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.

• Preparation Time: 60 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 45 mins
• Calories: 260 Calories

Ingredients

• ½ cup vegetable oil
• 1 pinch salt
• 1 ¼ cups white sugar
• ½ cup unsalted butter
• 4 tablespoons all-purpose flour
• 2 teaspoons vanilla sugar
• 2 cups oil for frying, or as needed
• 1 dash almond extract
• 1 (12 ounce) jar honey
• 1 tablespoon vanilla sugar
• 2 pinches ground cinnamon
• 4 cups finely ground almonds
• 2 tablespoons sesame seeds, for garnish
• ⅓ cup warm water, or as needed
• 1 tablespoon orange flower water
• 4 cups semolina flour
• 3 tablespoons orange flower water

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Combine honey and orange flower water in a small saucepan for the syrup. Heat over low heat until just below simmering and keep warm.

Step 7

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.

Step 8

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.