Inspired by the flavors and aromas of her Moroccan childhood, Nisrine Merzouki's goat cheese recipe first appeared in her cookbook, Marrakesh Express: Recipes and Memories of Morocco. Honey, almonds orange flower water and spices blend with goat cheese to make an appealing spread for Moroccan bread or crackers.
Prep Time: 10 minutes
Cook Time: 5 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes
- 1/4 cup honey
- 1/4 teaspoon orange flower water, or to taste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 1/4 cup sliced almonds, lightly crushed
- 6 ounces fresh goat cheese
- Crackers or bread
In a saucepan, warm the honey with the orange flower water, cinnamon, ground cloves and cardamom over low heat to allow the flavors to develop, about 2 minutes. Carefully pour the warmed honey onto a large plate.
Spread the almonds evenly into a thin layer in a large shallow plate.
Shape the goat cheese into a medium patty, about 2 inches high. Roll the cheese in the honey, covering all sides. Roll it in the crushed almonds until well coated.
Wrap the goat cheese tightly in plastic wrap and refrigerate, 20 to 30 minutes.
Serve with crackers or bread.