CTW - Makroudh

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“Cross the World takes us to Algeria this week! This North African dessert is a sticky, sweet, and delicious cookie/pastry. Semolina dough is wrapped around spiced date paste and then fried to golden brown! I wasn’t able to find a comprehensive recipe online so hopefully this will help fill that gap! Next week we check out Andorra!”

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
75
min.
Resting

Ingredients

Pieces:-24+
18 oz semolina
1 cup butter
2 tbsp brown sugar
1 cup orange blossom water
10 oz pitted Medjool dates
1 tbsp butter
2 tsp ground cinnamon
1½ tsp ground nutmeg
1½ tsp ground allspice
½ tsp ground ginger
2 cups canola oil
1½ cups honey
1 tbsp orange blossom water

Utensils

  • stand mixer with dough hook (optional)
  • steamer basket
  • food processor
  • bench scraper
  • knife (optional)
  • saucepan (large)
  • saucepan (small)
  • wire rack
  • Step 1/5

    • 18 oz semolina
    • 1 cup butter
    • 2 tbsp brown sugar
    • 1 cup orange blossom water
    • stand mixer with dough hook (optional)

    Make the dough: Mix the semolina and brown sugar. Combine with the butter and ensure it is evenly hydrated. Once butter is incorporated, slowly stream in orange blossom water until dough is wet and smooth. Let rest for at least 1 hour.

  • Step 2/5

    • 10 oz pitted Medjool dates
    • steamer basket

    Steam the Dates: While the dough is resting begin steaming the dates. In a medium steamer basket, steam the dates over rapidly simmering water for ~20 minutes or until soft and tender.

  • Step 3/5

    • 1 tbsp butter
    • 2 tsp ground cinnamon
    • 1½ tsp ground nutmeg
    • 1½ tsp ground allspice
    • ½ tsp ground ginger
    • food processor

    Make Date Paste: In a food processor combine the dates, butter, and spices. The mixture should be a thick paste that holds its shape. Wrap the paste in a 6” log using plastic wrap and allow to cool completely.

  • Step 4/5

    • bench scraper
    • knife (optional)

    Shape the Cookies: divide the dough into 4 equal pieces and shape into 6” logs. Using your finger, press a deep indentation into the center of each log. Divide the date paste into 4 equal logs lengthwise before pressing them into the indentations made in the dough. Roll the filled dough to encapsulate the filling fully. Using a bench scraper, trim the ends of each log and cut into 6 equal pieces. Optionally score decorative patterns with the back of a knife. Allow to rest uncovered.

  • Step 5/5

    • 2 cups canola oil
    • 1½ cups honey
    • 1 tbsp orange blossom water
    • saucepan (large)
    • saucepan (small)
    • wire rack

    Fry the Cookies: In a deep pan, add at least 1” of canola oil (or other high smoke point neutral oil). Heat the oil to 350°F. In a small pan heat up the honey and orange blossom water until hot but not boiling. Fry the cookies in batches until golden brown (~3 min). Transfer directly from oil into hot honey mixture and allow to soak for ~30 sec before moving to a cooling rack to dry. Allow to cool for at least 2 hours in the fridge. Optionally sprinkle with powdered sugar before serving.

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