TASTE SENSATIONS IN THREE COURSES

• Evelyne is featuring Chicken Bastilla, which is this marvellous Moroccan Chicken Almond Phyllo Pie, while Hilary chose Roasted Stuffed Eggplant with lots and lots of fresh herbs.
• I was all in for the cookie part. My challenge was to find a North African cookie that would compliment the comforting Bastilla and the fresh herb Roasted Stuffed Eggplant. My friend from Tunis (with whom I dance Tango) has been asking me to make Makroud–a Date-Filled Semolina Cookie. Growing up, he remembers them piled high in pastry cases in his neighborhood bake shop. When he says they’re delicious, he’s right. For me, Makroud is an exceptional kind of cookie, not just for their origin, but how very little white sugar is in this recipe. The sweetness of the date, orange and spice filling carry this cookie to the finish line. The semolina is dense, but not heavy. The deep fry creates crunch and the Orange Blossom Sugar Syrup provides the sweet finishing moisture.
• So on collaboration day, The Finer Cookie kitchen was mostly organized when Evelyne and Hilary arrived. In perfect style, we began with Proseco and St. Germain (never too early) and then got to our work.

• What a pleasure it was cooking together. Didn’t the day fly by? You’re both very talented—everything went so smoothly. Thank you Evelyne and Hilary! I had a really good time. I think our North African feast was exceptional.

• I urge you to visit Evelyne’s amazing Bastilla, and Hilary’s very gorgeous Roasted Stuffed Eggplant. Below is the Makroud—A Date Filled Semolina Cookie. All three dishes are perfect for an outdoors in the summertime, as they inspire sunshine and warm ocean breezes.
• One last item: Thank you Saveur Magazine for this very delicious recipe. Click on the link to see the original post.

MISE EN PLACE FOR THE MAKROUD SEMOLINA COOKIE

• To see how Mise en Place can benefit you, see The Finer Cookie’s post on why everyone should Mise en Place.
• In a small bowl, combine 1⁄2 teaspoon salt with the saffron and 1⁄2 cup warm tap water and let stand for 5 minutes to allow the saffron to steep.
• Melt the butter
• Add 1⁄4 cup vegetable oil to the melted butter.
• Measure the semolina and set aside.
• Line 1 baking sheet with parchment.
• Pour the oil for frying into a deep, wide mouth sauce pan or sauté pan.
• Measure the sesame seeds onto a plate or small bowl and set aside.

ASSEMBLE THE COOKIE DOUGH

• Add saffron liquid, and butter and oil together in a large bowl and stir until combined.
• Add the semolina flour to the liquid and stir until a smooth dough forms.

• Knead the dough briefly in the bowl until it becomes a smooth and dense.

• Divide in quarters and wrap each piece in plastic wrap.

• Let rest at room temperature for 1 hour.

MAKE THE ORANGE BLOSSOM HONEY SYRUP

• In a small saucepan, combine the sugar with the honey, lemon juice, orange blossom water, 1⁄2 teaspoon salt, and 1 cup water and bring to a boil.
• Reduce the heat to medium-low and cook until slightly reduced, about 20 minutes.

• Remove the syrup from the heat, pour into a medium bowl, and let cool completely.

MIS-EN-PLACE THE DATE FILLING

• In a food processor, combine the remaining 1⁄2 teaspoon salt with the dates, olive oil, cinnamon, cloves, pepper, orange zest, and 2 tablespoons water and purée into a smooth paste.

• If the paste isn’t smooth and is too gummy, add the remaining water 1 tbsp at a time to create a thick paste.
• Fill a medium size pastry bag with a #9 ¼ inch tip with the date filling.

ASSEMBLING THE MAKROUD

• On a clean work surface, unwrap 1 piece of dough and roll into an even 12-inch rope. Using your finger, press along the top of the rope to flatten the middle, creating a moat of dough with high sides.

• Pipe the filling into the middle of the moat.

• Using your fingers, bring the sides of the dough up and over, pinching to enclose the filling.

• Roll the rope back and forth to create a smooth surface.
• Flatten the rope slightly until It is roughly 3⁄4 inch thick
• Using a paring knife, trim the ends and cut on a deep diagonal at every inch so you have twelve 1-inch-wide diamonds.
• Transfer the diamonds to a parchment paper—lined baking sheet and repeat with the remaining dough and filling.

• In a 12-inch skillet, heat 2 cups oil over medium-high until an instant-read thermometer reads 350°F.
• Working in small batches, add the diamonds to the oil and fry, flipping once, until golden brown, about 4 minutes.

• Using a slotted spoon, lift the diamonds from the oil and submerge in the honey syrup for 15-30 seconds.

• Transfer the pastries to a large serving platter
• Optional: Pour any remaining syrup around the pastries on the platter.
• Store any remaining pastries in an airtight container, covered in the remaining honey syrup, at room temperature for up to 2 days

• Check out this beautiful North African recipe by Hilary of Cocoa Bean the Vegetable. Her Roasted Stuffed Eggplant is super favourable! Don’t miss it!

• Then, check out this exquisite Chicken Bastilla by Evelyne of CulturEatz . You won’t want to miss this absolutely incredibly delicious phyllo pie.