بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
If you're new here, you may want to subscribe to my RSS feed, join in on the conversation on the social network Facebook, or even pin along with me on Pinterest. get inspired at the Recipe Index, or see what we're up on today on Instagram.Makrout along with other one of the classic traditional North African cakes along with Tcherek el ariane, Tcherek m'saker, Dziriette, Knidlette and Baklavacome out of the Andulasian tradition of honeyed sweets. Makrout Lâassel remains one of Algeria's most popular pastry. Fried or baked with a stuffing almonds or date, Makrout in it's various forms is present on all celebration tables.
Makrout is a simple cookie, made with everyday ingredients from the Algerian pantry. Decorating Makrout can be simple as using the back of knife to make a few score cuts, or using a glass to make circular imprints or using an impression stamp or even more detailed by using special tweezers to create pretty designs.
Makrout Lâassel is by far I think my favorite of all the makrouts out there ... While I like dates, I much prefer the almond filling for Makrout. I like the crunch as you bite into the semolina that gives way to the fragant almond center. Makrout is rich and caloric cookies, eaten one is often more then enough for the stomach. While Makrout are addictive, beware of eating too many. I often don't bother dipping the makrout in the honey after baking, as it's sweet enough for me. Most Algerian cooks dip and then double dip their Makrout in honey. So of course, when guests come by, I dip my Makrout in the honey to be authentic.
Please note, I posted this recipe for several years but have taken some new pictures and decided to share this delicious treat again. Here are the photos from years back, just for fun!
Algerian cooks use measures for baking. For ease, I've made one measure = 1 American cup or about 250g in metric. If you choose to use the measure then you can use any cup ( large coffee mug, tea cup or even small shot glass style tea glass) for your measure. It will work fine with any of these. Click here for info on Algerian measurements.
Makrout can be made from fine semolina, moyenne (medium), or even demi-grosse (large grain). The finer the grain the more tender and fine the cookie. The larger grains will result in a rustic and more crunchy cookie.
Makrout dough is little quirky. So I have included some troubleshooting tips and tricks below in the recipe.
See the kitchen tips below for tips on baking, instead frying makrout.
To find out more about other types of Makrout check out this post.
Or see other Algerian- North African celebration sweets here.
Or get inspired at the Recipe Index.
↓
↓
↓
↓
Below is a condensed version of the recipe above. This Recipe card savable & sharable RECIPE CARD. Click right to enlarge and save.
↓
↓
↓
↓
WHAT's your favourite sweet fr eid el fitr?
To find out more about other types of Makrout check out this post.
Or see other Algerian- North African celebration sweets here.
Or get inspired at the Recipe Index.
↓
↓
↓
↓
Below is a condensed version of the recipe above. This Recipe card savable & sharable RECIPE CARD. Click right to enlarge and save.
↓
↓
↓
↓
WHAT's your favourite sweet fr eid el fitr?
Lovely cookies. Those markout impressions are wonderful for making so many other recipes as well.
ReplyDeleteI love cakes and cookies made with semolina and I am now discovering this pastry through your post; would love to try it soon at my house!
ReplyDeleteHi I made these cookies today, but didn't see how much butter to add to the filling. I just guessed and they turned out okay, buti would really like to know exactly how much to add. Also is it " two and one fifth tablespoons of flour"? Sorry to ask, but I just wanted to check. They did turn out very tasty, but a little crumbly so I just wanted to make sure I got it right. Thanks
ReplyDeleteHello Fluffy, Thanks for stopping by trying out the recipe and commenting. Maqrout is supposed to be crumbly. More than a maamoul. If you find it too crumbly for the dough to stick together add more flour. But the 2 1/5 is a typo I apologize. It's supposed to be 2 1/2 TBS - two and half tablespoon. I'll correct it. The filling shouldn't have butter in it. It's moistened by the orange blossom water. Only the dough has butter in it.
Delete