Makrout Algerian Semolina Pastries Recipes

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MAKROUT (ALSO MAQROOD, MAKROUDH)



Makrout (Also Maqrood, Makroudh) image

This recipe is from my blog, Desserts from Around the Globe, where I write about my attempts to prepare one dessert from every country of the world. Makrout are a pastry that is typical for Tunisia, Marocco and Lybia. It can be either oven baked, fried in oil or baked in a pan, but this recipe describes the first method.

Provided by Jessie L

Categories     Dessert

Time 1h45m

Yield 25-30 serving(s)

Number Of Ingredients 10

200 g semolina
65 g flour
80 g melted butter
100 ml warm water
2 tablespoons orange blossom water (optional)
250 g dates (blended into date paste)
1 teaspoon cinnamon
1 teaspoon butter
50 g dry roasted sesame seeds
200 ml liquid honey

Steps:

  • Combine the semolina and flour, add the melted butter. The semolina should be coated with melted butter. Keep aside to rest for at least one hour.
  • Now the filling. If you don't have store-bought date paste, just blend the dates and maybe add some water. I am speaking from experience when I say that if you are using homemade date paste, put it in the fridge for a while, especially if it looks too runny to you.
  • When the paste is of the right texture, dry roast the sesame seeds in a pan. Mix the date paste with cinnamon, butter and the sesame seeds.
  • Preheat the oven at 200°C.
  • Take the equivalent of a golf ball of date mixture and roll it into a thin log shape, about 1 /1.5 cm diameter. Repeat will the rest of the date mixture and keep aside.
  • To finish off the dough, add about 1 dl of warm water (or until you see you have the right texture - not too sticky and not too dry) and, if you have it, 2 tablespoons of orange blossom water.
  • Keep kneading until the dough is soft and manageable. Take a handful of the dough and roll it. Place one of the date paste log in the middle and roll the dough over it. Press slightly on the top to flatten it. Cut diamond shapes and decorate the top. If you have the special makrout mold, you can use it, or you can just experiment a little with the pattern. Bake in the oven for about 15 minutes or until golden brown.
  • In the meantime, warm up the honey in a pan and add the orange blossom water (again, if you have it).
  • When the makroutes are ready, pour the honey over them. You can also sprinkle them with sesame seeds if you want.

Nutrition Facts : Calories 136.9, Fat 3.8, SaturatedFat 1.9, Cholesterol 7.2, Sodium 25.2, Carbohydrate 25.3, Fiber 1.5, Sugar 15.7, Protein 1.9

MAKROUT A LOUZ - ALGERIAN ALMOND CAKES



Makrout a Louz - Algerian Almond Cakes image

Delicious little diamonds of tangy almond delight! Easy to make and very much appreciated by all. Perfect for Eid celebrations or any special (or not so special!) ocassion. I also make these using a mix of desiccated coconut & ground almonds - 150g ground almonds + 200g desiccated coconut. You can freeze these and then put the syrup and icing sugar on later. I like to make a few things in advance so I'm not cooking 24/7 just before Eid etc.

Provided by Um Safia

Categories     Dessert

Time 50m

Yield 30-35 diamond shape cakes

Number Of Ingredients 7

3 cups ground almonds
1 cup granulated sugar
4 limes, zest of, finely grated
3 small medium eggs
3 tablespoons cornflour (maize or cornstarch)
2 cups of light sugar syrup
2 1/2 cups icing sugar (confectioners sugar)

Steps:

  • Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
  • Dust work top with a little cornflour, seperate the dough into 1/4's and then roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb!
  • Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.
  • Bake on middle shelf at approx 170°C until set but still pale in colour. THEY SHOULD NOT BE golden.
  • When cooled slightly, drop one by one into the syrup. Hold on a fork and allow excess to dribble off before slowly dropping into the sugar.
  • Re-dip with sugar 5 mins later and pop into paper cases.
  • For the syrup you can make it easily by putting 2 cups of water, a halved lime and 1 cup of sugar in a pan and boiling for 10 minutes. It needs to be nice and light - just enough to hold the icing sugar on.

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