I recently discovered a delicious North African pastry recipe called makrout recipe, and I couldn’t wait to share it with you. This pastry is made from a semolina dough that’s filled with a sweet and sticky date paste, then fried until golden brown and drizzled with honey and orange flower water. It’s a perfect dessert for special occasions or a sweet treat to enjoy with a cup of tea.
To make the dough, you’ll need fine or medium semolina, salt, melted butter or vegetable oil, and orange flower water. The filling is made from dates, melted butter, orange flower water, and cinnamon. Once the dough is prepared and the filling is made, the makrout is shaped into small diamond-shaped pieces and fried until crispy. Then, it’s soaked in a mixture of honey and orange flower water, giving it a sweet and floral flavor. With just a few simple ingredients and some patience, you can create a delicious and unique dessert that’s sure to impress your friends and family.
History of Makrout
Makrout is a traditional North African pastry that has been enjoyed for centuries. I have always loved the sweet and nutty flavor of this delicious treat, and I’m excited to share a bit of its history with you.
Its origins can be traced back to the Berber tribes of North Africa. These tribes were known for their agricultural practices and their ability to make use of the limited resources available to them. Makrout was created as a way to preserve dates, which were a staple crop in the region.
Over time, the recipe evolved and became more complex. Today, makrout is made by combining semolina flour, butter, and dates to create a dough. The dough is then shaped into small cylinders and filled with a mixture of ground almonds, cinnamon, and sugar. The pastries are then fried and soaked in honey syrup.
Makrout is a popular dessert throughout North Africa and the Middle East. It is often served during special occasions, such as weddings and religious festivals. In addition to its delicious taste, it is also valued for its cultural significance and the sense of community it brings.
Overall, its history is a testament to the creativity and resourcefulness of the Berber people. This delicious pastry has stood the test of time and continues to be enjoyed by people all over the world.
Ingredients:
- 3 cups of fine or medium semolina
- 1/8 tsp of salt
- 1 cup of melted butter or vegetable oil
- 2/3 cup of orange flower water
For the filling
- 10 oz of dates
- 1 tbsp of melted butter
- 1 tbsp of orange flower water
- 1/2 tsp of cinnamon, or more to taste
For frying
- Vegetable oil
After frying
- 2 cups (340g) of honey
- 1 tbsp of orange flower water for the syrup
How to Make Makrout?
- Begin by mixing the semolina and salt. Pour in the melted butter and use your hands to blend and massage the mix thoroughly. Let it sit covered for an hour or more.
- Now, form the dough by slowly blending the orange flower water into the semolina mix. Use your fingers to combine until it forms a moist ball. Add a bit more water if needed. Cover the dough and let it rest for at least an hour.
- To make the date paste, take out the date pits and steam the dates over simmering water for 20 to 30 minutes. Once softened, put them in a food processor with butter, orange flower water, and cinnamon. Blend until smooth, then let it cool.
- Once the date paste has cooled and firmed up, grease your hands and split the paste into four parts. Shape each into a thin log, roughly the size of your finger.
- To cook the makrout, warm 2 cups of honey in a pot until hot but not boiling. Add a tablespoon of orange flower water, and remove from heat.
- Fry the cookies until golden, then dip them in the hot honey. Let them soak for a few minutes before cooling in an airtight container for hours.
Serving Suggestions
After making delicious makrout, it’s important to serve it in a way that enhances its flavor and presentation. Here are some serving suggestions that I recommend:
- Sprinkle with powdered sugar: Dusting with powdered sugar is a classic way to serve it. The sweetness of the sugar complements the nutty flavor of the semolina and the filling.
- Pair with mint tea: Makrout is a popular dessert in North Africa and is often served with mint tea. The refreshing taste of the tea balances its richness.
- Add a dollop of whipped cream: For an extra indulgent treat, top it with a whipped cream. The creaminess of the whipped cream pairs well with its crunchy texture.
- Serve with fruit: To add some freshness to your dessert, serve it with fresh fruit such as strawberries, raspberries, or oranges. The fruit adds a pop of color and flavor to your plate.
- Create a platter: If you’re serving it to a group, create a platter with a variety of toppings and accompaniments. Some options include nuts, dried fruit, honey, and yogurt.
These serving suggestions are just a starting point. Feel free to get creative and experiment with different flavors and presentations to make it truly unique.
Storage and Preservation
Once you have made your delicious makrout, you might be wondering how to store and preserve them to enjoy later. Here are some tips to keep your it fresh and tasty:
- Keep it in a sealed container at room temperature for up to three days.
- If you want to keep them fresh for longer, store them in the fridge for up to a week.
- You can freeze them for three months by storing them in a freezer-friendly container or bag.
It’s important to note that the texture might change slightly after being stored in the fridge or freezer. To restore their original texture, you can reheat them in the oven at 350°F for a few minutes before serving.
Remember to label your containers with the date you made it, so you can keep track of how long they have been stored. By following these simple tips, you can enjoy your homemade makrout for weeks to come!
Common Variations
There are a few common variations that you can try out to add some variety to this delicious dessert. Here are three popular options:
Baked Makrout
Baking this dessert is a great option if you want a slightly healthier version of this sweet treat. Instead of frying the dough, you simply bake it in the oven until it’s golden brown and crispy. You can still fill it with your favorite nut mixture, but the result will be a bit lighter and less greasy.
Fried Makrout
Of course, the classic way to make it is to fry it. This method results in a crispy, crunchy exterior and a soft, sweet interior. You can experiment with different oils and frying temperatures to achieve the perfect texture. And don’t forget to dust your finished dessert with powdered sugar for an extra touch of sweetness.
Nut-Filled Makrout
While the traditional variation is filled with a date paste, you can also use other types of nuts to create a delicious filling. Some popular options include almonds, walnuts, and pistachios. You can mix the nuts with honey or syrup to create a sticky, sweet filling that complements the crispy dough perfectly.
Nutritional Information
This is a sweet and crunchy treat that is perfect for any occasion. However, it’s important to note that Makrout is high in calories and sugar, so it’s best to consume it in moderation.
Here is the nutritional information for one serving (one piece) of Makrout:
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Total Fat | 10g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 10mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 2g |
| Sugars | 18g |
| Protein | 3g |
As you can see, Makrout is high in calories and sugar, but it also contains some fiber and protein. If you’re trying to watch your sugar or calorie intake, it’s best to limit your Makrout consumption and enjoy it as an occasional treat.
Allergy and Dietary Notes
Here are some notes on the makrout recipe that may be helpful for those with specific dietary needs:
- Nut-free: This recipe does not contain any nuts, but it does use semolina flour, which is made from wheat. If you have a wheat allergy or intolerance, you can substitute the semolina flour with a gluten-free flour of your choice.
- Vegan: If you replace the honey with sugar water or maple syrup, then this recipe becomes vegan-friendly. However, be sure to check that all of your ingredients, are vegan if you have strict dietary restrictions.
- Healthier options: If you are looking for a healthier version of this recipe, you can try substituting the sugar with honey or maple syrup, and using coconut oil instead of butter. You can also experiment with adding different spices or fruits to the filling for added flavor and nutrition.
Conclusion
In conclusion, making this makrout recipe is a delightful and rewarding experience. It may take some practice to perfect the technique, but the result is well worth it. I hope this recipe inspired you to make your own makrout at home.
Remember to use high-quality ingredients, such as semolina flour and dates, to ensure the best possible flavor. Don’t be afraid to experiment with different fillings and flavorings to make the recipe your own.
When making the dough, be sure to knead it thoroughly to achieve a smooth and elastic texture. This will make it easier to shape and will result in a better final product.
Overall, making makrout is a wonderful way to connect with the rich culinary traditions of North Africa. Whether you’re making them for a special occasion or just for a sweet treat, I’m sure you’ll enjoy the process and the delicious results.
By the way, this can be a great dessert after having fattet hummus with meat.
Get the recipe now (by clicking the image below):
