Levantine cuisine · Desserts & Sweets

Maakaroun

Ridged anise dough rolls shaped over a sieve back, fried crisp and dipped in dark grape syrup.

Ingredients · for 8 servings

• 400 g flour
• 150 g fine durum semolina
• 1 tbsp ground anise
• 1 tsp cinnamon
• 1 tsp baking powder
• 3 tbsp olive oil
• 250 ml lukewarm water
• 150 g pekmez (grape molasses)
• 200 g sugar
• 1 tbsp lemon juice
• 700 ml frying oil

Instructions

1. Mix flour, semolina, anise, cinnamon and baking powder, work in the olive oil and gradually the lukewarm water, and knead for 8 min. into a firm, smooth dough; let rest covered for 30 min.
2. For the syrup, bring pekmez, sugar, 150 ml water and the lemon juice to a boil and simmer uncovered for 8–10 min. until dark and glossy and falling off the ladle in a sheet; set aside to cool to lukewarm.
3. Roll the dough into thumb-thick strands and cut into 5 cm long pieces.
4. Roll each piece with your thumb over the back of a coarse sieve or a fork until it is ridged and curls into a small roll – the grooves will later hold the syrup.
5. Heat the frying oil to 165 °C and fry the rolls in batches for 4–5 min., turning, until golden brown and cooked through; at too high a heat they stay raw inside.
6. Let the hot rolls sit in the lukewarm syrup for 1 min., drain on a rack and store cooled in a tin.