Friday, December 14, 2007

Makrout

Makrout is an Algerian specialty and is the signature cookie for all Algerian celebrations.It is made out of semolina, butter and filled with either ground almonds or dates. It is shaped into diamonds, then fried and immersed in orange blossom flavored honey...........heavenly good!!

These cookies are simple to make, however the key to have a good Makrout is to start with the right semolina: it has to be medium coarse.

Here is the recipe:

Dough:

3 cups Medium coarse semolina.
1 cup melted butter.
1/2 to 1 cup orange blosom water.
1/4 tsp salt.

Filling:

1+1/2 cups ground blanched almonds.
1/2 cup granulated sugar.
Orange blossom water.

Vegetable oil for frying.
Honey and orange blossom water.

Preparation:

Mix the semolina, the salt and the butter. Rubb the mixture well then add the orange blossom water until you form a dough. Don't make the dough too soft otherwise you'll have difficulties when shaping the cookies. Cover the dough with plastic wrap and let it rest for 1/2 hour to an hour.
Meanwhile, make the filling: mix the almonds and the sugar then gradually add the orange blossom water until you form a firm paste. Set aside.

To make the cookies, take a portion of the dough, shape it into a rectangle and in the middle put a log of the filling. Close it into a log. Cut into diamonds and set aside.

Heat the oil to a medium heat (about 350). Fry the cookies until golden brown. Drain on a paper towel.

Heat the honey with a little bit of orange blossom water and immerse the cookies in it. Let drain the excess honey.

Every time you want to serve these cookies, repeat immersing them in honey.

4 comments:

  1. thanks for posting this recipe; I am going to try making these makrouts.I remember eating them when I was a young girl back in Casablanca, my best friend's mother was from Algeria and made them every so often. They were delicious. Reina

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  2. I love makrout, yours look heavenly. Where my family is from in algeria they actually bake them instead of frying. Maybe next time we'll try it this way.

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  3. I LOVE MAKROUT MAY ALAAH BLESTS YOU FOR THE RECEPI

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