Laban al Loz

1. 1

   Grind the almonds as finely as possible in the food processor (do not buy them already ground).

2. 2

   Add about 3 cups of the water and blend very thoroughly for several minutes.

3. 3

   Pour into a saucepan, add the sugar, and bring to the boil.

4. 4

   Simmer for a minute or two, then add the almond extract.

5. 5

   Pour the rest of the water in, and leave to macerate overnight.

6. 6

   Strain into a jug through a fine sieve or cheesecloth.

7. 7

   Add rose or orange-blossom water and chill, covered, in the refrigerator.

8. 8

   In Morocco, they stir in 1/4 teaspoon pulverized mastic after boiling.

9. 9

   In Iraq, they flavor with 1/2 teaspoon ground cardamom.

* Per serving · 4 servings · Values may vary.

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