World Cuisine
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Discover the secrets of Maghrebine cuisine with its briouats aux cacahuètes, a delight that will embark you on a culinary adventure at the heart of Morocco. In this savory recipe, the smooth and sweet pastry made of peanuts intertwines with an exotic, spicy, and sweet filling. The briouats are served cold, after being cooked hot and soaked in honey, a delight that will tantalize your taste buds!
👥 Servings : 8 | ⭐ Rating : ★★★☆☆ (3/5)
🥘 Ingredients
- 1/2kg of pastilla leaves
- 500g of peanuts
- 1/2 teaspoon of gum arabic
- 1/2 glass of orange blossom water
- 1 teaspoon of cinnamon powder
- Oil for frying
- 2kg of honey
- 1 egg
- 2 tablespoons of melted butter
👨🍳 Instructions
- Place the peanuts in a bowl of boiling water. Then, remove their skin by keeping them under boiling water until they are completely depilated. Drain and fry them in oil until they are golden and well cooked. Sprinkle with powdered sugar.
- Transfer the fried peanuts to a food processor until smooth and homogeneous. Add gum arabic, beaten egg, cinnamon powder, orange blossom water, melted butter, then knead well until a homogenous dough is obtained.
- Form a sausage with this peanut paste using your hands.
- Cut the pastilla leaves into rectangular shapes of dimensions 8cm x 20cm.
- Place the cut leaves on the table, place small sausages of peanut paste at the bottom of each leaf, then fold the two sides of the leaf. Fold and roll this strip carefully over itself. Then, seal the end with egg yolk to prevent the filling from leaking out. Continue this operation until the peanut paste and pastilla leaves are used up.
- Fry the briouats in hot oil, then soak them in warm honey. Drain well and serve cold briouats aux cacahuètes.
🏷 Tags: Pastilla Peanuts Leaves Frying Arabic Gum Orange Blossom Tea Cinnamon Starter
