Honey and Almond Makrout
Ingredients
- 333.3 gDurum wheat semolina (medium)
- 66.7 gWheat flour (sifted)
- 100 gUnsalted butter (melted)
- 133.3 gAlmond with skin (finely chopped)
- 200 gHoney (warmed)
- 66.7 mlrose water (to moisten)
- 0.7 tspCinnamon powder (for the filling)
- 666.7 mlPeanut oil (for frying)
- 0.7 pinchGray sea salt
- 33.3 mlOrange blossom water (to be divided between the dough and the honey)
- 166.7 gDate paste (kneaded to soften)
Method
A semolina pastry that crumbles in the mouth, revealing a cinnamon almond heart. Drenched in warm, fragrant honey that glints in the light.
- 1
Mix the semolina, flour, and salt. Pour in the melted butter. Rub the mixture between your hands until the fat coats every grain. Let it rest for 30 minutes.
- 2
For the almond filling, mix the chopped almonds with cinnamon and a bit of rose water. For the date version, work the date paste with a touch of cinnamon and orange blossom water. Form thin logs.
- 3
Moisten the semolina with the remaining rose water and some orange blossom water to form a ball. Shape into a log, make a groove, insert the chosen filling, and seal. Cut into diamonds. Deep-fry in hot peanut oil until golden brown.
- 4
Immediately after frying, dip the makrouts into the warmed honey mixed with the remaining orange blossom water. They must soak up the syrup to the core. Drain when they are shiny.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough once water is added, or it will become elastic.
- Oil should not be smoking hot, or the outside will burn while the center stays raw.
- Temperature contrast is vital: piping hot makrouts in lukewarm honey.
How long does this dish keep?
Keeps for 15 days in an airtight container at room temperature.
