Tunisian Almond Syrup Recipes

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ALMOND SYRUP



Almond Syrup image

This syrup is delicious over fruit or ice cream. It can also be used to sweeten hot or cold drinks.

Provided by Martha Stewart

Yield Makes 1 quart

Number Of Ingredients 3

2 cups blanched whole almonds (10 1/2 ounces)
2 1/2 cups sugar
1 teaspoon almond extract

Steps:

  • Place almonds in a medium bowl and add 2 cups warm water. Let stand at room temperature for 2 hours. Transfer soaked almonds and water to a food processor and process until pureed, about 2 minutes.
  • Pour puree into a cheesecloth-lined sieve over a bowl and press hard to extract as much liquid as possible. Pour 2 more cups warm water over almonds and press again to squeeze out more liquid. Discard solids.
  • Pour almond milk through a fine sieve into a saucepan, add sugar, and stir to combine. Simmer over low heat until liquid reaches about 180 degrees on a candy thermometer, about 1 hour. Stir in almond extract.
  • Pour syrup into a clean 1-quart glass bottle or jar, let cool, and cover. Syrup will last, refrigerated, for up to 3 months.

SAMSA - TUNISIAN ALMOND AND SESAME PHYLLO PASTRIES



Samsa - Tunisian Almond and Sesame Phyllo Pastries image

Make and share this Samsa - Tunisian Almond and Sesame Phyllo Pastries recipe from Food.com.

Provided by Mme M

Categories     Dessert

Time 30m

Yield 24 cakes, 4-6 serving(s)

Number Of Ingredients 10

2/3 cup sugar
1 1/4 cups water
1 tablespoon lemon juice
1 tablespoon orange flower water
1 1/2 cups blanched almonds, lightly toasted and ground
1 1/2 teaspoons finely grated orange peel
1 1/2 teaspoons ground cinnamon
4 ounces phyllo pastry
2 tablespoons olive oil, for brushing
lightly toasted sesame seeds, for sprinkling

Steps:

  • Put the water and 1/2 cup of the sugar in a saucepan over medium heat, stirring until dissolved.
  • Add the lemon juice and boil until syrupy.
  • Remove from the heat and add the orange-flower water.
  • Leave to cool.
  • Preheat the oven to 350°F
  • Blend the ground almonds, orange peel, and cinnamon,and the remaining sugar. Blend together these ingredients.
  • Have the phyllo ready, stacked under a damp cloth.
  • Brush one sheet of phyllo with olive oil. Cut the oiled sheet into 3 lengthwise strips. Place a small spoonful of filling at the bottom of each strip.
  • Fold the sides of the phyllo strips over the filling, then roll the pastry up along the length. Brush inside the end of the pastry with oil and seal it to the roll. Brush with oil and put on a baking sheet.
  • Repeat with the remaining pastry and filling. Bake the pastries for 15-20 minutes, until crisp and golden. It will be very flaky.
  • Lower the pastries a few at a time into the hot syrup, letting them soak in the syrup for about 3 minutes.
  • Remove to a plate and sprinkle generously with sesame seeds. Leave until cold before serving.

Nutrition Facts : Calories 807.6, Fat 40.3, SaturatedFat 4.5, Sodium 500.1, Carbohydrate 98, Fiber 8.1, Sugar 36.3, Protein 19.1

TUNISIAN ALMOND SYRUP



Tunisian Almond Syrup image

This is a tradtional way to make almond syrup. Used to make a drink called Rosetta, but can also be used to flavor coffee, tea or other beverages. You will need cheese cloth for this recipe.

Provided by Chef Jean

Categories     Beverages

Time 2h50m

Yield 7 cup, 10-20 serving(s)

Number Of Ingredients 3

8 cups water
3 cups almonds, finely ground
3 cups sugar

Steps:

  • Boil up the water and sugar in the pot until it becomes a syrup
  • Add the ground almonds and boil again, then cook for 5 more minutes.
  • and remove from heat.
  • Let the mixture sit for 2½ hours.
  • Put the mixture in the cheesecloth and squeeze the fluids into a big.
  • bowl.
  • Filter the mixture with new cheesecloth into another big bowl, and try to.
  • squeeze and filter the remaining mixture as much as you can.
  • Move the mixture into a jar and refrigerate for 3 hours before using.

Nutrition Facts : Calories 478.5, Fat 21.6, SaturatedFat 1.7, Sodium 146.6, Carbohydrate 68.8, Fiber 4.5, Sugar 61.9, Protein 8.7

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