Moroccan Rice Rolls
The Moroccan sweet rice rolls are a delicious and cost-effective dessert for tea parties. They are made of white rice, flavored with orange blossom water, and dipped in honey! My mom's version is one of my favorite dessert recipes! She adds crushed fried blanched almonds and sesame seeds for a beautiful nutty flavor and omits refined sugar for a healthier treat.
Ingredients
Filling Ingredients
- 2 cups cooked white rice
- 1 cup crushed fried blanched almonds
- 1/2 cup crushed toasted sesame seeds
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp orange blossom water
- 1 Tbsp almond milk (I used vanilla-flavored almond milk)
Rolling Ingredients
- 18 phyllo dough sheets (or warka)
- 1/4 cup melted unsalted butter
- 1 egg yolk
Topping Ingredients
- honey
- sesame seeds
- sliced or crushed almonds
Instructions
- If you haven't fried almonds before, the steps above describe how to fry blanched almonds successfully.
- Combine the cooked rice, ground almonds, ground sesame seeds, salt, cinnamon, orange blossom water, and almond milk. Mix with the hands and set aside.
- Brush your warka, or phyllo dough, with butter.
- Fill your warka with the rice mixture using a spoon. Use your hands to mold the rice mixture before rolling.
- Roll your stuffed phyllo dough and brush the ends with an egg yolk to seal it.
- Fry your rolls on medium heat until golden brown and place them on a cooling rack.
- Drizzle honey on top, and decorate with sesame seeds, crushed or sliced almonds.
- Enjoy while still hot, crunchy, and chewy. Bessaha!
Notes
- Rice rolls are best served immediately after frying. Drizzle them with honey and top them off with sesame seeds or almonds.
- These yummy treats are best served with cherry blossom or jasmine tea. They beautifully complement the rolls' orange blossom flavor.
- Store the raw rolls in the freezer for up to 6 months.