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| Blogs > Mariana_Trench_ > poetic disambiguation |
Dziriat (Algerian Almond Tarts)
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Dziriat (Algerian Almond Tarts) This recipe with all its variants is prepared only on special celebrations and weddings. It is a challenge to prepare, but is well worth the time and effort. There exist several varieties of this recipe. Some use molds while others are molded by hand, and some are dipped in syrup and others are not. The dough recipe may include butter instead of vegetable oil and sometimes egg is omitted. The goal is a non flaky, thin, and firm crust. Yields 40 almond tarts Ingredients Sugar Syrup 1 cup white sugar 1 cup water 1 teaspoon fresh lemon juice 2 tablespoons orange flower water Dough 2 cups all-purpose flour 2 tablespoons vegetable oil 1 egg 1/2 teaspoon fresh lemon juice 1 pinch salt 1 tablespoon orange flower water Filling 4 cups raw almonds 1 cup sugar 3 eggs 1/2 teaspoon baking powder 1 teaspoon vanilla powder 1 lemon, zested 2 tablespoons orange flower water cornstarch, for rolling out the dough pine nuts, for decoration Directions 1.Prepare the almonds the day before. Bring 6 cups of water to a boil. Remove from heat, and add the almonds. Let the almonds soak in water for about 5 minutes, then drain and peel. Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted. This takes several hours, and needs to be prepared ahead. Be careful not to burn the nuts, as this will give a bitter taste to the filling. 2.Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water, and remove from heat. Set sugar syrup aside. 3.Combine flour and salt in a large mixing bowl. Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center. Mix with fingers until the dough resembles coarse crumbs. Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions. Cover dough with a wet cloth, and set aside. 4.In a food processor, finely grind the almonds. Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture. 5.Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch). Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each. Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking. Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim. Fill three quarters of each mold with the almond filling. 6.Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven. Dip each tart in the sugar syrup while still hot. Stick a pine nut into the middle of each tart for decoration. Place on a wire rack to drain.       |
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Delicious ......
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The secret to good taboule is to NOT use a food processor, which does make the salad mushy as you noted with commerically prepared taboule. Instead, a sharp knife and good skills with it will give you fabulous taboule. This recipe can be adjusted to preferences or available ingredients. Sometimes I put in peppers, sometimes I skip cukes... it really depends what I have onhand. I'm not the sort to run to the store for one ingredient, I just make do. 1 cup fine grain bulgur (#2 grind) 2 lg. bunches parsley 1 small red bell pepper 1 english cucumber 2 stalks celery 2 bunches scallions 2 TBL mint 1/4 c. olive oil 1/4 c. lemon juice 1/4 tsp. allspice 1/4 tsp. cinnamon 1 tsp. salt 1/4 tsp. pepper 4 medium tomatoes (roma) diced fine. Soak the bulgur in 2 cups cold water for at least 15 minutes. Sqeeze dry. Pick the parsley off the stems. Discard stems. Chop parsley, pepper, celery, cucumber scallions, and mint very fine. (1/4 dice) Mix olive oil, lemon juice, allspice, cinnamon salt and pepper to make a dressing. Mix squeezed out bulgur (I put the bulgur in a fine strainer after I squeeze it while chopping everything else to make it as dry as possible), chopped veggies and spices, and the dressing. Finish recipe by gently mixing in diced tomatoes. I think it tastes better after marinating, and I tend to add more lemon and oil as well to keep the salad moist. Enjoy! 
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I love kibbe and FRESH really lemony taboule with lots of fresh parsley. The store bought stuff is so weird...and the texture is smushy. I'd love your taboule recipe. My new roommate I mention on a different post is from Saudi Arabia. Does your husband keep hallah? This roommate does. I have promised not to buy or prepare raw pork. Not a big deal. MT You'll love it
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that looks yummus...even better than hummus!!! MT
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question... could I use preground almond flour as a shortcut? Or do you recommend starting with raw almonds? MT (The Lazy Baker)
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My hub and his family are Middle Eastern. I'm going to make these and surprise them! And yes, I have orange blossom water as well as rose water in my pantry. I am so excited... Thank you thank you thank you for sharing this recipe... I have a great taboule, kibbe or mujudrah one if you'd like. Does your husband keep hallah? This roommate does. I have promised not to buy or prepare raw pork. Not a big deal. MT
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question... could I use preground almond flour as a shortcut? Or do you recommend starting with raw almonds?
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My hub and his family are Middle Eastern. I'm going to make these and surprise them! And yes, I have orange blossom water as well as rose water in my pantry. I am so excited... Thank you thank you thank you for sharing this recipe... I have a great taboule, kibbe or mujudrah one if you'd like.
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Almonds make the moistest flour. I have also had almond cake I loved *but shhhh don't tell the cake people.* XOXO MT
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that looks yummus...even better than hummus!!!
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