Need sweets? Three recipes to add a bit of the Orient to your desserts

Fig and walnut dziriettes by Fayçal Boucherit and Othmane Megnouche

“The dziriette is the sweetest of pastries and the least sweet of our brand”, laughs the founder of the pastry shop Diamande Fayçal Boucherit. It’s simple, in this recipe with delicious fig and nut accords, there is simply no sugar … just honey, at will, at the end of the preparation.

For 4 people (about 3 pieces per person)

Preparation: 30 minutes

Ingredients:

Dough :

  • 50 g of type 55 flour
  • 10 g of vegetable margarine or butter
  • water
  • 1 egg

Prank call :

  • 70 g almonds
  • 50 g of ground walnuts and whole walnuts for decoration
  • 20 g dried fig (cut into small cubes)
  • a little natural fig extract

Preparation:

Sift the flour, add the fat and water. Knead everything until you obtain a light and homogeneous dough. Mix all the ingredients in a bowl then add the egg. Knead until you get a sticky dough.

Put the whole thing in a pastry bag with a nozzle n ° 12.

Roll out the dough made before (about 4 to 5 mm thick), cut out with a cookie cutter.

Using the pocket, put stuffing in each of the detailed pasta, then pinch each pastry with your thumb and forefinger; add a walnut on top. Bake at 180 ° C for 25 minutes. Right out of the oven, immerse your wonders in the honey of your choice.

Carla Rebeiz’s marbled halva and tahini brownie

By mixing the American specialty with Middle Eastern ingredients, the patroness of States Thyme succeeds in a gourmet masterpiece.

For 8 parts

Preparation: 1 hour

Ingredients:

  • 250 g of 65% dark chocolate
  • 125 g unsalted butter
  • 125 g semi-salted butter
  • 150 g of sugar
  • 80 g flour
  • 6 eggs
  • 150 g tahini
  • 150 g plain halva

Preparation:

Preheat the oven to 180 ° C (th. 6). Spread baking paper in the mold.

Melt the chocolate in a double boiler, add the butter in small pieces, the sugar and mix well until a very smooth dough is obtained. In a bowl, beat the eggs then incorporate them into the preparation and gradually add the flour, tahini and halva, mix well to obtain a smooth paste.

Pour the brownie batter into the pan so that it is evenly spread. Decorate the brownie by drawing shapes with tahini on top. Bake for 40 minutes, checking that the core of the brownie stays soft. Remove from oven, let cool and cut into squares to serve.

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