Date Ma'rouk in a recipe—nothing better! Written and explained in detail!

Ingredients:

1 kg flour 2 tablespoons dry yeast 8 tablespoons sugar 100 g (or 1/4 cup) butter 2 1/2 cups warm milk (add more if the dough needs it) A pinch of salt

A splash of orange blossom water Dates, mashed (use a pastry masher), ground cinnamon, ground anise and butter

For brushing before/after baking:

Simple syrup or date molasses (dibs)

Method:

Mix the ingredients well, except the dates.

Knead until you obtain a soft dough.

Let the Ma'rouk dough rise for about 1½ hours, until it doubles in size.

Meanwhile, prepare the date filling by working the dates together with the spices and butter.

Take a piece of the risen dough, fill it with the date mixture, then seal the dough around the filling.

Roll each stuffed piece into a longer, thicker strand, then join the ends together to form a ring (like a bracelet).

Place the Ma'rouk pieces on a baking tray and use kitchen scissors to decorate only the edges.

Brush the surface with a sugar-and-milk mixture, then dip it in sesame seeds.

Allow the Ma'rouk to rise again for about 1 to 1½ hours, until the dough doubles in size.

Bake the Ma'rouk in the oven at 250°C until golden. When you remove them from the oven, brush with simple syrup or date molasses to achieve the desired finish. Cover the Ma'rouk pieces with a cloth to keep them soft.

This delicious Ma'rouk with dates recipe is from a friend and chef on Sho Tabkhin Today:

Nida Hadraj

Click Nida's name to visit her page on our site

Click this link to read the full details of Nida's recipe for Halabi Meshbek (the best Meshbek)

For more of Nida's delicious sweets see: Cheese Halawa with Pistachio Mafruka

To make Turkish Kunafa by Nida click the link

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Date Ma'rouk

Prep checklist

Cooking notes