I´m a big lover of Middle Eastern flavors and this sweet is an impressive mixture of roasted almonds, sesame seeds, golden roasted flour and aromatic spices, so it definitely fits the bill. As with most of recipes, every family has its own and they also vary strongly from one region to another. I wrote down the recipe a while ago and don´t really remember where I´ve found it, but no matter which adjustments you make, the result will be the same: a rich energy paste with an outstanding flavor!
In Morocco, it´s also traditionally consumed by nursing Moms to increase the milk production. I highly advice you to play around with the recipe and adjust it to your own liking.
The ingredients are mostly very easy replaceable, the only ones that really should go in are almonds, sesame seeds and aromatic spices. I´ve made the recipe with roasted flour, but I personally don´t find the taste that appealing. You have to be also very careful, because it´s very easy to burn the four, which will alter the flavor significantly. Next time, I opted for unroasted oat flour and it was even more delicious. I replaced the traditionally used butter with a mixture of coconut oil, pistachio oil and argan oil. Instead of using sugar or honey, I added maple syrup and date syrup, that´s why I reached a much darker color than normal.
If you like sticky and sweet things, it´s definitely worth a try! ;)
- 200g. flour (if you want to make the original recipe, otherwise use unroasted oat flour)
- 125g. blanched almonds
- 100g. sesame seeds
- 200g. maple syrup (date syrup or coconut syrup would work great as well. Agave syrup may be too thin, but I haven´t try it out)
- 120g. oil of your choice
- 1 tsp. anise powder
- 2 tsp. cinnamon
- ¼ tsp. cardamom
- ¼ tsp. nutmeg
- pinch of salt
- If you wish to make the recipe more traditionally, you´ll have to roast the flour in the oven until golden. Preheat your oven to 200C°. Place the flour on a baking sheet and spread evenly. Roast the flour until golden or until it doesn’t have the raw flavor anymore. Stir every 5 min. to avoid burning. (Be careful it will produce a lot of smoke). When the flour is done, sift it and set aside.
- If you wish to use oat flour, just blend 200g. of oats until you reach a powdery consistency.
- Blanch your almonds by covering them with boiling water and adding about 2 tsp. soda to it. Let it sit for about 10min., drain and peel off the skins. Roast in a pan without oil for about 10min. until golden, but not burnt. Let them cool completely and blend to powder afterwards. Make sure not to blend for too long, otherwise you´ll be left with an oily paste or nut butter.
- In the same pan, roast your sesame seeds until golden. Let them cool and blend to powder.
- Now, mix all the dry ingredients together: the flour, all spices, cooled and powdered sesame seeds and almonds.
- Add the maple syrup and oil and mix well with your hands until the wet ingredients are well incorporated into the dry ingredients.
- Shape into small balls or any shape you wish. Decorate with some almonds. Store in the fridge for up to 1 month.