Saucepan@saucepan · Shared this recipeFollowAlgerian · dessertAlgerian Makrout Oven BakedA traditional Algerian semolina pastry filled with spiced date paste, shaped into diamonds and baked until golden.total1 hr 45 minprep45 mincook1 hrservings100Original recipe on amourdecuisine.frKeep this recipeAdd a copy of Algerian Makrout Oven Baked to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients100 servingsBack to 100 servings1200 g coarse semolina : Not too coarse; this gives the dough its crumbly, sandy texture.400 g ghee : Adds richness and helps bind the semolina., smen or clarified butterA pinch of salt : Essential to balance the sweetness and enhance flavour.Orange blossom water : Provides a delicate floral fragrance.Water : Used with orange blossom water to bring the dough together.500 g date paste : Soft and sweet, forms the heart of the makrout.0.5 tsp ground cinnamon : Adds warmth and a comforting aroma.0.5 tsp ground cloves : Strong in flavour, so use sparingly for depth.2 tsp butter : Softens the filling and makes it more workable.2 tsp jam : Useful if the date paste is poor quality or too dry; fig jam keeps the filling soft during baking., optionalOrange blossom water : Loosens and perfumes the date paste for a smooth, fragrant filling.StepsClear checksTap an ingredient or step to check it off.1Step 1: Mix the date paste with the spices, butter, and flavoring until you get a smooth, pliable ball.2Step 2: Roll into logs about 15 cm long and 3 cm thick. Set aside.3Step 3: In a large bowl, combine the semolina and salt.4Step 4: Make a well in the center and pour in the melted clarified butter. Mix well so the semolina fully absorbs the fat.5Step 5: Let rest for at least 2 hours to allow the semolina to soak.6Step 6: Gradually moisten with a mixture of water and orange blossom water. Combine gently with your fingertips, without kneading, to avoid gluten development.7Step 7: Form into a compact ball, cover with cling film, and leave to rest.8Step 8: Take a portion of dough and roll into a log.9Step 9: Using your index finger, create a groove along its length.10Step 10: Place a smaller log of date paste inside the groove.11Step 11: Gently fold the dough over to seal the filling.12Step 12: Roll again to form an even log about 2 cm thick.13Step 13: Use a patterned mold or tool to press lightly on top and create a decorative design.14Step 14: Cut into diamonds and arrange them snugly in a baking dish so the filling doesn’t burn.15Step 15: Repeat until all the dough and filling are used.16Step 16: Preheat the oven to 175°C (350°F).17Step 17: Bake for about 30 minutes, until golden brown on both the top and bottom.18Step 18: Monitor the baking: start with lower heat, then switch to top heat at the end for even browning.getsaucepan.com/r/c2a91595-7025-4cd8-9afc-7574d877e128 · Original: https://www.amourdecuisine.fr/en/article-algerian-makrout-oven-baked-makroud-el-koucha.html
