A khlii croissant sandwich puts a Moroccan staple inside a French pastry. I prepared this one with a buttery croissant, warm slices of khlii, crushed fried almonds and a handful of arugula, and I enjoyed how the flavors came together.
Khlii is rich and savory, the croissant is soft and flaky, the almonds add crunch, and the arugula keeps it fresh. It’s a simple sandwich with very little technique, which is part of why I like it. Here’s what goes into it, how I prepare it, and why I think the combination works.
What Goes Into a Khlii Croissant Sandwich
- A fresh croissant, split and lightly toasted
- A thin layer of smen, or regular butter if you can’t find smen
- Thinly sliced khlii, warmed
- Crushed fried almonds
- A handful of arugula
Each one has a job. The croissant is the base, the smen or butter adds richness, the khlii brings the main Moroccan flavor, the almonds add crunch, and the arugula adds a fresh, slightly peppery finish.
I don’t use fixed measurements. The amount of khlii and almonds depends on the size of the croissant and how full you want the sandwich.
What Khlii and Smen Actually Are
If you’re not familiar with these two ingredients, here’s a quick introduction.
Khlii is a traditional Moroccan preserved meat, usually beef or lamb, cooked and preserved in fat. You can read more about it on Wikipedia. In Morocco it’s a familiar ingredient, and you’ll often find it on the breakfast table.
Smen is aged, fermented butter. According to NPR, it’s made from sheep, goat or cow milk, and the fermentation gives it a strong aroma similar to blue cheese. It’s used in Moroccan cooking, for example with couscous, and spread on bread. If you can’t find it, regular butter works as a milder substitute.
How I Prepare the Khlii Croissant Sandwich
- Toast the croissant. Split it and lightly toast the cut sides.
- Spread the smen or butter. Add a thin layer.
- Warm the khlii. Heat the sliced khlii in a pan until it’s heated through and aromatic.
- Fill the croissant. Place the khlii on the bottom half.
- Add the almonds. Sprinkle on the crushed fried almonds.
- Finish with arugula and serve.
Why These Flavors Work Together
A croissant is delicate and buttery. Khlii is bold, salty and rich. Between the two, I think the smen is what links them: it shares the same aged, savory character as the khlii, so the flavors sit on the same side instead of competing.
The almonds give you something to bite into, and the arugula stops the sandwich from feeling too heavy. Rich, crunchy and fresh in one bite.
How This Sandwich Fits Into My Moroccan Croissant Sandwich Collection
This is one part of a larger Moroccan croissant sandwich collection, where I explore Moroccan ingredients inside a croissant. The others are:
- Pastilla-Inspired Chicken
- Merguez and Caramelized Onion
- Tuna and Preserved Lemon
- Zaalouk and Grilled Vegetables
- Kefta and Fried Egg
A Moroccan-Inspired Sandwich for Rayan Sip
Rayan Sip is still a future project, so this sandwich isn’t on any menu. What I want from my café is a place that celebrates coffee, food, creativity and Moroccan flavors, and a sandwich like this one is part of that vision. You can read how it began in The Rayan Sip Story.
What I like most about this sandwich is how little it needs: two Moroccan staples and a French pastry most people already love. If smen is hard to find where you are, try it with regular butter first. Would you try a khlii croissant sandwich? Tell me in the comments.
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