• Cf168c19ba5301de58e72a8d4fa1435e

Macaroons

Epiphany in Lebanon marks the end of the holidays’ season. Usually on the 5th of January (Epiphany eve) people tend to make special kinds of sweets and I don’t know if I can call them cookies. They are available in pastry shops and some bakeries all around the year, but people make them at home mostly on Epiphany.

Prep
Cook
Serves 12people
Ingredients
1/2
cup corn semolina or polenta
1 ½ cups gluten-free all-purpose flour
¼ cup canola oil
1
tablespoon butter or vegetable shortening (if you cannot eat dairy products)
1
teaspoon ground aniseed (Yansoun)
1
tablespoon sugar
1
teaspoon yeast
1
teaspoon baking powder
¾ cup water
3-4 cups canola oil for frying
Directions
1.
Mix the flour, semolina, sugar, aniseed powder, and yeast together.
2.
Add the oil and butter and knead with your hands.
3.
Add the water gradually until you get a smooth dough.
4.
It might not take all the water.
5.
Let the dough rest for 1 hour.
6.
Take one portion of the dough, roll it, and cut it into small pieces.
7.
Take each piece and roll it on the cheese grater to form the macaroon shape (with dents).
8.
Sprinkle some gluten-free flour on a tray and spread the macaroons on the flour.
9.
Keep them covered with a cloth for few minutes to rest and rise again.
10.
Heat the oil (You can use the same oil you fried the awwamat in).
11.
Drop the macaroons in the hot oil and fry until golden brown on all sides.
12.
Take out of the hot oil and drop in the sugar syrup.
13.
Keep them in the syrup for few minutes and try to dip them deep into the syrup.
14.
Take the macaroons out and put them in a serving plate

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