Maakaroun. Instagram: @GilMaakaroun @GilMaakarounBrasil @GilMaakarounEspanol. 🎦 Fares Maakaroun. Covered with our delicious syrup, our Maakaroun has a very delicate hint of arab spices and anise. Stream Tracks and Playlists from Jose Maakaroun on your desktop or mobile device.
Update information for Eugênia Maakaroun ». Download Maakaroun stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Maakaroun, Aldemar Nemesio Brandäo Vilela de Castro, Arthur Castro. You can cook Maakaroun using 16 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Maakaroun
- It’s 1 1/2 cups of flour.
- You need 1 cup of fine semolina, ferkha flour.
- It’s 1/2 cup of sugar.
- You need 1/2 teaspoon of baking powder.
- You need 1 tablespoon of aniseed powder.
- Prepare 1/4 teaspoon of mahlab, if available.
- You need 5/16 cup of vegetable oil.
- You need 1/2 cup of water.
- Prepare 1 of pinch of salt.
- Prepare 6 cups of Vegetable oil for frying.
- Prepare of For the sugar syrup:.
- Prepare 2 1/2 cups of sugar.
- It’s 1 1/2 cups of water.
- It’s 1 teaspoon of lemon juice.
- You need 1 teaspoon of orange blossom water.
- You need 1 teaspoon of rose water.
Gil Maakaroun is a member of Vimeo, the home for high quality videos and the people who love them. Liste de produits par auteur Elie Maakaroun. Criação das cenas fotográficas e do site da produtora de arte e de eventos.
Maakaroun step by step
- In a large bowl, mix all the ingredients together except the water..
- Gradually add the water while kneading until you get a firm dough. Add more water if needed. Leave to rest for 30 min..
- To prepare the sugar syrup, put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl..
- To make the maakroun, split the dough into small walnut-sized balls. Roll each ball into a finger-like shape..
- Press each finger piece on the surface of a patterned kitchen tool like a cheese grater or a strainer to imprint a pattern on the dough. Roll down the dough with your fingers while slightly exerting pressure against the patterned tool. Keep the dough rolled without sealing the edges. Repeat with the remaining dough balls..
- Deep-fry the maakroun in vegetable oil until golden in color..
- Drain well and drop them in the sugar syrup bowl. Toss them in the syrup for at least 1 min..
- Remove them from the sugar syrup. Serve warm or cold..
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