Crunchy, nutty and mildly sweet, these Moroccan pastry went to my husband’s work and everybody gave it a thumbs up… about 20 thumbs up, that’s a lot of thumbs my friends ^o^.
My kids, those little three brats, have declared war on me!!!. On our way home from a long day at school, they ask: what’s for dinner mom?, after answering their question, they seem ok with it. Fast forward 20 minutes , they drop their backpacks, take a glimpse of what is there on the stove top, then one makes a grilled cheese sandwich, another takes a Go-gurt and the third just settles with what’s left in his lunchbox!!!
What is this?, I say, after all this work in the kitchen!!. Their taste buds have changed dramatically, is it the school lunches? – although they are not having much of it- is it their friends?. I like for them to try new foods from around the world, but I hate to see them loose their Middle Eastern taste o_o.
I keep thinking, if they are doing so now, what will my grandchildren do!! then what about my great grandchildren.. where will my heritage go? very dramatic, I know. This is, I believe, the biggest challenge that all immigrants face.. keeping their heritage, their traditions, even… their food heritage.
But finally, we try to meet our kids in the middle and resolve our differences calmly. So, for the food I’m trying recently to mix the east with the west and in this recipe I’ve mixed the Milddle East with the Far east.
Babouche is a Moroccan pastry that means slippers, you can find many recipes online. Here I present you with a simple recipe with a Japanese twist. I’ve mixed in matcha powder and reduced sugar. I’ve tried hard to bake these babouche, but unfortunately, I was not successful and it did not turn crispy as it should be. I know it sounds ridiculous to add this expensive green tea powder to a treat and then fry it at the end !!! but I know you understand sometimes we have to make sacrifices.
Anyways you are welcome of course to make it without the matcha as the original recipe. I’ve skipped the orange blossom water as I thought the taste will not go along with the powerful matcha taste. I liked the matcha taste so much, it was very convenient and went very well with the heavy sesame flavor in this recipe. I’ve also stuffed my babouche with pistachios as I felt the color goes very well with the green coloror of the babouche, but you’ll always find the babouche stuffed with almonds.
Well without further ado, I’ll stop babbling and bragging about my new hit now leaving you with the recipe. Matcha or not, I really hope you’ll give this recipe a try…. Enjoy!!
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- 1 c toasted sesame seeds.
- 2 c all purpose flour.
- 200-250 ml milk - this is from 4/5 to a whole cup.
- a pinch of salt.
- 3 Tbs butter- melted.
- 2 Tbs green tea powder . matcha
- Honey/ simple syrup for drizzling.
- Oil for frying.
- Nuts for filling- traditionally almonds but I've used pistachios.
Mix the dry ingredients in a bowl.
Add the milk and melted butter and mix until you get a nice soft dough, if you think your dough is hard add milk by a Tbs until it gets to the right consistency.
Roll the dough to a 2-3mm - about 1/8-1/10 in-, use a cookie cutter or a cup to cut uniform circles.
Pinch the circle from the edges to form a cone like shape.
Stuff a pistachio - or an almond- in the middle.
On medium-high, heat the oil and deep fry the babouches until golden brown.
Take the babouche out of the oil and drizzle with honey or thick simple syrup.
The original recipe of a babouche does not include green tea powder.
In the original recipe you mix the dry ingredients with milk and orange blossom water. I've opted the orange blossom out as I did not wish to interrupt the matcha flavor.
I've tried baking the babouches in the oven but it did not turn out crispy as it should be.
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