Magroudh
Magroudh..
Ingredients:
3 cups semolina
1 cup flour
3/4-1 cup corn oil
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tablespoon orange blossom water or rose water
added to about 1/2 litre warm water to knead the dough
Filling:
750g date paste
2 teaspoons cinnamon
2 teaspoons grated nutmeg
1 tablespoon oil
1/2 cup sesame seeds (lightly pan-roasted)
Syrup:
4 cup boilling water
2 cups Sugar
1tbsp lemon juice
1 lemon slice
2 tbsp orange blossom water
Decoration:
1/2 cup sesame seeds (lightly pan-roasted)
Prepare the syrup by simmering all the ingredients on moderate heat for approx. 45 min until they reaches a syrupy consistency.. Add orange blossom and set aside to cool. For a richer taste, add 3 tablespoons of honey while the syrup is still warm. Set aside.
Mix the semolina, flour, baking powder and bicarbonate of soda.
Add the oil and mix. Cover and leave it to rest for at least one hour
Cut the date paste into small pieces and knead. Add some olive oil if the paste is not soft enough to be kneaded. Add cinnamon, grated nutmeg, sesame and work them in.
Roll out the sesame date paste with your palm into 4 long ropes.
Divide the dough into 4 portions, take one portion of the dough and add the orange blossom flavoured warm water a little at a time. Knead well until the dough becomes smooth and easy to shape. The dough will also become lighter in colour
Form the dough into a furrow shape
Place one of the rolls in the bed.
Pinch closed and smoothen the dough over the date roll.
Cut the roll into small pieces, at a slight angle, forming a diamond shape.
Place in a preheated oven at 220°C until golden. It should take about 12 minutes.
Pour sugar syrup over the magroudh.
Turn the magroodh every 15 minutes, leaving it to soak in the syrup from the front, back and on each side. Remove from the syrup and put in sieve to remove the excess syrup, sprinkle with pan-roasted sesame seeds, and leave to rest (preferably overnight) before serving.
Ingredients:
3 cups semolina
1 cup flour
3/4-1 cup corn oil
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tablespoon orange blossom water or rose water
added to about 1/2 litre warm water to knead the dough
Filling:
750g date paste
2 teaspoons cinnamon
2 teaspoons grated nutmeg
1 tablespoon oil
1/2 cup sesame seeds (lightly pan-roasted)
Syrup:
4 cup boilling water
2 cups Sugar
1tbsp lemon juice
1 lemon slice
2 tbsp orange blossom water
Decoration:
1/2 cup sesame seeds (lightly pan-roasted)
Prepare the syrup by simmering all the ingredients on moderate heat for approx. 45 min until they reaches a syrupy consistency.. Add orange blossom and set aside to cool. For a richer taste, add 3 tablespoons of honey while the syrup is still warm. Set aside.
Mix the semolina, flour, baking powder and bicarbonate of soda.
Add the oil and mix. Cover and leave it to rest for at least one hour
Cut the date paste into small pieces and knead. Add some olive oil if the paste is not soft enough to be kneaded. Add cinnamon, grated nutmeg, sesame and work them in.
Roll out the sesame date paste with your palm into 4 long ropes.
Divide the dough into 4 portions, take one portion of the dough and add the orange blossom flavoured warm water a little at a time. Knead well until the dough becomes smooth and easy to shape. The dough will also become lighter in colour
Form the dough into a furrow shape
Place one of the rolls in the bed.
Pinch closed and smoothen the dough over the date roll.
Cut the roll into small pieces, at a slight angle, forming a diamond shape.
Place in a preheated oven at 220°C until golden. It should take about 12 minutes.
Pour sugar syrup over the magroudh.
Turn the magroodh every 15 minutes, leaving it to soak in the syrup from the front, back and on each side. Remove from the syrup and put in sieve to remove the excess syrup, sprinkle with pan-roasted sesame seeds, and leave to rest (preferably overnight) before serving.