Algerian Helouwa Taaba Lemon Or Sesame Cookies Recipes

MY HALWA SHEBAKIA -- SPECIAL RAMADAN SESAME COOKIES

Steps:

• In a food processor process all the ingredients, except the honey, into a paste.
• Take a walnut-sized piece of paste and roll it out very thin. Using a metal cut-out typically found in Morocco, with different designs, a small shaped cookie cutter, pie crust/ravioli wheel or knife and cut out cookies and let them rise for 15 minutes. If not using a cookie cutter which I don't, simply cut strips and twist them into a spiral or figure 8. I do the figure 8 making sure it is secure by slightly pinching in 2-3 places.
• Deep-fry the cookies in a skillet or fryer in the remaining oil in batches over low heat just to brown.
• 3-Soak the cookies in the honey for 15 minutes. Remove and sprinkle with toasted sesame seeds. Let sit until the honey sets a bit.
• Store in a plastic bag or container.
• One person emailed me when this was posted on my website stating that her cookies fell apart in frying. This should not happen though if it does, 5g of gum arabic may be added to the recipe at processing stage or re-processed briefly to add.

KHOBZ TUNIS - ALGERIAN HELOUWA - MY FAMILY RECIPE

Steps:

• For the syrup:.
• Put the sugar and the water into a large pan and boil for approx 10-15 minutes. Add the mazhar during the last couple of minutes. Allow to cool of slightly before pouring onto the khobz.
• For the Khobz:.
• If making ground almonds at home - preferable - please coarsely chop them in a food processor until you have pieces the size of sago or large cous cous for example (ie not too fine).
• With an electric whisk, beat the eggs until fluffy. Incorporate the sugar and butter into the eggs, whisking for at least 5 minutes.
• Fold in the ground almonds, bread/toast, baking powder, lemon zest and vanilla essence. Take care not to knock the air out of the mixture.
• Pour into a round metal tin approximately 50cm across and 35cm high. and level off. Cook in preheated oven at gas mark 5-6 for 40 minutes or until brown & a skewer comes out clean when inserted into the middle.
• Once cooked, turn off oven. Remove the Khobz and pour the syrup over the top. Return the khobz to the oven for 5 mins - not to cook further only to aid absorbtion of the syrup.
• Remove from oven and using diagonal cuts, cut the khobz tunis to make diamond shapes approximately 1.5'' in diameter. Put into metallic paper cases (so syrup doesn't soak through) or serve without cases.

ALGERIAN HELOUWA TA'ABA (LEMON OR SESAME COOKIES)

Steps:

• In a large bowl, beat the eggs & the oil.
• Add the baking powder (& lemon zest if using), & slowly add the flour, mixing the ingredients with your hands until a dough forms. You will probably not need all of the flour.
• Once you have a firm dough, you can shape your helouwa.
• To shape, you have 2 choices: you can roll out to 5mm thickness & cut out with your favourite cookie cutters OR you can roll into a 1cm thick 'sausage' & make rings & straight lengths them decorate with a 'Nakkach' or fork if you don't have one. (See photos).
• If making the sesame version, once you have cut out all your cookies, brush a little beaten egg over the top of the cookies & sprinkle with the sesame seeds.
• Place on a tray lined with aluminium foil (shiny side up) & bake for 25-28 minutes. The cookies should be pale but hard when tapped. (Unless you want them soft on the inside, in which case you should take them out after 20 minutes).
• Allow to cool then store in an airtight container for upto 2 weeks.