Crispy Maakaroon

Ingredients

• 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
• This delicious crispy maakaroon recipe is shared by a friend of Shou Tabkhin Al-Youm:
• Fatima Souli Moussa
• For more Arabic desserts, try this date-stuffed maamoul

Method

1. Mix the dry ingredients together, then add the oil and water.
2. Knead well until the maakaroon dough comes together.
3. Let the dough rest for ten minutes before shaping.
4. Roll the dough into small balls, then press each ball across a strainer to give it the desired slightly oval shape.
5. Fry the pieces in plenty of hot oil over medium heat until they turn golden.
6. Remove the crispy maakaroon from the oil and drain for a few seconds, then place them directly into the cold syrup.
7. Drain the maakaroon from the syrup and serve.