North African Pastry

African Pastry

What can I say about African pastry? Based on my own experiences, it varies from a region to another: Form the North to the South and From West to East through the Central Africa, you meet a large variety of light and less sweet pastry to the rich, heavy and very sweet one. Come with me let's discover them.

North African pastry

In North Africa, extending from Morocco to Egypt, the basic ingredients are: almond flour, wheat flour, semolina, sugar (a lot), vegetable oil and butter, dry fruits (dates, raisin …) dairy products such as milk or yogurt are also used. The pastries a made mainly during occasions such a Ramadan (Muslim fasting), religious feasts and in general birthdays, weddings or just normal days.  I remembered eating some of them sprinkled with icing sugar (Alas I can’t remember the name, but I will try to find their name and recipes) and I can tell you, they were great with green tea on special occasions. However, I found some recipes that can be close to what I ate. You can find bellow some example of recipes which you can try. The level of difficulty to make them might vary and hopefully you will like and enjoy them.

Recipes:

Makroud – Algerian and Tunisian cake (makrout)

The makroud, also spelled macroude, makroudh and makrout in Alger, is a pastry baked in Tunisia and Algeria.
The makrout is prepared by superimposing a layer of paste made from durum wheat semolina and a layer of paste of dates, figs and almonds. The whole is then rolled, and then cut into the shape of diamonds or triangles before cooking and usually fried in vegetable oil. The makroud is then dipped in honey syrup with sugar and lemon or orange zest. It can also be present sprinkled with icing sugar. This recipe can be made either with almonds or date fruits. The recipe bellow is the makrout with date fruits:

Ingredients:
For up to 12 persons

1 kg(35oz) of medium semolina
400g(14oz) of melted butter
50g(2oz) of sugar
1 pinch of salt
400g(14oz) date paste (or 500g(17oz) of date fruits)
Warm water (50 to 75cl)
Oil for frying
300g(10oz) of honey
Water of orange blossom(can be found at oriental stores)
Preparation: 1 hour
Cooking time: 2-3 minutes per series
In a pan, brown the meal without fat, then pour into a large bowl. Stir in the melted butter on the semolina and knead for the semolina is well incorporated into the melted butter. Dissolve sugar and salt as well as the water of orange blossom in warm water (50 to 75cl). Pour the butter/cornmeal mixture, mix until the consistency of a smooth paste and homogeneous and let it rest one hour.
If you do not have a date paste, then prepare with pitted date fruits, bring some water to boil in a saucepan and add the pitted dates. Reduce heat and cook for about 15 minutes. Mash cooked dates with a fork or puree press. Perfume dough thus obtained with a slight amount cinnamon.
Roll out the makrout dough (prepared in phase 1) on the worktop. Make two ribbons about 40cm long and 6cm wide and 2cm thick. Dig the center of one of the ribbon. Fill the cavity with a long strand of date paste. Cover with the other one.  Seal it tightly by pressing with greased hands.
Prepare the syrup by heating the honey, orange blossom water and a tablespoon of water.
Cut into diamond shape the ribbon. Fry in hot oil. Drain and plunge 15 minutes in the warm honey syrup. Place on a wire rack to cool off.

These Algerian and Tunisian cakes are eaten cold, and can be stored in an airtight container. Enjoy!!!

Chebakia - cakes with honey and almonds

The Chebakia sometimes spelled chebbakia, chbakia; oum'kharqa is a Moroccan cake, usually prepared during Ramadan(Muslim fasting). This same pastry is also found in Chad, however the ingredients vary. I liked eating it with hot milk or coffee. I will post the recipe on my next post regarding Central Africa pastries. It's a delightful pastry! 

The dough (flour, egg, orange blossom water, vinegar, saffron, acacia, and anise, almond and salt) is flattened and cut into rectangles, they are pierced by four notches with a notched wheel forming five tabs that will be folded and tangled with skill to give the characteristic form of this pastry. It is indeed folding the Chebakia that brings this Moroccan pastry much of its refinement.
The Chebakia is fried in olive oil, then dipped in honey and then rolled in sesame seeds.
The ingredients and preparation methods vary according to the traditions of each region.
Please find bellow the recipe of Chebakia:

Ingredients:
For up to 12 persons

   • 1 kg (35oz) of flour
   • 200 g (7oz) of chopped almonds
   • 1 tablespoon of anise powder
   • 1 tablespoon of cinnamon
   • 1 cup of melted butter
   • 1 cup tea oil
   • 3 tablespoon of orange blossom water
   • 2 tablespoon of vinegar
   • 1 teaspoon baking powder
   • 2 eggs

Preparation: 15 minutes
Cooking time: 30 minutes

1.  Place the almonds in the oven or in a pan without fat, let a few minutes to brown before chopping them.

2.  Mix all ingredients to form a paste, if the liquid is not enough to gather gradually add warm water until a smooth paste.

3. Divide the dough into four balls and let rest 30-40 minutes.

4. Spread the dough with a rolling pin, the dough should have a thickness of 5 mm.

5. Cut the dough into a rectangle 10 cm by 6 cm and cut bands inside of the rectangles without breaking the rectangle, then intertwined bands to have nice shapes.

6. Then fry the Chebakias in sunflower oil (or olive oil if you prefer a stronger flavor) and soak them in warm honey, sprinkle with sesame seeds.


These Moroccan cakes are a delight, with coffee for example. Enjoy!!!