Makroud with Dates (North African Semolina Sweets)

La storia di questo piatto

Makroud belongs to the Maghreb's sweet table, where semolina, honey and dates have long been the language of welcome and celebration. Each diamond holds a dark heart of date perfumed with orange blossom, a small gesture of generosity made edible.

Ingredienti

• 300 g Durum wheat semolina
• 70 g Melted butter
• 155 ml Lukewarm water
• 1 pinch Fine salt
• 250 g Pitted dates
• 2 tablespoons Orange blossom water
• 1 teaspoon Ground cinnamon
• 2 pieces Cloves
• 800 ml Peanut oil for frying
• 250 ml Acacia honey
• 3 tablespoons Finely chopped shelled pistachios (optional garnish)

Preparazione

1. Prepare the date paste: grind the 2 cloves in a mortar until they form a very fine powder. Chop the pitted dates in the mortar or food processor, add the clove powder, the cinnamon and the 2 tablespoons of orange blossom water, and blend until you have a smooth, soft mixture that can be shaped like clay. If it is too stiff, work it with slightly water-dampened hands. Divide it into 4 parts and shape each into a rope about 25-30 cm long and 1.5 cm thick. Wrap the ropes in cling film and let them rest in the fridge for 30 minutes. The filling can be prepared in advance and kept in the fridge, well covered, for up to a day.
2. In a large bowl, mix the semolina and salt. Pour in the melted butter and rub the semolina between your fingers until every grain is well coated and the mixture is sandy. Gradually add the lukewarm water, kneading until you have a smooth, compact, elastic, non-sticky dough (about 155 ml in total; adjust with one spoonful of water at a time only if necessary). Form a ball, cover it with a damp cloth and let it rest for at least 30 minutes (up to 1 hour) so the semolina hydrates and the dough becomes elastic.
3. Divide the dough into 4 parts. With lightly oiled hands, shape each into a rope about 30 cm long. Using a finger or the handle of a spoon, make a lengthwise groove down the centre. Place a rope of date paste in the groove, then close the dough over the filling, pinching the edges well to seal. Gently roll to even out the cylinder, then flatten it with your palm into a strip 3-4 cm wide and about 1.5 cm thick. Using a wet knife, cut diagonal lozenges (diamonds) about 4 cm long. Repeat with the other portions: you should get about 20-24 pieces.
4. Heat the peanut oil in a deep pan over medium heat to 170-180°C (use a kitchen thermometer; alternatively, dip a wooden handle into the oil: fine bubbles should rise steadily but not vigorously). Lower the makroud gently into the oil, 4-5 pieces at a time, without crowding the pan. Fry for about 3 minutes per side, turning them with a slotted spoon, until evenly golden (about 6 minutes per batch). Drain and place on paper towels. Repeat with the remaining pieces: the 30 minutes indicated covers all batches.
5. Warm the honey over low heat in a small, narrow saucepan without letting it boil, until it reaches 50-60°C. Dip the still-warm makroud a few at a time, turning them with two spoons for 10-15 seconds, then remove them and arrange on a serving plate. Sprinkle with the chopped pistachios, if desired.
6. Let the makroud rest at room temperature for 1-2 hours: the honey will set on the surface, forming a glossy coating, while the centre stays soft. Serve with mint tea.