Makrout Recipe

Ingredients:

• 2 cups semolina flour
• 1/2 cup fine semolina flour
• 1/2 cup olive oil
• 1/4 cup orange blossom water
• 1/4 cup date paste
• 1/4 cup honey
• 1/4 cup water
• 1 tbsp vegetable oil
• 1/2 tsp salt

Instructions:

1. In a large bowl, mix together the semolina flour, fine semolina flour, olive oil, orange blossom water, and salt until well combined and crumbly. Gradually add water, stirring constantly, until mixture comes together into a smooth ball.
2. Divide the dough into small balls, roughly the size of a walnut.
3. Using your thumb, make a small hole in the center of each ball, making sure not to break the dough.
4. Fill each hole with a small amount of date paste, then pinch the dough closed to seal in the filling. Roll the ball between your palms to smooth it out, then press it into a diamond shape. Repeat with remaining dough and filling.
5. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
6. Heat the vegetable oil in a large skillet over medium heat. Working in batches, fry the makrout until evenly browned on both sides, about 2-3 minutes per side. Transfer to the prepared baking sheet.
7. In a small saucepan, combine the honey and water. Bring to a boil, then simmer over low heat for 2-3 minutes, or until slightly thickened.
8. Brush the honey mixture generously over the top of each makrout. Bake for 10-15 minutes, or until golden brown and crispy, rotating the pan halfway through baking.
9. Let the makrout cool on the baking sheet for 5-10 minutes before serving.

Verdict:

This traditional North African dessert is the perfect combination of crispy and chewy, with a sweet, sticky filling of date paste and a drizzle of honey. It’s a delicious treat that’s sure to impress your dinner guests.

Serving Suggestions:

Serve the makrout warm with a cup of mint tea for a classic Moroccan dessert. Alternatively, pair it with a scoop of vanilla ice cream for a sweet and refreshing dessert option.