Makroudh is one of Tunisia's most labour-intensive pastries, made by filling a buttery semolina dough with date paste, cutting it into diamond-shaped pieces, and dipping it in honey syrup. Resting the semolina properly and balancing the syrup are the trickiest parts of the recipe.
Rub the semolina together with the melted butter, then gradually add the warm water to form a dough that holds together.
Cover the dough and let it rest for at least 45 minutes so the semolina absorbs the liquid; skip this and the dough will crack when shaped.
Knead the date paste with the cinnamon and shape it into a thin cylinder.
Roll out the rested dough, place the date cylinder inside, seal it and cut it into diamond-shaped pieces.
Fry the pieces in medium-hot oil for 10 minutes until golden.
Dip the hot makroudh into slightly warmed honey syrup, drain and sprinkle with sesame seeds.
If the semolina doesn't rest long enough, the dough cracks while shaping — at least 45 minutes is essential. Draining the pieces on a rack after dipping keeps them from getting too soggy. Allergens: contains wheat (gluten, semolina), dairy (butter) and sesame.
Baking them in an oven preheated to 180°C for 20 minutes instead of frying gives a lighter but slightly less crisp result.
Admin DadaGastro · verified in test kitchenHamuru 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.