Makroud

Method10 steps · about 2 hr 30 min

1. 1

   Step 1: Mix the date paste (½ lb) with all the stuffing ingredients until obtaining a smooth paste. Set aside.

   Uses ½ lb date paste (or puréed ripe dates) · ¼ teaspoon ground cinnamon · ¼ teaspoon ground clove · 2 tablespoons clarified butter · 3 tablespoons orange blossom water

2. 2

   Step 2: In the mixer bowl, combine the semolina (3½ cups), baking soda (½ teaspoon), flour (½ cup) and salt (2 pinches). Make a well and pour in the melted clarified butter (1 cup) for the dough.

   Uses 3½ cups medium semolina · ½ teaspoon baking soda · ½ cup flour · 2 pinches salt · 1 cup clarified butter

3. 3

   Step 3: Mix for two minutes so the butter is absorbed by the semolina. Let stand at least 2 hours (more if possible).

   Uses buttered semolina mixture

4. 4

   Step 4: Moisten with orange blossom water (4 tablespoons) and warm water (¾ cup), and mix with your fingertips without overworking or kneading the dough. Add water if necessary. Once reaching a compact ball of dough, cover with plastic wrap and let stand for 45 minutes.

   Rest Dough · 45 minUses 4 tablespoons orange blossom water · ¾ cup warm water (more or less)

5. 5

   Step 5: Take a good amount of dough and shape a sausage. With the index finger, make a gutter in the center lengthwise. Roll a little strand of date filling and place it into the gutter. Pull the edges of the dough back on the dates to cover everything. Roll again gently to obtain a sausage of about 1 inch (2.5 cm) diameter. Cut diamond shapes and place them on a baking sheet lined with parchment paper.

   Uses rested semolina dough · spiced date filling

6. 6

   Step 6: Repeat until all the dough is used.

   Uses remaining semolina dough · remaining date filling

7. 7

   Step 7: Oven option: preheat to 350 F (180°C) and bake the shaped makroud on the center rack for about 30 minutes, watching until evenly golden. Use this option or the frying option in the next step.

   Bake Makroud · 30 minUses shaped makroud

8. 8

   Step 8: Frying option, instead of baking: heat a large pot of vegetable oil and deep-fry the shaped makroud on each side until browned.

   Uses shaped makroud · Vegetable oil (if frying)

9. 9

   Step 9: For either cooking method, arrange the diamonds close together to help keep the date filling from burning.

   Uses shaped makroud

10. 10

    Step 10: Over low heat, cook all the ingredients of the syrup and dip each cooled makroud on both sides. Set aside for 30 minutes and repeat.

    Uses ½ cup honey · 2 tablespoons orange blossom water · Juice of 1 lemon · cooled oven-cooked makroud, if using oven option · cooled fried makroud, if using frying option