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Sweet Makarouns

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Sweet Makarouns or Assabeh Zeinab is light and sweet, flavoured with aniseed and cinnamon, and coated with a traditional syrup.
PREP TIME
30 minutes
COOK TIME
15 minutes
SERVES
30-40

About this recipe

Are you intrigued by these sesame and aniseed finger-shaped sweets that are deep-fried and 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.

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sweet makaroun served on a tray

Ingredients

Main 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

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.

Method

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.

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.

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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