Ingredients with Measurements:
- 2 cups semolina flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup honey
- 2 tablespoons orange blossom water
- 2 tablespoons sesame seeds
Special Equipment Needed:
- Rolling pin
- Baking sheet
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together semolina flour, all-purpose flour, baking powder, cinnamon, nutmeg, cardamom, ginger, cloves, and salt.
3. In a separate bowl, whisk together vegetable oil, honey, and orange blossom water.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. On a lightly floured surface, roll out the dough to 1/4-inch thickness.
6. Cut the dough into diamond shapes, about 3 inches long and 1 inch wide.
7. Place the diamonds on a baking sheet and brush with the remaining orange blossom water.
8. Sprinkle with sesame seeds and bake for 20-25 minutes, or until lightly golden.
Time:
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Temperature: 350°F
Serving Size: Makes about 24 makroudh
Nutritional Information (per serving):
Calories: 150
Fat: 6g
Carbohydrates: 22g
Protein: 2g
Substitutions for Ingredients
- Vegetable oil can be substituted with melted butter or coconut oil.
- Honey can be substituted with agave nectar or maple syrup.
- Orange blossom water can be substituted with rose water.
Variations:
- For a sweeter makroudh, add 1/4 cup of sugar to the dough.
- For a savory makroudh, omit the honey and orange blossom water and add 1/4 cup of chopped fresh herbs to the dough.
Tips and Tricks:
- For best results, use a pastry brush to evenly spread the orange blossom water and sesame seeds on the makroudh.
- To prevent the makroudh from sticking together, let them cool completely before storing.
Storage Instructions:
Store in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
Reheat in a 350°F oven for 5-10 minutes.
Presentation Ideas:
Serve the makroudh on a large platter with a variety of fresh fruits and nuts.
Garnishes:
Garnish with a sprinkle of cinnamon and a drizzle of honey.
Pairings:
Pair with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve with a side of labneh or Greek yogurt.
Troubleshooting Advice:
If the makroudh are too dry, add a few tablespoons of orange blossom water to the dough.
Food Safety Advice:
Store in an airtight container and consume within 1 week.
Food History:
Makroudh is a traditional North African pastry that is often served during Ramadan. It is made with semolina flour, honey, and spices and is usually shaped into diamond-like shapes.
Flavor Profiles:
Cinnamon-spiced makroudh has a sweet and spicy flavor with hints of nutmeg, cardamom, ginger, and cloves.
Serving Suggestions:
Serve as an appetizer or dessert.
Related Categories
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Region: Tunisian
Taste: Sweet, Spicy, Nutty, Cinnamon, Cinnamon-Flavored