How to prepare makroot
the components
Dough ingredients:
-Two cups of fine semolina.
-A cup of medium fine semolina.
-A cup and a half of powdered milk.
-A cup and a quarter of melted butter and filtered milk.
-An unlimited amount of orange blossom water to use in collecting the dough (a mixture of orange blossom water and water can be used).
-Half a teaspoon of salt.
Filling ingredients:
-One kilogram of ajwa.
-Sixty grams of roasted and coarsely ground sesame.
-A tablespoon of ground cinnamon.
-A quarter teaspoon of ground cloves.
-A little orange blossom water to knead the dough.
-A little vegetable oil to collect the ajwa.
-Honey diluted with orange blossom water to --liquefy the makrout.
How to prepare
Preparing the dough:
Place the semolina with the melted butter and salt in a bowl and mix the ingredients well until the semolina absorbs all the butter.
Add the powdered milk and mix it well, then moisten the mixture with orange blossom water and gather the dough until it absorbs all the liquids and becomes soft.
Cover the dough and leave it to rest for a full day or more until it is completely absorbed and saturated with liquids.
He took a quantity of dough, kneaded it with the palm of the hand, formed it into a spiral, made a gap along the length of the spiral, and placed the date filling in it.
Return the edges of the dough over the filling to cover and coat it well.
Engrave the dough with a stamp and draw any shape on it - as desired, then cut it into squares with fairly long corners.
Arrange the squares on baking trays so that one grain is side by side so that the filling meets each other.
Preheat the oven to one hundred and seventy-five degrees Celsius.
Place the trays in the oven and bake them for twenty-five to thirty minutes, depending on the size of the grains.
Take out the trays, then sweeten the maqroutah directly in honey diluted with cold orange blossom water, or let it cool, then sweeten it when serving.
Preparing the filling:
Mix the date paste with spices and sesame and gradually add orange blossom water while kneading until it softens and absorbs well.
Combine the dough with oil, shape it into long fingers, and leave it aside.
Almond makrot
Cooking time is ten minutes
Enough for eight people
the components
-Six cups of almonds, cut into slices.
-A cup and three-quarters of a cup of fine sugar.
-Two tablespoons of fine lemon zest.
-Large egg.
-A teaspoon of rose water.
-A teaspoon of orange blossom water.
To apply:
A little sherry (syrup, sherbet).
A sprinkle of fine powdered sugar.
To shape:
A little starch.
How to prepare
Preheat the oven to 150 degrees Celsius and install the wire rack in the middle of the oven.
Prepare a short-edged tray and line it with a piece of parchment paper.
Place the almonds in batches in the bowl of the food processor, attach the metal blade, and run the processor at medium speed until the almonds become very fine.
Add sugar, eggs, lemon zest, rose water and orange blossom water and restart the processor on medium speed until a crumbly dough forms.
Spread a generous amount of starch on the surface of the kitchen table, take half the amount of dough and shape it into a disc.
Place the dough on the starch and stretch it until it becomes a cylinder of a small thickness, then cut the cylinder diagonally into small pieces using a serrated knife.
Place the makrout in the prepared tray.
Place the tray in the oven and bake the almond makout for ten minutes until it is firm but does not change colour.
Place a generous amount of syrup in a deep dish and place a generous amount of powdered sugar in another dish.
Take a piece of maqrout, put it in the syrup, and stir it well using two forks or tongs until it is completely covered with the syrup.
Transfer the makrout to the powdered sugar and stir it in the sugar several times until it is covered with a generous layer of sugar.
Arrange the makrout with almonds in a wide serving dish and leave it until it cools completely before serving it.