Moroccan Beef Tagine
The shape of the tagine lid allows the dish to maintain its moisture and heat.
1 cup blanched almonds
6 cups water, divided
1/2 cup refined sugar
1 tsp orange blossom water
Blend the almonds and two cups of the water in a blender and blend until very smooth.
Pour into a medium saucepan and add the sugar.
Bring the mixture to a boil, reduce heat, and simmer for several minutes. Remove from heat.
Add the remaining 4 cups of water. Let cool to room temperature and strain. Add the orange blossom water.
Cover and set to chill in the refrigerator.