How to prepare macroudh - this unusual dessert for Albania, by Sosela Ndina

Macroudh is a traditional dessert of North Africa (Morocco, Algeria, Tunisia, Libya) and Malta. It got its name from its characteristic shape. The dough is filled with Arabian or almond date dough and after baking, dip in honey. They are usually accompanied by mint tea.

Ingredients for 15 pieces:

â?¢ 500 gr fine semolina flour

â?¢ 175 gr of melted and cooled butter

â?¢ 1 pinch of salt

â?¢ 50 ml of orange flower water

â?¢ 100 ml of water at room temperature

For filling:

â?¢ 200 gr Arabian date dough

â?¢ kan cinnamon teaspoon

â?¢ 1 tablespoon butter

â?¢ 1 tablespoon orange blossom water

To moisten:

â?¢ 500 gr of honey

â?¢ 1 tablespoon orange blossom water

Method of preparation:

First place the honey with the orange blossom water in a small saucepan. Put on low heat until the honey dissolves. Set aside and allow to cool. In a bowl, mix together the flour and salt. Add the melted butter and rub the flour between your hands until all the butter is absorbed. Cover the bowl and set aside at room temperature for at least 1 hour to 24 hours.

After this time, add the orange blossom water and 100 gr of water to the flour. Knead the dough for a while, cover and let it rest for 30 minutes. Meanwhile prepare the filling. Put in a mixer the Arabian dates without the kernels, the butter and the orange flavor. Knead until it becomes like dough.

Divide the date dough into 2 parts and shape the cylinder to the thickness of a finger. Open the dough as in the picture and make a channel in its length. Place the date dough strip in the middle and close the dough carefully. Gently roll out the dough cylinder, lengthening it a little more. Squeeze a little with your hands and make shapes with a knife on top. Cut into diagonal shapes with a size of 2 cm.

Place in a baking pan lined with baking paper and leave uncovered for 30 min. After this time, bake for about 30 minutes in the middle of the oven, until golden brown. Remove from the oven and carefully place the hot biscuits on the cooled honey. Let it soak for 10 min. Then, let them drain on a wire rack and place on a plate.