This recipe was a family affair, my Mum came to visit just as I was starting to prepare this and I was glad she did. I found the cooking process really a two-person task. I fried and she did the honey dunking. Anyway food whether it be cooking or eating always brings families together. I found the amount of honey used with this Moroccan sweet a bit odd, but after letting the little treats cool and then tasting them my mind was easily changed, they were yummy. This recipe made about 14.
DOUGH INGREDIENTS
2 Cups Semolina
2/3 Cup Orange Blossom Water
Pinch Salt
¼ Cup Plain Flour
2/3 Cup Melted Butter
FILLING INGREDIENTS
300g Pitted Dried Dates
1-Teaspoon Cinnamon
2 Tablespoons Butter
COOKING / DIPPING SYRUP INGREDIENTS
2 Cups Honey
1 Tablespoon of Orange Blossom Water
Vegetable Oil
Mix all of the dough ingredients together until it is well combined and forms a moist ball. Cover and set aside for 1 hour. Put all filing ingredients in a saucepan over a high heat, cook and continue to stir until a paste like consistency forms. Set aside to cool.
Divide dough into four portions. Roll into long logs, flatten and spread a thin line of the date paste down the middle. Roll up log covering date paste and ensuring to pinch dough together. Roll and smooth log out. Cut logs into small 1 inch portions on the diagonal and place on bake paper. Continue with all four portions. I actually used a kleacha mould to make a few and this also worked.
Put honey and blossom water in a saucepan, bring to the boil and remove from the heat. Heat oil in a deep frying pan until hot enough for frying. Cook each Makrout in the hot oil until golden brown, then drop into the hot honey, leave in the honey for a couple of minutes, remove, drain on a rack until cool.
Serve with hot tea, I found them best-eaten cold.
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