Vegan Makroudh with Date Filling

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the fine semolina, medium semolina, and salt. Mix well.

   Ca. 2 min.

2. 2

   Pour the vegetable oil into the semolina mixture and rub it in with your fingertips until the semolina is fully coated and resembles wet sand.

   Ca. 5 min.

   Kokkens note: This step is crucial for achieving a tender Makroudh texture.

3. 3

   Gradually add the warm water to the semolina mixture, mixing gently with your hands until a soft dough forms. Do not knead excessively.

   Ca. 3 min.

4. 4

   Cover the dough with a clean cloth and let it rest at room temperature for at least 2 hours, or preferably overnight.

   Ca. 2 t.

   Kokkens note: Resting allows the semolina to absorb the liquid fully, resulting in a better texture.

5. 5

   While the dough rests, prepare the date filling. In a separate bowl, combine the date paste, cinnamon, and vegetable oil.

   Ca. 2 min.

6. 6

   Knead the date mixture with your hands until it is smooth and pliable. Divide it into 12 equal portions and roll each portion into a thin log, approximately 15 cm long.

   Ca. 8 min.

   Kokkens note: If the date paste is too stiff, warm it slightly in the microwave for a few seconds to make it easier to work with.

7. 7

   Prepare the syrup. In a saucepan, combine the granulated sugar, water, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves.

   Ca. 5 min.

8. 8

   Reduce the heat to low and simmer the syrup for 10 minutes. Remove from heat and stir in the orange blossom water. Set aside to cool completely.

   Ca. 10 min.

   Kokkens note: The syrup should be cool when the Makroudh are hot, or vice versa, for best absorption.

9. 9

   After the dough has rested, divide it into 12 equal portions. Take one portion and roll it into a log, about 15 cm long and 3 cm wide.

   Ca. 5 min.

10. 10

    Using your thumb or the side of your hand, create a deep groove lengthwise down the center of the dough log.

    Ca. 1 min.

11. 11

    Place one date log into the groove. Gently bring the sides of the semolina dough over the date log, sealing it completely.

    Ca. 1 min.

    Kokkens note: Ensure the date filling is fully enclosed to prevent it from burning during frying.

12. 12

    Gently roll the filled log to smooth it out and ensure it's evenly shaped. Press it lightly to flatten it slightly.

    Ca. 1 min.

13. 13

    Using a sharp knife, cut the log diagonally into diamond shapes, about 2-3 cm thick.

    Ca. 2 min.

    Kokkens note: You can use a Makroudh mold if you have one for a more traditional pattern.

14. 14

    Repeat the process with the remaining dough and date filling.

    Ca. 10 min.

15. 15

    Heat the frying vegetable oil in a deep pot or fryer to 170°C (340°F).

    Ca. 5 min.

    Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

16. 16

    Carefully place a few Makroudh into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown on all sides.

    Ca. 6 min.

17. 17

    Remove the fried Makroudh with a slotted spoon and immediately immerse them in the cooled syrup. Let them soak for at least 5-10 minutes.

    Ca. 10 min.

    Kokkens note: The hot Makroudh and cool syrup combination helps them absorb the syrup efficiently.

18. 18

    Lift the Makroudh from the syrup, allowing any excess to drip off, and place them on a wire rack to cool completely.

19. 19

    Serve at room temperature.