Combine all the ma'karoun dough ingredients, then add water gradually and knead until you have a cohesive dough.

Shape the dough into small balls, then roll each ball between your palms into a slightly elongated finger shape.

Press each finger-shaped piece onto the surface of a cheese grater or a sieve to create the patterned texture—see photo.

Make the syrup: put the sugar and water in a small pot over medium heat and stir until the sugar dissolves.

When the mixture boils, add the lemon juice and simmer the syrup on low heat for 10 minutes.

Add the rose water and orange blossom water, stir, then remove the syrup from the heat.

Let the syrup cool.

Fry the ma'karoun in hot, deep oil for a few minutes until golden, then drain briefly in a sieve for about two minutes and immediately dip them into the hot syrup.

Remove from the syrup and let them drain in the sieve for a while.

Place on a serving plate and serve.

Ingredients:

Method:

Rania Saloum

For more of Rania’s sweets see: Easy Petit Four Recipe

Ma'karoun Fried Sweets (Ma'karoun)

Prep checklist

Cooking notes