Makrod: Semolina Date Pastry Recipe. Gluten-Free Friendly
Posted on 22nd of April, 2010 by Lévana
I have always rather neglected this wonderful treat, as the traditional preparation requires frying, my nemesis: I don’t think I have more than a handful of fried dishes in my whole repertoire. But I tweaked the recipe to do my bidding as a baked, not fried, treat, and the result is scrumptious! Sephardi flavors at their best! Gluten-free: Use GF flour, and fine cornmeal.
I instruct you to roll out the dough with a pastry roller, but you can also pat it down evenly simply using your hands. In this case, when adding the top layer of dough, shape it in small pieces, flatten them and put them on top of the filling, putting the little pieces side by side until it is used up and the top is covered with dough.
1 cup oil
3 cups flour
2 cups farina or semolina
1 tablespoon baking powder
A little water, only if needed to make the dough come together
1 pound pitted chopped dates (make sure no pits remain), about 3 cups packed
1 1/2 cups very hot water
1 tablespoon cinnamon
1 tablespoon ginger
1 teaspoon cloves
Peel of 2 lemons
2 tablespoons orange flower water
1 1/2 cups honey
Preheat oven to 350 degrees.
Mix all the dough ingredients thoroughly, and knead it on a board for just a minute or two, adding a little water if necessary to obtain a smooth dough. Set aside.
Process all the filling ingredients in a food processor, using the pulse button to avoid splattering, until smooth. Divide the dough in half. On a lightly floured board, roll each piece into a rectangle 1/2 inch thick, about 11 inches wide and 14 inches long. Transfer onto a well-greased cookie sheet with straight sides (don’t worry if it doesn’t cover the whole surface). Cover the dough evenly with the filling. Repeat with the remaining dough, and place gently over the filling (it’s OK if it breaks, just patch it). Score the pastry in the shape of squares or diamonds. Bake about 40 minutes, or a little longer, until golden. Immediately pour the honey slowly and evenly over the whole pastry. Let it cool, then cut it along the scored lines.