Moroccan Honey Sweet (Parata)
On this occasion I didn't fill the rghaif with any nut filling, this is a plain version making it much quicker and easier but just as scrumptious. I used roasted sesemi seeds to garnish with but this isn't your only option, many garnish with sliced almonds or some crushed pistachio.1kg of plain all purpose flour makes between 50-60 pieces. In the video below I made 1 kilo of dough but only used half for this recipe and saved the other half for another dish. 1/2 kg of dough will make between 30-40 roughly speaking which is more than enough if your only catering for your immediate family. Although another great thing about this recipe is that it keeps for ages if you should have any left over ;)
Ingredients
- 1 kg All purpose white flour
- 1 egg
- 1/4 cup of Oil
- 1 1/2 tsp Baking powder
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp ground cinamon
- 1 tsp ground nutmeg
For the rest of the procedure you will need
- oil for frying
- Sesemi seeds or nuts you will garnish with
- 1 jar of pure honey
- 1 cap full of yellow colouring
- 1 cap full of vanilla essence
Instructions
- Make a soft dough from the flour, egg, .salt, vanilla extract, baking powder, cinnamon & nutmeg. (you can mix all the wet ingredient together with the pint of warm water before adding a little at a time into the dry ingredients. I didn't get to do this on the video;( sorry)
- knead the dough from any air bubbles and then smother in oil and leave to stand for a few mins
- shape the dough into small balls and place in a greased tray.
- When you have finished making your balls cover with clingfilm or a plastic bag and leave for a further 20-30 mins
- Place a dough ball on a greased smooth and flat surface and smooth out into a thin circle, the pastry should be thin enough to see through onto the surface you are working on.
- Then fold the top of the circle onto the middle of the circle, then pick up the bottom bit of the circle and overlap it onto the top of the first fold making a very long rectangle.
- then repeat the above process this the other 2 sides, folding it neatly into a square shape.
- Empty 1 jar of pure honey into a saucepan and add the vanilla essence and yellow colouring, then put over a medium heat to boiling point and then turn off. When you stir the mixture it should be very thin.
- Deep fry your rghaif squares in preheated hot oil before until very light brown in colour before dipping into the heated honey mixture.
- Make sure the honey gets to cover the entire square, side and corner
- then place in a drainer or a suitable container.
- When you have repeated this process and completed your batch of honey rghaif, sprinkle with your desired nuts or in this case roasted sesemi seeds and place in a presentable dish ;)
- The video below will make things much easier to understand but I'm so sorry about my blinking kitchen light that decided to break down on me last minute. I tried to use this to my advantage to make the first half of my video look like it was set in the olden days... ;)