Samsa (Sesame and Almond Pastry)
The Quirky Foodster Team
Ingredients
- Blanched almonds, toasted and finely ground — 200 g (1 2/3 cups)
- Sesame seeds, toasted — 80 g (2/3 cup)
- Sugar — 80 g (1/3 cup plus 1 tbsp)
- Ground cinnamon — 1 tsp
- Orange blossom water — 1 tbsp
- Malsouka or spring roll wrappers, cut into strips — 16 sheets
- Egg white, for sealing — 1
- Sunflower oil, for frying
- Honey — 200 g (2/3 cup)
- Water — 100 ml (scant 1/2 cup)
- Lemon juice — 1 tbsp
Method
- Combine the ground almonds, toasted sesame seeds, sugar, cinnamon and orange blossom water in a bowl to form a slightly sticky paste.
- Take a strip of malsouka, place a small amount of filling near one corner, and fold the pastry over the filling diagonally to form a triangle, continuing to fold along the strip's length, as you would fold a flag.
- Brush the final edge with egg white to seal.
- Repeat with the remaining pastry and filling.
- Heat about 3 cm (1 1/4 in) of oil in a deep frying pan to 170°C (340°F) and fry the samsa in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.
- Meanwhile, simmer the honey, water and lemon juice together for 5 minutes to make a syrup.
- While still warm, dip each fried samsa into the warm syrup, then let drain on a wire rack before serving.
Introduction: Not to be confused with the savoury pastries of the same name found elsewhere, Tunisian samsa are
sweet triangular pastries filled with toasted almonds and sesame seeds, fried and dipped in fragrant honey
syrup — a festive treat especially popular during Ramadan and weddings.
Cultural Background: Not to be confused with the savoury pastries of the same name found elsewhere, Tunisian samsa are
sweet triangular pastries filled with toasted almonds and sesame seeds, fried and dipped in fragrant honey
syrup — a festive treat especially popular during Ramadan and weddings.
Tips: Fold the pastry snugly around the filling so it doesn't leak out during frying. Toast the almonds and sesame seeds until fragrant before grinding, as this greatly deepens the flavour.
Variations: Bake instead of frying at 190°C (375°F) for 12–15 minutes for a lighter version. Add a few chopped pistachios to the filling for extra colour and crunch. Naturally vegetarian.
Storage: Store in an airtight container at room temperature for up to a week.
Reheating: Best served at room temperature; not typically reheated.
FAQs:
Q: Is this the same as savoury samsa/samosas found elsewhere?
A: No — Tunisian samsa is a sweet, nut-filled pastry dipped in honey syrup, quite distinct from savoury filled pastries of similar names in other cuisines.
Q: Can I use phyllo instead of malsouka?
A: Yes, though you may want to layer two sheets for enough sturdiness.
Q: What occasions is samsa associated with?
A: It's especially popular during Ramadan and at weddings and other celebrations.
- Blanched almonds, toasted and finely ground — 200 g (1 2/3 cups)
- Sesame seeds, toasted — 80 g (2/3 cup)
- Sugar — 80 g (1/3 cup plus 1 tbsp)
- Ground cinnamon — 1 tsp
- Orange blossom water — 1 tbsp
- Malsouka or spring roll wrappers, cut into strips — 16 sheets
- Egg white, for sealing — 1
- Sunflower oil, for frying
- Honey — 200 g (2/3 cup)
- Water — 100 ml (scant 1/2 cup)
- Lemon juice — 1 tbsp
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