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    Friday, August 14, 2015

    Makroud recipe


    1 teaspoon active dry yeast
    1 cup lukewarm water
    1 tablespoon sugar
    ¼ teaspoon saffron
    ½ cup soft butter
    4 ½ cup flour
    ¼ teaspoon salt
    ½ teaspoon cinnamon
    1 egg
    2 tablespoon orange blossom water
    1 tablespoon vinegar
    Oil for deep frying
    For the filling:-
    Date paste
    Marzipan paste
    Chopped pistachio with orange water
    Sesame or pistachio or almond slices for garnishing


    -Mix yeast with lukewarm water and a pinch of sugar, set to foam.
    -Blend saffron in small amount of hot water, and set aside to color and saturate the water with its taste.
    -Whisk butter with sugar until creamy.
    -Mix flour with cinnamon and salt, add to butter mixture beat until well combined.
    -Add both the yeast and saffron mixture to the batter along with the eggs.
    -Dilute the orange blossom water and vinegar with the remaining amount of water, then gradually add it to the dough, knead until soft dough is obtained.
    -Cover the dough and let rise for ½ an hour.
    -Divide dough, roll on floured surface into thin long rectangle.
    -Mash date paste to soften, then shape into a long, thin cylinder, do the same thing with the marzipan.
    -Fill the dough either with the date or marzipan cylinder or the chopped pistachio mix with orange blossom water, roll to form a cylinder.
    -Cut the cylinder into equal slices.
    -Heat the oil in a deep fryer or sauce pan.
    -Deep fry the Makroud slices carefully until golden brown.
    -Remove from oil transfer to a plate covered with paper towel to absorb excess oil.
    -Toss and coat with the syrup.
    -Garnish as desired with sesame, chopped pistachio or almond slices.

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    Item Reviewed: Makroud recipe Rating: 5 Reviewed By: Mrs. Chef
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