Makrout with Dates and Honey
By amel
Makrout are semolina cake came to Algeria, Morocco and Tunisia.
- 20
- Average
- 1 mins
- 30 mins
- 1 mins
- Average budget
Ingredients
- 3 cups fine or medium semolina
- 1/8 teaspoon salt
- 1 cup melted butter or vegetable oil
- 2/3 cup orange flower water
- Filling
- 10 oz dates
- 1 tablespoon melted butter
- 1 tablespoon orange flower water
- 1/2 teaspoon cinnamon, or more to taste
- For frying
- vegetable oil, for frying
- 2 cups (340g) honey
- 1 tablespoon orange flower water
Preparation
Step 1
Blend the semolina, salt. Add the melted butter and use your hands to toss and massage the mixture for several minutes to ensure that each grain of semolina is individually coated with the butter.
cover and set aside for an hour or longer.
Step 2
Make the dough: Again using your hands, gradually work the orange flower water into the semolina mixture. Don't knead, mix/squeeze with your fingers to incorporate the liquid until a moist ball of dough forms and holds shape. (If necessary, you can add a little more water, a few teaspoons at a time).
Cover, and set the dough aside to rest for at least an hour.
Step 3
Make the date paste. Remove the pits from the dates, and place the dates in a steamer basket or metal colander which has been set over a pot of simmering water. Steam the dates, uncovered, for 20 to 30 minutes. Transfer the dates to a food processor, add the butter, orange flower water and cinnamon, and process until a smooth paste forms. Set the paste aside to cool.
Step 4
en the date paste has cooled and firmed a bit, wet or Shape the cookies: oil your hands. Divide the paste into four portions, and shape each portion into a thin log about the diameter of your finger.
Step 5
Cook the makrout. You will need a deep skillet or wide pot for frying.
At the same time, heat 2 cups of honey in a smaller pot until very hot but not boiling. Add a tablespoon of orange flower water and remove from the heat.
Step 6
fry the cookies in batches until golden. Immediately transfer the fried cookies to the hot honey and allow the cookies to soak for a few minutes.Allow the makrout to cool for several hours before storing in an airtight containe.