Magrut (Libyan cake)

Category: Confectionery
Magrut (Libyan cake)

Ingredients

Semolina 300 g
Flour 100 g
Corn oil 75 g
Water (boiled warm) 0.5 stack
Water "pink" 0.5 stack
Dates 0.5KG
Honey 2 tbsp. l.
Soda + citric acid (optional) 1 tsp

Cooking method

  • 1. Mix semolina with flour, gradually pouring in corn oil, then boiled and "rose" water - until a dense pasty mass is formed.
  • Magrut (Libyan cake)
  • 2. Knead the dough well, divide into 2 parts and roll out into 2 layers.
  • 3. For the filling, pass the dates through a meat grinder, mash thoroughly with corn oil and heat slightly in a skillet.
  • For filling:
  • Pitted dates ..... 0.5 kg
  • Corn oil ........... 1 tbsp. l.
  • 4. Place one layer on a baking sheet and spread the filling evenly on top. Cover with a second layer and cut into diamond-shaped cakes.
  • Magrut (Libyan cake)
  • Bake for 40 minutes at 180 until golden brown.
  • 5. Remove from the oven and immediately pour over the honey diluted with water.
  • For impregnation:
  • Honey .................................... 2 tbsp. l.
  • Water (boiled warm) .... 100 g.
  • Leave on a baking sheet for 12 hours to absorb the honey.
  • Magrut (Libyan cake)

National cuisine

Libyan

Note

Dedicated to date lovers!

I found the recipe for the cakes in "NATALIE" for June 2005.
The article stated that these delicate cakes melt in your mouth.
But without a baking powder (soda + citric acid or lemon juice - I added them in the process of kneading the dough) I did not observe the melting effect in my mouth (it did not affect the taste!) Maybe I did not wait for the cakes to be completely impregnated with water and honey at the final stage of cooking (how refrain from fragrant goodies)

The first experiments were carried out using vegetable oil. The cakes are not so golden and taste slightly different. Corn oil adds flavor!
I didn't have the "pink" water at hand, so instead I used the appropriate amount of warm boiled water.
Together with the dates I chopped dried apricots and raisins. It turned out delicious too !!!
Once I tried to put hazelnuts on top of the date filling, and then cover with a second layer of dough -

Bon appetit and success in the preparation of goodies !!!

chaki2005
: nyam: Thanks !!
What's the rose water in the recipe? Rose petals?
AlisaS
Quote: chaki2005

: nyam: Thanks !!
What's the rose water in the recipe? Rose petals?

I think it's made of roses. But I don't even have pink jam.
Therefore, I get by with ordinary boiled water (1 glass) when preparing these sweets.
tinaff
AlisaS
You intrigued me with your beautiful cakes, and I googled them. I found an original step-by-step recipe for Magroodh (they are called cookies there) from a Libyan blogger at //libyanfood.blogspot.ca/2010/09/date-filled-eid-cookies-magrood.html. It is a pity that you did not have rose water - it has a very rich smell. I only have concerns that in terms of the amount of rose water in "Natalie" they overdid it a little: usually this amount of dough requires about 1-2 tablespoons, but not half a glass. Thanks for the recipe anyway - I'll take the time and definitely try to do something similar.
AlisaS
Quote: tinaff

AlisaS
You intrigued me with your beautiful cakes, and I googled them. I found an original step-by-step recipe for Magroodh (called cookies there) from a Libyan blogger at //libyanfood.blogspot.ca/2010/09/date-filled-eid-cookies-magrood.html. It is a pity that you did not have rose water - it has a very rich smell. I only have concerns that in terms of the amount of rose water in "Natalie" they overdid it a little: usually this amount of dough requires about 1-2 tablespoons, but not half a glass. Thanks for the recipe anyway - I'll take the time and definitely try to do something similar.


To your health !!!

I was worried about the huge amount of water in the recipe when I made them the first time. Thought I was on another unverified magazine recipe again. At first, it seems that there is too much water and some kind of porridge turns out.But surprisingly, during the kneading process, the dough absorbed all the water (I think that semolina contributed to this), it became so unusually plastic. Doesn't stick to your hands. Very easy to roll out. I was surprised.

I will definitely try it with rose water when the opportunity arises. For sure the taste of the cake will be even better.
It is a pity that the magazine did not write more about the "rose" water.

By the way, the cookies at the address indicated by you are very similar to the photos shown in the magazine. But not quite the same as what you get if you do with a recipe in a magazine
The magazine also does not say that the snacks should be turned over every 15 minutes in honey water. Maybe this is the secret of getting the sweetness melting in your mouth. You need to try this method.

tinaff, thanks for the interesting link!

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