Makrout is cut into diamond shapes and a diamond shape in Arabic is called “مقروط “ (Makrout). The name of these sweets derived from its shape.
Makrout Laassel are semolina cookies filled with almond filling and drenched in honey or sugar syrup. It can be filled with dates filling or peanuts filling .
Makrout Laassel melts in mouth and have a unique sandy texture. It is called” the king of the table” in Algeria as it is present in most celebrations such us weddings, religious celebrations, engagements, etc.
To make the Makrout, first prepare the homemade sugar syrup ( if that what you are using) and set aside. This can be done ahead of time, please check my recipe here:
https://www.myexcellentdegustations.com/homemade-sugar-syrup/
Second, prepare the semolina cookies’ mixture by mixing in a large bowl, the semolina, sugar, vanilla and salt.
Add the ghee to the semolina and mix with fingers only until the ghee is well incorporated. Cover and set aside fo at least one hour, preferably overnight ( in the fridge).
Third, prepare the almond filling and set aside.
Dump the semolina ghee mixture in a large shallow dish and fluff it up with your hands. Take about 3 tablespoons of this mixture and put it in a small bowl. Set aside.
Mix the water and orange blossom water in a small bowl then sprinkle over the semolina mixture gradually in the large shallow dish. Mix roughly with fingers without kneading.
Divide the dough into 2 to 3 balls and let absorb the liquid for about 5 minutes.
Prepare a small bowl of water and get the small bowl of the semolina ghee mixture that was put aside.
The log of dough should be smooth and cracks free.
Press with hands to make the mixture stick to the log and roll the log again until it’s smooth. Don’t hesitate to put your hands in the bowl of water if needed.
You can use a Nekkache tool (shown in the picture) to pinch the top of the cookies or Makrout (optional).
Deep fry the Makrout at medium temperature.
Drain and immediately drench it in a light warm honey or warm sugar syrup.
If the Makrout is going to be served the next day, it should be drenched for a second time in warm honey or warm sugar syrup before serving.
🇩🇿 Semolina Cookies Filled with Almonds and Drenched in honey – Makrout Laassel
Ingredients
Dough
- 3 cups very full of medium semolina
- 1 cup ghee, melted and cooled
- 1 tsp salt
- 1 tsp vanilla powder
- 1 tsp granulated sugar
- 1/2 cup orange blossom water
- 1/2 cup water and more as needed
Filling
- 1 and 1/2 cups almond flour
- 1/2 cup granulated sugar
- 1 egg white
- 2 tbsp orange blossom water
- 1 tsp cinnamon (optional)
- 1 tsp vanilla powder
Honey or sugar syrup
- About 2 cups honey or sugar syrup for drenching
Frying
- Canola or vegetable oil
Instructions
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Put the semolina, salt, vanilla and sugar in a large shallow dish.
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Mix everything, then add ghee.
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Mix with fingers only until the ghee is well incorporated.
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Pour the semolina mixture in a smaller bowl.
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Cover with plastic wrap and let rest for few hours, preferably refrigerate overnight.
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Prepare the almond filling by mixing the almond flour, sugar, vanilla, cinnamon (optional) and the egg white. Mix well with hands.
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Add orange blossom water 1 tablespoon at the time until obtain a well gathered paste.
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Cover with plastic wrap and set aside.
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Get back to the semolina mixture and dump it in a large shallow dish again.
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Take about 3 tablespoons of the semolina ghee mixture and put it in a small bowl to be used later.
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Mix water (1/2 cup) and orange blossom water then pour over the semolina ghee mixture in the shallow dish.
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Mix with hands just to gather the dough, don’t knead it.
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Divide the dough into 2 to 3 balls and let absorb the liquid for about 5 minutes.
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Place a ball of dough on a working board.
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Prepare a small bowl of water and the small bowl of semolina and ghee mixture that was put aside.
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Wet your hands in the bowl of water and roll the ball of dough into a log.
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Keep rolling the log until it’s smooth and cracks free.
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Make a lengthwise cavity and put inside the almond filling.
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Pinch the dough to cover the almond filling.
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Roll again the log of dough and sprinkle some of the semolina ghee mixture. Press with hands to make the mixture stick to the log. Roll the log again until it’s smooth and don’t hesitate to wet your hands with water if needed.
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Use a knife to cut out the log into diamond shape cookies or Makrout.
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With your hands, smoothen out the cut out Makrout.
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Deep fry the Makrout at medium temperature until golden.
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Drain and immediately drench in a light warm honey or warm sugar syrup. If the Makrout is going to be served the next day, it should be drenched for a second time in warm honey or warm sugar syrup before serving.
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Serve with tea or coffee.
Recipe Notes
- To get good semolina cookies or Makrout, don’t hesitate to add water to the dough while forming the log.
- Make sure to roll the log of dough until it is cracks free.
- You can flavor your honey or sugar syrup with orange blossom water if you prefer.
- I have used my homemade sugar syrup in this recipe ( lemon flavored).
- The total time in this recipe did not include the rest time of the semolina mixture.
- It takes around 15 minutes to fry a batch of Makrout. I fried my Makrout in 2 batches so it took around 30 minutes total frying time ( depends of the size of your frying pan).