Sesame-coated majoun balls (a Maroque recipe)

Minus their most famous ingredient

250g (9oz) blanched almonds 125g (4oz) walnuts 250g (9oz) raisins 125g (4oz) clear honey 65g (2oz) butter 5ml (1 tsp) Ras el Hanout 5ml (1 tsp) ground ginger 60-75g (4-5oz) sesame seeds

1. Finely chop the almonds, walnuts and raisins in a food processor or blender until they form a coarse, slightly sticky mixture.

2. Melt the butter in a large heavy pan and stir in the honey, Ras el Hanout and ginger.

3. Add the nuts and raisins and stir over a gentle heat for a few seconds until the mixture is thoroughly combined, firm and sticky.

4. Cool a little, then shape into about 30 balls.

5. Roll the balls in sesame seeds to coat completely.

6. Serve as an after dinner sweet with strong coffee.

Makes about 30 balls

printed from www.maroque.co.uk