Tunisian Almond Syrup Recipes

ALMOND SYRUP

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

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.

TUNISIAN ALMOND SYRUP

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.