Makroudh is a traditional Algerian dessert renowned for its rich, date-filled center and crispy, semolina-based exterior. This delightful treat holds a special place in Algerian households, often gracing tables during special occasions and holidays. The name “Makroudh,” translating to “diamond,” aptly describes the dessert’s unique shape.
To prepare Makrout, begin with a dough made from medium grain semolina, butter, and a hint of orange blossom water. This combination creates a texture that holds together perfectly while remaining tender. The filling, a blend of processed dates, butter, cinnamon, and additional orange blossom water, offers a sweet and aromatic contrast to the semolina dough.
First, roll the dough into long cylinders. Then, fill these cylinders with the date paste and cut them into diamond shapes. Fry the diamond-shaped pieces until they achieve a golden color, ensuring a crispy exterior that complements the soft, sweet filling. For a finishing touch, dip the fried Makrout pieces into warm honey infused with orange blossom water. This step adds a layer of sweetness and gives the Makrout a beautiful glaze.
Makrout is more than just a dessert; it symbolizes Algerian hospitality and tradition. People often serve it with tea or coffee, enjoying it in the company of family and friends. Additionally, the process of making Makrout, from mixing the dough to shaping and frying, frequently brings generations together in the kitchen, fostering a sense of community and shared heritage.
Whether enjoyed fresh or stored for later, Makrout remains a beloved dessert that captures the essence of Algerian culinary heritage. Its unique combination of textures and flavors makes it a must-try for anyone looking to experience the rich traditions of North African cuisine. Furthermore, its preparation and enjoyment highlight the importance of family and communal activities in Algerian culture.
For those interested in trying their hand at making Makrout, the recipe is straightforward yet rewarding. Begin by preparing the semolina dough and date filling. Shape the dough, fry the pieces, and dip them in honey. The result is a delicious, traditional Algerian dessert that is sure to impress and delight anyone who tries it. Thus, Makrout not only satisfies the taste buds but also offers a taste of Algerian culture and hospitality.
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Algerian Makroudh
Ingredients
For the Dough:
For the Filling:
For Frying:
For the Syrup:
Instructions
Prepare the Dough:
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In a large bowl, mix the semolina and salt. Pour the melted butter over the semolina and mix well until the mixture resembles wet sand.
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Gradually add water and orange blossom water, mixing until you obtain a dough that holds together. Cover and let it rest for 30 minutes.
Prepare the Filling:
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In a food processor, blend the pitted dates, butter, cinnamon, and orange blossom water until you get a smooth paste.
Shape the Makrout:
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Divide the dough into small portions. Take one portion and roll it into a long cylinder.
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Flatten the cylinder with your hands and place a strip of date paste along the center.
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Fold the dough over the date paste, sealing it well, and roll it again into a cylinder.
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Cut the roll into diamond-shaped pieces.
Fry the Makrout:
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Heat the vegetable oil in a deep fryer or a large pot over medium heat.
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Fry the makrout pieces in batches until they are golden brown. Remove with a slotted spoon and drain on paper towels.
Coat in Syrup:
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In a saucepan, warm the honey with the orange blossom water.
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Dip the fried makrout pieces into the warm honey, ensuring they are well coated. Let them drain on a wire rack.
Serve:
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Allow the makrout to cool and the honey to set before serving. Enjoy your delicious Algerian Makrout with a cup of tea or coffee!
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Note
- Ensure the semolina dough is well-rested to make it easier to handle.
- You can also bake the makrout instead of frying for a healthier option. Preheat the oven to 180°C (350°F) and bake for about 20-25 minutes until golden brown before dipping in syrup.
