Moroccan Almond Argan Butter Recipes

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MOROCCAN ALMOND-ARGAN BUTTER



Moroccan Almond-Argan Butter image

Serve this butter with Berber skillet bread.

Provided by Julia Moskin

Categories     quick, condiments

Time 20m

Yield About 1 cup

Number Of Ingredients 4

8 ounces whole blanched, peeled almonds
1 teaspoon coarse sea or kosher salt
1/2 cup culinary (not cosmetic) argan oil, preferably Argand'Or or Mustapha's, available at Middle Eastern markets and at Amazon.com
1/4 cup honey

Steps:

  • Heat oven to 300 degrees. Spread the almonds on a baking sheet and toast until brown, about 10 minutes. Check and stir often after the first 8 minutes, to prevent overbrowning.
  • Using a heavy mortar and pestle, and working in batches if necessary, grind warm almonds with salt into a smooth paste. (This can be done in a food processor, although the texture of the finished dip would not be as light.)
  • About a tablespoon at a time, work in the oil, then mix until smooth and creamy. Add the honey in the same way. Taste for salt. Scrape into a serving bowl.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 22 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 98 milligrams, Sugar 8 grams, TransFat 0 grams

MOROCCAN ALMOND PASTRY



Moroccan Almond Pastry image

This is a flaky Moroccan dessert of phyllo dough stuffed with ground almonds & sugar, topped with honey.

Provided by FDADELKARIM

Categories     Dessert

Time 35m

Yield 12 triangles

Number Of Ingredients 9

2 cups ground almonds
4 tablespoons sugar
1/4 teaspoon cinnamon
5 tablespoons sweet unsalted butter
1 egg
12 sheets phyllo dough
1 egg yolk, beaten
1/2 cup peanut oil, for frying
3 tablespoons honey, heated

Steps:

  • Combine the almonds, sugar, & cinnamon in a bowl. Gently melt the butter until just hot then add the almond mixture. Stir continuously until the mixture browns slightly, remove from heat.
  • Let the mixture cool then briskly beat the egg in with it. Preheat the oven to 400 degrees.
  • Note: Make sure to keep the phyllo dough under a damp towel or it will dry out.
  • Fold each phyllo dough in half making a long thin strip. Place 2 tbsp of mixture at one end & make a triangle packet by folding one side over the filling, continue until the last section. Brush the last fold with egg yoke to seal. Set aside --.
  • Heat the oil & fry the triangles on each side for 1 minute. Finish cooking in the oven for 3 minutes. Place the triangles in a serving dish & pour the heated honey over them.

Nutrition Facts : Calories 312, Fat 23.6, SaturatedFat 5.6, Cholesterol 45.8, Sodium 99.2, Carbohydrate 21.8, Fiber 2.3, Sugar 9.3, Protein 5.5

BERBER SKILLET BREAD



Berber Skillet Bread image

The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly ferments into a pungent starter. The recipe requires three kinds of flour and takes two days, but is richly rewarding in flavor.

Provided by Julia Moskin

Categories     project, appetizer

Time 1h

Yield 4 8-inch bread rounds

Number Of Ingredients 8

2/3 cup (104 grams) plus 1/2 cup (70 grams) regular semolina flour (pasta flour)
3/4 cup (85 grams) all-purpose flour
2 garlic cloves, peeled
2 2/3 cups (400 grams) extra-fine semolina flour
1/2 teaspoon (1 1/2 grams) dry yeast
2 1/2 teaspoons (15 grams) fine salt
1/3 cup (52 grams) regular semolina flour or all-purpose flour, for handling the dough
Moroccan Almond-Argan Butter, for serving (see recipe)

Steps:

  • Make the starter: In a glass or ceramic bowl, combine 2/3 cup semolina flour with the all-purpose flour. Gradually stir in 3/4 cup water to make a wet dough. Mix in garlic, cover, wrap in a towel and leave in a warm place, like an unheated oven, for a day.
  • Uncover the starter, add 1/4 cup water and the remaining 1/2 cup semolina flour, and mix. Cover, wrap in a towel, and leave for 12 to 24 hours. The starter will get a crusty top and blossom underneath. Scoop out 1/2 cup starter and discard the rest, including garlic cloves (otherwise, as it continues to ferment, the smell would drive you out of your home).
  • Make the bread: In a food processor fitted with the metal blade, combine extra-fine semolina flour, the 1/2 cup of starter, the yeast and salt. Pulse once or twice. Add 1 cup warm water and process for 15 to 20 seconds to knead. Let rest 10 minutes. Pulsing food processor, trickle in another 1/4 cup water. Sprinkle a work surface with flour and turn dough onto it. Cover with an upside-down bowl for 10 minutes. Cut 4 1-foot squares of waxed or parchment paper and sprinkle with flour. Divide dough in four and put each piece on a piece of a floured paper, turning to coat. Press each into an 8-inch circle. Cover with kitchen towels and let rise 1 hour.
  • When ready to cook, gently flatten each disk, then prick the tops all over with a fork. Heat an 8- or 10-inch nonstick skillet or griddle (or two, if you have them) over medium-high heat. Sprinkle the pan's surface with flour, then pick up a dough round and flip it into the pan, paper side up. Peel off the paper and adjust the heat so that the bread sizzles gently. When it is browned and blistered on the bottom, about 5 minutes, flip the bread out onto a plate, then slide it back into the pan to cook the other side. Cook about 2 minutes, shaking the skillet often to prevent sticking. When browned, firm and fragrant, slide onto a platter and serve immediately, or cover with a towel to keep warm while you cook the remaining breads. Serve with Moroccan almond-argan butter.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 1 gram, Carbohydrate 131 grams, Fat 2 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 0 grams, Sodium 418 milligrams, Sugar 0 grams

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