Ingredients with Measurements:
- 2 cups semolina flour
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 2 cups water
- 2 cups shredded coconut
Special Equipment Needed:
- Large bowl
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine semolina flour, all-purpose flour, baking powder, cinnamon, nutmeg, ginger, cardamom, and salt.
3. Add vegetable oil and water and mix until a soft dough forms.
4. On a lightly floured surface, roll out the dough to a 1/4-inch thickness.
5. Cut the dough into 2-inch circles using a biscuit cutter.
6. Place the circles on a parchment-lined baking sheet.
7. Bake for 15-20 minutes, or until golden brown.
8. Remove from oven and let cool.
9. Top with shredded coconut and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Temperature: 350°F
Serving Size: Makes 24 Makroudh
Nutritional Information: TBD
Substitutions for Ingredients
- Vegetable oil can be substituted with olive oil or melted butter.
- All-purpose flour can be substituted with whole wheat flour.
Variations:
- Makroudh can be filled with dates, nuts, or other fillings.
- The dough can be rolled out and cut into triangles or other shapes.
Tips and Tricks:
- Make sure the dough is rolled out evenly for even baking.
- The Makroudh can be stored in an airtight container for up to a week.
Storage Instructions:
Makroudh can be stored in an airtight container for up to a week.
Reheating Instructions:
Makroudh can be reheated in the oven or toaster oven at 350°F for 5-10 minutes.
Presentation Ideas:
Makroudh can be served with a dollop of Greek yogurt or a drizzle of honey.
Garnishes:
Makroudh can be garnished with chopped nuts, dried fruit, or a sprinkle of cinnamon.
Pairings:
Makroudh pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
Makroudh can be served with a side of fresh fruit or a green salad.
Troubleshooting Advice:
If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water.
Food Safety Advice:
Make sure to wash your hands before and after handling the dough.
Food History:
Makroudh is a traditional North African dessert that is believed to have originated in Tunisia.
Flavor Profiles:
Makroudh has a sweet and nutty flavor with hints of cinnamon, nutmeg, and cardamom.
Serving Suggestions:
Makroudh can be served as a dessert or as a snack.
Related Categories
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Region: Tunisian