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Makrout Laassel Ultra Gourmet Recipe

Makrout Laassel

A cake for everyone, super easy but always pleasing, a very simple and ultra good recipe that you can easily make.

Ingredients :

Melt the smen and let cool.
In a jeffna put 3 heaped measures (max) of medium semolina (medium bowl) also sieved.
1 heaped tsp salt
1 tbsp cinnamon
1 tbsp sugar
1 measure less a finger of melted smen and finish the bowl with the oil

Preparation :

Mix the semolina well for 5 minutes then add 2 tbsp of flour and an egg white and introduce well there are the tips for beginners and then no risks.
Let stand for at least 5 hours.
Measure with the same bowl half orange blossom water and half water and wet with half only and divide the dough to form a number of pudding and with the other half we will wet each time.
Put the fryer with the oil on the fire and start heating gently while you finish the makrouds.
There start by taking a part and moisten then pick up and roll up to form a smooth sausage then with the pusher make a hole lengthwise and introduce the stuffing then roll and cut to the length of two fingers, arrange the shape of the makroudates with dough cutters they must be well rounded.
Make sure the temperature of the oil, it must be room temperature test with a piece of dough there must be bubbles then fill the fryer basket and dip it in the oil, they must be covered of very hot oil just a minute for it to hold and lower the heat to medium so that they cook inside.
Heat the honey with the orange blossom water in mm time and set aside.
Dip them as soon as they are golden brown and so on.
For stuffing 1: roasted and finely ground almonds of about 200 g, 1 tbsp cinnamon, 1 tsp butter, 1 egg white and scoop with orange blossom water.
Form sausages in advance.
For Stuffing 2: soft date paste softened with butter, 1 tbsp cinnamon, moisten with orange blossom water.

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