Makrout Algerian Semolina Pastries Food

AUTHENTIC TARALLI

Steps:

• Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
• Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
• Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
• Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

MAKROUT (ALGERIAN SEMOLINA PASTRIES)

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.