Tout ce qui est Petit est Mignon ! La recette de délicieux mini Makrout tout petit

Ingredients

• 2 liters Vegetable Oil (for deep frying, neutral oil such as canola or sunflower)
• 200 grams Honey (lightly warmed before dipping)
• 300 grams Date Paste (softened; can be bought as date puree)
• 1 teaspoon Ground Cinnamon (powdered)
• 150 milliliters Orange Blossom Water (divided use throughout the recipe)
• 150 grams Unsalted Butter (melted; can substitute with clarified butter (semna))
• 400 grams Fine Semolina (medium‑grain semolina)
• 200 grams Coarse Semolina (large‑grain semolina; if unavailable use extra fine semolina)
• 0.5 teaspoon Salt (fine sea salt)
• 2 tablespoons Toasted Sesame Seeds (optional garnish for extra crunch)

Instructions

1. Make the semolina dough

   In a large mixing bowl combine 400 g fine semolina, 200 g coarse semolina, and ½ tsp salt. Add the melted butter (or semna) and mix until the butter is evenly incorporated. Gradually add 100 ml water mixed with 50 ml orange blossom water, kneading until a smooth, pliable dough forms.

   Time: PT10M

2. Rest the dough

   Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest for 10 minutes. This allows the semolina to fully hydrate.

   Time: PT10M

3. Prepare the date filling

   Place 300 g date paste in a microwave‑safe bowl, warm for 30 seconds, then stir. Add 1 tsp ground cinnamon, 1 tbsp melted butter, and 1 tbsp orange blossom water. Mix until smooth and glossy.

   Time: PT5M

4. Form date logs

   Divide the date mixture into three equal portions. Lightly oil your hands or wear gloves, then roll each portion into a long, thin log about 1 cm thick.

   Time: PT5M

5. Shape and fill the makrouds

   Divide the rested dough into three equal portions. Lightly drizzle a little orange blossom water (≈1 tbsp) onto each portion and knead briefly to soften. Roll each portion into a flat rectangle, about 1 cm thick. Place a date log in the centre, fold the edges over, and seal by pinching. Roll the sealed parcel gently into a cylinder, then cut into 2‑3 cm mini pieces. Press each piece lightly to shape a small oval.

   Time: PT15M

6. Fry the mini makrouds

   Heat the vegetable oil in a deep skillet to 180°C (350°F). Fry the mini makrouds in batches, turning occasionally, until they turn a deep golden‑brown color, about 8 minutes total. Use a slotted spoon to remove them and drain on paper‑towel‑lined plates.

   Time: PT10M

   Temperature: 180°C

7. Honey glaze

   Warm the honey gently (do not boil). Submerge the fried makrouds in the warm honey for 1–2 minutes, allowing them to absorb the syrup. Remove and let excess honey drip off before placing on a clean plate.

   Time: PT5M

8. Cool and serve

   Allow the honey‑glazed makrouds to cool to room temperature. Sprinkle with toasted sesame seeds if desired, then serve with tea or coffee.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

3 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Vegetable Oil: Peanut oil, Sunflower oil
• Instead of Honey: Agave syrup, Maple syrup
• Instead of Date Paste: Date syrup, Fig paste
• Instead of Ground Cinnamon: Ground cardamom
• Instead of Orange Blossom Water: Rose water
• Instead of Unsalted Butter: Margarine, Semna (clarified butter)
• Instead of Fine Semolina: Coarse semolina (use extra fine)
• Instead of Coarse Semolina: Fine semolina

Equipment Needed

• Mixing Bowl
• Wooden Spoon or Spatula
• Kitchen Scale
• Microwave (optional)
• Frying Pan (deep skillet)
• Slotted Spoon
• Plate lined with paper towels
• Gloves (oil‑resistant) (optional)
• Measuring Cups & Spoons
• Small saucepan (optional)

Critical Steps — Do Not Skip

• Mix semolina dough until smooth and well‑incorporated.
• Seal the date filling inside the dough without gaps.
• Fry at the correct oil temperature (180°C) until golden brown.
• Dip the hot makrouds in warm honey for proper absorption.

Chef Tips from the Video

• Use high‑quality orange blossom water; a little goes a long way and adds authentic fragrance.
• Keep the oil temperature steady; if it drops after adding a batch, let it recover before the next batch.
• For extra crunch, toast the sesame seeds lightly in a dry pan before sprinkling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer, then transfer to a zip‑lock bag; keep for up to 1 month.

Room temperature: Can be kept at room temperature in a covered dish for 1–2 days.

Make-Ahead Tips

• The semolina dough can be prepared up to 24 hours ahead and kept refrigerated, covered.
• Date filling can be made a day in advance; keep it covered at room temperature.
• Fried makrouds retain their crispness best when glazed and served the same day, but leftovers can be reheated briefly in a low oven.

Frequently Asked Questions