Almond Briouat Recipe - Moroccan Fried Pastries with Almonds and Honey

These popular Moroccan cookies are made by folding almond paste flavored with orange flower water and cinnamon within warqa dough. The pastries are fried and then soaked briefly in honey. Almond Briouats are commonly served at both special occasions and casual tea times.

Phyllo (fillo) dough or spring roll wrappers can be substituted for the warqa. See the photo tutorials How to Make Almond Briouats and How to Fold Briouats.

The measures below yield a traditionally large batch. You may want to reduce the recipe by half if you're cooking alone.

Yield: Approximately 100 small briouats or 50 large

Prep Time: 2 hours, 20 minutes

Cook Time: 1 hour

Total Time: 3 hours, 20 minutes

Ingredients:

• ----- For the Filling------
• 1 kg (2 lb. 3 oz.) almonds
• 400 g (1 3/4 cup) granulated sugar
• 1/2 teaspoon ground cinnamon, or more to taste
• 1/8 teaspoon salt
• 1/8 teaspoon mastic or gum arabic powder
• 125 g (1/2 cup) unsalted butter, softened
• 80 ml (1/3 cup) orange flower water
• ----- For Folding the Briouats ------
• 1 kg warqa
• 1/4 cup butter, melted
• 1 or 2 egg yolks
• ----- For Cooking the Briouats ------
• vegetable oil, for frying
• 1.25 kg (45 oz.) honey
• 1 to 2 tablespoons orange flower water

Preparation:

Blanch and peel the almonds. Leave to dry thoroughly before proceeding.

Fry half of the blanched almonds. (Leave the other 1/2 kg of almonds raw.) To fry the almonds, heat about 1/4" of vegetable oil in a deep skillet over medium heat. Fry the almonds in batches, stirring constantly, until light to medium golden brown. Each batch should take 5 minutes or longer, providing the oil isn't too hot. Don't allow the almonds to get any darker, as they'll continue to color once removed from the oil. Transfer the almonds to a strainer or tray lined with paper towels and leave to cool.

Grind the almonds with the sugar. In a food processor, grind the fried almonds with about half of the sugar until they turn to paste. Turn out the almond paste into a bowl or onto a large tray, and repeat the grinding with the blanched almonds and remaining sugar.

Mix the almond paste filling. Combine the ground almonds and sugar with the cinnamon, salt, gum arabic powder, butter and orange flower water. Use your hands to mix and knead the paste thoroughly.

Shape the almond paste into balls. Roll all of the almond paste into equal-sized balls. For the small 5 cm briouats shown above, the balls were made cherry-sized. You can make them larger if you want a larger pastry.

Fold the briouats. Enclose each ball of almond paste in a strip of warqa dough. For cherry-sized balls, use approximately a 5 cm wide strip of dough.

Spread the center of the strip with a little melted butter and place the almond paste filling near the bottom. Wrap up the bottom of the dough to enclose the filling, and shape the triangle by folding the filling – up to the right and then left – until you reach the end of the dough. Each time you fold, you'll be flipping the bottom corner of the triangle up to the opposite edge of the dough. Trim the excess dough to make a neat flap, dab a little egg yolk on the flap to help seal and tuck it into the fold.

Fry the briouats and soak them in honey. Heat 1/4" to 1/2" of oil in a deep frying pan. At the same time, heat 1 kg of honey mixed with 1 tablespoon of orange flower water in a second pot. Remove the honey from the heat when it is quite hot and becomes lightly foamy on top.

Fry the briouat in batches in the hot oil, stirring gently and turning over several times, until light golden brown. On average, this should take from 5 to 7 minutes. With a slotted spoon, transfer the fried pastries directly from the oil to the hot honey.

Soak the first batch of pastries in the hot honey while you fry the second batch of briouats. Occasionally submerge the briouats by pushing down on them gently. When the next batch of briouats is almost ready to be removed from the oil, transfer the ones which have been soaking in honey to a strainer.

As you work with the remaining batches of briouats the volume of honey will decrease as it's absorbed by the pastries. You'll find that instead of submerging the pastries, you'll need to turn them over several times to ensure that they're getting coated with honey. If the honey eventually seems to cool and thicken, heat it again to thin it. You can also add more honey to the pot if you find it easier to work that way.

Cool and store the briouats.

After the briouats have drained for a few minutes, transfer them to a platter or tray to finish cooling. Leave them for an hour or longer to cool thoroughly before storing.

The briouats can be kept in a tightly sealed container at room temperature for a month, or in the freezer for several months. If storing in the freezer, place a sheet of plastic wrap between layers to make it easy to remove only as many cookies as you need.

Save the cooled honey for making more almond briouats, chebakia, or for making a honey and butter syrup for msemen, meloui or beghrir.

Amlou Recipe - Moroccan Dip of Almonds, Honey and Argan Oil

Amlou – sometimes spelled amalou – is a delicious Moroccan dip made from toasted almonds, argan oil and honey. Argan oil is native to Morocco and might be found in specialty food shops or online. Be sure to buy argan oil for culinary and not cosmetic use.

Amlou is very easy to make and usually served for breakfast or tea time. A stone mill is the traditional method for crushing the almonds to a silky smooth paste-like consistency, but I find that a meat grinder or food process both work quite well. If using a food processor, be aware that the appearance and texture of the amlou won't be the same unless you manage to keep the almonds in constant contact with the blade.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Approx. 2 cups

Ingredients:

• 1 1/2 cups (6 oz. or 200 g) whole almonds with skin
• 1/2 to 3/4 cup (180 ml) argan oil
• 3 to 4 tablespoons warm honey, or to taste
• 1 to 2 tablespoons granulated sugar
• 1/8 teaspoon salt

Preparation:

Preheat your oven to 375° F (190° C). Wash the almonds if they feel gritty (they usually are in Morocco) and drain. Spread the almonds on a baking pan and roast for about 15 minutes, longer if necessary, until the almonds are crunchy and darkened but not burnt.

Allow the almonds to cool a bit and then pass them through a meat grinder several times to make a smooth, oily-looking paste. Or, grind the toasted almonds to a paste in a food processor on high speed. Be sure to continue processing until the almonds grind to a glistening, smooth mass that can almost be poured. (When using the food processor, I literally pick up the machine and shake it while it's running in order to keep the almonds from sticking to the sides of the bowl as the paste forms. The almonds must maintain contact with the blades to yield the desirably smooth, shiny paste.)

Next, gradually blend the argan oil into the almond paste, a spoonful at a time or in a very slow trickle. You can do this by hand, stirring vigorously, or with the food processor on the lowest speed, which is my preference. Use only as much argan oil as you need to to make the amlou as thick or thin as you like. (Note that the suggested amount of oil in the recipe yields amlou with a traditionally thin consistency. Adjust the amount of oil to your own preference.)

Next, gradually add the warm honey, sugar and salt in the same manner. Taste the amlou and adjust the sweetness if desired.

Serve amlou on a plate or shallow dish with bread for dipping.

Amlou will keep for two months in cool, dark cupboard. Store amlou tightly covered in a jar and shake or stir before serving.

Kaak d'Essaouira - Moroccan Cookie with Anise, Sesame and Orange Flower Water

This crunchy Moroccan cookie takes its name from the coastal city of Essaouira. It can be found throughout Morocco, and is sometimes sold by street vendors from carts.

The dough is egg free and vegan. Anise, sesame andorange flower water give lots of flavor.

How to Make Kaak d'Essaouira shows how to form and decorate the wreath-shaped cookies.

Yields approximately 36 cookies.

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Ingredients:

• 4 cups flour (about 500 g)
• 1/2 cup sugar (about 120 g)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons sesame seed
• 1 teaspoon ground anise
• 1 teaspoon anise seed
• 1 teaspoon vanilla
• 1/2 cup vegetable oil
• 1/2 cup orange flower water
• 1/2 cup water (approx.)

Preparation:

Mix the dry ingredients together in a bowl. Add the vanilla, oil and orange flower water. Use your hands to mix in as much plain water as necessary to form a dough that is soft and manageable, but not sticky. Knead just until smooth.

Lightly grease several baking trays and set aside.

Divide the dough into portions about the size of large walnuts. Shape each into a ball, and then roll each ball back and forth on your work surface to make a rope as thick as your small finger.

Decorate each rope by either pricking with a fork along its length, or using a small sharp knife to score the top of the rope with small diagonal cuts about 1/8" apart.

Fold the rope into a wreath-shape, pinching the ends together to seal, and transfer to the baking sheet. Repeat with the remaining dough.

Allow the folded dough to rest for 30 minutes before baking.

Preheat your oven to 350° F (180° C). Bake the cookies for about 30 minutes, or until golden and crunchy. Transfer the cookies immediately to a rack to cool.

Allow the cookies to cool completely before storing in an airtight container.

Candied Peanuts Recipe - Caramelized Peanuts

Candied peanuts – or caramelized peanuts – are a popular Moroccan snack sold by street vendors and small shops which also offer roasted hummus, nuts, sunflower seeds, and other treats.

Caramelized peanuts are fairly easy to make at home, but you'll need to be patient and work over a low heat to avoid burning the sugar as it caramelizes.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

• 2 cups (about 1/4 kg or 1/2 lb.) raw peanuts with skin
• 1 cup sugar
• 1/3 cup water
• pinch of salt (optional)

Preparation:

Combine the sugar and water in a skillet. Cook over medium heat, stirring constantly, until the mixture thickens into a syrup.

Add the peanuts and continue stirring for about 10 minutes, or until the liquids evaporate and a sandy-textured sugar mixture coats the peanuts.

Lower the heat and continue stirring as the excess sugar in the pan begins to melt. This will take another several minutes. Once the syrup begins to form, it will turn from clear to golden to amber. Stir constantly, and be careful that the heat is not so high as to burn or darken the syrup too much.

When the syrup is a medium amber color and the sugary coating on the peanuts has glazed, add the salt if using and turn the peanuts out into your prepared pan. Spread the candied peanuts into a single layer to cool.

Be sure the caramelized peanuts are completely cool before storing in an airtight container.

Chebakia (Mkharka) - Recipe for Moroccan Sesame Cookies with Honey

Halwa Chebakia (chebbakia or shebakia) is a Moroccan sesame cookie which is shaped into a flower, fried and then coated with honey. Also known as mkharka, it's usually served during Ramadan and for special occasions.

Chebakia are time-consuming to make. Most Moroccan women enlist the help of a sister, mother or friend for the preparation of a large quantity. Be sure to see the photo tutorial How to Make Chebakiaif you've never made them before.

This is my sister-in-law's recipe. I've reduced her normal quantities by half to make the batch more manageable for those cooking alone.

Also see the Chebakia with Almonds Recipe.

Prep Time: 1 hour, 30 minutes

Cook Time: 1 hour

Total Time: 2 hours, 30 minutes

Yield: Approx. 2 kg of cookies

Ingredients:

• 1/2 kg (about 4 cups) flour, plus additional if necessary
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 soup bowl full (about 200 g or 7 oz.) of golden unhulled sesame seeds, toasted
• 1 1/2 teaspoons ground anise
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon saffron threads, crumbled
• 1/8 teaspoon Moroccan yellow colorant (or 1/2 teaspoon turmeric)
• pinch of mastic or gum arabic grains - mix with 1/4 teaspoon of sugar and crush to a powder
• 1 extra-large egg
• 1/4 cup butter, melted
• 1/4 cup olive oil
• 1/4 cup vinegar
• 1/4 cup orange flower water
• 1 teaspoon yeast dissolved in 1/4 cup warm water
• ----------------------------------------------------------------------
• 1 1/2 kg (about 3 lbs.) honey
• 2 tablespoons orange flower water
• 1 1/2 liters vegetable oil, for frying
• 1/2 cup golden unhulled sesame seeds, toasted, for decorating

Preparation:

Ahead of time, pick through the sesame seeds to remove any debris. Spread them on a baking pan and toast the sesame in a 400° F (200° C) oven for 10 to 15 minutes, or until the sesame seeds are crunchy and nutty-flavored. Allow them to cool thoroughly, and then store in an airtight container until ready to use.

Make the Chebakia Dough

Grind one bowlful of toasted sesame in a food processor until it turns powdery. Keep grinding until the powder becomes moist enough to press or pack.

Mix the ground sesame with the flour and other dry ingredients in a large bowl. Add the remaining ingredients and mix with your hands to form a dough. Add more flour if necessary to achieve a dough that is rather stiff but pliable.

Knead the dough by hand for seven to eight minutes or in a mixer with dough hook for four to five minutes. Divide the dough into four portions, shape each into a smooth mound, and place the dough in a plastic bag to rest for 10 to 15 minutes.

Roll and Cut the Dough

The rolling out and folding process is described below, but if you've never made Chebakia, it will be helpful to see the photo tutorial How to Make Chebakia.

Take one of the portions of dough, and roll it out to the thickness of a thin piece of cardboard. Lightly flour your work surface if necessary.

Use a pastry cutter to cut the dough into rectangles approximately the size of your palm. Make four evenly spaced cuts lengthwise in each rectangle. These cuts should be almost the length of the rectangle, but should not cut through to the edges of the dough. The resulting rectangle will have five strips of attached dough.

Fold the Chebakia

Take a rectangle, and thread the middle finger of your right hand through alternating strips of dough. This enables the rectangle to drape over your finger.

With your left hand, pinch together the outer corners of dough which hang over the tip of your finger. This will form the center of the flower shape.

While holding the pinched corners with your left hand, allow the strips of dough to slide down off your right finger while gently turning them inside-out around the pinched portion. Gently pinch the opposite corners closed once the dough is turned inside out. If done correctly, you'll have formed the dough into an elongated flower shape.

Place the folded piece of dough on a baking sheet or tray. Repeat the process with the remaining rectangles and mounds of dough. Gather together the scraps of dough as you work, mold them together into a mound, and return them to the bag to rest before you try rolling them out again.

Use up all of your dough in this manner. Cover the trays of folded dough with a towel until ready to fry.

Frying the Chebakia

Heat one inch of oil in a large, deep frying pan over medium heat. At the same time, heat the honey almost to boiling in a large pot. When the honey is frothy but not bubbling, add the orange flower water to the honey and turn off the heat.

When the oil is hot, cook the chebakia in batches. Adjust the heat as necessary to slowly fry each batch of chebakia to a medium brown color. This should take about 10 minutes if the oil is the correct temperature. If the oil is too hot, the chebakia will color quickly but the insides will not be cooked crispy.

Soaking the Chebakia in Honey

When the chebakia are cooked to a medium golden brown, use a slotted spoon or strainer to transfer them from the oil directly to the hot honey. Gently push down on the chebakia to submerge them in the honey, and allow them to soak for 5 to 7 minutes. They'll turn a rich, glossy amber color as they absorb the honey. In the meantime, you can begin frying another batch of cookies.

Note: The longer you soak the chebakia, the more honey they will absorb, and the sweeter and less crispy they become. How long to soak them is a matter of personal preference. However, too short of a soaking will result in pale-colored chebakia that eventually lose their glossy coating.

When the chebakia have finished soaking, remove them from the honey to a strainer or colander, and allow them to drain for only a few minutes. Gently transfer them while hot to a large platter or tray, and sprinkle the centers with sesame. As you finish soaking other batches of chebakia in the honey, simply drain and add them to the platter in a mound, garnishing each batch with sesame. (Note: If the honey cools and thickens before you've finished making all the cookies, simply reheat it briefly over medium-low heat. This can be done even if some chebakia are in the pot soaking.)

Storing and Serving the Chebakia

Allow the chebakia to cool for several hours before putting them in an airtight container for storage. They'll keep at room temperature for a month or longer, and will freeze well for four or five months.

Serve chebakia with harira, at iftar for Ramadan, or with tea or coffee.

Babouches aux Cacahuètes Recipe - Peanut Slippers

These Moroccan cookies are named after the traditional pointy-toed Moroccan slippers – balghas in Arabic or babouches in French. Homemade peanut paste is rolled into logs, enclosed in pastry, and then cut on the diagonal to make the slipper shape. How to Make Babouches aux Cacahuètes shows photos of the procedure.

Some versions of these cookies use an egg pastry flavored with orange flower water and involve carefully shaping filled dough into a slipper shape. This sliced cookie version is easier to make and what I see most often in the bakeries.

Yields enough cookies to fill a one-liter container.

Prep Time: 1 hour, 20 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 35 minutes

Ingredients:

• ----- For the Pastry -----
• 3/4 cup whole milk
• 1 teaspoon vinegar
• 2 tablespoons melted butter
• 1/2 teaspoon salt
• 2 cups (275 g) flour
• 
  
• ----- For the Peanut Paste -----
• 3 cups (500g) raw shelled peanuts
• 3/4 cup (100 g) powdered sugar
• 1/8 teaspoon salt

Preparation:

See the photo tutorial How to Make Babouches aux Cacahuètes.

Make the Pastry Dough

Combine the milk and vinegar in a mixing bowl, and leave the mixture for at least five minutes to curdle and thicken. Stir in the butter, salt and flour, and knead to form a smooth dough. Cover with plastic and refrigerate for at least an hour.

Make the Peanut Paste

Preheat an oven to 350° F (180° C). Spread the raw shelled peanuts on a baking sheet and roast for 15 to 20 minutes, or until the peanuts are light golden brown. (You can check the peanuts by peeling one or two.) Remove the peanuts from the oven, and allow them to cool on the baking sheet.

Remove the skins from the peanuts, place them in a food processor, and process on high speed until the peanuts are ground to a glistening paste. You may need to shake the machine or tip it to keep the peanuts in contact with the blade until they form the paste.

Add the salt and powdered sugar, and process briefly to blend. Or, you can transfer the peanut paste to a bowl, and knead the sugar in with your hands.

Shape the Cookies

Take a small handful of the sweetened peanut paste. Squeeze and knead it in your hands for a minute to moisten and soften it, just as you might work with a ball of modeling clay. Roll the softened ball of peanut paste back and forth on your work surface to shape it into a log about the thickness of a finger. Repeat with the remaining peanut paste.

Divide the chilled dough into four pieces. Roll out a piece of dough on a lightly floured surface until it's quite thin – about the thickness of a thin piece of cardboard.

Place a log of peanut paste near the edge of the dough, and fold the dough over the paste to enclose it. (You can trim the dough to match the width of the log, or you can add paste to the length of the log to fit the dough.)

Cut the dough to separate the log from the rolled out pastry. Pinch the edge of the dough to the log to seal the edge, and then roll the pinched edge back and forth on your surface a few times to smooth the area.

Use a sharp knife to cut the log into thin diagonal slices between 1/8 and 1/4 inch thick (a little less than .5 cm). Transfer the slices to on a lightly greased baking sheet – they can be placed fairly close together since there will be little expansion.

Bake the Cookies

Preheat an oven to 375° F (190° C). Bake the cookies, one sheet at a time, for about 15 minutes, or until the pastry is lightly colored. You can allow the pastry to reach a golden brown color for a crispier cookie, but watch the cookies carefully since they'll darken quickly at the end.

Allow the cookies to cool completely on the pan before storing in an airtight container.