Preparation info
  • Serves

    Eight to Ten

    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This crisp-crusted, perfumed, almond-filled pastry is a favourite of Sephardic Jews from Tunisia and, especially, Morocco. Enjoy it with a small cup of mint tea.


  • 115 g/4 oz/1 cup blanched almonds
  • 300


  1. Fry the blanched almonds in a little butter until golden brown, then pound them using a pestle and mortar until they resemble coarse breadcrumbs.
  2. Place the nuts in a bowl and add the ground almonds, icing sugar, caster sugar, butter, cinnamon and orange flower water. Use your hands to form the mixture into a smooth paste. Cover and chill in the refrigerator for