 Makroudh
A typical specialty of the Tunisian city of Kairouan and spread to various parts of North Africa such as Algeria and parts of Libya, a specialty ranks as a world heritage site. Often stuffed with dates or almonds, makroud (or sometimes makroudh, or again, makrout) are sweet really delicious able to satisfy even the most demanding: based on semolina, the preparation of these cakes ghiottosissimi provides for the use of ingredients very succulent Makroud help to give a flavor and irresistible taste. After a dozen pitted dates, cut them to pieces, it is necessary to prepare a mixture that includes in its first phase, a water bath to dissolve half a cup of ghee (ghee, butter, a private water, typical of Indian and Asian) ½ cup margarine, then add a pinch of salt and three cups of oatmeal, then mix together adding a bit 'of water at a time so that the dough is quite substantial. Again, form long cylinders in which you must enter the date or almond, then the small cylinders must be cut diagonally to the mixture thus giving an elegant shape, ready to be cooked in a pan to low heat, until they take a nice color golden. Finally, the makroud must be immersed in a mixture of honey and hot water before being left to cool and ready to be tasted. | 
Africa
Tunisia
