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Maroot – Fried Semolina Date Cakes
Maroot are tiny Maghrebi semolina cakes filled with a fragrant date‑almond paste, rolled in sesame seeds, deep‑fried until golden and then soaked in warm honey. Crispy on the outside, melt‑in‑your‑mouth soft inside, they’re perfect with a cup of tea.
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Cost Breakdown
Critical Success Points
- • Coating every semolina grain with butter before resting
- • Maintaining oil temperature at 170‑180 °C during frying
- • Ensuring the honey is warm (40‑45 °C) before dipping the hot cakes
Safety Warnings
- • Hot oil can cause severe burns – use a deep‑fat fryer with a lid or splatter guard
- • Honey is very hot; handle with care to avoid burns
- • Do not leave the fryer unattended while oil is at temperature
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