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Makroudh
Algerian-Style Semolina Pastry
A delightful diamond-shaped pastry made from semolina dough, filled with dates and flavored with orange blossom water, then fried and soaked in honey syrup.
ð§ ææ
- 500 g Fine semolina
- 100 g All-purpose flour
- 125 g Butter(melted)
- 50 ml Vegetable oil
- 1 tsp Salt
- approx. 200 ml Warm water(as needed)
- 300 g Date paste
- 1 tsp Ground cinnamon
- 1 tbsp Orange blossom water
- for frying Vegetable oil
- 500 g Honey(for syrup)
- 200 ml Water(for syrup)
- 1 tbsp Lemon juice(for syrup)
- 2 tbsp Sesame seeds(optional, for garnish)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the fine semolina, all-purpose flour, and salt. Rub in the melted butter and vegetable oil until the mixture resembles coarse breadcrumbs.
- 2
Gradually add warm water, mixing to form a soft, pliable dough. Be careful not to overwork the dough. Cover and let it rest for at least 30 minutes.
- 3
While the dough rests, prepare the filling. Mix the date paste with cinnamon and orange blossom water. Knead until smooth and pliable.
- 4
Divide the dough into two portions. Roll out one portion into a rectangular sheet about 1 cm thick.
- 5
Shape the date paste into a long log and place it on top of the rolled-out dough. Cover the date log with the other half of the dough, pressing gently to seal.
- 6
Cut the dough into diamond shapes using a knife or a pastry wheel. You can use a mold for a more uniform shape if you have one.
- 7
Prepare the honey syrup: In a saucepan, combine honey, water, and lemon juice. Bring to a boil, then simmer for 5-10 minutes until slightly thickened. Let it cool.
- 8
Heat enough vegetable oil in a deep pan or fryer to about 170°C (340°F). Carefully fry the makroudh in batches until golden brown on both sides. Do not overcrowd the pan.
- 9
Remove the fried makroudh from the oil and immediately plunge them into the cooled honey syrup. Let them soak for a few minutes.
- 10
Remove from the syrup and place on a wire rack to drain. Sprinkle with sesame seeds if desired. Let them cool completely before serving.
ð¡ ããã®ã³ã
- âEnsure the dough is not too wet, as it will be difficult to handle.
- âFry at the correct temperature to ensure the makroudh cooks through without burning.
- âSoaking in syrup is crucial for the texture and flavor.
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- Add chopped almonds or pistachios to the date filling.
- For a lighter version, bake the makroudh instead of frying, then brush with honey.
- Infuse the honey syrup with a cinnamon stick or a few cloves for added aroma.