Makrout

makrout-recipe

This recipe was a family affair, my Mum came to visit just as I was starting to prepare this and I was glad she did. I found the cooking process really a two-person task. I fried and she did the honey dunking. Anyway, food whether it be cooking or eating always brings families together. I found the amount of honey used with this Moroccan sweet, a bit odd, but after letting the little treats cool and then tasting them my mind was easily changed, they were yummy.

DOUGH
2 Cups Semolina
2/3 Cup Orange Blossom Water
Pinch Salt
ΒΌ Cup Plain Flour
2/3 Cup Melted Butter

FILLING
300g Pitted Dried Dates
1-Teaspoon Cinnamon
2 Tablespoons Butter

COOKING / DIPPING SYRUP
2 Cups Honey
1 Tablespoon of Orange Blossom Water
Vegetable Oil

Mix all of the dough ingredients together until it is well combined and forms a moist ball. Cover and set aside for 1 hour. Put all filling ingredients in a saucepan over a high heat, cook and continue to stir until a paste like consistency forms. Set aside to cool.

Divide dough into four portions. Roll into long logs, flatten and spread a thin line of the date paste down the middle. Roll up logs covering date paste and ensuring to pinch the dough together. Roll and smooth log out. Cut logs into small 1 inch portions on the diagonal and place on baking paper. Continue with all four portions. I actually used a kleacha mold to make a few and this also worked.

Put honey and blossom water in a saucepan, bring to the boil and remove from the heat. Heat oil in a deep frying pan until hot enough for frying. Cook each Makrout in the hot oil until golden brown, then drop into the hot honey, leave in the honey for a couple of minutes, remove, drain on a rack until cool.

Serve with hot tea, I found them best-eaten cold.

Recipe by Kellie K.

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