Makroud

Preparation

1. Combine the couscous, Bread and pastry Mix, saffron, salt and a pinch of sugar.
2. Incorporate the oil and gradually add 100ml of lukewarm water to obtain an elastic dough.
3. Knead well then let sit in the refrigerator for 30 minutes.
4. Meanwhile, prepare the filling. Mix the semolina with the lemon zest and hal of the orange juice.
5. Add the cinnamon and then shape into 3 batons.
6. Divide the couscous dough into three equal portions. Press out 3 rectangles of dough using the fingertips.
7. Place a semolina baton into each and roll up. You should have three filled batons.
8. Flatten slightly and cut into secitons.
9. Prepare the syrup by boiling 250ml of water with the sugar, the honey and the lemon juice.
10. Fry the Makrouds until golden in oil for a few minutes and then dip into the syrup.

Tip: flavour your syrup with a spoon of geranium floral water.