dessert

Makrout Recipe

Makrout:

Makrout is a traditional North African semolina pastry. Also spelled Maqrout, Makroudh, Maqrut, Mqaret, Imqaret or Makroud. The word makrout in Arabic means “diamond shaped”, as are these small delights.

 

Ingredients
Makes: 3 to 4 dozen

  • 750g semolina (medium grain)
  • 120ml oil
  • 110g butter, melted
  • 1 pinch salt
  • 4 tablespoons plain flour
  • 2 teaspoons vanilla sugar
  • 100ml warm water, or as needed
  • 1 tablespoon orange blossom water
  • oil, for frying
  • sesame seeds, to garnish (optional)

Filling

  • 500g ground almonds
  • 250g granulated sugar
  • 1 tablespoon vanilla sugar
  • 2 pinches ground cinnamon
  • 1 dash almond extract

Syrup

  • 500g honey
  • 3 tablespoons orange blossom water

 

Method
Prep:1hr  ›  Cook:45min  ›  Extra time:8hr  ›  Ready in:9hr45min

  1. Mix the semolina, oil, butter and salt in a large bowl. Rub the grains of semolina between your fingers, so that all the grains are well coated. Cover with a kitchen towel and set aside. Let it rest like this for at least 2 hours, but ideally overnight. The mixture should be like wet, oily sand in the morning.
  2. The next morning, combine the warm water and orange blossom water. Slowly add to the semolina mixture along with the flour and vanilla sugar. Add just enough liquid till you have obtained a soft and homogeneous dough. Don’t overwork the dough, just enough to have a smooth and flexible dough that forms into a ball easily. Set aside.
  3. Make the filling by combining the almonds, sugar, vanilla sugar, cinnamon and almond extract. Form into 2 long logs. Set aside.
  4. Divide the semolina dough into 2 balls, then flatten to form a rectangle, about 3 times the width of your filling logs. Press down in the centre to form an indentation, then lay the filling log. Fold the semolina dough over the filling, pressing the edges together to seal. Roll the log out gently, shaping it around the filling and smoothing into a uniform shape. (Cut the logs in half if it is more manageable.)
  5. Cut each log into diagonal pieces, creating diamond-like shapes. Reshape the cut ends to have a nice uniform look. Repeat the steps until you have used all the dough.
  6. Set the makrout aside to rest, as you heat up a deep, heavy saucepan with oil – about three fingers deep. And in another pan, heat up the syrup ingredients to just below simmering, and keep warm.
  7. Once the oil is hot enough, fry the makroud in small batches till golden on all sides. Remove and drain on kitchen paper and continue frying till all makroud are cooked.
  8. After frying, dip the makrout in the hot honey syrup, keeping them in the syrup for about a minute. Remove and drain on wire racks. Repeat the process, adding each makroud to the syrup for a second soak. Remove and drain on wire racks, and sprinkle with sesame seeds, if using.
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Chocolate Tart Recipe

After a very long time I tried something sweet in the kitchen, thanks to my new job I hardly get any time to try something new or read any new book.
Ingredients
For the Crust
  • 2 cups Marie biscuits crumbs short bread, chocolate or any kind of cookie
  • 7 tablespoons butter
  • 3 tablespoons granulated sugar
For Chocolate Filling
  • 14 ounces dark chocolate, cut into chunks – plus a handful for garnish I used 70% cocoa chips
  • 10 ounces heavy whipping cream
  • 5 tablespoons butter, cubed
  • 1/4 teaspoon salt
Chocolate Tart
Instructions
  1. Preheat oven to 350 degrees. Spray 11′  tart pan with non stick spray.

  2. Crush biscuits into a fine consistency. You can used a food processor but I put them in a ziploc bag and crush with a rolling pin.

  3. Combine crumbs with 7 tablespoons melted butter and 1/3 cup sugar. Press into tart pan.

  4. Bake for 8-10 minutes. Completely cool.

  5. Add chocolate chunks to large mixing bowl and top with 5 tablespoons cubed butter and 1/4 teaspoon salt.

  6. Heat the 10 ounces of heavy cream in microwave safe container for 2 minutes and 30 seconds.  (I just use my measuring cup).

  7. Pour over the chocolate and butter. Do not stir. Cover with plastic wrap and let sit for 5 minutes.

  8. Using a wire whisk, mix until smooth.

  9. Pour into cooled biscuit crust and spread evenly with spatula.

  10. Cool for two hours in refrigerator or overnight.

  11. Brush top with 1 teaspoon1 vegetable oil for a shiny appearance if desired. Top with additional chopped chocolate, caramel sauce if desired.

Basbousa Recipe I learned via Periscope

Few days back I learned a new recipe for Ramadan via Periscope from Middle East. It’s a traditional Middle Eastern sweet cake and looks quite easy so I give it a try.

Ingredients:

2 cups semolina flour

1/3 teaspoon baking powder

1 cup sugar

1 cup sweetened flaked coconut

1/4 cup melted butter

1 cup plain yogurt

1/4 cup milk, or as needed

1/4 cup whole almonds

For Syrup:

1 cup water

1 cup white sugar

1 tablespoon lemon juice

Method:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
  • In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
  • Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basbousa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
  • When the basbousa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

 

Strawberry Crepes

As I love strawberries and their sweet and sour taste, I decided to make this super easy dessert by start . . .

strawberry recipe

Ingredients

For Crepes

1 egg, beaten

1/4 cup skim milk

1/3 cup water

1 tablespoon vegetable oil

2/3 cup all-purpose flour

1/4 teaspoon white sugar

1 pinch salt

For filing

1 Cup sliced fresh strawberries

Strawberry jam as required

Chocolate syrup for topping

Whipped cream for topping

Icing sugar for  topping

Strawberry Crepes

Method

  • In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
  • Heat a medium, nonstick skillet over medium-high heat. Place a spoonful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
  • To assemble, spread some chocolate syrup and  strawberry jam on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Topped with some chocolate syrup and whipped cream and drizzle with icing sugar. Repeat with remaining crepes.