Golden Algerian makrouds, crispy on the outside and tender on the inside, scented with orange blossom and honey. The sandy semolina dough encloses a cinnamon date filling, faithful to the family classic.
Ingredients
- 350 g medium durum wheat semolina
- 100 g clarified unsalted butter
- 1 pinch fine salt
- 100 ml orange blossom water
- 60 ml water
- 220 g date paste
- 1 tsp ground cinnamon
- 1 l sunflower oil
- 250 g liquid honey
Method
- Mix the semolina and salt in a large bowl, then pour in the melted and warm clarified butter. Rub thoroughly between your palms until every grain is coated and the mixture smells like buttery biscuit.
- Cover and let the buttered semolina rest at room temperature until it has absorbed the fat and feels heavier and more supple to the touch.
- Gradually add the orange blossom water and water, without kneading hard. Bring the dough together just until it holds its shape in a log without excessive cracking.
- Knead the date paste with the cinnamon and a little orange blossom water, then roll it into a flexible rope. It should be fragrant, smooth, and not sticky.
- Flatten the semolina dough into a thick strip, place the date rope in the center, carefully fold the dough around it, and roll gently to form an even log.
- Slightly flatten the log, score the top with a makroud mold or the back of a knife, then cut into neat diamonds. Let air-dry until the surface becomes less moist.
- Heat the oil in a deep saucepan. Fry the diamonds in small batches until evenly golden and firm to the touch, then drain briefly.
- Warm the honey with a splash of orange blossom water until fluid, submerge the still-hot makrouds in it, and let them soak until they shine.
- Drain the makrouds on a wire rack or in a fine-mesh strainer, then let cool slightly before serving so the honey sets and the date center stays tender.
Nutrition
Per serving
- Energy
- 1095.7 kcal
- Protein
- 11 g
- Carbohydrate
- 166.06 g
- Fat
- 42.43 g
- Fibre
- 5.41 g
- Calcium
- 36.81 mg
- Iron
- 1.04 mg
- Magnesium
- 27.12 mg
