The month of Shvet and Tu in Shvet appears in the sources as Rosh Hashanah for Ilan, and is identified in the consciousness of all of us as a symbol of the almond blossom.
The almond tree is characterized by the fact that its flowering precedes all other trees, and precisely at this time of winter, when the sky is gray, the almond buds light up the gloomy winter landscape with pink and white.
During this period of the almond blossom (in the month of February) in the well-known Moroccan village of Tafraout (the largest producer of almonds in Morocco), an annual festival is held that is considered a natural and cultural heritage, where the trees are at their peak of bloom, in the town, traditional, Berber folkloric dances are held in the streets, food stalls serve traditional foods And delicious based on almonds and of course a cup of mint tea next to it.
Lee Shanhav, Morocco expert, owner of MOROCOO DYALEE boutique trips to Morocco, provides easy-to-prepare recipes from her recipe book for the almond blossom.
• Moroccan-style sweet almond milk drink, with oranges and cinnamon
components
2 cups blanched almonds.
1/2 cup sugar. (or to taste)
3 and a half cups of water.
2 tablespoons of orange juice
A little ground cinnamon for decoration.
Method of preparation: grind the almonds in a food processor, together with the sugar until a smooth and uniform mixture is formed.
Boil the water in a pot, add the almond and sugar mixture and mix well for 5 minutes.
Transfer to a low heat, continue to mix for another 5-7 minutes and add the oranges.
Remove from the heat, cool the mixture and serve in a bowl with a little cinnamon on top. (you can also add coconut and almonds)
• Sweet Moroccan pastry coated with honey and filled with almonds
Homemade crananchi pastry on the outside and soft and delicious on the inside – with orange juice and cinnamon and served on special occasions with a cup of tea.
Several steps are involved in making almond brioche. The first is to make a homemade almond spread flavored with cinnamon and orange blossom water. The pulp is shaped into balls.
components
A packet of phyllo dough/cigar leaves.
2 cups ground almonds (almond flour)
200 grams of date spread.
A cup of finely chopped walnuts.
Half a cup of ground pistachios
A spoonful of silane.
syrup
Half a cup of sugar, half a cup of water, 2 teaspoons of fresh lemon juice.
How to prepare the syrup: bring all the ingredients to a boil together, while stirring and set aside.
Method of preparation: grind the almonds together with the date spread, the spoon of silan, the king nuts, the pistachios – and mix to a uniform mixture.
Open the cigar leaves, place a ball of the mixture and fold and glue the edges using flour and water or with the prepared syrup.
Fry the pastry in deep oil and dip in the syrup and place on a serving plate.
For decoration: coconut, or cinnamon on top.
Tu in a happy tribe