Lebanon

LEBANON: Maakaroun

I had no idea that Lebanon had such a rich and diverse dessert landscape. I got a number of fabulous suggestions, including this one from an old acting friend Medina Hahn. We were students at UVic and I didn’t know her family was from Lebanon. Anyhoo, this comes highly recommended and I have to say it was pretty flipping amazing. Keep an eye out for our YouTube that comes out later in the week. (below)

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INGREDIENTS:

1 1/2 cups flour
1 cup fine semolina, ferkha flour
1/2 cup sugar
1/2 teaspoon baking powder
1 tablespoon aniseed powder
1/4 teaspoon mahlab, if available
5/16 cup vegetable oil
1/2 cup water
1 pinch of salt
6 cups Vegetable oil for frying

For the sugar syrup:

2 1/2 cups sugar
1 1/2 cups water
1 teaspoon lemon juice
1 teaspoon orange blossom water
1 teaspoon rose water

DIRECTIONS:

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.