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Maakaroun Lebanese Recipe

Maakaroun are traditional Lebanese finger-shaped semolina cookies made for Saint Barbara’s Day (Eid il-Burbara). These golden, crispy treats are deep-fried until perfectly crunchy, then soaked in fragrant orange blossom sugar syrup. An essential part of Lebanese Christmas traditions.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: lebanese, Middle Eastern
Ingredients Method

Ingredients
  

For the Sugar Syrup

  • 2 cups granulated sugar
  • 1 cup water
  • 2 tablespoons fresh lemon juice
  • 2-3 tablespoons orange blossom water
For the Anise Mixture
  • 2 tablespoons anise seeds
  • 1 tablespoon fennel seeds optional
  • 1 cup boiling water
For the Dough
  • 2 cups fine semolina
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon mahlab ground cherry pit spice
  • ½ teaspoon salt
  • ½ cup vegetable oil canola or sunflower
  • ¾ to 1 cup anise infusion from above, cooled
  • 2 tablespoons orange blossom water
  • 2-3 tablespoons sesame seeds optional, for coating
For Frying
  • Vegetable oil for deep frying about 4-6 cups
For Serving
  • Powdered sugar for dusting optional

Method
 

For the Sugar Syrup (Make First)
  1. In a medium saucepan, combine the granulated sugar and water. Place over medium heat and stir occasionally until the sugar completely dissolves.
  2. Add the fresh lemon juice and bring to a gentle boil. Reduce heat to low and simmer gently for 10-15 minutes, stirring occasionally, until the syrup thickens slightly. It should coat the back of a spoon but still pour easily.
  3. Remove from heat and stir in the orange blossom water. Set aside to cool completely to room temperature.
For the Anise Mixture
  1. In a small heat-proof bowl or pot, combine the anise seeds and fennel seeds (if using). Pour 1 cup of boiling water over the seeds and let steep for 10-15 minutes until fragrant and the water is slightly golden.
  2. Strain through a fine-mesh sieve to remove all seeds. Let the mixture cool to room temperature.
For the Dough
  1. In a large mixing bowl, combine the fine semolina, all-purpose flour, sugar, baking powder, mahlab, and salt. Mix well to distribute all dry ingredients evenly.
  2. Add the vegetable oil to the dry mixture and rub it in with your hands until the mixture resembles coarse breadcrumbs or wet sand. This should take 2-3 minutes of mixing.
  3. Gradually add the cooled anise mixture, starting with ¾ cup. Mix and knead gently until you have a soft, pliable dough that holds together but isn’t sticky.
  4. Add the orange blossom water and knead for another minute until well incorporated. Cover the dough with a clean kitchen towel or plastic wrap and let rest for 30 minutes.
Shaping the Maakaroun
  1. After resting, divide the dough into small portions about the size of a walnut (roughly 1-2 tablespoons each).
  2. Roll each portion between your palms to form a smooth ball, then roll between your palm and work surface to create a finger-like cylinder about 3-4 inches long and ¾ inch in diameter.
  3. If using sesame seeds, gently press the shaped cookies into sesame seeds to coat the surface. Place shaped cookies on a tray and continue until all dough is used.
Frying the Makaaroun
  1. Pour vegetable oil into a deep, heavy pot or wok to a depth of 2-3 inches. Heat over medium-high heat to 350°F (175°C). Test with a small piece of dough - it should sizzle immediately and gradually turn golden over 4-5 minutes.
  2. Working in small batches (don’t overcrowd), carefully add shaped cookies to the hot oil. Fry for 4-5 minutes, turning occasionally with a slotted spoon, until evenly golden brown all over.
  3. Remove with a slotted spoon and drain on paper towels over a wire rack. Let cool for 2-3 minutes. Repeat with remaining cookies.
Soaking and Serving
  1. Working in batches, gently place warm (not hot) fried cookies into the room-temperature sugar syrup. Soak for 30 seconds to 1 minute, turning gently to coat all sides.
  2. Remove with a slotted spoon and place on a wire rack set over a tray to catch drips. Let cool completely—the syrup will set and become glossy.
  3. Once cooled, dust with powdered sugar if desired. Arrange on a serving platter and serve at room temperature.