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Sbiaat
Sbiaat is a traditional Moroccan recipe for a classic dessert or snack of filo (phyllo) pastry stuffed with an almond mix that's fried to cook, dipped in honey and cooled before serving. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Sbiaat.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
14
Rating: 
Tags : Vegetarian RecipesSpice RecipesDessert RecipesCake RecipesMorocco Recipes
Although this dish is Moroccan in origin it has gained popularity in many Indian communities and is often prepared as a Diwali snack, particularly in France and Britain.
Ingredients:
14 sheets of filo (phyllo) pastry
250g blanched almonds
150g icing sugar
1/2 tsp ground cinnamon
pinch of ground
mastic
2 tbsp orange flower water
1 tsp butter
oil for frying (any neutrally-flavoured oil)
100g acacia honey
1 egg white beaten with 1 tbsp water
Method:
Heat a little oil in a pan, take half the almonds and fry them until lightly browned all over. Turn the fried almonds into a bowl and set aside to cool. Add the unfried almonds to another bowl.
Divide the sugar, cinnamon, mastic and 1 tbsp orange flower water evenly between the two bowls and mix thoroughly. Now separately grind the two almond mixes, adding 1 tbsp melted butter to each, until you have a smooth paste.
Combine the two almond mixes in a bowl and mix well then shape the mixture into balls and roll these into ropes about 6cm long and 1cm in diameter.
Cut the filo pastry into sheets about 10cm wide and 15cm long. Place one of the almond ropes on one end of the pastry sheets. Fold over the ends to cover the almond mix then roll the pastry to enclose the almond mixture within.
Use the egg white to moisten the end of the filo pastry sheet then stick down to seal. Turn so the sealed end is on the bottom then press down lightly on the parcel to distribute the almond filling within.
Set aside as you form the remaining sbiaats. Heat oil to a depth of 2cm in a large pan. When the oil is hot, add the sbiaat and fry until golden brown on both sides. Remove and drain on kitchen paper.
In the meantime, heat together the honey and the remaining orange flower water in a pan. Dip the still hot sbiaats in this and heat for 5 minutes. Drain the sbiaats, place on a baking tray and set aside to cool.
Either serve or store in an air-tight box.
