Desserts
ChefFatima Souli
Crispy Maakaroon
A delicious homemade crispy maakaroon. The hot maakaroon are dipped immediately into cold syrup to get the desired result while staying crunchy.
Crispy maakaroon — a delicious homemade recipe.
Ingredients
Start here, then move straight into the method.
- 3 cups all-purpose flour
- 3 cups fine semolina (or "farikha" flour)
- 1 cup vegetable oil
- 1 tablespoon instant yeast
- 1 tablespoon anise seeds
- 1 teaspoon mahleb
- 1 teaspoon ground anise
- 1 teaspoon cake spice (duqqa)
- A pinch of sesame seeds
- 1½ cups water for kneading
- Cold sugar syrup (qatir/shira) for dipping after frying
- For more Arabic desserts, try this date-stuffed maamoul
Method
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- Mix the dry ingredients together, then add the oil and water.
- Knead well until the maakaroon dough comes together.
- Let the dough rest for ten minutes before shaping.
- Roll the dough into small balls, then press each ball across a strainer to give it the desired slightly oval shape.
- Fry the pieces in plenty of hot oil over medium heat until they turn golden.
- Remove the crispy maakaroon from the oil and drain for a few seconds, then place them directly into the cold syrup.
- Drain the maakaroon from the syrup and serve.
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- date-stuffed maamoul
