Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, algerian makroudh. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Makroud (المقروض), makrout, maqroudh, or maqrouth, is a North African pastry that is popular in Algeria and Tunisia as well as in some cities of Morocco, Libya and Malta. What is the origin of makroud? If you're looking for recipes idea to cook today, look no further! We provide you only the perfect Algerian Makroudh recipe here.
Algerian Makroudh is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Algerian Makroudh is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook algerian makroudh using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Algerian Makroudh:
- Get 3 amounts of high quality semolina (medium)
- Prepare 1 amount of melted butter or smen
- Take Sesame, water of roses, salt
- Take Dates dough, butter, water of roses, cinnamon, cloves and sesame
- Get (you can measure ingredients with a cup or a glass or anything else, this called an amount)
Recette facile de Makrout lassel ou Makrout Laasal maqla aux amandes, gâteau de semoule aux amandes et au miel, gâteau de l'aid qui change de la version aux. Harira is a traditional North African soup possessing a rich and hearty flavor. Recipes for this dish vary from region to region but in Algeria, Harira is often composed of lamb simmered with vegetables, spices and herbs. Makrout, also spelled Maqrout, Makroudh, Maqrut, Mqaret, Imqaret or Makroud.
Instructions to make Algerian Makroudh:
- Prepare dates dough : clean and mash dates, add 1 tbsp of butter, bit of sesame, 2 tsp cinnamon and 1/2 tsp cloves, knead the dough and let it rest
- Prepare semolina dough, mix semolina, salt, sesame and butter,scrub them well with hands then add bit of water and roses water, gather the dough but don't knead it !
- Put the dates dough inside the semolina dough and seal the edge, roll it into a 2 cm diameter boudin, use the stamp and the cutter
- Bake them on 180 degrees till golden !
- Once the get cold, pass them in hot honey with roses water, decorate with sesame
Recipes for this dish vary from region to region but in Algeria, Harira is often composed of lamb simmered with vegetables, spices and herbs. Makrout, also spelled Maqrout, Makroudh, Maqrut, Mqaret, Imqaret or Makroud. The word makrout in arabic means "diamond shaped" as these small delights are traditional diamond shaped. They orginated in Tunisia in the city of Kairouan but has made it's way to Algeria and Morocco. And there is even a variation also in the Mediterranean island.
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