Samsa Tunisienne

What we know so far

Samsa in Tunisia is a small triangle of malsouka (brik pastry) folded round a filling of roasted, roughly crushed almonds and hazelnuts scented with orange-flower water and a little cinnamon, brushed with oil or butter, baked golden and then dipped for a minute in a lemon syrup and dusted with pistachio. It is Ramadan and Eid pastry, and lighter than most, since the sheet is thin and the filling has no butter. The Algerian samsa is a different thing, a fried triangle of home-made dough dipped in honey; the Tunisian one is all about the crackle of the brik.

The draft was written from 2 published sources and holds 10 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting