Best Makrout Algerian Semolina Pastries Recipes

MAKROUT (ALSO MAQROOD, MAKROUDH)

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.

SEMOLINA PASTRY WITH DATES (MAKROUD)

Steps:

• To make the dough: In a mixing bowl, combine semolina, sugar, salt, nutmeg, cinnamon, cloves and almonds. Add oil and 1 cup water, mixing by hand and shaping to form a ball. Refrigerate for 15 minutes.
• To make the filling: In a mixing bowl, combine the dates, nutmeg, cinnamon, cloves and almonds, mixing to form a ball.
• Take a piece of filling about the size of a walnut and mold into a plump oval. Take a slightly smaller piece of dough, flatten it and wrap the filling entirely with it, pinching closed. Continue until dough and filling are used up.
• Place a heavy frying pan over medium heat, and add enough oil to come 1 1/2 to 2 inches up the sides. Working in batches, fry the makroud for a few minutes on each side, until golden brown, turning carefully using two spoons. Drain on paper towels. In a small bowl, combine honey and orange flower water. Dip each makroud into the mixture.

MAKROUT A LOUZ - ALGERIAN ALMOND CAKES

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.