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Mix semolina
with sugar and hot oil, knead well and open
half of the dough with a pin over a table
(preferably marble).
Pit the dates and grind together with the
spices. Fry in oil for 3 minutes.
Cover the semolina dough with the date
paste, leaving the borders free and cover
with the other half of the dough.
Cut in slices and put in a medium heat oven
(350 degrees) in a baking pan dusted with
flour. When they are golden brown, cover
with honey and sprinkle with sesame seeds.
Simone Greenbaum says: My father always made
these for Purim back when I was growing up
in Tunisia.
Then, when we came to this country and we
started to be educated about fried foods, he
started to bake them in an oven at 350°F for
about 1/2 hour. Also, since we could not
find semolina with a hechsher, he started to
use a mixture of farina and cream of wheat.
Tasted all the same.
He also made his own syrup to engulf them in
by cooking 1 part sugar to 2 parts water
with juice of 1 lemon and cooking until it
had the consistency of corn syrup.
By the way the French Jews in Paris call
them macroud.
Posted by Liliana Wajnberg |
