Ghee use

I used Ghee recently to make Makroud, Yacines favorite traditional Algerian cookie. since andrea posted, i will share, although sorry, i had no blog last time i made it, so no pictures. you can find pics and videos showing how to prepare in if you do a quick google search.

3 cups COURSE semolina
1/2 cup Ghee
1/2 cup butter
1 tsp salt
1 cup water with a decent splash of orange blossom water (optional, but interesting)
chopped pitted dates (not the icky pressed kind, real dates)
oil for frying (optional if you decide to bake)

one cup honey
1/2 cup water
a tiny splash orange blossom water

warm the chopped dates slightly with a little water, mix well and set aside.

mix the semolina and salt, melt the butter and add to the flour, raking it into the dough with your fingers, evenly. add water mixed with blossom water a little at a time until it makes a dough, knead until soft and not sticky. should be the consistency of....i dont know... sand castle sand? maybe a little denser.

split the dough in four pieces. cover three of them, roll one into a long snake, about an inch and a half thick. flatten to about 1/2 inch depth and 1.5 inch width. place a thin string of dates accross the center of the dough, fold the dough around the dates until sealed. roll with your plams until 1 inch thick. square out the dough and flatten the top. cut on a bias into diamond shapes. repeat.


heat oil for frying, fry cookies until golden. drain on a rack. heat honey, water, and orange water in a saucepan, dip the cookies. return to the rack. cool completely.