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Moroccan Matslava (Matsah Baklava)

This version incorporates the use of orange flower water and rose water, which are common in Moroccan cuisine. You can find these at Middle Eastern markets or order them online.

2 ½ cups granulated sugar
1 ¼ cups water
1 orange rind (no white pith)
1 lemon rind (no white pith)
1 cinnamon stick

5 whole cloves
½ cup orange blossom honey
1 teaspoon orange flower water
¾ cup walnuts
¾ cup unsalted pistachios

½ cup blanched almonds, lightly toasted and cooled
½ cup granulated sugar
1 teaspoon ground cinnamon

1 teaspoon rose water
1 pound matsah (I prefer tea thin.)
¼ cup extra light (tasting) olive oil

medium saucepan
dry measuring cups
liquid measuring cup
liquid measure shot glass
2 mixing spoons
food processor fitted with bottom chopping blade
measuring spoons
medium bowl
9" × 13" glass baking dish
pastry brush
chef's knife

1. Preheat oven to 350ºF.
2. In the saucepot over medium heat, combine the 2 ½ cups sugar, water, orange rind, lemon rind, cinnamon stick and whole cloves. DO NOT MIX.
3. Heat until slightly syrupy, about 5 minutes.
4. Remove rinds, cinnamon and cloves. Set aside to cool.
5. Place walnuts, pistachios, almonds and ½ cup sugar in the food processor. Pulse until nuts are very finely chopped.
6. In a bowl, combine nut mixture with ground cinnamon and rose water.
7. Soak the matsah in water until easy to cut, but not mushy.
8. Brush oil around the inside of the baking dish.
9. Line bottom of dish with thin layer of matsah, trimming pieces to fit. Brush lightly with oil.
10. Spread half of the nut mixture over matsah.
11. Repeat with another layer of matsah, oil, the rest of the nut mixture, ending with a third layer of matsah brushed lightly with oil.
12. With a very sharp knife, cut the matslava into pieces: square, diamond or triangle.
13. Bake for 20 minutes.
14. Reduce heat to 300ºF and bake an additional 15 minutes.
15. Remove from oven. Immediately pour syrup over matslava and allow to cool completely.
16. Remove pieces and serve.

Yields 24 pieces

© 2009 by Allison Lattman

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