Tunisian Almond Syrup Recipes
SAMSA - TUNISIAN ALMOND AND SESAME PHYLLO PASTRIES
Make and share this Samsa - Tunisian Almond and Sesame Phyllo Pastries recipe from Food.com.
Provided by Mme M
Categories Dessert
Time 30m
Yield 24 cakes, 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 807.6, Fat 40.3, SaturatedFat 4.5, Sodium 500.1, Carbohydrate 98, Fiber 8.1, Sugar 36.3, Protein 19.1
ROSETTA ALMOND DRINK
Make and share this Rosetta Almond Drink recipe from Food.com.
Provided by Chef Jean
Categories Beverages
Time 2m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients until well combined.
Nutrition Facts : Sodium 7.1
TUNISIAN ALMOND SYRUP
This is a tradtional way to make almond syrup. Used to make a drink called Rosetta, but can also be used to flavor coffee, tea or other beverages. You will need cheese cloth for this recipe.
Provided by Chef Jean
Categories Beverages
Time 2h50m
Yield 7 cup, 10-20 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 478.5, Fat 21.6, SaturatedFat 1.7, Sodium 146.6, Carbohydrate 68.8, Fiber 4.5, Sugar 61.9, Protein 8.7
ALMOND SYRUP FOR FLAVORED COFFEE
I came across another recipe for a drink that called for almond syrup, but I live in the Boonedocks, so getting stuff like that is like looking for sunshine in a coal mine. I was reading a magazine at the doctor's office and came across this reader tip. How ironic...it's for flavored syrup. The Lord smiles on us at the most unexpected times! This can also be bottled and given as a Christmas or hostess gift.
Provided by Redneck Epicurean
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 3
Steps:
- In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching.
- Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons
- Store in a closed container in the refrigerator for up to a week.
Nutrition Facts : Calories 774, Sodium 2.4, Carbohydrate 200, Sugar 199.8
LEMONADE SYRUP
This is great to sweeten and add a lemony zing to tea or fruity beverages. It will keep in the fridge for up to 1 year. You can also dilute the syrup with cold water and ice to make lemonade. You can substitute the lemon juice with orange, grapefruit, lime or any other juice that suits your fancy. MMMMMM!
Provided by JenSmith
Categories Sauces
Time 23m
Yield 50 serving(s)
Number Of Ingredients 3
Steps:
- Place sugar and water in a saucepan and bring to a boil, stirring until sugar dissolves. Remove from heat and cool.
- When cool, add juice and stir to mix.
- Pour syrup into a glass jar and seal. Store in the refrigerator.
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