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makrout

Makrout image

Ingredients to add

FOR 1 KG OF ZAKIA PRO MAKROUT MIX

  • 250 ml water
  • 360 g melted butter
  • 250 g date paste
Picto preparation

Prepare

1

Picto water

Add the water and melted butter to the makrout mix. Mix all the ingredients until you get an even, lightly grainy paste.

2

Picto dough hook

Leave to stand at room temperature for 30 minutes.

3

Picto time 30mn

Use this time to shape the date paste into sausage-like shapes of about 2-3 cm in diameter.

4

Picto divider

Next, shape the makrout preparation into sausage-like shapes of about 5 cm in diameter and dig out a small trench in the middle.

5

Picto time 30mn

Push the date paste sausage into the trench and then close and flatten.

6

Picto time 30mn

Cut into diamonds or whatever shape you prefer.

Picto cooking

Cook

Picto furnace

Fry for 8 to 12 minutes at 160°C. Whilst they are still hot, soak the makrouts in some honey (1 minute for each side). The honey should preferably be hot: heat for 1 minute in the microwave.

Picto time 15mn

Leave to set and cool on a cooling rack.

Picto tip

Tips

Replace the date paste for fig or almond paste if you prefer.

Add cinnamon and/or orange blossom to your date paste for extra flavour.

For really beautiful makrouts, you could use a makrout mould and/or garnish them with crushed almonds, poppy seeds or sesame seeds, etc.

Bake your makrouts in the oven for 15 to 20 minutes at 200°C for a golden colour.