Briouates aux Amandes: Moroccan Almond Triangles
Two Temperatures, One Moment Most of what goes wrong with briouates happens in about four seconds, in the gap between […]
Desserts
Arabic sweets tend to be smaller and less sugary than their reputation suggests, built for a plate that also holds coffee or tea. These are the everyday ones rather than the pastry-shop showpieces: ghriba, the cracked-top Moroccan almond cookie that happens to contain no flour at all, and namoura, a semolina cake cut into diamonds before baking so cold syrup soaks every square. Both are forgiving, and neither needs a mixer or a thermometer. The one rule worth respecting is the temperature difference when syrup meets cake. Get it the wrong way round and the crumb turns dense instead of drinking it in.
Makroun: Moroccan Almond Macaroons (Unpeeled)
The Almond Cookie That Keeps Its Skins Almost every almond sweet in North Africa starts by blanching and peeling the
Kaab Ghzal: Moroccan Gazelle Horns with Almond
Mostly Filling, Barely Pastry The ratio tells you what this pastry is. A kilo of almonds to half a kilo
Namoura: Lebanese Semolina Cake Soaked in Syrup
The Easiest Cake You Will Bake This Year Think syrup-soaked Middle Eastern sweets are strictly bakery territory? Namoura is the
Moroccan Almond Cookies Recipe: Ghriba, Cracked and Chewy
Think traditional Arabic sweets are complicated, syrup-soaked projects? These cookies are the opposite. This Moroccan almond cookies recipe needs six
