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Home » Desserts » Kaber Ellouz (Tunisian Almond Balls)

Kaber Ellouz (Tunisian Almond Balls)

12 September, 2013 by Tara 4 Comments

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kaber ellouz (14 of 14)

Kaber Ellouz are almond balls from Tunisia. They are made by braiding together 3 pieces of almond dough- one plain, one dyed red, and one dyed green. I used the beet food coloring I posted yesterday for the red dough. I attempted to make green food coloring, but it did not work out so I used store-bought. The braided almond dough is formed into balls and each is rolled in superfine sugar. These were a very easy, no bake dessert. In Tunisia, they are popular for special occasions.

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kaber ellouz

You can make vanilla sugar at home and it is also available in many supermarkets. If you are unable to find it, substitute by adding 2 teaspoons superfine sugar and 1 teaspoon vanilla extract when making the syrup.

The original recipe called for ground almonds. I used pre-made almond meal. You can use almonds and grind them yourself, but they need to be fine and not too oily to make a smooth dough.kaber ellouz (13 of 14)

Kaber Ellouz (Tunisian Almond Balls)

Adapted from Culina Mediterranea

Print Pin

Kaber Ellouz (Tunisian Almond Balls)

Course Dessert
Cuisine Tunisian
Keyword Africa, African, almond, dessert, Tunisia, Tunisian
Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings 12 Almond balls

Ingredients

  • 3/4 cup superfine (caster) sugar
  • 2 teaspoons vanilla sugar
  • 7 tablespoons water
  • 4 teaspoons rosewater
  • 2 1/2 cups almond meal
  • 1/2 teaspoon red food color
  • 1/2 teaspoon green food color

Garnish:

  • Superfine sugar
  • Pine nuts

Instructions

  • In a small saucepan, combine sugar and vanilla sugar. Stir in the water and heat over medium. Cook, whisking occasionally, until all sugar is dissolved, about 10 minutes. Whisk in the rosewater.
  • Place almond meal in a medium bowl. Use a wooden spoon to stir in syrup. Once dough has come together, knead on work surface lightly dusted with almond meal until smooth.
  • Divide the dough into 3 equal pieces. To one piece, knead in red food coloring. Knead in green to another piece. Leave the third piece plain.
  • Roll each piece into a 3/4 inch wide rope. Place the ropes side by side and braid together. Push the braid together to seal and cut into about 1 inch long pieces. Roll each piece into a ball.
  • On a plate, sprinkle some superfine sugar. Roll each ball in the sugar and place on serving plate. Sprinkle with pine nuts, if using, and serve.
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Related

Filed Under: Desserts, Middle Eastern/African Tagged With: africa, african, almond, almond meal, rosewater, tunisia, tunisian

Previous Post: « How-To: Red Food Coloring
Next Post: Kefta Mkaouara (Moroccan Meatball and Egg Tagine) »

Reader Interactions

Comments

  1. Gina

    26 June, 2015 at 12:35 pm

    Thanks For the recipe.Hello from Italy

    Reply
  2. Sophia

    2 April, 2018 at 5:33 pm

    Thankyou!! I needed this for a French Project!! I know it’s like whaaat??? A project?? But I had to bring a side dish along with a presentation of Tunisia. Thankyou thankyou!!

    Reply
    • Tara

      3 April, 2018 at 8:47 pm

      Glad you like it!

      Reply
    • jasmine

      31 May, 2019 at 6:55 pm

      OMG! Me too! But I have to present Tunisian desserts not actually bring them into class.

      Reply

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