4.12.2008

Khobz Tunis

Tunis as in Tunisia? As is in this is a Tunisian sweet? Wrong. Despite its name, Khobz Tunis (which by the way translates into Bread of Tunis), is actually an Algerian sweet, and is very simple to make. This recipe was given to me by my mother, who originally got it from a book titled La Cuisine Algerienne.

Khobz Tunis

Ingredients:
For the khobz 
1 cup of ground stale bread
1 cup of freshly ground almonds
2 teaspoons baking powder
1 large lemon, zest of
1/2 teaspoon vanilla extract or a pinch of vanilla powder
1/2 cup sugar
1/2 cup (1 stick) butter, melted
1 tablespoon orange blossom water  
4 eggs
 
For the syrup:
2 cups of granulated sugar
4 cups of water
1 teaspoon of orange blossom water

Directions:  
*Preheat the oven to 350 degrees

For the Khobz:
1. Using a food processor, pulse the stale bread until it forms very fine bread crumbs.
2. If making ground almonds at home, coarsely chop them in a food processor until you have pieces the size of couscous.
3. In a medium bowl, mix together bread crumbs, ground almonds, baking powder, zest of lemon, vanilla, and sugar.
4. Pour the melted butter over the dry mixture and stir it in, until well combined.
5. Add the orange blossom water to the mixture, and again, stir until well combined.

6. With an electric whisk, beat the eggs until fluffy. Incorporate the beaten eggs into the mixture, and stir well.
7. Butter a round metal tin pan. Pour the mixture into the pan.




8. Bake for 20-25 minutes or until brown. Be sure to put it in the middle rack of the oven.

9.  When the khobz is done baking, prepare the syrup. Pour the sugar and water into a medium saucepan and boil for approximately 10-15 minutes. Add the orange blossom water during the last couple minutes. Allow the syrup to cool before pouring onto the khobz.

10. When the khobz is done baking, remove it from the oven. Using diagonal cuts, cut the khobz tunis to make diamond shapes approximately 1.5" in diameter.

11. Then, pour the syrup over the khobz, distributing it evenly so that the syrup is well absorbed.
12. Allow the khobz time to absorb the syrup. Then, put into metallic paper cases (so syrup doesn't soak through) or serve without cases.

2 comments:

  1. Now that looks delicious, I'm gonna give it a try soon. Thanks for adding me to your list, I like your site a lot.

    ReplyDelete
  2. Thanks mag!
    And your very welcome, I really like your blog as well.

    ReplyDelete

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