Makroud
Semolina diamonds with a date filling, fried and steeped in honey.
Ingredients
For 14 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rub the semolina with the olive oil and salt by hand until it is damp all through.
Leave the mixture half an hour so the grain takes up the oil and swells.
Add the warm water with the orange blossom water a little at a time, gathering the dough without kneading.
Steam the dates soft and pound them with the cinnamon and zest into a smooth paste.
Roll the dough into a strip, lay a rope of date paste down the centre and close the edges over it.
Press the strip flat and cut it on the diagonal into four-centimetre diamonds.
Deep-fry at 170 °C until golden and drop them hot into cold honey for five minutes.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Touzrimounir · CC BY-SA 4.0