These sweet Moroccan cigars are a delicious treat made of ground almonds, infused with a delicate taste of rose water and dipped in honey.If you can find Brick dough it is best, but egg roll wrappers which are more readily available work well too.
- 20 sheets of brick dough or phyllo
- 3 cups of ground almonds
- 1 tablespoon of melted butter or margarine
- 1 tablespoon of cinnamon
- 1/2 cup of granulated sugar
- 1/4 cup of rose water
- 1 egg white
- Vegetable oil
In a large bowl, mix together the ground almonds, melted butter or margarine, sugar, cinnamon. Add the rose water gradually until the mixture becomes soft.
Lay flat a sheet of brick or egg roll wrapper.
Place a small amount of the mix on one side of the sheet. Brush the other sides with egg white. Fold the sides of the sheet over the ground almond mixture and roll very tight into a cigar; press firmly with the seam down. Heat up vegetable oil in a large pan. When the oil is hot, fry the cigars for about 5-6 minutes on each sides or until they become gold.
Remove the cigars from the pan and let them cool down.
Pour honey on a large plate and roll the cigars one by one until they are completely coated.
Enjoy with a warm cup of moroccan tea.
Every day this week I wanted to make a lemon poppy seed cake. I was trying to find excuses to have this delicious treat with my afternoon coffee. I finally decided to wait until the weekend because this is when I really indulge on sweets.
I wanted to make my husband’s favorite dessert, lemon pie and add to it poppy seed just because I was intrigued by the taste of those two ingredients mixed together. I choose to make a almond crust because it’s lighter and healthier than white flour.
- 3 cups of ground almond
- 6 tbsp of butter of margarine, at room temperature
- 1/4 cup of sugar
- 2 tbsp of almond extract
- few tbsp of cold water
- 1/2 cup of lemon juice
- 2 eggs
- 4 egg yolks
- 3/4 cup of sugar
- 5 tbsp of butter of margarine
- 1 tbsp of poppy seed
Preheat the oven to 375. In a large bowl, mix the almond flour with the sugar. Add the butter and the almond extract.
Add 2-3 tbsp of cold water slowly and keep mixing until the dough starts to form and becomes soft.
Place the dough in a 9 inch pie dish greased.
Bake it for 20min.
Make the lemon cream: in a bowl, beat the eggs and the egg yolks, add the sugar and the lemon juice.
In a large pan, heat up the eggs, add the butter and stir gently for about 5 minutes until bubbles start to appear.
Pour this mixture on the pie crust and bake at 325 for 8 minutes. Refrigerate before serving.