Crispy Maakaroon

A delicious homemade crispy maakaroon. The hot maakaroon are dipped immediately into cold syrup to get the desired result while staying crunchy.

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8 servingsBack to recipeDesserts

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3 cups all-purpose flour3 cups fine semolina (or "farikha" flour)1 cup vegetable oil1 tablespoon instant yeast1 tablespoon anise seeds1 teaspoon mahleb1 teaspoon ground anise1 teaspoon cake spice (duqqa)A pinch of sesame seeds1½ cups water for kneadingCold sugar syrup (qatir/shira) for dipping after fryingFor more Arabic desserts, try this date-stuffed maamoul

Step 1

Mix the dry ingredients together, then add the oil and water.

Cooking notes

date-stuffed maamoul

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