Description
Oven Baked makrout is more than just a pastry, it’s a celebration of Algerian tradition for everyday tea times and festive tables. Whether you choose the baked or fried version, each diamond-shaped piece carries the taste of heritage, care, and togetherness.
Ingredients
Ingredients for the Dough
- 1200 g coarse semolina : Not too coarse; this gives the dough its crumbly, sandy texture.
- 400 g ghee (smen or clarified butter) : Adds richness and helps bind the semolina.
- A 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.
Ingredients for the Filling
- 500 g date paste : Soft and sweet, forms the heart of the makrout.
- ½ teaspoon ground cinnamon : Adds warmth and a comforting aroma.
- ½ teaspoon ground cloves : Strong in flavour, so use sparingly for depth.
- 2 teaspoons butter : Softens the filling and makes it more workable.
- 2 teaspoons jam (optional) : Useful if the date paste is poor quality or too dry; fig jam keeps the filling soft during baking.
- Orange blossom water : Loosens and perfumes the date paste for a smooth, fragrant filling.
Instructions
Preparing the Makrout Filling
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Mix the date paste with the spices, butter, and flavoring until you get a smooth, pliable ball.
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Roll into logs about 15 cm long and 3 cm thick. Set aside.
Preparing the Makrout Dough
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In a large bowl, combine the semolina and salt.
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Make a well in the center and pour in the melted clarified butter. Mix well so the semolina fully absorbs the fat.
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Let rest for at least 2 hours to allow the semolina to soak.
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Gradually moisten with a mixture of water and orange blossom water. Combine gently with your fingertips, without kneading, to avoid gluten development.
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Form into a compact ball, cover with cling film, and leave to rest.
Shaping the Makrout
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Take a portion of dough and roll into a log.
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Using your index finger, create a groove along its length.
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Place a smaller log of date paste inside the groove.
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Gently fold the dough over to seal the filling.
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Roll again to form an even log about 2 cm thick.
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Use a patterned mold or tool to press lightly on top and create a decorative design.
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Cut into diamonds and arrange them snugly in a baking dish so the filling doesn’t burn.
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Repeat until all the dough and filling are used.
Baking the Makrout
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Preheat the oven to 175°C (350°F).
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Bake for about 30 minutes, until golden brown on both the top and bottom.
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Monitor the baking: start with lower heat, then switch to top heat at the end for even browning.
- Prep Time: 45 min
- Cook Time: 1 hour
- Category: pastry, dessert
- Cuisine: algerian cuisine
Nutrition
- Serving Size: 1 portion
- Calories: 80 kcal