The recipe for my famous baklawas {foods in morocco}

The recipe for my famous baklawas

Hello everyone

One of the delights often found in our plates of the famous gourmet pastries baklawas, c not complicated just need to follow the steps and be patient especially if cutting is a delicacy that deserves this pa ^ teince!



So without further ado here it is

I put the quantities I needed but you can divide these quantities biensur two, three or four depending on the number meme you want!

Ingredients: (for 160 pieces)

- 1.5 kg of phyllo dough

- 750 g butter, melted

- 2.5 kg of almond

- 200 g of sugar

- 1 tablespoon cinnamon

 Ingredients for watering:

- 2 kg of honey

- ½ cup orange blossom water

Preparation:

Prepare in advance the almonds first then blanch the pan and finally chop coarsely. Book more or less 250g blanched almonds for decoration only.

Mix the chopped almonds with cinnamon sugar and orange blossom water and add 100 g of melted butter.

Knead with your hands for a homogeneous farce.

1. Oil a pan large enough to hold the filo sheets.

2. Set up a sheet of phyllo and brush with melted butter.

3. Ask the filo sheet a second sheet and coat and also so on.

4. At the eighth leaf, after coated cover with an even layer of stuffing almonds.

5. Ask the almond stuffing eight sheets of filo and butter. Take care to coat the top sheet.

6. Using a sharp knife, draw squares or diamonds. The knife should penetrate deep into the dough.

7. Prick each square with a whole almond.





8. Bake for 35 to 40 minutes, at a temperature of 190 degrees.

(Although watch the cooking time may vary depending on oven!)





9. Meanwhile heat the honey and add to the orange blossom water.

10. Pour the warm honey on baklawas all warm and set aside without touching preferably for 24 hours for the honey to be absorbed.





11. cut as squares or diamonds outlined previously and put them in cute little paper boxes.


These are friends I hope that you can prepare these delicious cakes!
Here are some other versions I prepared some time ago already!

The Baklawa Walnut


The Almonds and Walnuts Baklawa


For this last recipe is the same as almond replacing half of almonds nuts.

That's about what I wish you a good day.



morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Cakes "croissant" with dates and almonds {food morocco}

] Cakes "croissant" with dates and almonds




ingredients:

200g flour
75g butter
75 g of icing sugar
1 c.s cream
1 egg
1 pinch of salt

For the filling:
175 g date paste
75 g almond owder
2 c.s of orange blossom water
1/2 cinnamon C.C
2 c.s honey
For the decoration: sugar

preparation:
Work the butter with the sugar until creamy smooth. Add egg, salt, cream and farinepour have unepâte homogeneous, wrap with plastic wrap and let it rest in the fridge for 15 minutes.

Mix the dates with almonds, add the orange blossom water, cinnamon and iel; well mélangerle everything to obtain a homogeneous mixture. With this preparation, shaping rods 4 cm.



On a floured surface, roll the dough into a thin drops, cut with a knife triangles with a base of 5 cm. Depositing a bead of date in the middle of the triangle of dough, biscuit roll on itself in order to obtain a form of craoissant.

Arrange on cookie sheet lined with parchment paper, bake in preheated 150 ° unfour for 10 to 15 minutes. Let cool and sprinkle with icing sugar.

morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Ghriba Lbahla almonds and sesame mmhhh ...foods in morocco

Ghriba Lbahla almonds and sesame mmhhh

Salam everyone
How are you all
So in a few days it will be our Id al-Adha Feast of Sacrifice and said party said some goodies to share with family, friends and neighbors and I started one of the most popular sweets in small and large but the most difficult to do and succeed.
My husband and my kids love it for years and every time I return from Morocco I brought back with me or someone in my immediate family comes to me I asked them that we find especially succulents in a bakery not far from my parents in Casablanca, and the last time I asked my father if he could asked the owner of the pastry recipe that Ghriba if sandblasted and slush, I confess that I thought she would refuse, but because my father is a loyal and good customer and he explained that it was for me who lived so far to often buy her, so she accepted it and c as I have the secret recipe of a professional and I can tell you that it is a killer!

I also sought advice from a friend who has already done well and I'll let you see the results and also noted the recipe you need to keep!

 
Ingredients for almost a hundred Ghribas
500 g flour
250g sugar
250g butter
2 sachets of yeast (10g 2 times)
125g lightly toasted sesame seeds
125g blanched almonds and ground very fine pitch
A pinch of salt
Very little oil to pick up the dough.

Preparation
Start by mixing the flour with the sugar, pinch of salt, ground almonds and sesame seeds. Then add the melted butter slowly kneading the mixture well for at least 10min.
If your dough does not pick up a ball add a little oil while working until you get to make small balls of dough.
Put your dough well covered in the fridge for a night or a few hours at least.
(A friend who succeeded his well Ghoribas told me last night that she did not let them cool but fashioned live! But as I do the dough last night just before asking and that I intended to finish this morning So I still have left in the fridge until morning!)
Remove dough 2 hours in advance. Work the dough again to warm it with your hands and then add the two packets of yeast and rework a good 10 minutes.
as my dough was a little crumbly (definitely my flour absorbs too much) I added a little oil while kneading the dough and hop was perfect!
Make small balls the size of a walnut and place good enough apart on a baking sheet covered with baking paper.


Bake in a preheated oven at 180 ° first by placing the plate on top of the oven for 15 min and then once Ghribas will be well placed nicely cracked plate in the middle and leave another 5 minutes in the oven.


Some people prefer to leave enough blondes, but I prefer when it is lightly browned but not too much!



So what do you think of my Ghoribas?
I found the Top and my husband who rafolle told me they are better than the cake lol
Soon for other goodies ...



culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco