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Ma'arouk
Mahlab-scented sweet bread
Ma'arouk: soft Syrian Ramadan bread scented with mahlab and nigella, sometimes filled with dates
As soon as Ramadan begins, bakeries in Damascus and Aleppo stack up golden loaves of ma'arouk, a soft, slightly sweet brioche-like bread that people buy on the way home to break the fast. The dough is perfumed with mahlab (ground cherry stones), topped with nigella and sesame seeds, and is often braided or filled with date paste. Eat it warm with tea, or toasted the next morning with white cheese. Common mistake: adding too much flour while kneading; the dough should stay soft and a little tacky for a tender crumb. Chef's tip: brush with sugar syrup as soon as the loaves leave the oven — it gives the classic shine and keeps the crust soft.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 1 ⅛ lb strong white bread flour
- ¼ oz instant dried yeast
- 2 ⅞ oz sugar
- 1 tsp ground mahlab
- 1 tsp salt
- 1 cup warm milk
- 1 egg
- 2 ½ oz buttersoftened
For the filling and top
- 7 oz date paste (optional)optional filling
- 1 egg yolkbeaten with 1 tbsp milk
- 1 tsp nigella seeds
- 1 tbsp sesame seeds
For the glaze
- 3 tbsp sugar
- 3 tbsp water
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Method
0/7 doneStep 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz instant dried yeast, 2 ⅞ oz sugar, 1 tsp ground mahlab and 1 tsp salt in a large bowl. Add 1 cup warm milk and 1 egg and mix to a shaggy dough.
Step 2: Knead for 8 minutes, then work in 2 ½ oz butter a piece at a time and knead 5 more minutes until the dough is smooth, soft and elastic.
13 minStep 3: Cover and leave in a warm place for 1–1½ hours, until doubled.
90 minStep 4: Divide into 2. Roll each into a 30 × 20 cm rectangle, spread with 7 oz date paste if using, and roll up from the long side. Or simply cut each piece into three ropes and braid.
Step 5: Set on a lined tray, cover loosely and leave to rise for 40 minutes until puffy.
40 minStep 6: Heat the oven to 375°F (350°F fan). Brush with 1 egg yolk, scatter with 1 tsp nigella seeds and 1 tbsp sesame seeds and bake for 20–25 minutes until deep golden and hollow-sounding underneath.
25 minStep 7: Boil 3 tbsp sugar and 3 tbsp water for 1 minute and brush over the hot loaves. Cool for 15 minutes before slicing.
15 min
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 8 g
- Carbs
- 52 g
- Fat
- 9 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ma'arouk take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of sugar?
- Caster sugar, same amount.
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