A Sweet Tradition from the Maghreb: Makroudh
Delicacies from the Maghreb come in an infinite variety of flavors, textures, and uses. These traditional pastries, often passed down through generations, are now celebrated around the world. Among these is a gem that deserves attention: makroudh.
Through its classic dishes and sweet treats, Oriental gastronomy delights with its generosity and creativity. It offers richly textured creations through unique and bewitching recipes. Whether enjoyed on a daily basis or for special occasions, each specialty offers a unique taste experience, and makroudh is no exception.
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The Origins of Makroudh
Makroudh, also known as maqrout, is an emblematic pastry from the Maghreb, deeply rooted in the traditions of Algeria, Morocco, and the Tlemcen region. Passed down from generation to generation, it has stood the test of time without losing any of its presence in the local cuisine. A must for celebrations and family gatherings, it is the embodiment of deliciousness and sharing.
A Sweet Mix of Tradition and Expertise
Cut in the obligatory diamond shape, makroudh subtly combines three key ingredients: semolina, dates, and orange blossom water. It is made from a thin wheat semolina dough, delicately filled with a generous layer of date-based paste.
According to each family's traditions, it can be fried or baked, before being coated in a warm honey flavored with orange blossom, which gives it its enticing shine and final sweetness.
A Must-Have Dessert for Everyday Meals and Celebrations
From everyday meals to major celebrations, makroudh has a place on the finest tables. It's particularly popular during Ramadan when the time comes to break the fast, or during the celebration of Eid al-Fitr, during which it embodies the joy of sharing. Weddings, births, or reunions: on every occasion, it tells the story of a people, a land, and its carefully taught gestures and culture.
Makroudh Recipe (Serves 6)
Ingredients
- 800 g medium semolina
- 1 bowl melted butter
- 2 tbsp orange blossom
- 1 pinch table salt
- frying oil
- 250 g date paste
- 30 g sugar (optional)
- 1 tsp ground cinnamon
- honey
Preparation
The Dough:
In a large bowl, mix the semolina with a pinch of salt and a little sugar. Pour in the melted butter, then mix it in with your fingertips until it is completely absorbed by the semolina. Add a trickle of lukewarm water, a little at a time, kneading gently until you have a smooth, supple dough. Cover and leave to rest in a cool place while you prepare the filling.
The Filling:
In a bowl, mix the date paste with a pinch of cinnamon and a few drops of orange blossom water. Work it into a soft dough, then roll it into small balls.
Shaping:
Take the semolina dough and shape into balls the same length as the dates. Gently split them lengthways, insert the filling, close and roll up to smooth. Using a knife, cut out even diamond shapes. If you wish, you can decorate each piece by tracing patterns with a knife or special tongs.
Cooking and Dipping:
Heat an oil pan over medium heat. Fry the makroudhs until golden brown, turning them over halfway through cooking. Let them drain a little, then dip them immediately in warm honey.
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