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Lebanese Macaroons- Glazed Semolina And Anise Fingers

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Lebanese Macaroons Glazed Semolina & Anise Fingers Recipe from DedeMed.
Ingredients
  Semolina 1 Cup (16 tbs)
  All purpose flour 2 Cup (32 tbs) (or more)
  Sugar 2 Cup (32 tbs)
  Yeast 2 Teaspoon
  Anise seed 1 Teaspoon
  Water 1 Cup (16 tbs) (as required)
  Vegetable oil 2 Cup (32 tbs) (or more for deep frying)
  Simple syrup 2 Cup (32 tbs)
Directions

GETTING READY
1. In a large bowl, add the semolina, all purpose flour, sugar, yeast, anise seed and 1 tablespoon vegetable oil.
2. Pour water little by little and mix all ingredients and knead into a soft and elastic dough.
3. Cover with a plastic wrap and let it sit for 1 hour to rise.

MAKING
4. Remove the plastic dough and using clean hands knead the dough again.
5. Coat the palms with flour and knead the dough. If it is too sticky add more flour to make it soft and elastic.
6. Take a small portion of the dough and roll it into a tube.
7. Place a clean wire mesh on the work surface and place the tube on the mesh.
8. Gently press the dough tube on the wire mesh to form patterns.
9. In a deep frying pan, heat vegetable oil on medium till very hot.
10. Place the macaroons in the hot oil and fry them on both sides till deep brown and crispy.
11. Remove from oil and transfer on to paper towel to drain off excess oil for a few seconds.
12. In a large bowl, pour the simple syrup. Transfer the fried macaroons into the simple syrup and toss them in it.
13. Let them sit in the syrup till they soak up all the syrup.

SERVING
14. In a serving plate, arrange the macaroons and serve as dessert.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Lebanese
Course: 
Dessert
Taste: 
Sweet
Method: 
Deep Fried
Ingredient: 
Semolina
Interest: 
Party
Restriction: 
Low Cholesterol, Low Fat
Preparation Time: 
70 Minutes
Cook Time: 
25 Minutes
Ready In: 
95 Minutes
Servings: 
20

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