Honey and Almond Makrout

A semolina pastry that crumbles in the mouth, revealing a cinnamon almond heart. Drenched in warm, fragrant honey that glints in the light.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 1327
• Protein: 20 g
• Carbs: 145 g
• Fat: 72 g

Ingredients

• 333.3 g Durum wheat semolina ( medium )
• 66.7 g Wheat flour ( sifted )
• 100 g Minimum butter sweet ( melted )
• 133.3 g Almond with skin ( finely chopped )
• 200 g Honey ( warmed )
• 66.7 ml rose water ( to moisten )
• 0.7 tsp Cinnamon powder ( for the filling )
• 666.7 ml Peanut oil ( for frying )
• 0.7 pinch Gray sea salt
• 33.3 ml Orange blossom water ( to be divided between the dough and the honey )
• 166.7 g Date paste optional ( kneaded to soften )

Instructions

1. Semolina rubbing

   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. Filling preparation

   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. Shaping and frying

   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. Honey soaking

   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.

Chef's tips

• 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.

Storage

Keeps for 15 days in an airtight container at room temperature.