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, (Assabeh Zeinab) are light and sweet, flavoured with aniseed and cinnamon, and coated with the 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

Ingredients

  • 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

Cook’s note

*Prepare the sugar syrup prior to making these sweets
*Another version to this is skipping the syrup all together 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 ingredients in a small saucepan over medium heat. Bring to a boil (this happens fairly fast), lower the heat, and continue to boil for approximately 6-7 minutes until syrup slightly thickens.  Remove from heat and cool completely.

Step 2.
For the dough mixture, in a bowl add all ingredients and combine together 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, take a walnut-sized roll of dough, place on the oiled sieve or inside a mamoul mould and flatten. 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 in your serving dish.

sweet makarooni served on a trayMakes 30-40 pieces (depends on the size of your dough ball)

 

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

Why you will love this:

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

 

Sahtan – Enjoy In Good Health