Makrout (Semolina and Date Cookie) / مقروط بالسميدة و التمر - CookingWithAlia - Episode 406

Today: a fool-proof recipe of Makrout, the famous date semolina cookie!
WRITTEN RECIPE: http://goo.gl/q00ZZm

INGREDIENTS:
1 1/2 cups (250g) fine or medium semolina
1/3 cup (70g) softened butter
2 tablespoon orange flower water (use as needed)
A pinch of saffron threads
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9 oz. (250 g) date paste (https://www.youtube.com/watch?v=32kyN...)
A pinch of ground Cubeb (optional)
1/2 teaspoon ground cinnamon (if not already in your date paste)
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Honey

RECIPE:
Step 1: Making the dough
First, dilute the saffron threads in the orange blossom water so they release their entire flavor
Place the semolina in a large plate and using the tips of your fingers, mix it with the softened butter until each grain of semolina is well coated
Add a little bit of the saffron-orange blossom water to the semolina and mix well until you get a soft dough
Cover and let the dough rest for 30 minutes to 1 hour

Step 2: Making the date filling
Our secret ingredient is the Cubeb spice – here is cubeb whole to see how it looks like, but we are using it ground. If you don’t have it, don’t worry, just omit it
Add a pinch of the ground Cubeb to the date paste and mix.
You can also add some ground cinnamon; I already added it when preparing my homemade date paste.
The filling is ready! Divide the date paste into 2 portions.
Oil your hands and roll each portion into a log about the thickness of your finger

Step 3: Shaping the Makrout
Take half of the dough, and shape it into a log as long as the date paste log.
Flatten the dough and insert the date paste log in the center
Pinch the dough around the date paste, then roll the entire log a few times on your workstation to seal it completely
Slice the log with diagonal cuts into bite size chunks
Use the tip of the knife to mark the top of each makrout

Step 4: Baking the makrout
Transfer the makrout on an oiled baking pan
Bake in a preheated oven to 360 F / 180 C for 30-40 minutes or until the makrout have a beautiful deep golden brown colors
As soon as your remove the makrout from the oven, drizzle some honey on top when they are still hot
Let the makrout cool down for several hours before serving them