Makrout Fourrés Aux Dattes Sans Moule 🏻‍ Recette détaillée et simplifiée

Ingredients

• 450 g Semolina (medium‑grain, sifted)
• 130 g Unsalted Butter (softened at room temperature, cut into cubes)
• 10 ml Vegetable Oil (neutral oil for the dough)
• 250 g Date Paste (smooth, no added sugar)
• 45 ml Orange Blossom Water (divided: 1 tsp for filling, 35 ml for dough)
• 1 pinch Ground Cinnamon (for the date filling)
• 100 ml Water (room temperature, added to dough)
• 500 ml Vegetable Oil (for frying) (neutral oil, deep‑fry)
• 200 ml Honey (warmed before coating)

Instructions

1. Combine dry ingredients with butter and oil

   In a large mixing bowl, add the 450 g of semolina, the softened 130 g butter, and 10 ml vegetable oil. Rub the mixture between your fingertips until it resembles fine crumbs.

   Time: PT5M

2. Break up any clumps

   Take handfuls of the mixture and rub the grains between your palms, similar to preparing couscous, to ensure no large clumps remain.

   Time: PT3M

3. Rest the dough

   Cover the bowl with plastic wrap and let the dough rest for 30 minutes while you prepare the filling.

   Time: PT30M

4. Prepare the date filling

   In a separate bowl, mix the 250 g date paste with 1 tsp orange blossom water, 1 tsp softened butter, and a pinch of ground cinnamon. Stir until the mixture is smooth and homogeneous.

   Time: PT5M

5. Cover dough to prevent drying

   After the 30‑minute rest, keep the dough covered with plastic wrap until you are ready to add liquid.

   Time: PT2M

6. Incorporate water and orange blossom water

   In a small bowl, combine 100 ml water with 35 ml orange blossom water. Gradually drizzle the mixture over the dough, mixing with the wooden spoon until fully incorporated. The dough should be firm, cohesive and not crumble.

   Time: PT5M

7. Form a thick rope of dough

   Take a handful of dough, roll it on the work surface into a thick, uniform rope.

   Time: PT3M

8. Create a channel and insert filling

   Using your index finger, press a shallow trench along the entire length of the rope. Place a smaller rope of the date filling inside the trench and pinch the edges together to seal completely, ensuring the filling stays hidden inside.

   Time: PT10M

9. Cut into uniform pieces

   Roll the sealed rope gently to smooth any seams, then cut diagonal pieces about 4–5 cm long. Use a small cake or a ruler to keep each piece the same size.

   Time: PT10M

10. Fry the cakes

    Heat the vegetable oil in a deep pan to medium heat (≈165 °C). Gently lower the pieces into the oil and fry for about 4 minutes, turning once, until they are golden and cooked through.

    Time: PT9M

    Temperature: 165°C

11. Coat with warm honey

    Remove the fried cakes with a slotted spoon and immediately dip them in warm honey (≈40 °C). Let them sit in the honey for 10 minutes so the glaze penetrates.

    Time: PT10M

    Temperature: 40°C

12. Cool and serve

    Place the honey‑glazed cakes on a cooling rack to dry and cool completely before serving.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

0.7 g

Carbohydrates

20 g

Fat

6 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Semolina: fine cornmeal, coarse flour
• Instead of Unsalted Butter: margarine, vegetable shortening
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Date Paste: apricot paste, fig paste
• Instead of Orange Blossom Water: rose water
• Instead of Ground Cinnamon: cinnamon powder
• Instead of Vegetable Oil (for frying): peanut oil, sunflower oil
• Instead of Honey: agave syrup, maple syrup

Equipment Needed

• Large Mixing Bowl
• Wooden Spoon
• Plastic Wrap
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Deep Frying Pan or Pot
• Thermometer (optional)
• Slotted Spoon
• Cooling Rack
• Small Bowl

Critical Steps — Do Not Skip

• Ensuring the dough has the correct moisture level after adding water and orange blossom water.
• Sealing the date filling inside the dough without any gaps.
• Frying at the proper temperature (≈165 °C) to avoid burnt exterior or undercooked interior.
• Coating the hot cakes in warm honey for the right amount of time.

Chef Tips from the Video

• For extra aroma, add a pinch of orange zest to the dough along with the orange blossom water.
• Use a pastry brush to spread any leftover honey over the cakes for a glossy finish.
• If you prefer a less sweet version, substitute half of the date paste with apricot paste.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑heat gently in a low oven before serving.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Thaw and warm before serving.

Room temperature: Best eaten the same day; can sit at room temperature for up to 4 hours.

Make-Ahead Tips

• Prepare the date filling a day ahead and keep it refrigerated; it will develop deeper flavor.
• The dough can be wrapped tightly in plastic wrap and refrigerated overnight; bring to room temperature before shaping.
• Fried cakes can be stored and reheated in a 300°F (150°C) oven for 5‑7 minutes to restore crispness.

Frequently Asked Questions