Makroud el Louse
Makroud el Louse, a delectable Algerian pastry, boasts a rich history deeply embedded in the culinary traditions of North Africa. Originating from Algeria, Makroud el Louse is a sweet treat that reflects the diverse cultural influences of the region, blending Berber, Arab, and French culinary styles. The pastry's name, which translates to "almond diamond," highlights the significance of almonds in this traditional delicacy. Often associated with festive occasions, family celebrations, and religious holidays, Makroud el Louse has become an integral part of Algerian culinary heritage.
Ingredients
- For the Dough:
- 4 cups semolina
- 1 cup fine durum wheat flour
- 1 cup vegetable oil
- 1 cup orange blossom water
- Water as needed for the dough
- For the Filling:
- 2 cups almonds finely ground
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- Orange blossom water as needed for binding
- For the Syrup:
- 2 cups honey
- 1/2 cup water
- Lemon juice from 1 lemon
Instructions
- Making the Dough
- Combine Semolina and Durum Wheat Flour:
- In a large bowl, mix semolina and fine durum wheat flour.
- Add Vegetable Oil:
- Pour in vegetable oil and mix until the mixture resembles coarse crumbs.
- Incorporate Orange Blossom Water:
- Gradually add orange blossom water, mixing continuously.
- Add water as needed to form a smooth, pliable dough.
- Preparing the Filling
- Grind Almonds:
- Finely grind almonds in a food processor.
- Add Sugar and Cinnamon:
- Combine ground almonds with granulated sugar and ground cinnamon.
- Add orange blossom water gradually until the mixture holds together.
- Assembling and Baking
- Divide Dough and Filling:
- Divide the dough into portions and shape them into logs.
- Divide the almond filling into portions.
- Assemble Makroud:
- Flatten a portion of dough and place a portion of the filling in the center.
- Encase the filling with the dough, forming a log shape.
- Cut and Bake:
- Cut the logs into diamond-shaped pieces.
- Bake in a preheated oven at 350°F (175°C) until golden brown.
- Making the Syrup
- Combine Honey, Water, and Lemon Juice:
- In a saucepan, heat honey, water, and lemon juice until well combined.
- Simmer and Cool:
- Simmer the syrup for a few minutes, then let it cool.
- Final Steps
- Dip in Syrup:
- Dip the baked Makroud el Louse in the cooled syrup.
- Allow to Absorb:
- Allow the pastries to absorb the syrup for a few hours or overnight.
- Serve and Enjoy:
- Serve Makroud el Louse and savor the sweet, almond-infused layers.