Maakaroun is one of the well-known Arabic desserts that are easy to prepare and inexpensive from the point of grocery shopping. The flavor of semolina, anise, and crushed mahlab adds excellent flavor in the preparation for making it irresistible.
Check out this amazing authentic recipe and try it in your kitchen!
- Fine semolina: 9 1/2 cups
- Plain flour: 6 cups
- Vegetable oil: 1/2 cup
- Milkio’s ghee: 3/4 cup
- Anise powder: 2 1/2 tablespoons
- Crushed mahlab: 2 1/2 teaspoons
- Water: 3 cups
- Yeast: 1 1/2 tablespoons
- Condensed milk: 1 can sweetened
- Milkio’s Ghee for deep frying: 3 cups
- Sugar syrup: 1 liter
Step-by-Step Instruction for cooking
Take a large bowl; mix all the ingredients together excluding water. Gradually add the water in the mix while kneading until you get firm dough. Add more water if needed. Leave the dough for 30 minutes to get it seasoned.
Now it’s time to prepare the syrup. Put the sugar and water in a small saucepan and place over medium heat. Stir until the entire portion of sugar gets dissolved. Keep on boiling the mix and then add lemon juice. Keep on stirring the syrup for next 10 minutes until the density of syrup thickens. Add the orange blossom water and rose water in it. Remove from heat and transfer it to a large bowl.
Now it’s turn to make the Maakroun. You need to split the dough into small balls. Once the balls are made, you need to make each of the balls into a finger-like shape.
Press each finger piece on the surface of a decorated kitchen tool such as a cheese grater or a strainer to emboss a pattern on the dough. Roll down the dough and exert slight pressure on the doe against the kitchen tool so that the pattern gets inscribed on the dough… keep the dough rolled without closing the ends. Repeat the same action with the rest dough balls so that all dough balls comes in same shape and decoration.
Deep-fry the maakroun in Milkio’s Ghee until they become golden in color.
Drain ghee well and drop the fried balls in the sugar syrup bowl. Toss them in the syrup for at least 5-10 minutes before you serve. You may serve this dessert warm or cold.
Baklava: the Arabian Pastry
Baklava is a yummy dessert, which offers its users excellent savory test of syrup and chiseled texture of pure honey. The sweet pastry like dessert is easy to prepare and it takes little time to cook this delicious sweet Arabian dish at your smart kitchen. Originally Baklava is an Arabia dessert recipe but it is famous in western and Central Asian countries as well.
Ingredients needed for making the dish: (suitable for making 24-25 pieces)
- Frozen filo pastry sheets: 1 roll, properly thawed
- Milkio’s Ghee, melted: 125g
Items needed for making of the filling
- Pecan nuts: 300g, finely chopped
- Almonds: 300g, finely ground
- Sugar: ½ cup
- Cinnamon: 1 teaspoon grounded
For the syrup
- Water: 2 cups
- Sugar: 1 ½ cups
- Clove: 1 whole
- Lemon Juice: ½ a lemon
Instructions for making the dish:
- Preheat oven at 180 degree Celsius.
- Now chop the nuts in a food processor.
- Now you need to mix pecan nuts, almonds, sugar, and cinnamon in a bowl. Keep the mix aside.
- You need to remove carefully the filo pastry roll from the plastic sleeve.
- Now you need to use a pair of scissors or a sharp knife: you have to cut the sheets in half. If the sheets get drying, you need to cover the sheets with a damp towel.
- Take a pastry brush: brush the bottom and all the sides of a rectangular pan with melted Milkio’s Ghee.
- You have to start cooking by layering six sheets of filo: make sure that you have brushed each of the sides with melted Milkio’s Ghee.
- Add ½ of the nut mixture in an even layer. Gently pat it down with a wooden spatula to make it flat.
- Now continue the task of layering with another 6 sheets of filo.
- Add the residual nut mixture in an even layer. Top with the rest filo sheets.
- Before baking, make the top layer of filo flat and even, so that you can cut the pieces with better ease.
- Bake the pastries for about 45 minutes or until the filo pastry gets rich golden color.
Making the syrup
- Combine the water and sugar in a medium saucepan and mix well.
- Add the clove in the mix and simmer the water sugar mix over a medium high heat for about 20 minutes.
- Remove from the heat and discard the clove. Add half a lemon’s juice into the syrup. Allow the syrup to cool marginally.
- Meanwhile the baklava baking will be done and they will be still in warm condition: now scoop the syrup carefully into the pan where baklavas are kept.
- You may store Baklava in refrigerator as well as you may store them in room temperature.
Now enjoy the dessert with your friends and family: Milkio’s Ghee will add special test with its pure quality in this UAE special dessert.