Enjoy these Soltane Makrout. This recipe features dates and is simple to prepare, suitable for baking in the oven or frying. It\u2019s an ideal treat during Ramadan and sure to delight both adults and children.<\/p>\n
For 10 servings<\/p>\n
– Fine semolina: 2 cups
\n– Melted butter: 1 cup
\n– Salt: 1 teaspoon
\n– Lukewarm water: 1 cup<\/p>\n
– Date paste: 1\/2 cup
\n– Cinnamon: 1 pinch
\n– Orange blossom water: 1 teaspoon<\/p>\n
Total time: 35 minutes<\/p>\n
– Prep time: 30 minutes
\n– Cook time: 5 minutes<\/p>\n
1. Start by mixing the semolina with salt and then the melted butter. Once well combined with the butter, gradually add water until the dough is smooth and uniform.<\/p>\n
2. Knead the date paste with a pinch of cinnamon and the orange blossom water. Shape this mixture into small logs, neither too thin nor too thick.<\/p>\n
3. Take the semolina dough and divide it into small portions, shaping each into small rolls. Split these in the middle and insert a small log of the date mixture into each slit. Seal the opening by pressing together with your thumb and forefinger, and roll again to smooth it out along its length. Remember not to roll the logs too thinly as they will become too hard.<\/p>\n
4. Lightly flatten each roll (ensuring it retains a slightly round shape on top) and cut into diamond shapes. Repeat this process until all the dough is used.<\/p>\n
5. Fry the shaped dough in a large fryer (preferably in a deep pan like a wok). Brown both sides and remove with a slotted spoon, allow to drain then dip into warm honey and let drain again on a wire rack.<\/p>\n
Serve with coffee or mint tea. Enjoy your meal!<\/p>\n\n\n