Maakaroun Recipe - Shahiya.com
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Maakaroun

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(1) reviews
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Date: 04/01/2011

Maakaroun recipe

Preparation Time: 80 min
Cooking Time: 20 min
Number of servings: 30

ingredients

1 1/2 cups flour
1 cup fine semolina, ferkha flour
1/2 cup sugar
1/2 teaspoon baking powder
1 tablespoon aniseed powder
1/4 teaspoon mahlab, if available
1/3 cup vegetable oil
1/2 cup water
1 pinch of salt
6 cups Vegetable oil for frying
For the sugar syrup:
2 1/2 cups sugar
1 1/2 cups water
1 teaspoon lemon juice
1 teaspoon orange blossom water
1 teaspoon rose water
1 1/2 cups flour
1 cup fine semolina, ferkha flour
1/2 cup sugar
1/2 teaspoon baking powder
1 tablespoon aniseed powder
1/4 teaspoon mahlab, if available
1/3 cup vegetable oil
1/2 cup water
1 pinch of salt
6 cups Vegetable oil for frying
For the sugar syrup:
2 1/2 cups sugar
1 1/2 cups water
1 teaspoon lemon juice
1 teaspoon orange blossom water
1 teaspoon rose water

cooking method
 

1. In a large bowl, mix all the ingredients together except the water.

2. Gradually add the water while kneading until you get a firm dough. Add more water if needed. Leave to rest for 30 min.

3. To prepare the sugar syrup, put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.

4. To make the maakroun, split the dough into small walnut-sized balls. Roll each ball into a finger-like shape.

5. Press each finger piece on the surface of a patterned kitchen tool like a cheese grater or a strainer to imprint a pattern on the dough. Roll down the dough with your fingers while slightly exerting pressure against the patterned tool. Keep the dough rolled without sealing the edges. Repeat with the remaining dough balls.

6. Deep-fry the maakroun in vegetable oil until golden in color.

7. Drain well and drop them in the sugar syrup bowl. Toss them in the syrup for at least 1 min.

8. Remove them from the sugar syrup. Serve warm or cold.

To prepare the sugar syrup, you can check our recipe.
These cookies have a long shelf-life, and can easily be stored in any cool place.
Reviewed by: Nevi
Date 22/08/2013 18:53:35
Thank you! This is the best maakaroun recipe I have come across. It is absolutely perfect the way it is. I have tried many recipes over the years, and none compare. They come out crunchy as you bite into them, yet soft on the inside. They soak up the syrup, but not too much. DELICIOUS!
 
 
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Number of servings: 30
 
Amount per serving
 
Calories: 181
 
Total fat (g): 7
 
Saturated fat (g): 0
 
Cholesterol (mg): 0
 
Carbohydrates (g): 29
 
Protein (g): 1
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