Maakaroun
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Maakaroun

Finger shaped semolina sweets,deep fried then soaked in sugar syrup. Serve for special occasions.

Beirutieh

Ingredients

30 servings
  1. 1 1/2 cups flour
  2. 1 cup fine semolina, ferkha flour
  3. 1/2 cup sugar
  4. 1/2 teaspoon baking powder
  5. 1 tablespoon aniseed powder
  6. 1/4 teaspoon mahlab, if available
  7. 5/16 cup vegetable oil
  8. 1/2 cup water
  9. 1 pinch of salt
  10. 6 cups Vegetable oil for frying
  11. For the sugar syrup:
  12. 2 1/2 cups sugar
  13. 1 1/2 cups water
  14. 1 teaspoon lemon juice
  15. 1 teaspoon orange blossom water
  16. 1 teaspoon rose water

Method

20 mins
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    In a large bowl, mix all the ingredients together except the water.

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    Gradually add the water while kneading until you get a firm dough. Add more water if needed. Leave to rest for 30 min.

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    To prepare the sugar syrup, put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.

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    To make the maakroun, split the dough into small walnut-sized balls. Roll each ball into a finger-like shape.

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    Press each finger piece on the surface of a patterned kitchen tool like a cheese grater or a strainer to imprint a pattern on the dough. Roll down the dough with your fingers while slightly exerting pressure against the patterned tool. Keep the dough rolled without sealing the edges. Repeat with the remaining dough balls.

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    Deep-fry the maakroun in vegetable oil until golden in color.

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    Drain well and drop them in the sugar syrup bowl. Toss them in the syrup for at least 1 min.

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    Remove them from the sugar syrup. Serve warm or cold.

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