Almonds are one of the oldest cultivated trees; history mentions it over 5000 years ago. The almond has always been important to Middle Eastern culture and is used liberally in savoury and sweet dishes.
This is an ancient recipe, one that is simple and enticing. It is common throughout North Africa and has travelled outside this region. The Moors took it to Spain and Portugal, and it is commonly seen in these cuisines today. The Spanish also took it to Mexico, where it is served as Horchata, a rice drink with almonds.
This is a simple drink made from ground almonds. The magic is in letting the water, sugars, and ground almonds sit overnight so that the almonds' essence is extracted and the drink is strongly flavoured. This version also uses orange blossom water, which adds subtle floral notes that make the drink divine. I love this drink in all its versions and tend to always get a second glass.
Paula Wolfert is the doyen of Middle Eastern cuisine and her cookbook on Moroccan food is a classic. She was an American author of nine books on cooking and the winner of numerous cookbook awards, including the top honour given in the food world: The James Beard Foundation Medal For Lifetime Achievement. A specialist in Mediterranean food, she has written extensively on Moroccan cuisine, including two books, one of them (The Food of Morocco), a 2012 James Beard Award winner. She also wrote The Cooking of South-West France. Her books delve deep into the subject; her work is more historical than recipes. The dishes are authentic, and the flavours are robust and thrilling. This is a must-have cookbook for those who want to delve into Moroccan food.
For more recipes from this fabulous cookbook, click here.
Ingredients:
100 grams almonds, blanched
4 tablespoons orange flower or rose water
1 1/2 cus water
1/2-3/4 cup sugar
Work the mix through a fine-mesh sieve, extracting as much liquid as possible. Serve chilled.
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