Algeria
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Ingredients (5)
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Method
Toast the wheat flour in a dry frying pan over a medium-low heat, stirring constantly, for 15–20 minutes until golden brown and fragrant with its distinctive toasted aroma (a key step for the sweet to succeed).
Let the toasted flour cool slightly, then gradually mix in the melted smen, rubbing it between your palms until you get an even, sandy, crumbly texture.
Gradually add the sugar and orange blossom water, rubbing continuously, until the mixture just holds together without becoming a firm dough.
Press the mixture into a mould or shape it into a traditional pyramid on the serving plate, then decorate with ground nuts and icing sugar.
Rouina is traditionally served for the Mawlid (the Prophet’s birthday) and is eaten with a spoon or with pieces of fresh butter.
