, raisins, sesame seeds or aniseed, which is baked, cut into thin slices and baked again to make it crispy. As it keeps for weeks, it\u2019s the typical gift that visitors take home.\"}},{\"@type\":\"Question\",\"name\":\"What is a \u2018sellou\u2019 and why is it given as a gift?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a mixture of toasted flour, ground almonds, sesame seeds, butter, cinnamon and honey that is neither baked nor fried, with a sandy texture similar to crumbled polvor\u00f3n. It is also known as sfouf or zamita. Due to its very high energy content, it is made during Ramadan and, traditionally, is given as a gift to women who have just given birth.\"}},{\"@type\":\"Question\",\"name\":\"Do Moroccan sweets contain alcohol?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. Traditional Moroccan pastries do not contain alcohol, as Morocco is a predominantly Muslim country. The sweetness always comes from honey, sugar and fruit, and the typical flavours are orange blossom water, rose water and cinnamon.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between the different types of ghriba?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The ghriba bahla is made with flour and butter and is crispy on the outside and crumbly on the inside, with toasted sesame seeds. The ghriba bzouka contains almonds and is richer and more fragrant with orange blossom. And the coconut ghriba, made with grated coconut, is soft on the inside. They all share the same round shape and the characteristic crack on the surface.\"}},{\"@type\":\"Question\",\"name\":\"Where can I buy Moroccan sweets?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In the traditional patisseries of Fez, Marrakesh, Tetouan or Tangier, where they are sold by weight and made fresh every day, allowing you to choose a selection and pay by the gram. They can also be found at stalls in the souks, where the range on offer increases significantly during Ramadan. It\u2019s best to ask for small quantities of many different types, as they are very sweet and quite rich.\"}}]}]}<\/script>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>The Moroccan sweets They are small treats to enjoy with tea, not cakes to be sliced. Behind them lies a patisserie that blends tradition Berber, Andalusian and Mediterranean, and always the same ingredients: almonds, honey, sesame, dates and orange blossom water. These are twelve different sweets \u2014including their names in Arabic, how to recognise them [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":74395,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_eb_attr":"","footnotes":""},"categories":[307],"tags":[700],"class_list":["post-74396","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-unkategorisiert","tag-morocco"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.visitanddo.com\/en\/wp-json\/wp\/v2\/posts\/74396","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.visitanddo.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.visitanddo.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.visitanddo.com\/en\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/www.visitanddo.com\/en\/wp-json\/wp\/v2\/comments?post=74396"}],"version-history":[{"count":0,"href":"https:\/\/www.visitanddo.com\/en\/wp-json\/wp\/v2\/posts\/74396\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.visitanddo.com\/en\/wp-json\/wp\/v2\/media\/74395"}],"wp:attachment":[{"href":"https:\/\/www.visitanddo.com\/en\/wp-json\/wp\/v2\/media?parent=74396"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.visitanddo.com\/en\/wp-json\/wp\/v2\/categories?post=74396"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.visitanddo.com\/en\/wp-json\/wp\/v2\/tags?post=74396"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}