Samsa are a delicious triangles filled with a kind of almond paste, then fried and finally deep in warm honey.

Simple to make and extremely popular in Algeria during Ramadan month and served after the Iftar with tea or coffee. The filling is similar to Mhancha or Almond Cigars.

You can make Samsa with Dioul sheets or with Phyllo dough. In this recipe I propose you another dough (longer process) but the final result is crispy and light.

Ingredients: (for the dough)

-300g of flour (all purpose flour)

-65g of water

-65g of orange blossom water (more or less depending of the quality of the flour),

-80g of sunflower oil

-Pinch of salt

Ingredients: (for the filling)

-200g of ground almond

-70g of caster sugar

-Pinch of cinnamon

-Orange blossom water

Method: (for the filling)

-In small bowl mix the ground almond, the sugar and the cinnamon.

-Pour slowly the orange blossom water (maybe a tablespoon is enough) and mix until you obtain an almond paste and set aside.

Method: (for the dough)

-In a large bowl mix the flour and the sunflower oil (with your hands)

-Pour slowly the mix of the water and orange blossom and knead until you obtain an elastic dough.

-Cover with plastic wrap and refrigerate for 2 hours.

-After 2 hours remove the dough from the refrigerator.

-Dust a clean surface with corn starch not flour.

-Start to roll out the dough into a long rectangle of 50 centimeters and 12 centimeters wide.

-From time to time dust with a little of corn starch.

-The dough should be very thin almost transparent.

-Cut 3 long strips of 50cm long and 6cm wide.

-Cut one edge of the stripe into an oblique line.

-Add one tablespoon of the filling around that edge and fold that edge over the filling to cover it.

-You obtain a triangle.

-Roll 3 times and you obtain a perfect good triangle and cut (seal with a little of water with your finger).

-Proceed the same way for the rest of the stripes.

-In a large pan heat the sunflower oil.

-Fry the Samsa on both side until golden brown (with a tablespoon throw oil on the Samsa during frying you can see small bubbles).

-Remove the Samsa and put them into a colander to cool.

-In a large pan pour some honey on a low heat then dip the Samsa one by one.

-Remove from the pan and transfer the Samsa into a serving dish.

The Samsa are crunchy, sweet and delicious, serve with an aromatic mint tea.

Saha ftourkoum!

PS: For a perfect finish of your stripes you can use a pasta machine!