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makouts au dattes et miel inratable

Makrouts – Semolina, Date and Honey Cookies

5 de 2 votes
Recipe for ultra-soft Makrout, also called Makroud, with dates and honey. Perfect for Ramadan and all occasions. Simple and foolproof Oriental semolina cookies stuffed with dates, coated in honey.
SERVING:50 makrouts with dates
PREPARATION1 hour
COOKING TIME20 minutes
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Course: Eid el fitr recipe, Snack
Cuisine: algerian, Moroccan, Tunisian
Author: Rachida

INGREDIENTS 

I used the same bowl for all measurements, but I'm giving you the quantities in grams for more precision.

The recipe yields 50 makrouts of the size you see in the photos

Paste

  • 660 g medium durum wheat semolina 2 bowls (23 oz)
  • 330 g fine durum wheat semolina 1 bowl ( 11.6 oz)
  • 330 g clarified melted butter or smen ghee (1 bowl) (11.6 oz). Prepare a bit more butter to obtain 330 g after clarifying it.
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 tablespoon flour
  • 165 g cold water 1/2 bowl (5.8 oz) (adjust according to absorption, I had 20 ml left)
  • 165 g orange blossom water 1/2 bowl (5.8 oz) (you can use less and complete with water)

The stuffing

  • 350 g date paste (12 oz) or prepare it at home (see preparation steps)
  • 1 to 2 teaspoons cinnamon
  • 1 teaspoon oil
  • 1 teaspoon orange blossom water
  • few sesame seeds optional. I didn’t use any here.

For frying and coating

  • 1 liter sunflower or peanut oil (34 oz)
  • 1.5 kg honey (53 oz) (more or less depending on the absorption of the makrouts)
  • 1 to 2 tablespoons orange blossom water

PREPARATION

Prepare the dough

  • Melt the butter, clarify it, and let it cool before moving on to the next step.
  • In a large bowl, mix the medium semolina, fine semolina, sugar, salt, and flour.
  • Pour the cooled melted butter over the semolina and mix with your fingers using circular motions.
  • Take the semolina between your hands and rub it lightly between your fingers to thoroughly coat each grain with butter. Work it this way for about ten minutes.
  • Cover with plastic wrap and let it rest until the next day at room temperature in cold weather, or in the refrigerator during summer. The semolina should absorb the butter well.
  • Note: You can use it as soon as it has hardened.

Prepare the filling

  • The next day, mix the date paste (350 g / 12.3 oz), cinnamon (1 to 2 teaspoons), oil (1 teaspoon), and orange blossom water (1 teaspoon) in a bowl until you get a homogeneous texture. You can add some toasted sesame seeds to it.
  • If you can't find date paste, you can prepare it at home. Simply steam the pitted dates until they become very soft, then blend them. Add the other ingredients afterward.
  • Divide the filling into 27 g (about 1 oz) portions and roll them into logs the same length as the semolina dough logs. If you opt for larger semolina dough logs, adjust the size of the filling logs accordingly. If the dough is sticky, firm it up a bit in the refrigerator.
  • Note: You can also simply form filling balls and shape them into logs as you go while stuffing the semolina dough logs. For semolina dough logs of 153 g (5.4 oz), I used 27 g (1 oz) of date paste, but you can adjust these quantities depending on the size you choose.
  • If you want to add more filling, you'll need to make larger dough logs to be able to enclose it.
  • If you want more rounded makrouts, flatten the log less or make it bigger, but I don't recommend the latter option, as you would have more semolina than filling.

Shape the makrouts

  • After the semolina resting time (here, the next day), lightly rework the semolina between your hands to separate the grains well.
  • Mix the cold water (165 g / 5.8 oz) and orange blossom water (165 g / 5.8 oz), then gradually add them to the semolina, mixing with your fingertips.
  • Gather the dough without kneading, until you get a soft and homogeneous ball. You may have some water left over. I had 20 ml of water left. If the dough is hard, add more water to soften it and be able to form smooth rolls.
  • Divide the dough into several balls, here 153 g (5.4 oz) each. Cover with plastic wrap.
  • Take one ball of dough at a time and moisten it slightly to soften it if it has hardened a bit.
  • Form a 21 cm (8.3 inches) long log by rolling it on the work surface.
  • Make a groove in the center using your finger, then insert a filling log inside.
  • Gently close the dough over the filling by pushing it on the sides to bring it up and remove the air, then pinch on top to seal well. Press firmly along the entire log, then roll it lightly to smooth it without thinning it.
  • If the filling appears in some places, cover it with a little dough before rolling the log to smooth it out.
  • Flatten it slightly using a makrout stamp mold or using a 3.5 cm (1.4 inches) wide ruler. Cut diamond shapes of the same size using a knife. Place them on a tray covered with plastic wrap.
  • If you haven't used a mold, you can leave them without decoration on top or decorate them using a wooden skewer. Simply place it on the diamond shape and press lightly to form lines.
  • Finish the dough and filling in the same way.
  • Note: You can also use maamoul molds to facilitate shaping, as explained in the maamoul recipe. Form small balls of dough and smaller balls of filling. Then, enclose each ball of filling in the ball of dough. Next, gently press the whole thing into a maamoul mold, square or round, choosing the patterns you like.

Cooking

  • You can use a deep fryer heated to 175°C (about 350°F) or a pan.
  • Heat the oil over medium heat and warm the honey with the orange blossom water to liquefy it.
  • Fry the makrouts starting with the first ones prepared, which will have had time to dry. Turn them over as soon as they start to brown, once or twice, until they get a nice golden color.
  • Drain them, then immediately dip them in the warm honey. Leave them in the honey for the duration of the second batch.
  • Remove them by placing them in a large colander or on top of the couscous steamer.
  • Continue until all makrouts are cooked.

Oven version:

  • Arrange the makrouts on a baking sheet lined with parchment paper.
  • Bake at 180°C / 350°F until they turn a beautiful golden color.
  • As soon as they come out of the oven, dip them in warm honey.
  • Drain the makrouts on a wire rack to remove excess honey. For a nice presentation and to enjoy them without getting your hands sticky, place them in paper cups.
  • Let cool before enjoying.

Storage

  • Makrouts keep very well and remain soft for up to a month in the refrigerator or about two weeks at room temperature. Take them out of the refrigerator half an hour before serving so they regain their softness.
  • Store them in an airtight container, separating each layer with parchment paper or aluminum foil.
  • If you want to store them for even longer, you can freeze them for up to six months.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!