Makrout known for its diamond shape (here I made rectangles) and its delicious taste of dates or figs, often fried then dipped in honey flavored with orange blossom. This gluten-free version uses fine cornmeal to replace wheat semolina, while retaining the crumbly, melting texture of makrout. Here I give you the recipe for gluten-free makrout with fig paste.
Ingredients
For the honey coating
Preparation
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Preparation of the dough:
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In a large bowl, combine the cornmeal (or flour and cornmeal mixture), salt and cinnamon.
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Add the melted butter or oil and rub it between your hands with the semolina to incorporate it well. Let the mixture sit for 30 minutes so that the semolina absorbs the butter.
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After resting, gradually water the mixture with water and orange blossom water while kneading lightly until you obtain a homogeneous dough, neither too soft nor too dry.
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Preparation of the stuffing:
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In a bowl, mix the date paste with the cinnamon, melted butter and orange blossom water.
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Form small, long, thin sausages with the date paste, which you will use to garnish the makrout.
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Shaping the makrout:
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Take a portion of dough and flatten it into a rectangle on parchment paper. Place a sausage of date paste in the center.
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Fold the dough over to enclose the stuffing and roll lightly to obtain a long sausage.
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Use the baking paper to gently flatten the sausage with your hands, then cut it into diamonds (or a rectangle to simplify).
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Continue in this way with the rest of the dough and the filling.
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Cooking :
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Bake in a preheated oven at 180 degrees for 40 minutes.
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Coating in honey:
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While the makrouts cool, heat the honey over low heat with the orange blossom water.
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Dip each makrout in the hot honey to generously coat them, or use a brush to brush them.
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Then place them on a rack to drain the excess honey.
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Conservation: the makrouts can be stored for one to two weeks, at room temperature, in an airtight box.
makrout, Algerian pastry, gluten-free, dates,
