Makroud El Koucha (Algerian Semolina Date Bars)

Name: Makroud El Koucha (Algerian Semolina Date Bars)
Total time: 3600 s
Yield: Serves 15 servings
Ingredients: 3 cups medium semolina (about 480 grams); 3 tablespoons all-purpose flour (about 24 grams); 1 cup melted and cooled butter (about 225 grams); 5 tablespoons vegetable oil (about 75 ml); 1 teaspoon salt; 1 teaspoon vanilla sugar; 1 teaspoon powdered sugar; 1 1/2 cups mixed water and orange blossom water, or more as needed (about 360 ml); as needed Date paste,; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon sesame seeds

🇩🇿Cuisine Dlenda🇩🇿 @sahra07

France🇫🇷

This is a recipe for Algerian Makroud made with semolina and date paste.

🇩🇿Cuisine Dlenda🇩🇿 @sahra07

France🇫🇷

This is a recipe for Algerian Makroud made with semolina and date paste.

Saved

Ingredients

1 hour

Serves 15 servings

3 cupsmedium semolina (about 480 grams)
3 tablespoonsall-purpose flour (about 24 grams)
1 cupmelted and cooled butter (about 225 grams)
5 tablespoonsvegetable oil (about 75 ml)
1 teaspoonsalt
1 teaspoonvanilla sugar
1 teaspoonpowdered sugar
1 1/2 cupsmixed water and orange blossom water, or more as needed (about 360 ml)
as neededDate paste,
1 teaspoonground cinnamon
1 teaspoonground cloves
1 teaspoonsesame seeds

Saved

Steps

1 hour

1

Start by placing the semolina in a large, deep bowl. Add the salt, flour, and sugars, then pour in the melted, cooled butter and the oil.
2

Rub the butter and oil into the semolina mixture with your hands until all the semolina grains are coated. Cover and let it rest overnight, or at least 4 hours.
3

Remove the pits from the dates and grind them into a paste. Add the cinnamon, cloves, 1 tablespoon butter, and 2 tablespoons orange blossom water. Mix until smooth.
4

Divide the semolina mixture in half. Gradually sprinkle with the water and orange blossom water mixture, mixing gently with your fingers until the dough just comes together (do not knead). Shape into a log, then flatten and place a log of date paste in the center. Close the dough around the filling, shape, and press with a patterned mold if desired. Cut into pieces, place on a baking sheet, and bake until golden. When serving, drizzle with honey.