# @dinnerswithdave_ on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/C7Mt2irOoZQ
- **Gondola URL:** https://gondola.cc/posts/65404771-dinnerswithdave-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/d878989571.jpg
- **Posted:** 2024-05-20T17:33:34.000+00:00
- **Account Owner:** Dave Patera (@dinnerswithdave_) — https://gondola.cc/dinnerswithdave_

## Caption

Blighat, also known as Moroccan Babouche or Slippers, are delicious sesame cookies and a perfect sweet treat for any occasion.
 
Ingredients:
250g All Purpose Flour
250g Moroccan Sesame Seeds
1t ground cinnamon
1t ground anise seed 
4g baking powder (about 1/2 a sachet of baking powder)
pinch of salt
1 Egg Yolk 
1T Vegetable Oil
2T Melted Butter
2T Orange Blossom Water, plus extra for the honey 
Honey, enough to submerge the cookies 
Filtered Water, approx 2/3c

Instructions:
In a gssa or large bowl, combine dry ingredients, mixing well.  Create a well in the middle of the dry mixture and add the egg yolk, oil, butter and orange blossom water.  Mix to combine.  Splash in just enough water for the dough to come together, adding additional as needed to ensure the enough is soft but not sticky. 

Knead for 5-10 minutes until the dough is tender.  Divide into 4 parts, roll into balls and place in a plastic bag or under plastic wrap and let rest for at least 15 minutes. 

On a floured surface, roll the dough to 1/8” thick before using a pastry cutter to cut into 2.5” squares. 

To shape the cookies, wrap the dough around your index finger, pinching the opposite corners together to seal, as pictured in the video.

Fry in vegetable oil that’s been heated to 350 degrees for about 2 minutes on each side, just until golden brown.  Strain and immediately place into honey that’s been slightly warmed with a generous splash of orange blossom water.  Let soak in honey while your next batch of blighat fries.  After about 5 minutes, remove the cookies and place into a strainer that’s been set over a bowl to let excess honey drain. 

These can be stuffed with almonds, peanuts or - nothing at all.  These can be stored in an airtight container for several weeks.

Pro Tip:
Use a strainer to remove excess sesame seeds from the oil in between batches.  It will prevent them from burning in your oil.

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## Stats

- **Views:** 21,865
- **Likes:** 2,997
- **Shares:** 0
- **Comments:** 147

## Tags

recette, marocaine, moroccanblogger, marocain, recipe, northafrican, moroccanfood, cuisinemarocaine, cookie, moroccan, moroccanculture, moroccanstyle, dinnerswithdave, discovermorocco, traditionalfood, recipeideas, morocco, foodblog, foodie, foodforfoodies, foodblogger

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