Makroud el louse with a Carmarthenshire Twist

Ingredients

In this adaptation, we replace the traditional dates with dried apricots, incorporate local Carmarthenshire honey, and infuse the honey syrup with a hint of Welsh lavender. These changes add a tangy and slightly tart flavor to the dish, enhance the sweetness with local honey, and introduce a floral note with the lavender infusion. We alse have the original recipe for Makroud el louse, so you can check it out.

• 2 cups (250g) semolina 2 cups (250g) semolina
• 1/2 cup (120ml) olive oil 1/2 cup (120ml) olive oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1 cup (150g) dried apricots, finely chopped 1 cup (150g) dried apricots, finely chopped
• 1 cup (240ml) Carmarthenshire honey 1 cup (240ml) Carmarthenshire honey
• 1 tablespoon dried Welsh lavender 1 tablespoon dried Welsh lavender
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 4g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the semolina, olive oil, water, cinnamon, and cardamom. Knead the mixture until it forms a smooth dough.
2. 2.
   Divide the dough into small portions and flatten each portion into a rectangle.
3. 3.
   Place a spoonful of chopped dried apricots in the center of each rectangle and fold the dough over to enclose the filling. Roll the dough gently to form a cylindrical shape.
4. 4.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
5. 5.
   Fry the filled dough cylinders until golden brown, then remove them from the oil and drain on paper towels.
6. 6.
   In a small saucepan, heat the Carmarthenshire honey over low heat until it becomes thin and runny.
7. 7.
   Remove the honey from the heat and stir in the dried Welsh lavender. Let it infuse for 10 minutes, then strain out the lavender.
8. 8.
   Drizzle the honey syrup over the fried Makroud el louse and allow them to soak for a few minutes before serving.

Treat your ingredients with care...

• Dried apricots — Make sure to finely chop the dried apricots to ensure they blend well with the dough and provide a burst of flavor in every bite.

Tips & Tricks

• If you prefer a sweeter taste, you can add a touch of Carmarthenshire honey to the dough mixture.
• For a more pronounced lavender flavor, you can increase the infusion time of the dried Welsh lavender in the honey syrup.

Serving advice

Serve the Makroud el louse warm or at room temperature. They can be enjoyed on their own as a sweet treat or paired with a cup of tea or coffee.

Presentation advice

Arrange the Makroud el louse on a platter and drizzle the honey syrup over them. Garnish with a sprinkle of dried lavender buds for an elegant touch.