Makroud
Ingredients
- 333.3 gDurum wheat semolina (medium)
- 100 gUnsalted butter (melted)
- 166.7 gDate (pitted and mashed into paste)
- 0.7 tspCinnamon powder
- 33.3 mlrose water
- 133.3 gHoney (warmed)
- 34.7 mlSunflower oil (absorbed during frying (estimated))
- 0.7 tbspSesame seed (for garnish)
- 33.3 mlOrange blossom water (to be divided between the dough and the honey)
Method
Golden semolina diamonds, fried to a crisp shell, enclosing a melting date center. The honey glaze provides a sticky texture and deep aroma.
- 1
In a large dish, mix the semolina with the melted butter. Rub the mass between your hands so that each grain of semolina is coated with fat. The mixture should look like wet sand.
- 2
Mash the dates with the cinnamon and a knob of butter until a smooth paste is obtained. Form thin logs the width of a finger.
- 3
Sprinkle the semolina with the rose water and part of the orange blossom water. Gather the dough without kneading, just to form a ball that holds together. If you work the dough too much, it will become elastic and hard after cooking.
- 4
Take a portion of dough, form a thick log. Hollow out a channel in the center with your finger, place the date log and close the dough over it. Roll gently to smooth.
- 5
Cut the log into regular diamonds with a sharp knife. The edges must be clean to let the filling show at the ends.
- 6
Heat the sunflower oil. Immerse the diamonds; they should color evenly until golden brown. The crust should be firm under the fork.
- 7
Plunge the boiling makrouds into the warm honey flavored with the remaining orange blossom water. Let them soak for a few minutes until they are heavy with syrup. Drain and sprinkle with sesame seeds.
Frequently asked questions
How do you get this dish right?
- Rubbing the fat in is crucial: if the semolina isn't well coated in butter, the pastry will be dry.
- Never knead the dough once water is added, or it will lose its crumbly texture and become rubbery.
- The honey should be warm and the makroud piping hot for maximum absorption.
How long does this dish keep?
Store in an airtight container at room temperature. Flavors develop further after 24 hours.
