Hiam’s Maakaroun

Notes

• Try frying at a higher oil temperature for a shorter time; this might result in a crispier outside and softer inside.

Yield

25-30 maakaroun.

Syrup

• 2 cups (400 g) sugar
• 1 1/4 cups (300 mL) water
• Juice of one lemon
• 25 mL orange blossom water
• 25 mL rose water

1. Boil the syrup. When it starts to thicken, add the lemon juice and stir.
2. Reduce heat and simmer for ten minutes.
3. Remove from heat, add the rose water and orange blossom water, and stir.
4. Allow to cool to room temperature.

Maakaroun

• 1 cup (160 g) fine semolina
• 1 cup (120 g) all-purpose flour
• 1/4 cup (50 g) sugar
• 2 tbsp (15 g) anise seeds
• 2 tsp mahlab
• 2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp (45 mL) olive oil (or vegetable oil)
• 1/2 cup (120 mL) milk
• 3 cups vegetable oil, for frying

1. Whisk the semolina, flour, sugar, anise seeds, mahlab, baking powder, and salt together in a large bowl. Add olive oil and work in with a spatula until mixture resembles wet sand.
2. Slowly incorporate milk, kneading until dough comes together in a smooth, slightly sticky ball. Cover bowl and let dough rest for 30 minutes.
3. In a large pot, heat oil to 350 ºF. Prepare a sheet pan with paper towels to drain fried maakaroun.
4. Meanwhile, begin shaping maakaroun. Pinch off a tablespoon-sized chunk of dough and form roughly into a finger shape. Press and roll against a grater to leave a pattern of indentations in the dough. See this video for a demonstration. Set aside on a sheet pan and repeat with remaining dough.
5. Working in batches of 10 or so at a time, deep fry the maakaroun for 3-4 minutes total until lightly golden brown. Remove from oil with a slotted spoon and let rest on paper towel-lined sheet pan.
6. When all maakaroun are fried, transfer to a bowl and toss with the syrup. Let soak for a few hours.