Lebanese Macaroons- Glazed Semolina and Anise Fingers Recipe Video
Ingredients
| Semolina | 1 Cup (16 tbs) | |
| All purpose flour | 2 Cup (32 tbs) (or more) | |
| Sugar | 2 Cup (32 tbs) | |
| Yeast | 2 Teaspoon | |
| Anise seed | 1 Teaspoon | |
| Water | 1 Cup (16 tbs) (as required) | |
| Vegetable oil | 2 Cup (32 tbs) (or more for deep frying) | |
| Simple syrup | 2 Cup (32 tbs) |
Nutrition Facts
Serving size
Calories 383 Calories from Fat 119
% Daily Value*
Total Fat 14 g20.8%
Saturated Fat 1.8 g8.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 25.4 mg1.1%
Total Carbohydrates 65 g21.7%
Dietary Fiber 0.74 g3%
Sugars 20 g
Protein 2 g4.9%
Vitamin A 0.02% Vitamin C 0.09%
Calcium 1.3% Iron 5.8%
*Based on a 2000 Calorie diet
Directions
1. In a large bowl, add the semolina, all purpose flour, sugar, yeast, anise seed and 1 tablespoon vegetable oil.
2. Pour water little by little and mix all ingredients and knead into a soft and elastic dough.
3. Cover with a plastic wrap and let it sit for 1 hour to rise.
MAKING
4. Remove the plastic dough and using clean hands knead the dough again.
5. Coat the palms with flour and knead the dough. If it is too sticky add more flour to make it soft and elastic.
6. Take a small portion of the dough and roll it into a tube.
7. Place a clean wire mesh on the work surface and place the tube on the mesh.
8. Gently press the dough tube on the wire mesh to form patterns.
9. In a deep frying pan, heat vegetable oil on medium till very hot.
10. Place the macaroons in the hot oil and fry them on both sides till deep brown and crispy.
11. Remove from oil and transfer on to paper towel to drain off excess oil for a few seconds.
12. In a large bowl, pour the simple syrup. Transfer the fried macaroons into the simple syrup and toss them in it.
13. Let them sit in the syrup till they soak up all the syrup.
SERVING
14. In a serving plate, arrange the macaroons and serve as dessert.
Chef
