orange blossom attayef

INGREDIENTS

4 Tbsp of active dry yeast

1 lb of wheat flour

1 1/2 lb white sugar

1/2 lb almonds

1/2 lb Brazil nuts or other similar nuts

1/2 lb pistachios

Orange blossom water

PREPARATION

• Dissolve the yeast in a cup of warm water and let rest for half an hour.
• Mix the flour with the yeast water, and add two cups of water. Mix well until it has the same texture as a pancake batter. Let rest for two hours.
• Meanwhile, mix the nuts in a food processor, leaving some medium-sized pieces. Mix with 1/2 lb of sugar and moisten with six Tbsp of orange blossom water (or more to taste).
• Put the rest of the sugar with 1 1/2 cups of water to boil to make a syrup. When it's thick, add orange blossom water to taste (3 Tbsp or more).
• In a lightly-buttered medium-sized teflon pan, pour the dough by the spoonful (like when you make crepes).
• When the surface is almost dry, remove the crepe quickly. Fill with some of the nut mixture, fold in half, and quickly stick the borders of the crepe together with your fingers.
• Serve with crushed pistachios on top, along with the orange blossom syrup.

Photography from herbivoracious.com

Recipe from Fadua Kattah.