The Ultimate Lebanese Ma’akaron (Anise Seed Fritters)

Why This Authentic Lebanese Ma’akaron Recipe Works

• • Three Generations of Perfection: A treasured family heirloom recipe kept in my cooking repertoire for 33 years.
  • One-Bowl Dough: No complicated equipment needed—the flour and semolina dough comes together effortlessly by hand.
  • Distinctive Texture: Rolling the dough logs on a grater creates the signature, impressive ridge pattern that holds the syrup perfectly.
  • Perfect Aromatic Balance: Infused with whole anise seeds, rich ghee, and a fragrant orange blossom water sugar syrup (Atter).

🌡️ Frying Temperature: The Secret to Crispy Ma’akaron

For the best results, you must carefully control your oil temperature.

• • The Sweet Spot: Maintain your frying oil at 350°F / 177°C.
  • What happens if the oil is too cold? If the temperature drops, the dough will absorb too much oil and become soggy.
  • What happens if the oil is too hot? The outside will burn before the inside has a chance to cook through.
  • Pro-Tip: Work in small batches (about 12 pieces at a time) to prevent overcrowding and keep the oil temperature stable.

How to Make Lebanese Ma’akaron (Step-by-Step)

Phase 1: Make the Semolina Dough

In a large mixing bowl, combine your dry ingredients: flour, semolina, and whole anise seeds. Give them a quick mix. Next, pour in the milk, sunflower oil, ghee, and rose water. Knead with your hands until a soft, malleable dough forms. Let it rest for 3 minutes.

Phase 2: Shape the Distinctive Logs

Divide the dough into equal-sized balls, roughly the size of an apricot. Press each ball firmly onto a standard kitchen grater to flatten it into a circle (about ½ inch / 1.25 cm thick). This creates the iconic impression on the surface. Gently roll the flattened piece upward into a finger-like log shape.

Phase 3: Fry to Golden Perfection

Heat your frying oil to 350°F (177°C). Fry the Ma’akaron in batches of 12. As soon as they begin to take on a golden color, reduce the heat to medium. This ensures a perfectly crisp outside without burning. Each batch takes approximately 7–8 minutes.

Phase 4: Soak in Orange Blossom Sugar Syrup (Atter)

Using a slotted spoon, remove the hot fritters from the oil and drop them immediately into a bowl of cooled, orange blossom water-scented sugar syrup (Atter). Let them soak for about 7 minutes while your next batch fries.

Phase 5: Garnish and Serve

Transfer the syrup-soaked Ma’akaron to a large serving platter. Garnish generously with finely chopped pistachios if desired, and serve!

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Ma'akaron, Lebanese Sweet Anise Fritters

5 from 3 votes

Prep: 10 minutes minutes

Cook: 30 minutes minutes

Servings 12 people

Course

Dessert

Cuisine

Lebanese

---

Middle East

Print Pin Review

Description

When I got married, Mom taught me how to make it. She had eventually learned the recipe from her mother, and it has remained in my cooking repertoire ever since. It’s so addictive that my friends request it whenever they come over.

I have high expectations that you’ll agree once you try it for yourself. It’s so delectable and easy to make, and the dough comes together in just one bowl. The logs are rolled onto a grater, giving the ma’akaron its distinctive and impressive texture.

Ingredients

 

1x2x3x

• ▢ 1½ cups semolina
• ▢ 2½ cups all-purpose flour
• ▢ ½ cup rose water
• ▢ ¾ cup sunflower oil
• ▢ 2 tablespoons ghee or butter
• ▢ ½ cup milk
• ▢ 2 tablespoons anise seeds

For the Sugar Syrup

• ▢ 3 cups sugar
• ▢ 1½ cups water
• ▢ 2 tablespoons lemon juice
• ▢ 1 tablespoon orange blossom water

For Frying

• ▢ 4 cups sunflower oil or any neutral oil

Instructions

 

• To make the sugar syrup: Place the sugar, water, and lemon juice in a saucepan over medium-high heat. Bring to a boil, stir with a spatula, then reduce the heat to low and simmer, uncovered, for 9 minutes. Add the orange blossom water and set aside to cool.

  This step can be done a few days before making the recipe. Allow the syrup to cool completely, then store it covered in the refrigerator until ready to use.
  
• To make the dough: In a large bowl, combine the flour, semolina, and whole anise seeds. Give them a quick mix, then add the milk, sunflower oil, ghee, and rose water. Knead the dough with your hands until it becomes soft and malleable. Set aside for 3 minutes.
  
• Divide the dough into equal-sized 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) thick, while also creating an impression.
• Roll each flattened piece of dough into a finger shape (watch the video).
  
• Heat the oil to the appropriate frying temperature. Fry the ma'akarons in batches of 12 pieces at a time. Once the makarons begin to turn golden, reduce the heat to medium. The goal is to crisp the outside without burning them.

  Each batch takes approximately 7–8 minutes. Watch the detailed video tutorial for a visual guide.
• Remove with a slotted spoon and immediately drop into the sugar syrup (atter). Soak in the sugar syrup for 7 minutes, until the next batch is ready. Repeat the process with the remaining ma'akaron.
  
• Transfer to a large serving dish and garnish with chopped pistachios, if desired.
  

Video

Notes

• Feel free to leave out the garnish if you want to keep it nut-free.
• You can use farina instead of semolina; both yield good results, but I tend to gravitate toward semolina when making ma'akaron.
• The sugar syrup can be made up to 1 month ahead and kept covered in the fridge.
• By the way, some people call them asabe3 Zeinab, which translates to “Zeinab’s fingers.”

Storage: Cover with cling film and keep in the fridge for up to 5 days.

Freezing: You can freeze the ma'akaron at the raw stage for up to 3 months. The good news is that you can fry them directly from frozen—no defrosting is needed.

 

 

Looking for more Lebanese fried sweets, we got you covered!

Awamat (Lebanese Doughnuts)

Lebanese Zalabia

Keyword anise seeds, orange blossom water, rose water, semolina

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