These North African semolina biscuits, stuffed with dates, flavored with vanilla and orange, fried and soaked in sugar syrup, are eagerly awaited for Jewish holidays!
It is used with a 250ml measuring cup
Approximately 60 makroudes
Ingredients:
For the dough:
2 cups of semolina
1 cup of flour
1/2 teaspoon of salt
1 teaspoon of baking powder
1 sachet of vanilla sugar
1/2 cup of oil
1 cup of water
Farce:
1/2 pack of dates (250 grams)
1 teaspoon of cinnamon
1 tablespoon of orange zest or orange juice
For the sugar syrup:
1 cup of sugar
1 cup of water
1 tablespoon of freshly squeezed lemon juice
1 sachet of vanilla sugar
For deep-frying:
1/2 + 1 liter of oil
Preparation:
For the dough:
In a large bowl, combine the semolina, flour, salt, baking powder and vanilla sugar and mix.
Add the oil and mix. Add the water and knead the ingredients into a smooth, supple and uniform dough.
Cover the bowl of dough with plastic wrap and let the dough rest for half an hour.
Joke:
In a small bowl, combine the dates, cinnamon, oil, and orange zest. Microwave for a few seconds (about 10 seconds) to soften the dates and mix well to combine.
Divide the date mixture into 8 portions. Roll each portion into a small sausage shape and place it on a plate lined with plastic wrap. If the mixture sticks to your hands, lightly grease them.
Cover the sausages with plastic wrap and refrigerate in the meantime.
For the sugar syrup:
In a small saucepan, combine the sugar, water, lemon, and vanilla sugar. Bring to a boil over medium heat, reduce slightly to medium-low heat, and simmer for approximately 15-20 minutes, or until the syrup turns a light amber (light brown) color.
To make makroudes:
Divide the dough into 8 parts.
Take a piece of dough and roll it into a rectangle about 25-30 cm long.
Take a portion of the date sausage and roll it into a roll the length of the rectangle of dough we unrolled.
Place the date roll on the dough and roll the dough once over the filling and cut off the rest of the dough.
Roll the resulting roll into a uniform roll, so that the seam of the dough is not visible.
Flatten the cylinder slightly.
Using a knife or parchment, cut the roll diagonally into biscuits about 2 cm thick.
Roll each makroudes twice on each side to round the edges
For frying:
Place in a large saucepan, deep oil and heat to medium-high temperature (160-170 degrees).
Fry the biscuits in the open air until golden brown. Be careful not to burn the dates, so remove the biscuits as soon as they begin to brown.
Remove the makroudes to a tray lined with absorbent paper. Let them cool completely.
For immersion in syrup:
When the biscuits are completely cooled, heat the pan with the sugar syrup over low heat.
When the pan with the syrup is on low heat, put the biscuits in the syrup, coat them well in the syrup and place them on a tray.
If there is any syrup left, you can pour a little more over the cakes.
Note – You can freeze unfrozen biscuits and when you want to fry them, take them out of the freezer, defrost them a little at room temperature and fry them as usual.
Enjoy your food !
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
Find all our recipes in just one click!
Yule Log Recipes Dessert recipes Birthday cake recipes Halavi cake recipes Breakfast cake recipes Cookie recipes Recipes for oriental cakes Quick recipes Pie recipes Cooking recipes
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.