Makrut je tradicionalni slatkiš sa severa Afrike koji se obično pravi na Ramazan. Sadrži bogato punjenje od urmi koje mu, pored meda kojim je obložen, daje izuzetnu slast, pritom bez trunke šećera.
Makrout is a traditional delicacy from the North of Africa usually made for the Ramadan. Its rich date filling, beside the honey with which it is coated, gives it superb sweetness, without any added sugar.
Makrut se pravi iz tri faze. Prvo treba pripremiti fil od urmi, potom testo od griza, i na kraju 'šerbet' od meda u koji se pečeni kolač umače.
Makrout is made in three steps. First, the date filling is prepared, followed by the semolina dough, and finally, the honey syrup, in which the baked biscuits are dipped.
Fil od urmi:
Date filling:
Sastojci:
300 gr. sušenih urmi
1 kašika putera
sok od jedne narandže
cimet i muškatni orah
Ingredients:
300 gr. dried dates
1 tablespoon butter
juice of an orange
cinnamon, nutmeg
Urme prvo treba razmekšati na pari. Staviti ih u mrežicu pa u šerpicu u kojoj ima dovoljno vode na dnu, ali da ne dodiruje urme. Poklopiti i pustiti da voda provri, smanjiti vatru i ostaviti ih tako dvadesetak minuta. Kada urme pod prstima budu dovoljno mekane da mogu lako da se pocepaju, izvaditi koščice i staviti urme u blender ili multipraktik. Dodati sok od narandže, kašiku rastopljenog putera, cimet i orašče. Sve dobro izmiksati. Ostaviti sa strane.
The dates need to be steamed first. Place them in a colander on a pot with enough water in it, however don't let the water get in direct contact with the dates. Cover and let it boil, then reduce the heat and simmer for some 20 minutes. Once the dates become soft and can be easily torn apart by fingers, remove the pits and put the dates in a blender or food processor. Add the juice of one orange, a tablespoon of melted butter, some cinnamon and nutmeg. Mix well. Save it for later.
Testo:
Dough:
Sastojci:
Ingredients:
350 gr. griza35 gr. brašna
160 gr. rastopljenog putera
sok od jedne narandže
prstohvat soli
350 gr semolina
35 gr plain flour
160 gr melted butter
juice of an orange
a pinch of salt
Staviti griz, brašno i malo soli u posudu, dodati rastopljeni puter i umešati viljuškom. Potom prstima dobro 'istrljati' smesu, tako da se puter i griz sjedine. Masa je rastresita.
Place the semolina, the flour and the salt into a bowl, add the melted butter and mix with a fork. Then use your fingers to 'massage' the butter into the semolina, let it permeate well. The mixture is grainy.
Potom dodati sok od narandže, blago razmesiti i oblikovati smesu u loptu. Ostaviti ga u posudi i pokriti folijom. Poželjno je da odstoji oko sat vremena.
Then add the orange juice, mix well and shape the mixture into a ball. Leave it in the bowl, cover with cling film and let it rest for one hour, preferably.
Zahvatiti šakom oko petinu testa, razvaljati u kobasicu i spljeskati je. Potom napraviti udubljenje i u njega staviti fil od urmi.
Scoop approximately 1/5 of dough, form it into a sausage and flatten it. Then, make a 'canal' for the date filling.
'Uštinuti' ivice i polako ih spajati, tako da testo potpuno obavije fil.
'Pinch' the edges and work them slowly toward one another, so that the dough covers the filling completely.
Ponoviti sve dok se ne formira pet punjenih 'kobasica'. Kako jednu formiramo, tako je stavimo u pleh obložen papirom. Svaku malo spljeskati i napraviti šare po površini, po želji, Za ovo postoje i posebni kalupi, ali može se improvizovati tupom stranom noža ili viljuškom.
Repeat the procedure until you have five 'sausages' with date filling. Once one is formed, place it onto a paper-covered baking tray. Flatten each gently, and make a pattern on the surface. There are special stamps for the pattern, however you can improvise with the blunt side of the knife or a fork.
Svaku rolnu makruta zaseći ukoso oštrim nožem. Peći pola sata na 160 stepeni sa uključenim ventilatorom.
Cut each roll of makrout diagonally with a sharp knife. Bake in the oven at 160 degrees Celsius with the fan on.
Šerbet od meda:
Honey sorbet:
Dok se testo peče, jednu šolju meda staviti u posudu sa toplom vodom da bi med razmekšao i bio tečniji. Ne koristiti ključalu vodu kako se ne bi uništili hranljivi sastojci u medu. Ako je med suviše gust, dodati par kašika vode i dobro umutiti. Pripremiti i žicu ispod koje je potrebno staviti papir.
While the makrout is baking, take one cup of honey and place it in a dish with hot water so that the honey becomes runnier. Do not use boiling water lest you ruin the precious nutrients.If the honey is too thick, add a couple of spoons of water and mix well. Prepare a wire rack and place some paper underneath.
Kada je kolač pečen, onako vruć stavljati po nekoliko komada u med na desetak sekundi, pa preneti pažljivo na žicu da se ocedi.
Once the biscuit is baked, place several pieces into the honey while they are still hot, leave to soak for ten seconds, and transfer carefully onto the wire rack to drain.
Kada se potpuno ohladi, staviti u kutiju i čuvati poklopljeno. Ukus je BOŽANSTVEN.
Once it completely cools, keep it in an air-tight container. The taste is DIVINE.
