Beverages : Makroud - Steps to make this North African pastry

 

Makroud, also spelled Makrout or Maqrout, is a traditional North African pastry, particularly popular in Algeria, Tunisia, and Morocco. This delicious treat is made from semolina dough, filled with a sweet date paste, and often flavored with orange blossom water. The pastries are usually shaped into diamonds or rectangles and can be fried or baked. Makroud is commonly enjoyed during special occasions, holidays, and festivals, offering a perfect blend of sweet and nutty flavors with a hint of floral aroma.

### How to Prepare Makroud in Detail

#### Ingredients

##### For the Dough

- 3 cups coarse semolina

- 1 cup all-purpose flour

- 1/2 cup melted butter

- 1/2 cup vegetable oil

- 1/4 cup sugar

- 1/4 teaspoon salt

- 1 teaspoon orange blossom water

- 1 cup warm water (adjust as needed)

##### For the Filling

- 1 lb (450 grams) pitted dates

- 1 teaspoon ground cinnamon

- 2 tablespoons orange blossom water

##### For Frying (if frying)

- Vegetable oil

##### For the Syrup

- 1 cup honey

- 1/4 cup orange blossom water

#### Instructions

1. **Prepare the Filling:**

   - In a food processor, blend the pitted dates with ground cinnamon and orange blossom water until you get a smooth, pliable paste. Set aside.

2. **Prepare the Dough:**

   - In a large bowl, combine the coarse semolina, all-purpose flour, sugar, and salt. Mix well.

   - Add the melted butter and vegetable oil to the dry ingredients, mixing with your hands until the mixture resembles wet sand.

   - Gradually add the warm water and orange blossom water, mixing until a soft dough forms. The dough should be firm but pliable. Let it rest for about 30 minutes.

3. **Shape the Makroud:**

   - Divide the dough into small, manageable portions. Roll each portion into a long cylinder about 1-inch thick.

   - Flatten the cylinder slightly and create a groove along the length using your thumb or the back of a spoon.

   - Fill the groove with the date paste, then carefully fold the dough over the filling to enclose it. Roll gently to seal and smooth out the shape.

4. **Cut the Makroud:**

   - Using a sharp knife, cut the filled dough into diamond or rectangle shapes, about 2 inches long.

5. **Fry or Bake the Makroud:**

   **Frying:**

   - Heat vegetable oil in a deep frying pan over medium heat. Once the oil is hot, fry the Makroud in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

   **Baking:**

   - Preheat your oven to 350°F (175°C). Place the Makroud on a baking sheet lined with parchment paper. Bake for about 25-30 minutes or until golden brown.

6. **Prepare the Syrup:**

   - In a small saucepan, warm the honey and orange blossom water over low heat until well combined and slightly thinned. Do not let it boil.

7. **Dip the Makroud:**

   - While the Makroud is still warm, dip each piece into the warm honey syrup, ensuring it is well coated. Place the coated Makroud on a wire rack to drain and cool.

8. **Serve:**

   - Once cooled, the Makroud is ready to be enjoyed. Store any leftovers in an airtight container.

### Additional Tips

- **Variations:** You can use other fillings like figs, nuts, or a mixture of dates and nuts.

- **Flavoring:** Adjust the amount of orange blossom water to your taste or use rose water for a different floral note.

- **Texture:** For a crunchier texture, use coarse semolina. If you prefer a softer texture, use fine semolina.

By following these detailed steps, you can create delicious Makroud, showcasing the rich culinary traditions of North Africa. Enjoy this sweet and fragrant pastry with a cup of tea or coffee.