1½ cups blanched whole almonds
½ cup walnut oil
¼ cup liquid honey
Yields about 1 cup
Almond paste makes an appearance in many Moroccan dessert recipes; it can also be enjoyed spread on freshly baked bread.
Toast the almonds by heating them in a frying pan over medium heat, shaking the pan continuously, until they turn golden. Cool and chop finely.
Process the almonds in the food processor until they have formed a fine paste. Stir in the walnut oil and process again. Stir in the liquid honey.
Ethiopian bread is known as injera. Made from teff, the smallest form of millet, it is ground into flour, then made into a thin fermented batter. It is poured onto a griddle in a large spiral, where it blends into a large, 24-inch circular flatbread. Cooked in minutes, the spongy bread acts as the plate for the dish and replaces a spoon.