Makroud el Louse

Makroud el Louse is a delightful Algerian dessert bar that is rich in history and flavor. Traditionally served during celebratory occasions such as weddings, Eid, and family gatherings, it is highly loved for its soft almond base and the coating in sugar syrup or icing sugar. The distinct almond flavor combined with a hint of orange blossom water makes it a memorable treat. Here, we explore the makroud el louse in detail, including its fascinating history and step-by-step instructions for making this classic dessert.

History of Makroud el Louse

The origins of Makroud el Louse are rooted in Algerian culinary traditions, which often blend the influences of Mediterranean, Arab, and Berber cuisines. "Makroud" originally refers to a type of semolina-based pastry, but Makroud el Louse specifically refers to this almond-based variation. The use of almonds underscores the region's rich agricultural tradition. Almonds have consistently played a role in North Africa's cuisine due to their versatility and nutritional value. Over the years, the exchange of cultural ideas through trade significantly diversified the Algerian cuisine, thereby influencing how sweets like Makroud el Louse are prepared and enjoyed.

Ingredients

Here is a list of ingredients needed for this recipe. Each has been carefully selected to ensure that you achieve the authentic taste of Makroud el Louse.

• 3 cups of almonds
• 1 1/2 cups of sugar
• 4 large eggs
• 1 tablespoon of vanilla extract
• 1/2 teaspoon of baking powder
• A pinch of salt
• 1 tablespoon of orange blossom water
• 1 tablespoon of lemon zest
• Powdered sugar for coating

Preparation

Preparing the Almonds

The first critical step in making Makroud el Louse is preparing the almonds. Blanch your almonds to remove the skin easily. To do this, boil water and pour it over the almonds in a bowl. Let it sit for 2-3 minutes, then drain. The skins should slip off easily. Once peeled, dry the almonds with a towel and let them air dry for a couple of hours until completely dry.

Grinding the Almonds

Once the almonds are dry, use a food processor or almond grinder to finely grind them. Make sure the ground almonds are of a semi-fine texture, not powdery, as this will contribute to the lovely texture of the dessert.

Mixing Ingredients

In a large mixing bowl, combine the ground almonds and sugar. Add the vanilla extract, baking powder, and salt. Blend until the dry ingredients are well mixed. Next, incorporate the eggs one by one, mixing thoroughly between each addition. Stir in the orange blossom water and lemon zest to infuse the mixture with fragrance and flavor. The result should be a thick but consistent dough.

Cooking Process

Preheating the Oven

Before you shape the dough into bars, preheat your oven to 350°F (175°C). Grease a baking tray with a light coat of butter or line it with parchment paper to ensure easy removal of the bars once cooked.

Shaping the Dough

With slightly moistened hands, take small portions of the dough and shape them into bars or squares, about 1-1/2 inches by 2-1/2 inches in size. Place them neatly on the prepared baking tray, leaving a little space between each piece to ensure even cooking.

Baking

Place the tray in the preheated oven and bake for about 20-25 minutes—this is where a cooking timer would be helpful. The Makroud el Louse should turn a light golden color and firm up. Avoid letting them brown too much, as this can alter the delicate flavor.

Finishing Touches

Coating the Bars

Once out of the oven, let the Makroud el Louse cool slightly for about 5 minutes. They need to be warm for the icing process. Roll each piece in powdered sugar until fully covered. This additional sugar coating not only enhances the sweetness but gives a beautiful, snowy finish that is characteristic of Algerian desserts.

Cooling

Allow the sugared bars to cool completely on a wire rack. As they cool, the coating sets beautifully, and they achieve the firm but tender texture that makes them so unique and enjoyable.

Serving Suggestions

Makroud el Louse is best enjoyed with a fresh pot of aromatic mint tea or a robust coffee. The contrasting flavors complement each other perfectly. As is customary in Algerian culture, sharing this dessert with family and friends encapsulates the essence of hospitality. You can store them in an airtight container for up to a week; they might even taste better on the second day as the flavors meld.

Conclusion

This detailed recipe for Makroud el Louse allows you to bring a piece of Algerian culture right to your kitchen. Historically rich and flavorfully outstanding, these almond bars are sure to captivate both the maker and eater. With each bite, you're not just tasting a dessert but an integral part of Algeria's culinary heritage, passed down through generations.