Crunchy, nutty and mildly sweet, these Moroccan pastry went to my husband’s work and everybody gave it a thumbs up:)

Well without further do, 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!!

Matcha babouche A Moroccan/Japanese inspired dessert.

Full recipe page: http://ift.tt/1PQlw3U Youtube: https://youtu.be/IntFJP-l3mY?list=PL9upg85WEk5ig5oxFOdPmwm_OoztMGvlv

Ingredients

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. 

Instructions

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. Enjoy.. 

Notes

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. 

bon appetit