Makrut Algerian Dessert
For the dough: 4-4.5 glasses of flour (controlled sheep), 1 glass of semolina, 1 egg, 120 g butter, 1 glass of oil, 1 tea glass of yogurt, 1 pack of vanilla, Half a pack of baking powder
For sherbet: 4 glasses of sugar, 4 glasses of water, 1 glass of orange juice, 1 tablespoon of lemon juice
Filling: 200 g dates, 1 tea glass of walnut kernels, 1 orange zest
For the topping: Half a glass of semolina
The interior materials are pulled from the rondo and made ready. Three rolls are made.
For sherbet, mix water, sugar and orange juice until boiling. When it boils, add lemon juice and boil for 10 more minutes.
A not very hard dough is kneaded and divided into three parts and rolled. A hole is made with a finger on each roll and the date puree is put and closed.
It is cut in three finger widths, covered with semolina and placed on a greased tray. Bake in a preheated 170 degree oven until golden brown.
After being removed from the oven, cold syrup is poured. It is served when sherbet is taken.