Recipes

Maakaroun

Maakaroun is a finger shaped semolina sweets, deep fried then soaked in sugar syrup.

Ingredients

  • 1/2 cups flour
  • 1 cup fine semolina, ferkha flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1 tablespoon anise seed powder
  • 1/4 teaspoon mahlab,
  • 5/16 cup vegetable oil
  • 1/2 cup water
  • 1 pinch of salt
  • 6 cups Vegetable oil for frying

For the sugar syrup:

  • 2 1/2 cups sugar
  • 1 1/2 cups water
  • 1 teaspoon lemon juice
  • 1 teaspoon orange blossom water
  • 1 teaspoon rose water

Prep: 30 Minutes
Cook: 20 Minutes
Servings: 33

Directions

  • In a large bowl, mix all the ingredients together except the water.

  • Gradually add the water while kneading until you get a firm dough. Add more water if needed. Leave to rest for 30 min.

  • To prepare the sugar syrup, put the sugar and water in a small saucepan and place over medium heat.
  • Stir until the sugar dissolves.
  • Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens.
  • Add the orange blossom water and rose water.
  • Remove from heat and transfer to a large bowl.
  • To make the maakroun, split the dough into small walnut-sized balls. Roll each ball into a finger-like shape.

  • Press each finger piece on the surface of a patterned kitchen tool like a cheese grater or a strainer to imprint a pattern on the dough. Roll down the dough with your fingers while slightly exerting pressure against the patterned tool. Keep the dough rolled without sealing the edges. Repeat with the remaining dough balls.

  • Deep-fry the maakroun in vegetable oil until golden in color.

  • Drain well and drop them in the sugar syrup bowl. Toss them in the syrup for at least 1 min.

  • Remove them from the sugar syrup. Serve warm or cold

Rose Water | Mawared 500mL

Ingredients: Distilled orange blossom flowers
Usage:
White Coffee: Pour a splash into a cup of boiling water & add some honey for a cozy hot drink
Desserts:
Use in Arabic desserts (like maamoul) and cakes for a nice added flavor
Producer: Mawasem Al Dayaa MEET ME!

Semolina (Smid) 1Kg

Semolina (Smid) sold by weight.
Semolina is the coarse, purified particles of durum wheat (a hard wheat variety) after extracting finer flour. t is high in protein and gluten content, therefore can help you lose weight. Using Semolina adds some texture and crisp factor to your desserts. It is
Usage: Used in making:

    • Couscous
    • Maamoul, knafeh
    • A sweet dessert made from semolina and milk
    • Combined with sugar, it can be a make a tasty juicy base to your desserts
    • Porridge

Ingredients: Durum Wheat
Producer: Imported

Mahaleb Powder 20g

Mahlab Powder, sold be weight. It is the small pit of the wild sour cherry, ground into a powder.
Usage: Used widely in the Middle East,  it adds a a great undertone to:

  • Cakes, pastries and biscuits
  • In chocolates.
  •  In Egypt, it is combined with honey, sesame seeds & nuts. The mixture is then enjoyed with bread as a snack or dessert.

Ingredients: Mahlab
Producer: Imported

Fine Semolina Flour (forkha) 1Kg

Fine semolina flour (tahin farkha) sold by weight.
Semolina flour is a pale-yellow flour made by milling down the gritty, coarse particles of durum wheat (a hard wheat variety) after extracting finer flour. The finer flour from durum wheat is used to make semolina pasta flour and 00 flour (doppio zero flour), an ingredient in pizzas and pastas.
Using Semolina flour often results in a thicker, crispier baked product than other types of flour.
Usage: Used in making:

    • Maamoul, knafeh
    • Couscous, upma, idli…
    • Porridge
    • Desserts
    • Traditional pasta
    • Pizza crust
    • Bread
    • Gnocchi

Ingredients: Durum Wheat
Producer: Imported

Orange Blossom Water | May Zaher 500mL

Ingredients: Distilled orange blossom flowers
Usage:
White Coffee: Pour a splash into a cup of boiling water & add some honey for a cozy hot drink
Desserts:
Use in Arabic desserts or cakes for a nice added flavor
Producer: Jana Al Ayadi Cooperative MEET ME!

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