Briwat with Almonds

Here's a detailed recipe for Briwat with Almonds

INGREDIENTS:

•  500g almonds
•  250g granulated sugar
•  1 tsp ground cinnamon
•  1/4 tsp ground nutmeg (optional)
•  1/4 tsp ground cloves (optional)
•  2 tbsp orange blossom water
•  2 tbsp unsalted butter, melted
•  250g filo pastry sheets (or warqa pastry if available)
•  250ml vegetable oil (for frying)
•  250g honey
•  Sesame seeds (optional, for garnish)

INSTRUCTIONS:

1. Prepare the Almond Filling:

    - Blanch the almonds by boiling them in water for 2 minutes, then drain and peel off the skins.

    - Grind the almonds finely in a food processor.

    - In a large bowl, combine the ground almonds with sugar, cinnamon, nutmeg, cloves, orange blossom water, and melted butter. Mix well until a thick paste forms.

2. Shape the Briwats:

    - Cut the filo pastry sheets into long strips (about 5-6 cm wide).

    - Place a small amount of the almond filling at one end of the strip.

    - Fold the pastry over the filling to form a triangle, then continue folding in a triangular pattern until the entire strip is used. Seal the edge with a bit of water or a brush of beaten egg.

3. Fry the Briwats:

    - Heat the vegetable oil in a deep frying pan over medium heat.

    - Fry the briwats in batches until golden brown and crispy, about 2-3 minutes per side.

    - Remove from the oil and drain on paper towels.

4. Sweeten the Briwats:

    - Warm the honey in a small saucepan until it becomes liquid.

    - Dip the fried briwats in the warm honey, ensuring they are fully coated.

    - Place the honey-coated briwats on a wire rack to drain excess honey.

    - Sprinkle with sesame seeds if desired.

5. Serve:

    - Allow the briwats to cool and set.

    - Serve them as a sweet treat with tea or coffee.

Nutritional Information (per piece, estimated for 20 pieces):

- Calories: 150 kcal

- Carbohydrates: 15g

- Protein: 3g

- Fat: 9g

- Fiber: 1g

- Sugars: 10g

Briwat: A Moroccan Sweet Delight

Briwat: A Traditional Moroccan Pastry Treat

Briwat, a staple in Moroccan cuisine, is a deep-fried pastry filled with sweet almond or peanut filling and coated in a delectable honey syrup. This traditional treat holds a special place in Moroccan culture, often gracing breakfast tables during Ramadan and gracing special occasions like weddings and celebrations.

A Culinary Gem

Briwat's captivating flavor and delicate texture have earned it a reputation as one of Morocco's finest traditional sweets. Its crispy exterior gives way to a soft, flavorful filling, creating a symphony of textures and tastes that tantalize the palate.

Effortless Preparation

Despite its exquisite presentation, Briwat is surprisingly easy to prepare. The key lies in the art of folding the pastry to create its distinctive shape, ensuring a perfectly formed and evenly filled treat.

Energy for Fasting

Sweet pastries like Briwat, along with other Moroccan delicacies like Chebakia and Blighat, are not just indulgences but also sources of energy, providing the necessary fuel for long days of fasting during Ramadan.

Storage Tips

To preserve the freshness and crispiness of Briwat, proper storage is essential. Follow these steps to ensure your Briwat remains delectable for weeks to come:

1. Prepare a Freezer-Safe Container: Use an airtight plastic container specifically designed for freezing.
2. Line the Container: Line the container with a layer of plastic wrap.
3. Arrange the Briwat: Place the Briwat in a single layer, ensuring they don't touch each other to prevent breakage.
4. Cover with Plastic Wrap: Cover the Briwat with another layer of plastic wrap, creating a seal.
5. Create Layers: Repeat the layering process until all Briwat are stored.
6. Seal the Container: Securely close the container's lid.
7. Label and Freeze: Label the container with the date and place it in the freezer.

Thawing Instructions

When ready to enjoy your Briwat, follow these thawing instructions:

1. Remove from Freezer: Take the Briwat container out of the freezer.
2. Partial Thawing: Allow the Briwat to thaw at room temperature for about 30 minutes. Do not thaw the entire batch; only remove the amount you plan to consume.
3. Refreeze Unused Brikwat: If you have leftover Briwat, return them to the freezer immediately to prevent spoilage.

Peanut Briwat Recipe

Ingredients:

• 500g shelled and roasted peanuts

• ½ cup orange blossom water (3 tablespoons)

• A pinch of gum arabic or mastic

• 1 teaspoon ground cinnamon

• 100g melted butter

• 250g sugar

• 500g bastilla sheets

• 2 tablespoons flour

• ½ cup water

• Oil for frying (approximately 1 liter)

• Honey (approximately 1 liter)

Peanut Filling Preparation:

1. Boil Water: In a pot, bring water to a boil. Remove from heat.
2. Add Peanuts: Add the peanuts to the boiling water. It's best to use large peanuts for easier peeling.
3. Peel Peanuts: Remove the peanuts from the water and let them cool slightly. Peel the peanuts, removing the thin outer layer.
4. Dry Peanuts: Pat the peeled peanuts dry with a clean towel.
5. Grind Peanuts and Sugar: In a food processor, combine the dried peanuts and sugar. Grind until you obtain a smooth paste.
6. Add Flavorings: Add cinnamon, gum arabic, melted butter, and orange blossom water to the peanut paste. Mix well until the ingredients are fully incorporated.
7. Shape Peanut Balls: Roll small portions of the peanut paste into balls.

Briwat Assembly and Frying:

1. Prepare Pastry Mixture: In a bowl, combine flour and water. Mix until a smooth paste forms.
2. Cut Bastilla Sheets: Cut the bastilla sheets into squares or rectangles.
3. Fill and Fold Brikwat: Place a peanut ball in the center of a bastilla sheet. Fold the sheet diagonally to form a triangle. Apply a small amount of the pastry mixture to seal the edges. Fold the triangle again to create a smaller triangle. Repeat the folding process until you create a tightly sealed pocket.
4. Fry Brikwat: Heat oil in a deep fryer or large pot. Once the oil is hot, carefully lower the Brikwat into the oil. Fry until golden brown, turning occasionally to ensure even cooking.
5. Drain Brikwat: Remove the Briwat from the oil and drain on a paper towel