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Hi, this is Alia, and welcome back to my kitchen.
Today, is the last recipe of my Grandmother's comfort food Series.
So far, we made the Hash brown potato,the Rice Pudding, the pasta.
and today, I'm going to show you how to made a very very nice recipe of my Grandmother.
Perfect! She used to do it like Nobody else.
It's called "Taknetta".
Can you call it right?? "Taknetta"
and "Taknetta" is basically Cookie Butter Moroccan Style.
It's Moroccan recipe from the eastern region of Morocco.
as my grandmother is from "Koshda" which is the east of Morocco.
I think it is also popular in Algeria. they share a lot of recipes from the eastern of Morocco and Algeria
and in general, in all of Africa.
but this recipe is very specific in her region.
So basically, Have you had butter cookie before?? or cookie butter?
"Cookie Butter" is basically like Talat but brown in butter, but taste like cookies crushed in Pena butter and so texture.
It's AMAZING!!
However it's very very fattening as you will see the recipe.
so my grandma only made it twice a year in Eid in Morocco.
and we use it as adept for dates or as spread for bread.
Don't attract to the recipe because it is a lot of oil. It's delicious.
you have to try it. Don't to be late to do it. Like me.
It's lovely!! It's called "Taknetta"
So let's discover it together.
Pour the oil in a saucepan
OK, I know, that’s a lot of oil, but remember this is occasional comfort food
and believe me that’s how much oil there is in regular cookie butter you buy from the store.
Add the flour and mix it well with the oil.
Cook on low heat.
this is important, it has to be low heat or it will burn… and very quickly.
Now, all you have to do is wait and stir frequently.
check your mail or do something while sitting next to the stove!
Really, do not leave anywhere, this thing burns quickly.
As the flour cooks, you will see that the colors of the mixture become darker and the texture thicker.
After 30 minutes, add the sugar, and continue stirring and cooking on low heat for another 15 minutes or so.
You will see that the mixture will become like a paste.
Once it starts drying, remove from the heat
and add the roasted sesame seeds and roasted chopped almonds.
Place Taknetta immediately in a plate,
Otherwise, if it says in the pot it will continue cooking and of course burning
that’s the big danger of this recipe.
Also do not taste it now, you will definitely hurt your tong… it’s really hot!
As taknetta cools down, you will see that a layer of oil forms and comes on top.
Do not get rid of this oil it’s necessary to conserve taknetta.
You can put the mixture in a closed jar and leave it in your kitchen, not your fridge, for up to 1 month!
Before using it, make sure you stir it to mix up the oil.
Place in a plate and serve it the Moroccan way with toasted bread or dates!
Bon appetite!