Thin, Crispy Maakaroun

Ingredients

• 1 cup all-purpose flour
• 1 cup semolina flour (fine semolina)
• A pinch of salt
• 2 teaspoons sugar
• 1 tablespoon ground anise
• 1 teaspoon instant yeast
• 3 tablespoons toasted sesame seeds
• 1/4 cup vegetable oil
• 1/2 cup + 2 tablespoons warm water
• Note:
• This quantity makes 50 small maakaroun pieces
• Thin, crispy maakaroun recipe from a friend and chef at the Shou Tabkhin Al-Youm website:
• Fatima Souli Musa
• Click on Fatima’s name to visit her profile page on the website
• To make kanafeh, here is the link: How to Make Cheese Kanafeh
• Also from Fatima, here is the method for Shredding Kanafeh Dough

Method

1. Mix all the ingredients except the water and rub them together for two minutes. Then add the water and knead briefly until you get a soft dough that can be shaped easily.
2. Let it rest for 15 minutes, then start shaping it on a sieve or any available mold, making sure it is thin, and roll it into a log. The thinner the pieces are when rolled, the crispier the maakaroun will be.
   Timers: 15 min
3. Fry in plenty of hot oil over medium heat until golden.
4. Remove from the oil and place in the cold syrup prepared in advance.
5. Drain from the syrup and serve.