maakaroun in the oven

Posted July 23, 2020
Serves: 8
Time: 20 mins

If you still haven’t tried this famous traditional dessert that often accompanies several occasions, now is your chance. Try it in a new and unique style, light and full of flavors making Sousou’s kitchen a leading cuisine with unprecedented recipes and ideas.



3 cups sugar

1½ cups water

2 tablespoons lemon juice

1 tablespoon orange blossom water


4½ cups flour

1¼ cups olive oil and corn oil

1 tablespoon baking powder

¾ cup aniseed water (water + anise seeds boiled)

How to Cook:


In a pan on the stove, combine the sugar, water and stir until the syrup becomes lightly thick.

Add the lemon juice and the orange blossom water.

The syrup must be hot.


Mix the flour, olive oil, corn oil, baking powder and aniseed water together. Knead well until a soft dough forms.

Split the dough into small walnut-sized balls. Roll the dough down with your fingers while slightly exerting pressure against a patterned tool to create an imprint design.

Place the pieces of maakroun in a baking tray.

Bake them in the oven until they turn golden brown.

Put the maakroun in the syrup let them rest for 3 to 5 min. Then, arrange the maakroun in a serving plate.

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