Makroud

Makroud is one of the tastiest Algerian sweets. It consists of a mixture of semolina and flour that is later kneaded and fried in abundant oil before being watered with syrup.

The syrup is made of lemon sugar, vanilla, water, and a fragrant aroma that gives it a memorable taste.

What is Makroud?

Makroud (المقروض), makroutmaqroudh, or maqrouth, is a North African pastry that is popular in Algeria and Tunisia as well as in some cities of Morocco, Libya, and Malta.

Origin Of Makroud

Some sources say that its origins are from the oases of Mzab and the steppes of Setif in Algeria and others say that its story would be linked to the city of Kairouan, the spiritual capital of Tunisia, a city ​​that hosted the first national makroud festival on May 20, 2008.

Makroud Recipe

Makroud is traditionally made from semolina dough that is packed with dates but can also include figs or almonds. 
Of course, there are variety of recipes: some are baked, while others contain almonds or sesame seeds and are fried in oil.
In any event, the traditional recipe is very much the same all over the world. After that, it’s rolled out and sliced into diamond shapes. 
Diamond is the literal meaning of the word. The pastry is then dipped in honey syrup made from sugar and lemon or orange blossom water.

Methods To Make Makroud

It can either be fried or baked in an oven

Baking Method

  • Preheat the oven to 350 F (180˚C), and bake the pan on the center rack for about 30 minutes (watch carefully so they evenly get a nice golden color).

Frying Method

  • Heat a large pot with oil and deep fry the makroud on each side until browned.
  • For both methods, the diamonds should be arranged close to each other to prevent the dates from burning.

Recipe Variations

It is in Algeria that most varieties of this rich North African pastry can be found. The Algerian version is fried or baked.

In Tunisia, even if the famous Kairouan makroud is prepared with dates, the most traditional Tunisian version and the oldest is a semolina-based version stuffed with fresh figs. However, both versions are equally famous and widely consumed in the country.

Moroccans also eat a lot of these delicate pastries, especially in the cities of Oujda, near the Algerian border, in Tetouan where it was introduced by Algerian immigrants, and in Fez where it was introduced by the Tunisians from Kairouan in the ninth century.

In Morocco, the most common version is the classic preparation with semolina and dates.

Be Sure to Try These Other Authentic Algerian dishes!

Below is our homemade Makroud recipe and there is nothing better than homemade.

Makrout (Algerian Semolina Pastries)

Allrecipes
Makrout is a traditional North African semolina pastry. Also spelled maqrout, makroudh, maqrut, mqaret, imqaret, or makroud. The word makrout in Arabic means "diamond-shaped", as are these small delights. They originated in Tunisia but have become popular from Algeria to Morocco, and there is even a variation found in Malta.
Prep Time 1 hr
Cook Time 45 mins
Course Dessert
Cuisine Algerian, north african, Tunisian
Servings 40
Calories 260 kcal

Ingredients
  

  • 4 cups semolina flour
  • ½ cup vegetable oil
  • ½ cup unsalted butter
  • 1 pinch salt
  • cup warm water or as needed
  • 1 tablespoon orange flower water
  • 4 tablespoons all-purpose flour
  • 2 teaspoons vanilla sugar
  • 4 cups finely ground almonds
  • 1 ¼ cups white sugar
  • 1 tablespoon vanilla sugar
  • 2 pinches ground cinnamon
  • 1 dash almond extract
  • 1 12 ounce jar honey
  • 3 tablespoons orange flower water
  • 2 cups oil for frying or as needed
  • 2 tablespoons sesame seeds for garnish

Instructions
 

  • Combine semolina, oil, butter, and salt in a large bowl. Rub the grains of semolina between your fingers, so that all the grains are well coated. Cover with a kitchen towel and set aside. Let it rest like this for at least 2 hours, but ideally overnight. The mixture should be like wet, oily sand in the morning.
  • Combine warm water and orange blossom water when you are ready to make the makrout. Slowly add mixture to the semolina mixture along with flour and vanilla sugar and knead into a soft dough. Add just enough liquid for a soft, smooth dough. Don't overwork the dough-- knead it just enough to have a smooth and flexible dough that can easily be shaped into a ball. Set dough aside.
  • Combine ground almonds, sugar, vanilla sugar, cinnamon, and almond extract in a bowl for the filling. Roll mixture into 2 long logs and set aside.
  • Divide semolina dough into 2 balls, then flatten to pat into a rectangle, about 3 times the width of your filling logs. Press down in the center of the rectangle with your fingers to form an indentation. Set filling log into the indentation. Fold dough over the filling and press the edges together to seal. Roll the log back and forth gently to shape the dough around the filling and smooth log into a uniform shape. You can cut the logs in half for easier handling.
  • Cut each log into diagonal pieces, creating diamond-like shapes. Reshape the cut ends to have a nice uniform look. Set the makrout aside to rest, as you heat up a deep, heavy saucepan with oil - about 3 fingers deep.
  • Combine honey and orange flower water in a small saucepan for the syrup. Heat over low heat until just below simmering and keep warm.
  • Once the oil is hot, deep-fry makrout in small batches until golden on all sides, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Continue frying until all the dough pieces are cooked.
  • Dip fried makrout into the hot honey syrup and submerge in the syrup for about 1 minute. Remove and drain on wire racks. Repeat the process, dunking each makrout into the syrup a second time. Remove and drain on wire racks. Sprinkle with sesame seeds, if using.

Notes

Medium-grain semolina is best for makrout. The original recipe is in metric. If you have a scale please use the following measures: 750 grams medium grain semolina, 120 ml oil, 110 g melted butter, 100 ml warm water, 500 grams ground almonds, 250 grams sugar, and 500 grams honey.
Makrout are best fresh, but will stay fresh and solid for about 3 to 5 days. After that they are still edible but will become crumbly. I don't advise freezing makrout as it will crumble apart.
For a nice presentation, place each makrout in a dainty little cupcake paper case. Makrout is best eaten with hot North African-style mint green tea!
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Blessing Funmilayo Ogunsanya
Hello, my name is Funmilayo, and i love to write about food, beauty, fashion and wellness. So welcome to my Food world! I share histories, discoveries, uniqueness, tips, and tricks on different dishes .Come let's take this adventure together. I hope you'll enjoy it as much as I do and hope to see you back here again soon.

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