🇩🇿 Algerian Baked Semolina Cookies- Makrout El Koucha

The semolina cookies – Makrout are also spelled  Maqrout, Makroud, Maqroud and Maqroudh.

Makrout is cut into diamond shapes and a diamond shape in Arabic is called “مقروط “Makrout. The name of these sweets derived from its shape.

These cookies are filled with peanuts filling in this recipe . It can be filled with dates filling or almonds filling . Makrout is dipped in sugar syrup flavored with orange blossom water. It can be fried in oil or baked. I have chosen the baked version. It melts in mouth! 

For the homemade sugar syrup, please check my recipe here:https://www.myexcellentdegustations.com/homemade-sugar-syrup/

First, prepare the homemade sugar syrup and set aside. This can be done ahead of time.

Second, prepare the peanuts filling and set aside.

Third, prepare the semolina cookie mixture by mixing in a large bowl, the semolina, the ghee and the salt.

Incorporate the ghee to the semolina by rubbing the mixture with the palms of hands.

Mix the water and orange blossom water in a small bowl then sprinkle about 2 to 3 tablespoons over the semolina mixture. Mix roughly with fingers without kneading. Note that the semolina  mixture is not a dough at this step. Cover and set aside fo at least one hour, preferably overnight.

Take a small amount of the semolina mixture in another large bowl, Sprinkle some of the liquid (water and orange blossom water  mixture).

Mix roughly with fingers and sprinkle more of the liquid as needed. Once the dough gets together, stop adding liquid. The dough obtained should be soft but not wet.

Form a log with the dough then make a lengthwise cavity and put inside the peanuts filling.

Use a special Makrout mold and press it on the dough log to have the beautiful shapes on it. If you don’t have the mold, you skip this step but you slightly flatten the log with hands.

Use a knife to cut the Makrout or the semolina cookie dough then place the pieces on a baking sheet side by side to prevent the burning of the filling while baking.

Bake in 350 °F preheated oven for 30 to 45 minutes or until slightly golden. Let completely cool and drench them in warm sugar syrup.

5 from 1 vote
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Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Author LDS’s Mom

Ingredients

  • 3 cups medium semolina
  • 1 cup Ghee
  • ½ tsp of salt
  • ¼ cup Orange blossom water
  • ¾ cup Water
  • Syrup for drenching, please see my homemade sugar syrup recipe link above.

For the filling

  • 1 ½ cup ground roasted peanuts
  • ½ cup granulated sugar
  • ½ tsp cinnamon
  • 1 to 4 tbsp Orange blossom water

Instructions

  1. Melt the ghee and let cool. Set aside.
  2. Prepare the filling by mixing the ground peanuts, sugar and cinnamon.
  3. Add orange blossom water one tablespoon at the time.
  4. Mix with hands until the sugar is dissolved and well combined to the peanuts.
  5. Once you obtain a nice paste, stop adding the orange blossom water.
  6. Prepare the semolina cookie mixture by mixing in a large bowl, the semolina, the ghee and salt.
  7.  Incorporate the ghee to the semolina by rubbing the mixture  with the palms of your hands.
  8. Mix the water and the orange blossom in a small bowl then sprinkle about 2 to 3 tablespoons over the semolina mixture. Mix roughly with fingers without kneading. Note that the mixture is not a dough at this step. Cover and set aside for at least one hour. This step can be done ahead of time or overnight preferably.
  9. Take a small amount of the semolina mixture in another large bowl. Make sure to cover the first bowl. Sprinkle some of the liquid (water and the orange blossom water mixture) over the small amount of semolina mixture in the second bowl.
  10. Mix roughly with fingers and sprinkle more liquid as needed. Once the semolina mixture gets together, stop adding the liquid. The dough should be soft but not wet.
  11. Place the semolina dough on a working board and form a log.
  12. With fingers, form a lengthwise cavity in the middle of the log.
  13. Place peanuts filling inside the formed cavity. You may need one to 3 tablespoons of the filling. It depends of the size of your log.
  14. Cover the filling by pinching the dough and close up the filled cavity. Roll the log again to about 1 inch large.
  15. Use a special Makrout Mold and press it on the log to have the beautiful shapes on it. If you don't have the mold, you can skip this step and instead you slightly flatten the log with your hands.
  16. Use a knife to cut out the log into diamond shape pieces.
  17. Place in a baking sheet lined with parchment paper. The cut out cookie dough should be placed side by side, touching each other to prevent the burning of the filling while baking.
  18. Preheat the oven to 350 °F. and continue shaping the Makrout until depleting all the semolina mixture.
  19. Bake in the preheated oven for 30 to 45 minutes or until slightly golden.
  20. Let completely cool on the counter.
  21. Drench the amount of Makrout to be served in the lightly warmed sugar syrup flavored with orange blossom water and place the rest in an airtight container.
  22. Enjoy.

Recipe Notes

- It depends of the semolina you used, you may not need to finish all the water and orange blossom water mixture (¾ cup water plus ¼ cup orange blossom water).

- Add about 1 tsp to 1 tbsp orange blossom water to the warmed sugar syrup.

- It's very important to let the Makrout cool completely before drenching it in the sugar syrup or honey if you prefer.

Easy Homemade Ghee

I have used 4 pounds unsalted butter (8 cups) and obtained 5 cups of Ghee. Ghee is so easy to make therefore  I will never buy it again!

 

Cook Time 15 minutes
Servings 5
Author LDS's Mom

Ingredients

  • 4 lbs (16 sticks) unsalted butter
  • 2 to 3 tbsp water

Instructions

  1. Place butter in a large saucepan over medium high heat.
  2. Let the butter melt, stirring it occasionally.
  3. Once the melted butter is boiling, reduce the heat to medium low and let simmer. You will notice a white foam forming.
  4. Keep stirring from time to time so that the butter will cook evenly.
  5. Once the color of the melted butter starts to change from yellow to golden brown and you notice a brown milk solid condensate at the bottom of the pan, at this step the ghee is ready.
  6. Sprinkle the water to obtain a ghee with a grainy texture. Let boil for about 2 minutes.
  7. Strain the ghee immediately using a mesh strainer.
  8. Let cool and store in airtight container.

Recipe Notes

 Notice that the ghee will solidify in a couple of hours.