Moroccan Date Cookies Recipe Video
How to make Makrout, a delicious Moroccan cookie made of corn meal and date filling.
Summary
Preparation Time40 MinCooking Time35 Min
Ingredients
Ingredients for the dough:
2 cups of cornmeal
1/3 cup of blossom water
1 stick of butter (8 tablespoon)
1 tablespoon of sugar
A pinch of salt
Ingredients for the filling:
2 cups of pitted dates
1 tablespoon of blossom water
1 tablespoon of butter
1/2 teaspoon of cinnamon
1/4 teaspoon of ground nutmeg
Other Ingredients:
Oil for frying
Honey
Blossom water
Directions
Steps to make the dough:
1- Melt the butter.
2- Mix the cornmeal, sugar and salt.
3- Slowly add the melted butter to the cornmeal while mixing thoroughly.
4- Transfer the cornmeal mixture in a flat surface. Work the dough while adding the blossom water until you get a very smooth texture.
Note: You might need to slightly increase/reduce the amount of butter and blossom water depending on the quality of the cornmeal.
Steps to make the filling:
1- Steam the dates for 20 minutes until they soften.
2- In a food processor, mix the dates, the butter, the cinnamon and the ground nutmeg until you get a smooth date paste.
Steps to roll the Makrout:
1- Make a roll with the dough.
2- Make long rolls with the date paste.
3- Make an incision in the middle of the dough and widen by sculpting the middle of the roll.
4- Place the date roll inside dough 'tunnel'.
5- Close the dough roll by reshaping it by hand.
6- Cut the dough roll into diagonal pieces.
Steps to cook the Makrtout:
1- In very hot oil, fry the Makrout until golden brown.
2- Drain the Makrout from the excess oil and immediately dip it in the flavored honey. The honey should be warm and flavored with blossom water following your taste.
3- Let the Makrout cool down and serve them with Moroccan mint tea.
"This video is a creation of Alia. You can visit Cooking With Alia for complete recipes, and more videos. It is the best resource for Moroccan and other international recipes."
1- Melt the butter.
2- Mix the cornmeal, sugar and salt.
3- Slowly add the melted butter to the cornmeal while mixing thoroughly.
4- Transfer the cornmeal mixture in a flat surface. Work the dough while adding the blossom water until you get a very smooth texture.
Note: You might need to slightly increase/reduce the amount of butter and blossom water depending on the quality of the cornmeal.
Steps to make the filling:
1- Steam the dates for 20 minutes until they soften.
2- In a food processor, mix the dates, the butter, the cinnamon and the ground nutmeg until you get a smooth date paste.
Steps to roll the Makrout:
1- Make a roll with the dough.
2- Make long rolls with the date paste.
3- Make an incision in the middle of the dough and widen by sculpting the middle of the roll.
4- Place the date roll inside dough 'tunnel'.
5- Close the dough roll by reshaping it by hand.
6- Cut the dough roll into diagonal pieces.
Steps to cook the Makrtout:
1- In very hot oil, fry the Makrout until golden brown.
2- Drain the Makrout from the excess oil and immediately dip it in the flavored honey. The honey should be warm and flavored with blossom water following your taste.
3- Let the Makrout cool down and serve them with Moroccan mint tea.
"This video is a creation of Alia. You can visit Cooking With Alia for complete recipes, and more videos. It is the best resource for Moroccan and other international recipes."
Comments
Comments: 4 |
Add a Comment
narjis542003 says :
In western Algeria, we make the same cookie only using semolina and olive oil instead of cornmeal and butter. It is my absolute favorite treat during Ramadan.
Posted on: 23 January 2010 - 3:14pm
Anonymous says :
hi can you give me the exact recipe for your makrout pleease. thats exactly what i was looking for. the algerian way!
Posted on: 10 March 2010 - 8:15pm
Narjis says :
Salaam! of course, here is the recipe:
Maqrout
Ingredients:
3 measures of medium-grind semolina
1 measure of butter
Orange flower water
Water
Filling:
500 g ground dates
½ teaspoon cinnamon
Orange flower water
A little oil
Honey
Crush your dates well in your hands. Add cinnamon, orange blossom water, and a little oil. Mix well and set aside. In a bowl, put 3 measures of medium-grind semolina, a measure of butter and a pinch of salt, mix well.
Sprinkle with orange blossom water, and the remaining water until dough holds together well. Divide your dough into small balls on a table. Form each into small saugages. Make a groove in the middle. Divide into little "cigars" of the date paste.
Put in the channel a "cigar" of your date paste. Close the sausage and roll it on the table again. Flatten it using a small wooden or plastic form especially for maqrout or use your hand and shape to 2 cm thick and 5 cm wide.
Cut into small diamond shapes. Place them on a baking sheet. Bake in a medium oven or fry each one in hot oil. They should not be too browned. While the cookies are still hot, put into the honey syrup that has been kept hot; drain and let cool before eating.
I hope this helps you and it is the one you wanted.
Posted on: 10 March 2010 - 11:25pm
