Makroud (Algerian Date Semolina Cookies)

Name: Makroud (Algerian Date Semolina Cookies)
Ingredients: 3 cups coarse semolina, specifically for makroud (about 600 grams) – the type of semolina is key to success; scant 1 cup melted clarified butter (about 200 grams), fill the rest of the cup with vegetable oil; Pinch salt; 2 tablespoons all-purpose flour (about 16 grams); 1 large egg white; 1 cup water mixed with orange blossom water (about 240 ml); Filling:; as needed Date paste,; 1/2 cup toasted sesame seeds (about 60 grams); 1/2 cup toasted, ground peanuts (about 70 grams); 1 little orange blossom water; 1 tablespoon butter (about 14 grams); Vegetable oil, for frying; Honey (for soaking)

❤❤ام رزان ❤❤ @oum_razan

الجزائر

Makroud is a timeless dessert that never goes out of style. It has recently been updated with a modern look and flair, and everyone loves it! This is my sister Um Islam's recipe, and it turns out amazing.

❤❤ام رزان ❤❤ @oum_razan

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Ingredients

3 cupscoarse semolina, specifically for makroud (about 600 grams) – the type of semolina is key to success
scant 1 cup melted clarified butter (about 200 grams), fill the rest of the cup with vegetable oil
Pinchsalt
2 tablespoonsall-purpose flour (about 16 grams)
1large egg white
1 cupwater mixed with orange blossom water (about 240 ml)
Filling:
as neededDate paste,
1/2 cuptoasted sesame seeds (about 60 grams)
1/2 cuptoasted, ground peanuts (about 70 grams)
1little orange blossom water
1 tablespoonbutter (about 14 grams)
Vegetable oil, for frying
Honey (for soaking)

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Steps

1

Combine the semolina and flour, then rub in the melted clarified butter. Let the mixture rest overnight.
2

Add a pinch of salt and the egg white. Sprinkle with the water and orange blossom water mixture, but do not knead. Let it dry out.
3

If the dough needs more moisture, sprinkle a little more water. Shape into 1.5 oz (45 g) balls. For the filling, mix the ingredients and shape into 0.35 oz (10 g) balls.
4

Shape the dough in a greased mold, then fry in plenty of hot oil until golden, making sure the oil covers the pieces. Place them directly into the oil, let cool, then soak in honey again. Decorate as desired.