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Algerian fried cakes

makrout triangles rolled with dates

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makrout triangles rolled with dates

Hello everyone,

Eid el fitr is fast approaching, and I’m sure there are some of you who have already started making delicious Algerian cakes. Personally as Eid approaches, I start first with dry cakes (click on the link) or ghribia and shortbread because these cakes can remain good and soft for at least 3 weeks, namely the climate and how to preserve them.

You can see the index of easy and economical dry cakes by clicking on the photo:

dry cakes.bmp

Then I make the cakes with icing, such as Arayeche, tcharek and mkhabez, generally I prepare the cake and I leave the icing on for the last two days before the aid, so I’m sure to have a very melting icing. You can click on this link: Algerian cakes with icing for more recipes.

and when there are only 4 days left for the aid, I make almond-stuffed cakes, or honey cakes, makrout and baklawa.

If I want to make fried Algerian cakes like griwech for example, it’s on the last day that I do that, same thing for cakes without cooking, because we can’t reserve these cakes any longer.

Today I share with you the recipe for fried rolled makrout presented in the shape of triangles that my friend Lunetoiles made during this Ramadan. These makrouts are rolled in sesame seeds, so here’s a good idea for you, if you want to participate in our round: Recipes around an ingredient #19: sesame seeds

sesame seeds game

makrout triangle rolled with dates 2

makrout triangles rolled with dates

Kitchen Love

Preparation time 30 min

Cooking time 15 min

Total time 45 min

for the dough:

  • 3 medium semolina measure
  • 1 measure of melted and lukewarm butter
  • 1 egg
  • 1 pinch of salt
  • Water + orange blossom water

Prank call :

  • date paste previously kneaded with oil and orange blossom water to soften it

frying and decoration:

  • Frying oil
  • Honey
  • Sesame seeds

Prepare the dough:

  • In a large jefna (large salad bowl), sand the medium semolina well with the butter between your hands, to rub the fat into the semolina.

  • Break an egg into a container and whisk it then add the pinch of salt, water and orange blossom water;

  • Pour this mixture over the semolina, mixing gently with your fingertips.

  • Mix without kneading the dough, until obtaining a dough.

  • Put a long piece of plastic film (cellophane) on your work surface.

  • Take a piece of semolina dough and form a rectangle on the plastic film.

  • Take a piece of date paste and roll it out into a rectangle 1/2 cm thick but a little smaller than the semolina one, then place the date rectangle on the semolina rectangle.

  • Using the plastic film, roll it on itself (as for a rolled cake) and weld it.

  • Wrap it well with the plastic film, it will help shape it while smoothing it.

  • Press all along to make it thinner while smoothing it with the plastic wrap.

  • Then using both hands form a long triangular sausage, and turn it on each side, while giving it a triangular shape.

  • Smooth with plastic wrap.

  • Cut the resulting long triangular sausage into equal triangles (makrouts) and place them on a dish.

  • Continue like this until exhaustion.

  • Fry the makrouts in very hot oil in a pan. As soon as they take on the golden color, remove them and drain

  • Immerse the fried makrouts immediately in heated honey.

  • Let them soak up the honey well before removing them and rolling the sides of the triangle in the sesame seeds.

makrout triangle rolled with dates

Ramadan Algeria Algerian cakes Cakes Sweets Ramadan 2016 Eid

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