MAKROUT A LOUZ - ALGERIAN ALMOND CAKES #2
Delicious little diamonds of tangy almond delight! Easy to make and very much appreciated by all. Perfect for Eid celebrations or any special (or not so special!) ocassion. This is for the lemon ones - more traditionally they are lime.... You can freeze these and then put the syrup and icing sugar on later. I like to make a few things in advance so I'm not cooking 24/7 just before Eid etc. I also make these with a mix of 250g desiccated coconut + 100g ground almonds - just as tasty & a fraction of the cost!
Provided by Um Safia
Categories Dessert
Time 24m
Yield 30-35 approx. diamond shape cakes
Number Of Ingredients 7
Steps:
- Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
- Dust work top with a little cornflour and roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb!
- Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.
- Bake on middle shelf at approx 170c until set & still pale - about 12-14 minutes THEY SHOULD NOT BE DARK.
- When cooled slightly, drop one by one into the syrup. Hold on a fork and allow excess to dribble off before slowly dropping into the sugar. Re-dip with sugar 15 mins later and pop into paper cases.
- For the syrup you can make it easily by putting 2 cups of water and 1 cup of sugar in a pan and boiling for 10 minutes It needs to be nice and light - just enough to hold the icing sugar on.
Nutrition Facts : Calories 127.4, Fat 5.1, SaturatedFat 0.5, Cholesterol 14.1, Sodium 5.8, Carbohydrate 19.3, Fiber 1.2, Sugar 16.8, Protein 2.5
MAKROUT A LOUZ - ALGERIAN ALMOND CAKES
Delicious little diamonds of tangy almond delight! Easy to make and very much appreciated by all. Perfect for Eid celebrations or any special (or not so special!) ocassion. I also make these using a mix of desiccated coconut & ground almonds - 150g ground almonds + 200g desiccated coconut. You can freeze these and then put the syrup and icing sugar on later. I like to make a few things in advance so I'm not cooking 24/7 just before Eid etc.
Provided by Um Safia
Categories Dessert
Time 50m
Yield 30-35 diamond shape cakes
Number Of Ingredients 7
Steps:
- Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
- Dust work top with a little cornflour, seperate the dough into 1/4's and then roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb!
- Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.
- Bake on middle shelf at approx 170°C until set but still pale in colour. THEY SHOULD NOT BE golden.
- When cooled slightly, drop one by one into the syrup. Hold on a fork and allow excess to dribble off before slowly dropping into the sugar.
- Re-dip with sugar 5 mins later and pop into paper cases.
- For the syrup you can make it easily by putting 2 cups of water, a halved lime and 1 cup of sugar in a pan and boiling for 10 minutes. It needs to be nice and light - just enough to hold the icing sugar on.
MAKROUT (ALGERIAN SEMOLINA PASTRIES)
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.
Provided by Allrecipes Member
Categories Middle Eastern Recipes
Time 3h45m
Yield 40
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 33.1 g, Cholesterol 6.1 mg, Fat 12.7 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 5 mg, Sugar 16.8 g
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