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Almond briwat are a staple Moroccan cookie – these sweet triangular almond springrolls are bites of happiness!
WRITTEN RECIPE: http://goo.gl/7JF0XF
INGREDIENTS:
1 roll of Pastilla dough (or fillo dough)
1 cup (112 grams) whole raw almonds
1/2 cup (100 grams) white granulated sugar
A little more than 1/2 tablespoon (10 grams) butter (softened)
1/2 teaspoon ground cinnamon
A pinch of ground mastic gum
1-2 teaspoon orange blossom water (to taste)
1 egg + 1 tablespoon water (egg wash)
Vegetable oil for frying
Honey
Sesame seeds
Home » Howto & Style » Cooking » Popular Moroccan Recipe » Almond Briwat (Springrolls) Recipe – CookingWithAlia – Episode 294
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Batbout / بطبوط – CookingWithAlia – Episode 773
RECIPE: https://www.cookingwithalia.com/773-batbout/ INGREDIENTS: 250 grams (2 cups) all purpose flour 125 grams (1 cup) fino (fine semolina) 1/2 teaspoon salt 1 teaspoon dry yeast 220 mililiters (1 cup) lukewarm water DIRECTIONS: 1- In a large bowl, combine all the dry ingredients (flour, semolina, dry yeast, and salt). Add a little bit of water and start mixing. 2- Continue adding the water little by little and keep mixing with your hands, until all the dry ingredients are well incorporated. 3- Knead the dough by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic. The dough should be soft but not sticky. 4- Place the dough in a bowl. Cover it with a plastic wrap and a clean, dry towel. Set aside for 30 minutes. 5- Dust some flour on your working surface. Take some of the dough and roll it out with a rolling pin to a medium thickness. 6- With a round cookie-cutter or any shape you like, cut out circles in the dough. You can choose the size you want. 7- Heat a nonstick pan over medium heat. Once the pan is hot, start cooking the batbout. 8- Cook the batbout for a few minutes on each side until it puffs up and gets golden brown spots. 9- When cooking, keep turning on both sides several times. 10- Put the batbout aside until it cools down. Then fill it up with whatever filling you want.