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Macrute (P)
Source: "Jewish Cooking II," Shalom Editors, Brazil
Yield: Unknown

1/2 kg (1 lb.) semolina
1/2 cup sugar
200g (6 to 7 oz.) dates
1 pinch nutmeg
Cinnamon, ground cloves and ground ginger
1 cup oil

Mix semolina with sugar and hot oil, knead well and open half of the dough with a pin over a table (preferable marble).

Stone 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 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

Nutritional Info Per Serving: N/A