Post by Amani on Jan 14, 2008 13:15:07 GMT -5
Samsa
From Tunisia, this deep-fried cookie is crisp and crunchy. This one is from Salima Zebentout at Nomad.
3 cups blanched toasted almonds
1 cup granulated sugar
2 teaspoons ground cinnamon
Orange blossom water
1 (1-pound) package phyllo dough, thawed if frozen
Vegetable oil for frying
Honey for dipping
Coarsely chopped pistachios for topping
Grind the almonds in a food processor and place them in a bowl. Stir in the sugar and cinnamon. Add enough orange blossom water to form a moist almond paste. Set aside.
Cut phyllo dough into strips that are 11 inches long and 2 1/2 inches wide. Place a small amount of the filling into the lower right hand corner of each strip. Fold the dough over and over, forming a triangle as you go, and continue folding until you reach the end of the sheet.
Heat oil in a large, heavy pot over medium heat until it sizzles. Fry the samsa on both sides until they are golden brown. Remove with slotted spoon. Dip the samsa into a bowl of warm honey. Remove them with a slotted spoon to a tray. Sprinkle with the chopped pistachios while still warm.
Makes 3 to 4 dozen.
From Tunisia, this deep-fried cookie is crisp and crunchy. This one is from Salima Zebentout at Nomad.
3 cups blanched toasted almonds
1 cup granulated sugar
2 teaspoons ground cinnamon
Orange blossom water
1 (1-pound) package phyllo dough, thawed if frozen
Vegetable oil for frying
Honey for dipping
Coarsely chopped pistachios for topping
Grind the almonds in a food processor and place them in a bowl. Stir in the sugar and cinnamon. Add enough orange blossom water to form a moist almond paste. Set aside.
Cut phyllo dough into strips that are 11 inches long and 2 1/2 inches wide. Place a small amount of the filling into the lower right hand corner of each strip. Fold the dough over and over, forming a triangle as you go, and continue folding until you reach the end of the sheet.
Heat oil in a large, heavy pot over medium heat until it sizzles. Fry the samsa on both sides until they are golden brown. Remove with slotted spoon. Dip the samsa into a bowl of warm honey. Remove them with a slotted spoon to a tray. Sprinkle with the chopped pistachios while still warm.
Makes 3 to 4 dozen.