中級
Moroccan
Chicken Tagine with Olives and Lemon
出典: 伝統
90 分4420 kcal
ハラールグルテンフリー乳製品不使用
Makroudh
Diamond-cut semolina pastries filled with spiced date paste, fried until crisp and dropped straight into honey syrup while still hot.
出典
レシピ提供 Tunisian home kitchens · 🏺 伝統 · Everyday Tunisian cooking — harissa, olive oil, tuna and eggs, and the semolina that anchors the Friday table from Tunis to Sfax.
Maghrebi · Tunisian sweet — An ownerless traditional dish, so no cook is credited. The cited article confirms makroudh as a semolina cookie filled with dates, from the Maghreb, fried or baked and dipped in honey. Quantities and method here are this book's own.
Watch it being made · 2 videos
⏱ 90 分🍽 20人分🔥 190 kcal🇹🇳 チュニジア
ハラールベジタリアンナッツ不使用
作り方
Rub the olive oil into the semolina with your fingers until it feels like damp sand. Leave it 20 minutes.
Add the salt and just enough warm water to bring it into a dough. Do not knead it — semolina dough toughens fast.
Blend the dates with the cinnamon and orange zest into a smooth, thick paste.
Roll the dough into a long strip, lay a rope of date paste down the centre, fold the dough over it and seal.
💡 Keep the filling well inside the edges. Date paste that reaches the oil burns black in seconds.
Flatten the log slightly and cut it into diamonds about 4 cm long.
Fry at 165 °C for 4–5 minutes until golden, then lift straight into warm honey for 1 minute. Drain on a rack.
💡 コツ
- Hot pastry into warm honey. If either is cold the syrup sits on the surface instead of soaking in.
- They keep two weeks in a tin and are better on day two, once the syrup has settled all the way through.
- Baked version: 180 °C for 20 minutes, then the same honey dip. Less rich, still good.
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