Briouats – sweet honey and almond
People may associate African food with meaty tagines and grains, but these authentic Moroccon briouats prove that Moroccans do sweet just as well as savoury. The crispy pastry parcels of almonds and honey are the perfect way to end any meal – or even just accompany a hot cup of mint tea.
20 -25 minutes
|Number of serves||
Makes approximately 22
250g blanched almonds
1 tsp ground cinnamon
2 tsp flower water (orange blossom, rose water or lavender water are popular)
½ cup butter, melted
1/3 cup brown sugar
1 pkt filo pastry
2 tbs sesame seeds or crushed pistachios
4 cardamom pods, bruised
1 cinnamon quill
Pre-heat oven to 180C. Place almonds on a baking tray and roast for 10-15 minutes or until golden. Remove from oven and allow to cool. Process almonds, ground cinnamon, 1 tsp flower water, butter and brown sugar until a fine crumb mixture starts to come together.
Stack the filo sheets on a clean workbench and cut whole sheets into strips 8cm wide. Cover strips in a dry tea towel and then a wet tea towel until ready to use. Place one strip of filo onto your work surface.
Brush with melted butter. Place tablespoon of almond filling on the top corner of filo sheet and fold over to make a triangle.
Continue folding over until you reach the end of the filo sheet. Repeat with remaining ingredients. Place on an oven tray and sprinkle with sesame seeds. Bake for 20-25 minutes or until crispy and golden.
Pour honey mixture, 1 tsp flower water, cinnamon quill and cardamom pods into saucepan and bring to the boil. Remove from heat. Pour honey over briouats, covering completely.
Remove with a slotted spoon and place on a rack over a tray to catch the drips. Allow to cool slightly and serve.
Clear your plate for flavour-filled Morocco, where Berber, Arabic and European influences mix to create an adventurous culinary cocktail.
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