Photograph of the finished Makroud

Middle East · Bánh semolina chà là nướng lò Makroud Constantine

Makroud

2 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 600 g
  • Photograph of Dried dates Dried dates 480 g
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Sugar Sugar 320 g
  • Photograph of Orange blossom water Orange blossom water 48 ml
  • Photograph of Cinnamon powder Cinnamon powder 12 g
  • Photograph of Lime Lime 2
  • Photograph of Powdered sugar Powdered sugar 120 g

Method

  1. 1 Mix the semolina with melted butter and let it rest for 1 hour so that the semolina grains absorb the butter and swell.
  2. 2 Remove the pits from the dates and then grind them with cinnamon and orange blossom water to form a pliable paste.
  3. 3 Mix the semolina with warm water until it forms a sticky dough, then roll it into a strip, place the filling in the center, and fold it closed.
  4. 4 Make diagonal cuts on the strip and then cut diagonally into a diamond shape.
  5. 5 Baking at 170 degrees for 25 minutes instead of deep-frying is the difference between the Constantine style and the fried version.
  6. 6 Dip the warm cakes into the lemon-infused sugar syrup for 5 minutes, then drain and sprinkle with powdered sugar.

With an appliance

  • Air fryer 1 hr 30 min

    Replace step 5: steam in a hot air oven at 165 degrees for 16 minutes, arrange in a thin layer; the cakes set quickly so dip them in the sugar syrup while it's still warm.

Start cooking