Sweet Makarouns

Sweet Makarouns

Sweet Makarouns 1737 1150 Rouba Shahin Middle Eastern Cooking

Are you intrigued by these sesame and aniseed finger-shaped sweets that are deep-fried then soaked in sugar syrup? Sweet Makarouns or Assabeh Zeinab are light and sweet, flavoured with aniseed and cinnamon, and coated with a traditional syrup.

The texture of this simple delight is from pressing the dough against a sieve or inside a walnut mamoul mould.

sweet makarooni served on a tray


  • 500 grams plain flour
  • 1 cup sesame seeds toasted
  • 1 tablespoon aniseed ground
  • ½ teaspoon cinnamon ground
  • ½ teaspoon mahlab ground
  • ½ teaspoon nutmeg ground
  • ½ cup of sugar
  • 1 cup of olive oil
  • 1 cup of warm water
  • canola/vegetable oil for deep frying

Attir – sugar syrup

  • 1 cup of sugar
  • ½ cup of water
  • 2 teaspoons lemon juice
  • 2 teaspoon rosewater

sweet makarooni ingredients

Notes from Rouba

  • Prepare the sugar syrup prior to making these sweets.
  • Another version of this is skipping the syrup altogether and dusting the makarouns with icing sugar after frying.
  • If you don’t like frying and prefer baking instead, you sure can bake these rolled delights for 15 minutes or until golden brown and enjoy them crunchy.


Step 1.
Begin by making the Attir – Sugar Syrup. Place all the ingredients in a small saucepan over medium heat and bring to a boil (this happens fairly fast). Lower the heat and continue to boil for approximately 6-7 minutes until the syrup slightly thickens. Remove from heat and cool completely.

Step 2.
For the dough mixture: place all the ingredients in a bowl and combine them until you form a soft dough. If you find that the dough is still hard, add water little by little until the dough is soft and easy to work with.

Slightly oil the sieve or the mould, then take a walnut-sized roll of dough, place it on the oiled sieve or inside a mamoul mould and flatten it. Roll it over the grater or inside the mould once forward to give it texture.

Repeat with the remaining dough. Remember to slightly oil the sieve or the mould as necessary.

Using a sieve and traditional mould to shape the sweet makaroun

Step 3.
Deep fry on medium heat for a deep golden colour. If the oil is too hot, the Makarouns will burn fairly quickly.

Remove from the oil and strain for 1 minute. Place into the cooled sugar syrup. Do this quickly so that the Makarouns absorb the syrup. Remove using a slotted spoon and place it in your serving dish.

sweet makarooni served on a tray

For a healthier and crunchier option, go ahead and bake these:
Preheat your oven to 180°, then place the makarouns on a tray lined with baking paper and bake for 15 – 20 minutes or until golden brown.

Servings: makes 30-40 pieces (depends on the size of your dough ball)

Why you will love this:

3-step recipe
Light and sweet
Easy to make
Healthy option
Vegan friendly

Sahtan – Enjoy In Good Health