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May 18, 2016
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.
I made Makroud on a Spring Saturday afternoon with two very talented food bloggers from Montreal: Evelyne of CulturEatz, and Hilary of Cocoa Bean The Vegetable. The idea was that we team up for a North African Afternoon. On collaboration day, Evelyne and Hilary arrived to The Finer Cookie kitchen. In perfect style, we poured Proseco and St. Germain (never too early) and then got to our work.
Evelyne featured Chicken Bastilla, a 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. He remembers them piled high in pastry cases in his neighborhood bake shop. He’s right. They’re delicious.
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