Morocco makes good use of its indigenous almonds. Some Moroccan specialties call for raw almonds with skin – such as this fekkas recipe – but more often the almonds must be blanched, peeled and perhaps fried. The following steps show how to do that.
How to Blanch, Peel and Fry Almonds
By Christine Benlafquih, About.com Guide
Use Fried Almonds as a Garnish on These Moroccan Dishes
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