If there is one scent that defines the arrival of the holy month in Morocco, it is the intoxicating aroma of toasted sesame, anise, and hot honey wafting through the streets. Welcome to The Seasoned Table, where today we tackle the most iconic of all Moroccan pastries: Chebakia (also known as Mkharka).

Chebakia is a masterful expression of Moroccan culinary geometry. These deep-fried, rose-shaped cookies are a cornerstone of the Ftour (Iftar) table, traditionally served alongside a steaming bowl of Harira soup. Its significance goes beyond flavor; the process of making Chebakia is a communal art form, often bringing together generations of women to fold hundreds of "flowers" in a single afternoon. This is a dessert that balances the crunch of a fried cookie with the silkiness of a honey glaze and the complexity of a spiced dough.

Chef’s Pre-Preparation Tip:

Chebakia dough is intentionally stiff. Do not be tempted to add excess water. A firm dough is the only way to achieve the intricate "flower" folds that hold their shape during frying. I recommend sifting your ground sesame and anise through a fine-mesh sieve; any large bits will tear the dough when you roll it thin.

1. Ingredients List

To ensure the perfect structural integrity of the "rose," please use the following measurements in grams.

The Spiced Dough

• 500g All-Purpose Flour (Plus extra for dusting).

• 100g Toasted Sesame Seeds (Ground into a very fine, oily paste).

• 50g Blanched Almonds (Ground into a fine flour).

• 100g Melted Butter (Clarified/Ghee is preferred).

• 50ml Vegetable Oil.

• 1 tbsp Ground Aniseed.

• 1 tbsp Ground Cinnamon.

• 1/2 tsp Saffron threads (Crushed and soaked in 2 tbsp Orange Blossom Water).

• 1 tsp Baking Powder.

• 1/4 tsp Salt.

• 1 tbsp Vinegar (The secret to a "melt-in-your-mouth" texture).

• 1 Egg Yolk.

• Approx. 100ml Warm Water (Adjust carefully).

The Glaze & Garnish

• 1kg Pure Honey.

• 1 tbsp Orange Blossom Water.

• Toasted Sesame Seeds (For sprinkling).

• Vegetable Oil (For deep frying).

Substitutions & Effects

• Vinegar: Essential for breaking down the gluten to create a tender, "short" texture. Do not skip it!

• Almonds: You can omit these and increase the sesame to 150g for a more traditional, nut-free version.

• Honey: For a more economical version, use a Honey-Syrup blend, but the "cling" and floral depth of pure honey are what make Chebakia legendary.

2. Professional Step-by-Step Preparation

Step 1: The Flavor Paste

In a large bowl, combine the flour, ground sesame, almond flour, aniseed, cinnamon, baking powder, and salt. Add the butter, oil, egg yolk, vinegar, and the saffron-orange blossom infusion.

Step 2: The Knead

Gradually add the warm water while kneading vigorously.

• Chef’s Technique: Knead for 10–15 minutes until the dough is smooth but very firm. Divide into 4 portions, wrap in plastic, and let rest for 30 minutes to relax the gluten.

Step 3: Rolling and Cutting

Roll the dough until it is about 2mm thick (use a pasta machine if available for perfect uniformity). Using a fluted pastry wheel (a jarrara), cut rectangles about 8cm x 10cm. Inside each rectangle, make 4 parallel cuts, leaving the edges intact, to create 5 strips.

Step 4: The Folding (The "Flower" Technique)

This is where the magic happens.

1. Thread your finger through the strips, picking up the 1st, 3rd, and 5th strips.

2. Pinch the bottom corners of the strips together.

3. Flip the dough inside-out over the pinched corners to form a rose-like shape.

Step 5: The Fry and Soak

Heat oil to 170°C (340°F). Fry the Chebakia in batches until they are a light golden brown (amber).

• The Transition: Immediately lift the hot cookies from the oil and submerge them in a pot of warm honey. Let them soak for at least 5-10 minutes. The Chebakia should act like a sponge, drawing the honey into its spiced layers.

3. Preparation and Cooking Time

• Prep & Kneading: 45 minutes.

• Resting: 30 minutes.

• Folding/Shaping: 60 minutes (depending on skill level).

• Frying & Honey Bath: 45 minutes.

4. Visual Guide for Your Blog

Because Chebakia is so intricate, visual aids are vital for reader success.

The Final Touch

Chebakia is best eaten a day after it’s made, once the honey has settled into the dough. Store them in an airtight container where they will stay delicious for up to a month—if they last that long!

In the high-stakes world of Moroccan pastry, there is a singular aesthetic that determines a chef's mastery: the "Cracked Top." While we recently explored the coconut variety, today we delve into the most luxurious version of this tradition—the Walnut Ghoriba (Ghoriba d'Guerguaou).

These cookies are a masterclass in texture. They are prized for their "Mlouwza" quality—a Moroccan culinary term describing a texture that is intensely chewy, moist, and almost marzipan-like on the inside, protected by a crisp, fissured exterior. Originating from the grand imperial cities like Fes and Tetouan, Walnut Ghoribas are the "black tie" members of the cookie family. They are served during the most prestigious occasions, such as high-end weddings and religious festivals, where their deep, earthy flavor provides a sophisticated counterpoint to the ubiquitous almond sweets.

Chef’s Pre-Preparation Tip:

The "chew" factor depends entirely on the grind of the walnut. You are looking for a "sandy" texture, not a paste. If you over-process the walnuts, they will release their oils, and your cookies will spread too thin in the oven.

1. Ingredients List

To achieve the professional "Mlouwza" texture, we weigh everything. This recipe is naturally gluten-free as it relies on the protein of the nuts and eggs for structure.

The Base

• 500g Walnuts (High quality, slightly toasted and cooled before grinding).

• 200g Granulated Sugar.

• 3 Large Eggs (Approx. 150g-180g, added one by one).

• 20g Unsalted Butter (Softened).

• 1 tbsp Apricot Jam (Crucial for the chewy interior).

• 1 tsp Baking Powder (Approx. 7g).

• 1 tsp Pure Vanilla Extract (Or half a teaspoon of cinnamon for warmth).

• Pinch of Salt.

The Finishing Touch

• 100g Powdered Sugar (Icing Sugar) (Extra-fine, sifted).

• 2 tbsp Orange Blossom Water (To moisten hands).

• 24-30 Walnut Halves (For decoration).

Substitutions & Effects

• Walnuts: Can be swapped for Pecans for a sweeter, more buttery profile. If you find the walnut flavor too bitter, use a 50/50 mix of Walnuts and Almonds.

• Apricot Jam: If unavailable, Honey is the best substitute. It will result in a slightly stickier dough and a deeper amber color inside.

• Melted Butter: Can be replaced with Coconut Oil for a dairy-free version, though it will subtly alter the traditional flavor.

2. Professional Step-by-Step Preparation

Step 1: The "Sandy" Grind

Pulse the walnuts with the granulated sugar in a food processor. Stop as soon as the mixture looks like coarse sand. If you see clumps forming, you have gone too far.

Step 2: The Emulsion

In a separate bowl, whisk the eggs with the softened butter, jam, vanilla, and salt. This creates a liquid "binder" that will hydrate the nut flour evenly.

Step 3: Folding and Resting

Fold the nut mixture and baking powder into the liquid base.

• Chef’s Technique: The dough will feel quite wet and sticky at first—this is normal. Do not add flour! Cover the bowl and let it rest in the refrigerator for at least 1 hour (or overnight). This allows the walnut meal to absorb the moisture, making it manageable to shape.

Step 4: The Signature Shape

Moisten your hands with orange blossom water. Form small balls (25g-30g). Roll them thoroughly in the sifted powdered sugar until they look like white snowballs.

Step 5: The "Pressure Crack"

Place the balls on a baking sheet. Take a walnut half and press it firmly into the center of the ball. This pressure creates the initial "micro-cracks" that the heat will then expand into deep fissures.

Step 6: The Controlled Bake

Preheat oven to 170°C (340°F).

• The Technique: Bake for exactly 10–12 minutes. The cookies should feel soft to the touch; they will firm up as they cool. Overbaking will turn that famous "chew" into a "crunch," which we want to avoid.

3. Preparation and Cooking Time

• Prep Time: 20 minutes.

• Resting Time: 1 hour (minimum).

• Baking Time: 12 minutes.

• Cooling Time: 20 minutes.

4. Visual Guide for Your Blog

To engage your readers, focus on the transformation from raw nut to "cracked" masterpiece.

The Final Touch

Store these in an airtight tin with a piece of parchment paper between layers. They are the ultimate gift for friends who avoid gluten but don't want to sacrifice the luxury of a professional pastry.

Welcome to The Seasoned Table. Today, we are exploring a marvel of Moroccan baking that feels modern despite being centuries old. Meet the Ghoriba Bahla—the "Silly" or "Stranger" cookie—specifically the Coconut and Semolina variety, which has become a darling of the global dessert world for one specific reason: its naturally gluten-free profile and its iconic "cracked" aesthetic.

In Morocco, a Ghoriba that hasn't cracked is considered a failure. Those beautiful fissures on the surface are the hallmark of a master baker, indicating a cookie that is crisp on the outside and wonderfully chewy (almost fudge-like) on the inside. These are the workhorses of Moroccan tea time—durable, easy to store, and universally loved. Whether it’s a casual afternoon visit or a formal religious holiday like Eid al-Fitr, the Ghoriba is a constant, comforting presence.

Chef’s Pre-Preparation Tip:

The "crack" isn't magic; it's physics. For the best results, your oven must be top-heated initially (using the broiler/grill setting) to shock the surface of the dough before the bottom cooks. Also, ensure your eggs are at room temperature to achieve the perfect emulsion with the sugar.

1. Ingredients List

To achieve the signature "chew," we use precise metric measurements. This recipe focuses on the Coconut and Semolina version, which is the most popular gluten-free-friendly variation.

The Base

• 250g Fine Semolina (Note: If strictly gluten-free, substitute with certified GF Almond Flour or Rice Flour).

• 250g Unsweetened Shredded Coconut (High-quality, fine-desiccated coconut works best).

• 150g Granulated Sugar.

• 3 Large Eggs (Approx. 150g-180g).

• 100ml Vegetable Oil.

• 1 tbsp Apricot Jam (The "secret" ingredient for moisture).

• 1 tsp Baking Powder (Approx. 7g).

• 1 tbsp Lemon Zest (For brightness).

• Pinch of Salt.

The Coating

• 100g Powdered Sugar (Icing Sugar) (High quality, sifted).

• 2 tbsp Orange Blossom Water (For dampening your hands).

Substitutions & Effects

• Fine Semolina: While semolina contains gluten, many modern "Ghoriba" fans swap this 1:1 with Almond Flour to make it 100% gluten-free. This results in a richer, denser cookie.

• Apricot Jam: Can be replaced with Honey. This will make the cookie slightly darker and give it a floral note.

• Vegetable Oil: You can use Melted Butter, but oil actually produces a more consistent crack and a lighter texture.

2. Professional Step-by-Step Preparation

Step 1: The Flavor Infusion

In a large bowl, whisk the eggs, sugar, and oil until the sugar is partially dissolved. Stir in the apricot jam, lemon zest, and salt. The jam is the "chef's secret"—it provides the hygroscopic properties needed to keep the cookie moist for days.

Step 2: Incorporating the Dry Elements

Gradually add the shredded coconut and baking powder, mixing by hand. Finally, add the semolina (or almond flour) slowly.

• Chef’s Technique: Do not over-mix. The dough should be soft and slightly sticky. Let the dough rest for 15–20 minutes; this allows the coconut and semolina to hydrate and firm up.

Step 3: Shaping and Coating

Dampen your palms with a touch of orange blossom water. Roll the dough into balls about the size of a walnut (approx. 25g).

• The Snowball Effect: Roll each ball in the sifted powdered sugar until it is heavily coated. Place it on a baking sheet lined with parchment, pressing down very slightly with your thumb.

Step 4: The "Shock" Bake (The Secret to Cracks)

Preheat your oven to 180°C (350°F).

1. Place the tray on the top rack and turn on the top broiler/grill element for 2–3 minutes until you see the cracks form.

2. Switch back to regular baking (bottom heat) and move the tray to the middle rack for another 7–10 minutes.

Step 5: The Cooling Rule

Do not touch the cookies when they come out of the oven! They are extremely fragile while hot. Let them cool completely on the tray until they firm up.

3. Preparation and Cooking Time

• Prep Time: 20 minutes.

• Resting Time: 20 minutes.

• Baking Time: 10–12 minutes.

• Cooling Time: 30 minutes.

4. Visual Guide for Your Blog

Visuals for Ghoriba must emphasize texture—the "cracked" look is what sells the recipe.

The Final Touch

Ghoriba is best served with a glass of mint tea or a sharp espresso. Because of the coconut and jam, these cookies actually taste better on the second day!

If Moroccan cuisine had a "gold standard" for finger foods, the Almond Briouat would undoubtedly hold the title. These shimmering, triangular pastries are the quintessential Moroccan "bon-bon." The name Briouat is derived from the Arabic word for "small envelope," and indeed, these treats deliver a precious message of almond, cinnamon, and orange blossom water wrapped in a shatteringly crisp shell.

In Moroccan culture, Briouats are synonymous with hospitality. They are the stars of the Ramadan table, essential for Eid celebrations, and a staple at baptism ceremonies (Aqiqah). Their brilliance lies in the contrast of temperatures and textures: the hot, fried pastry meeting the cool, viscous honey creates a candy-like coating that preserves the moist, nutty center for weeks.

Chef’s Pre-Preparation Tip:

The secret to a professional Briouat is the moisture content of the filling. If your almond paste is too dry, it will crumble; if it’s too oily, it will burst during frying. Always chill your shaped almond balls for 30 minutes before folding to help them retain their shape.

1. Ingredients List

Precision is paramount. Using grams ensures that the ratio of crunch to creaminess is perfectly balanced.

The Filling (The Marzipan)

• 500g Blanched Almonds (Divide into two: 250g raw and 250g lightly fried in oil for a complex, toasted flavor).

• 180g Powdered Sugar.

• 40g Unsalted Butter (Softened).

• 2 tsp Ground Cinnamon.

• 3 tbsp Orange Blossom Water.

• A pinch of Mastic (Gum Arabic) (Pounded with sugar).

The Wrapper & Finish

• 500g Warqa or Phyllo Dough.

• 100g Melted Butter (For brushing).

• 1 Egg Yolk (For sealing the "envelopes").

• 1kg High-Quality Honey (Warmed).

• 1 tbsp Orange Blossom Water (To scent the honey).

• Vegetable Oil (For deep frying).

• Toasted Sesame Seeds (For garnish).

Substitutions & Effects

• Phyllo Dough: A perfect substitute for Warqa. However, since Phyllo is thinner, use two layers to prevent the almond paste from leaking.

• Honey: If you prefer a less intense sweetness, you can use Maple Syrup or a Simple Sugar Syrup ($2:1$ ratio), though you will lose that iconic floral "cling" that only honey provides.

• Almonds: For a budget-friendly or earthy twist, Peanuts (roasted and skinned) are a popular "street-style" substitute in Morocco.

2. Professional Step-by-Step Preparation

Step 1: The Dual-Texture Almond Paste

Grind the raw blanched almonds and the fried almonds separately, then combine them with the powdered sugar. Pulse in a food processor until a cohesive paste forms. Add the butter, cinnamon, mastic, and orange blossom water.

• Chef’s Technique: Roll the paste into small, uniform balls (about 12–15g each). This ensures all your Briouats cook at the exact same rate.

Step 2: The Geometry of the Fold

Cut your pastry into long strips (about 5–7cm wide). Brush a strip lightly with melted butter. Place an almond ball at the bottom end of the strip.

• The Triangle Fold: Flatten the ball slightly and fold the corner over the filling to form a triangle. Continue folding the triangle left-to-right, maintaining the shape and ensuring the corners are fully "sealed" by the pastry.

Step 3: The Seal

When you reach the end of the strip, tuck the excess pastry into the final fold or brush the edge with egg yolk to "glue" it shut.

• Pro Tip: This seal is critical. Any gap will allow oil to enter or almond paste to escape, ruining the texture.

Step 4: The Golden Fry

Heat the oil to 175°C (350°F). Fry the Briouats in batches until they turn a light golden brown. They will continue to darken slightly once removed, so do not over-fry.

Step 5: The Honey Bath

Immediately plunge the hot Briouats into the warm, scented honey. Let them soak for at least 30 minutes (or even several hours) to allow the honey to penetrate deep into the almond core. Drain in a colander.

3. Preparation and Cooking Time

• Prep Time (Almond Paste): 30 minutes.

• Shaping & Folding: 45 minutes (this is the most labor-intensive part).

• Frying & Soaking: 45 minutes.

4. Visual Guide for Your Blog

High-quality imagery is essential to help the reader visualize the folding technique.

The Final Touch

To keep your Briouats "addictively crunchy," store them in an airtight container at room temperature. They are best enjoyed 24 hours after making, once the honey has moved from "sticky" to "fudgy."

Welcome to the theater of Moroccan pastry. If the Gazelle Horn is the "royalty" of cookies, the M’hanncha is the undisputed "empress" of the dessert table. Named after the Arabic word for "snake" (m'hanncha), this spectacular pastry consists of a long, coiled serpent of almond paste encased in buttery, golden-brown Warqa or Phyllo dough.

Historically served at the conclusion of grand feasts and wedding banquets, the M’hanncha is more than a dessert—it is a symbol of abundance and shared joy. It is designed to be placed in the center of the table, where guests can break off their own pieces of the crispy, honey-drenched coil. For the modern host, it is the ultimate "showstopper": it looks incredibly complex but relies on mastering a few fundamental techniques of tension and texture.

Chef’s Pre-Preparation Tip:

To achieve that professional "shatter" when you bite into the pastry, ensure your butter is clarified (Ghee). Removing the milk solids prevents the pastry from becoming soggy and allows for a higher-heat bake that yields a deeper golden hue.

1. Ingredients List

To ensure a consistent result, I have provided measurements in grams. This balance is critical for the structural integrity of the coil.

The Almond Core

• 500g Blanched Almonds (Fried until golden or toasted for a deeper flavor).

• 200g Powdered Sugar.

• 50g Unsalted Butter (Room temperature).

• 30ml Orange Blossom Water.

• 5g Ground Cinnamon.

• 2g Mastic (Gum Arabic) beads (Pounded with a teaspoon of sugar).

The "Skin" and Glaze

• 250g Warqa or Phyllo Dough (Warqa is traditional; Phyllo is a perfect modern substitute).

• 150g Clarified Butter (Ghee) (Melted, for brushing).

• 200g High-Quality Honey (For the final soak).

• 1 Egg Yolk (To act as "glue" for the pastry seams).

• 50g Toasted Sliced Almonds or Crushed Pistachios (For garnish).

Substitutions & Effects

• Phyllo Dough: If you cannot find Moroccan Warqa, Phyllo is excellent. It is crispier but more delicate, so handle it with care.

• Honey: You can use an Agave Syrup spiked with orange blossom water for a lighter sweetness, though it won't have the same "sticky" traditional finish.

• Almonds: Half of the almonds can be replaced with Roasted Hazelnuts for a "praline" style M’hanncha.

2. Professional Step-by-Step Preparation

Step 1: Crafting the Almond Marzipan

Pulse your toasted almonds in a food processor with the powdered sugar until a fine paste forms. Add the butter, cinnamon, mastic, and orange blossom water. Process until the mixture holds together like dough.

• Chef’s Technique: Roll the paste into long, uniform "ropes" about the thickness of a thumb (roughly 2cm in diameter). Set aside on parchment paper.

Step 2: Preparing the Pastry Sheets

Lay out your Phyllo or Warqa sheets. If using Phyllo, stack two sheets for strength, brushing melted clarified butter generously between each layer. Cut the sheets into long rectangles.

Step 3: Rolling the "Snake"

Place your almond ropes end-to-end along the edge of the pastry rectangle. Brush the far edge of the pastry with egg yolk. Carefully roll the pastry around the almond rope to create one very long, thin tube.

• Pro Tip: Do not roll too tightly, or the pastry will burst in the oven as the almond paste expands. Leave just a millimeter of "breathing room."

Step 4: The Coil (The M’hanncha Shape)

Starting from the center of a circular baking pan, begin to coil the tube inward like a sleeping snake. When you reach the end of one tube, insert the start of the next tube into it, sealing with egg yolk to create a seamless, continuous spiral.

Step 5: The Bake and Soak

Brush the entire coil liberally with the remaining clarified butter. Bake at 180°C (350°F) for 20–25 minutes or until deep golden brown.

• The Finish: The moment it leaves the oven, pour slightly warmed honey over the hot pastry. Let it sit for at least 2 hours to absorb the syrup.

3. Preparation and Cooking Time

• Prep Time: 45 minutes.

• Assembly/Coiling: 20 minutes.

• Baking Time: 25 minutes.

• Setting Time: 2 hours (minimum).

4. Visual Guide for the Blog

Images serve as the visual "map" for your readers, turning intimidation into inspiration.

The Final Touch

Before serving, I like to dust the top with a "snow" of powdered sugar and a few lines of cinnamon. It’s a classic Moroccan look that adds an extra layer of aroma the moment it hits the table.

Welcome back to The Seasoned Table. Today, we are stepping into the heart of the Moroccan medina to master a dessert that is as much a piece of architecture as it is a sweet treat: Kaab el Ghazal, or "Gazelle Horns."

In the world of fine pastry, these crescent-shaped delights represent the pinnacle of elegance. Originating from the royal kitchens of Morocco, they are the centerpiece of every significant celebration—from lavish weddings to the welcoming of esteemed guests. Unlike the sugary confections found elsewhere, a true Gazelle Horn is defined by its subtlety. It features a paper-thin, almost translucent pastry shell that protects a heart of moist, fragrant almond marzipan scented with orange blossom water.

The Chef’s Note: Preparation is Key

This is a "slow food" recipe. For the best results, I recommend preparing the almond paste a day in advance to allow the flavors to bloom. The final cookies also benefit from resting before they hit the oven to ensure that iconic, smooth finish.

1. The Ingredients List

Precision is the difference between a good pastry and a professional one. We use grams for total accuracy.

The Pastry Shell (The Envelope)

• 250g All-Purpose Flour (Type 00 is excellent for a finer texture).

• 50g Unsalted Butter (Melted and cooled).

• 1 tbsp Orange Blossom Water (For aroma).

• 1 pinch of Salt.

• Warm Water (Added gradually, approx. 80-100ml).

The Almond Filling (The Heart)

• 500g Blanched Almonds (Finely ground into a paste).

• 200g Granulated Sugar.

• 40g Unsalted Butter (Room temperature).

• 2 tbsp Orange Blossom Water.

• 1/4 tsp Gum Arabic powder (Optional, for an authentic chewy texture).

• 1/2 tsp Cinnamon (Optional, for warmth).

Substitutions & Effects

• Orange Blossom Water: Can be replaced with Rose Water, though the flavor profile will shift from "citrus-floral" to "deep-floral."

• Butter: You can use Ghee for a nuttier aroma, but avoid margarine as the water content is too high for the delicate pastry.

• Almonds: While traditional, Walnuts can be used, but the texture will be oilier and the color much darker.

2. Professional Step-by-Step Preparation

Step 1: Crafting the Pastry "Silk"

In a large bowl, sift the flour and salt. Create a well and add the melted butter and orange blossom water. Slowly incorporate the warm water while kneading.

• Chef’s Tip: Knead for at least 10–15 minutes until the dough is elastic and smooth as silk. Wrap in plastic and let it rest for 1 hour.

Step 2: The Almond Marzipan

Mix the ground almonds with sugar, butter, and orange blossom water. Knead until a moldable paste forms.

• Technique: Shape the paste into small "cigars" (about 20g each), tapered at the ends.

Step 3: The Assembly (The Crescent Fold)

Roll out a small piece of dough until it is nearly transparent—you should almost see the countertop through it. Place an almond cigar on the dough. Fold the dough over the filling.

• The "Pinch": Use your fingers to mold the dough around the almond paste, curving it into a crescent (horn) shape. Ensure there are no air bubbles.

• The Cut: Use a fluted pastry wheel to cut along the edge, leaving a small border.

Step 4: The Resting Period (Crucial!)

Place the horns on a baking sheet lined with parchment paper. Leave them to dry at room temperature for 12 hours (or overnight). This "tans" the skin so it doesn't crack or brown in the oven.

Step 5: The "Needle" & The Bake

Preheat your oven to 160°C (320°F). Before baking, take a thin needle and prick 2-3 tiny holes in each cookie. This allows steam to escape so they don't bloat.

• Baking: Bake for only 10–12 minutes. They should remain pale/creamy, not golden.

3. Visual Guide to Perfection

Images are the bridge between a recipe and a result. Here is what you should look for at each stage:

4. Total Time Investment

• Prep Time: 60 minutes (plus overnight resting).

• Kneading/Shaping: 45 minutes.

• Baking Time: 12 minutes.