Let me introduce you to the delightful, traditional and easy to make treat known as Maakaron, or anise seed sweet fritters from Lebanon.; these morsels are beloved and renowned for their unique anise flavor, crispy outside and syrupy interior. We make it yearround but the peek is during the holy month of Ramadan.
A family recipe that I kept 33 years in my repertoire!
You need to make a mallaeble flour-semolina dough, shape into small logs, deep fry in oil and brown to golden, then dip in sugar syrup; ma’akaron are a sweet treat I loved as a child, and years later I still enjoy making and nibbling, and this recipe is by far the best one I’ve ever had, when I got married, mom taught me how to make it, eventually, my grandmother had taught her — it still remains in my cooking repertoire, so addictive that my friends request it when they come over. and I have high expectations that you’ll agree once you try it for yourself, its is so delectable, easy to make and the dough comes together in one bowl, the logs are rolled onto a grater to provide the ma’akaron with that impressive impression.
Let’s talk about the temperature!
For the best results, control your oil temperature and keep it at 350°F / 177 °C. If the temperature drops too much, the ma’akarons will absorb too much oil; if it gets too high the outside will burn before the dough inside cooks, to prevent the oil temperature from dropping, work in batches, and don’t overcrowd the frying pan.
Lebanese maakaron goes in 5 phases:
- Make the dough: In a large bowl, combine together the flour, semolina and whole anise seeds, give aquick mix, add the milk, sunflower oil, ghee and rose water; knead the dough using your hands to end up with a malleable dough, set aside for 3 minutes.
- Shape the dough: Divide the dough into equal balls roughly the size of an apricot. Using a grater, press each ball onto the grater to flatten it into a circle (about 1/2 inch / 1.25 cm in thickness) and to make an impression as well. Roll each flattened dough into finger shapes (watch the video).
- Fry the maakaon: Heat oil to an adequate frying temperature, and fry the makarons (12 pieces at a time) in the hot oil, reduce the temperature to medium when the maakaron pieces start to put on color, you want to crisp the outside without burning it. It takes about 7 to 8 minutes for each batch, watch the detailed video tutorial.
- Soak the maakaron in orange blossom water scented sugar syrup (Atter): Remove with a slotted spoon and immediately drop in the sugar syrup (atter). Soak in the sugar syrup for 7 minutes, until the next batch is ready; repeat the process with the same makarons.
- Serve the maakaron: Transfer to a large serving dish, and garnish with chopped pistachios, optional.
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Maakaron, Lebanese Sweet Anise Fritters
Description
Ingredients
- 1 1/2 cups semolina
- 2 1/2 cups all-purpose flour
- 1/2 cup rose water
- 3/4 cup sunflower oil
- 2 tablespoons ghee or butter
- 1/2 cup milk
- 2 tablespoons anise seeds
For the sugar syrup:
- 3 cups sugar
- 1 1/2 cups water
- 2 tablespoons lemon juice
- 1 tablespoon orange blossom water
For frying:
- 4 cups sunflower oil or any nuetral oil
Instructions
- To make the sugar syrup: Place the sugar, water and lemon juice in a saucepan over medium to high heat, bring to a boil, stir with a spatula and reduce heat to low and simmer, uncovered, for 9 minutes. Add the orange blossom water and set aside to cool down. This step can be made a few days before making the recipe, just keep it to cool down then store covered in the fridge.
- To make the dough: In a large bowl, combine together the flour, semolina and whole anise seeds, give a quick mix, add the milk, sunflower oil, ghee and rose water; knead the dough using your hands to end up with a malleable dough, set aside for 3 minutes.
- Divide the dough into equal balls roughly the size of an apricot.
- Using a grater, press each ball onto the grater to flatten it into a circle (about 1/2 inch / 1.25 cm in thickness) and to make an impression as well.
- Roll each flattened dough into finger shapes (watch the video).
- Heat oil to an adequate frying temperature, and fry the makarons (12 pieces at a time) in the hot oil, reduce the temperature to medium when the maakaron pieces start to put on color, you want to crisp the outside without burning it. It takes about 7 to 8 minutes for each batch, watch the detailed video tutorial.
- Remove with a slotted spoon and immediately drop in the sugar syrup (atter). Soak in the sugar syrup for 7 minutes, until the next batch is ready; repeat the process with the rest of makaron.
- Transfer to a large serving dish, and garnish with chopped pistachios, optional.
Video
Notes
- Feel free to leave the garnish out if you want to keep it nut-free.
- You can use farina instead of semolina, both end up with good results, but I gravitate more to semolina here in makinh ma'akaron.
- Storage: Cover with cling film and keep in the fridge for 5 days.
- Freezing: You can freeze the ma'akaron in their raw stage for 3 months, and the good news they can go directly from freezer to fryer, no defrosting is involved.
- Sugar syrup can be made 1 month ahead and kept covered in the fridge.
- By the way some call it asabe3 Zeinab, which translates to Zeinab's fingers.
