Recipe Makrout Laassel Ultra Gourmet

A cake for everyone, super easy but always pleasing, a very simple and ultra good recipe that you can easily make.

Ingredients and Preparation 

• Melt the smen and let cool.
• In a jeffna put 3 heaped measures (max) of medium semolina (medium bowl) also sieved.
• 1 heaped tsp salt
• 1 tbsp cinnamon
• 1 tbsp sugar
• 1 measure less a finger of melted smen and finish the bowl with the oil
• Mix the semolina well for 5 minutes then add 2 tbsp of flour and an egg white and introduce well there are the tips for beginners and then no risks.
• Let stand for at least 5 hours.
• Measure with the same bowl half orange blossom water and half water and wet with half only and divide the dough to form a number of pudding and with the other half we will wet each time.
• Put the fryer with the oil on the fire and start heating gently while you finish the makrouds.
• There start by taking a part and moisten then pick up and roll up to form a smooth sausage then with the pusher make a hole lengthwise and introduce the stuffing then roll and cut to the length of two fingers, arrange the shape of the makroudates with dough cutters they must be well rounded.
• Make sure the temperature of the oil, it must be room temperature test with a piece of dough there must be bubbles then fill the fryer basket and dip it in the oil, they must be covered of very hot oil just a minute for it to hold and lower the heat to medium so that they cook inside.
• Heat the honey with the orange blossom water in mm time and set aside.
• Dip them as soon as they are golden brown and so on.
• For stuffing 1: roasted and finely ground almonds of about 200 g, 1 tbsp cinnamon, 1 tsp butter, 1 egg white and scoop with orange blossom water.
• Form sausages in advance.
• For Stuffing 2: soft date paste softened with butter, 1 tbsp cinnamon, moisten with orange blossom water.