Tunisian Mint and Walnut Dumplings
Tunisian mint and walnut dumplings are a special variation of North African sweets, combining local traditions with aromatic spices. In addition to dates and almonds, walnuts are often used in Tunisian desserts, which we now complement with refreshing mint. The delicate floral aroma of orange blossom water harmoniously connects with the sweet, nutty filling. This sweet treat is not only popular during Ramadan but is also often prepared for family celebrations and when welcoming guests. Technical tip: rolling out the dough thinly and frying at the right temperature guarantees a crispy exterior and a soft interior. The mint and walnut filling is especially good when served warm, sprinkled with powdered sugar. This sweet is a taste of Tunisia - rich aromas, tradition, and simple yet sophisticated execution.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the flour, a pinch of salt, softened butter, orange blossom water, and water. Knead into a smooth, elastic dough, then cover and let rest for 30 minutes. Tip: if it's too dry, add a little more water; if it's sticky, add a little flour.
2
For the filling, combine the finely chopped walnuts, sugar, and ground dried mint. Tip: if you want a more intense mint flavor, you can use fresh mint, but chop it finely and squeeze out the excess moisture first.
3
On a floured surface, roll out the dough thinly, then cut into squares (approx. 8x8 cm). Place a teaspoon of filling in the center of each square, fold in half, and seal the edges. Tip: a fork can help seal and decorate the edges.
4
In a deep skillet, heat the oil over medium heat, then fry the dumplings until golden brown. Tip: do not fry over high heat, as they will brown quickly on the outside but remain raw on the inside.
5
Remove and place on paper towels to absorb excess oil. Sprinkle with powdered sugar before serving. Tip: they are best served warm, but are also excellent at room temperature.
