A really sweet treat, both inside and on the outside. These are very different compared to the european variation of macaroons.
MAKES: about 30 pieces
INGREDIENTS:
- 4 cups (500 g) flour
- 1 cup (120 g) semolina or durum wheat flour
- 1 tablespoon dry yeast
- 6⅓ cups (1v l) frying oil
- 2 tablespoons sugar
- 4 tablespoons anise
- 1 tablespoon mahlab
- 1 cup (237 ml) water
- 4 cups (946 ml) sugar syrup
INSTRUCTIONS:
- Mix flour, semolina or durum wheat flour, and dry yeast. Add cups (355 ml) of oil and mix well.
- Add sugar, anise, mahlab, and hot water (125°F/50°C). Knead to a smooth and firm dough. Allow to rise for 1 hour in a warm place.
- Divide the dough into about 30 small rectangular pieces.
- Press the dough pieces against the coarse surface of a dome shaped grater so a dome shaped grater so that they bend. The dough gets a pattern from the grater. My grandmother used to use a wicker basket to create a pattern.
- Heat the remaining oil and fry the cookies. Turn them occasionally until they are golden brown. Allow them to drain and soak them in sugar syrup for a few minutes.
- Serve as soon as they have cooled.
