Dish
Makroud el louse
Makroud el louse is made with semolina flour, butter, and dates. The dough is mixed together and then rolled out into a thin sheet. The dates are then mashed and mixed with cinnamon and orange blossom water, and then spread onto the dough. The dough is then rolled up and cut into small pieces, which are then fried until golden brown. Once the pastry is cooked, it is soaked in honey syrup and served.
Origins and history
Makroud el louse originated in Algeria, and has been a popular pastry in the region for centuries. It is often served during Ramadan, and is a symbol of the breaking of the fast.
Dietary considerations
Makroud el louse is not suitable for those with gluten or nut allergies.
Variations
There are no significant variations of Makroud el louse.
Presentation and garnishing
Makroud el louse can be presented on a plate with a drizzle of honey syrup and a sprinkle of sesame seeds for garnish.
Tips & Tricks
To ensure that the pastry is sticky and sweet, make sure to soak it in the honey syrup for at least an hour before serving.
Side-dishes
Makroud el louse can be served with a variety of side dishes, including fresh fruit, whipped cream, or ice cream.
Drink pairings
Makroud el louse pairs well with mint tea.
Delicious Makroud el louse recipes
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