(en) Timothy G. Roufs, Kathleen Smyth Roufs, Sweet Treats around the World : An Encyclopedia of Food and Culture, ABC-CLIO, , 623 p. (ISBN978-1-61069-220-5, lire en ligne), p. 340.
(en) Timothy G. Roufs, Kathleen Smyth Roufs, Sweet Treats around the World : An Encyclopedia of Food and Culture, ABC-CLIO, , 623 p. (ISBN978-1-61069-220-5, lire en ligne), p. 91.
(en) Timothy G. Roufs, Kathleen Smyth Roufs, Sweet Treats around the World : An Encyclopedia of Food and Culture, ABC-CLIO, , 623 p. (ISBN978-1-61069-220-5, lire en ligne), p. 26.
(en) Timothy G. Roufs, Kathleen Smyth Roufs, Sweet Treats around the World : An Encyclopedia of Food and Culture, ABC-CLIO, , 623 p. (ISBN978-1-61069-220-5, lire en ligne), p. 147.
(en) Timothy G. Roufs, Kathleen Smyth Roufs, Sweet Treats around the World : An Encyclopedia of Food and Culture, ABC-CLIO, , 623 p. (ISBN978-1-61069-220-5, lire en ligne), p. 180.
(en) Timothy G. Roufs, Kathleen Smyth Roufs, Sweet Treats around the World : An Encyclopedia of Food and Culture, ABC-CLIO, , 623 p. (ISBN978-1-61069-220-5, lire en ligne), p. 208.
(en) Timothy G. Roufs, Kathleen Smyth Roufs, Sweet Treats around the World : An Encyclopedia of Food and Culture, ABC-CLIO, , 623 p. (ISBN978-1-61069-220-5, lire en ligne), p. 215.
(en) Alan Davidson, The Oxford Companion to Food (lire en ligne), p. 687.
(en) Timothy G. Roufs, Kathleen Smyth Roufs, Sweet Treats around the World : An Encyclopedia of Food and Culture, ABC-CLIO, , 623 p. (ISBN978-1-61069-220-5, lire en ligne), p. 326.
(en) Timothy G. Roufs, Kathleen Smyth Roufs, Sweet Treats around the World : An Encyclopedia of Food and Culture, ABC-CLIO, , 623 p. (ISBN978-1-61069-220-5, lire en ligne), p. 190.
(en) Don Philpott, The World of Wine and Food : A Guide to Varieties, Tastes, History, and Pairings, Rowman & Littlefield, , 502 p. (ISBN978-1-4422-6803-6, lire en ligne), p. 278.
(en) Claudia Roden, Arabesque : A Taste of Morocco, Turkey, and Lebanon, New York, Alfred A. Knopf, (lire en ligne), p. 15« In Tangier and Tetouan in the north, the influences are Andalusian and Mediterranean and there is also, unusually for Morocco, an Ottoman influence, especially in the pastries such as ktaief and baklava ».
(en) Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora, Chronicle Books, (ISBN978-0-8118-7738-1, lire en ligne), p. 40