Pastries and dough-based dishes
Makroudh is one of Tunisia’s most labor-intensive pastries. A buttery semolina dough is filled with date paste, cut into diamond shapes, and dipped in honey syrup. The semolina’s resting time and the balance of the syrup are the most skill-intensive parts of the recipe.
Rub the melted butter into the semolina until combined. Gradually add the warm water and mix until a dough holds together.
Cover the dough and let it rest for at least 45 minutes so the semolina can absorb the water. If you skip this rest, the dough will crack when shaped.
Knead the date paste with the cinnamon and roll it into a thin log.
Roll the rested dough into a log and place the date log inside. Seal the dough around it and cut into diamond-shaped pieces.
Fry the pieces in oil over medium heat for 10 minutes, until golden.
Dip the hot makroudh in lightly warmed honey syrup and let the excess drain. Sprinkle sesame seeds over the top.
If the semolina does not rest long enough, the dough will crack when shaped; let it rest for at least 45 minutes. Drain the pastries on a rack after dipping them in the syrup so they do not become too soggy. Allergens: contains wheat (gluten, semolina), dairy (butter), and sesame.
Hamuru dinlendirirken tam 45 dakika bekledim, tarifte belirtilen süre gerçekten gerekliymiş; daha önce beklemeden denediğimde hamur şekillendirirken dağılmıştı. Bu kez elmas kesikler daha da düzgün çıktı ve şurup güzelce içine işledi.
Kızartmadan fırında pişirmek mümkün mü diye merak ediyorum, çünkü evde derin yağda kızartma yapmayı pek sevmiyorum. Yağda kızartmak yerine daha hafif bir sonuç istiyorum ama makroudhların kızarma seviyesini fırında nasıl anlayacağımı bilmiyorum.
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