Maacroon Bi’ Toum Or “Garlic Macaroon”

Updated at: Fri, 15 Dec 2023 12:26:51 GMT

Step 1

In a large bowl, put the flour, salt, and cold water (less or more depending on the type of flour) and knead them together until you get a well combined and elastic dough (if the dough is sticky, add more flour).

Step 2

Divide the dough into equal pieces, roll it out on a clean, floured surface, and shape it into a long rope, then cut each rope into equal pieces of 3 to 5 cm in size. Take each piece of dough, and roll them at the backside of a fork or cheese grater, (It is like the Italian gnocchi), dust them with flour, cover and let rest for 15 minutes before boiling.

Step 3

To prepare the sauce; Mash the garlic with a pinch of salt and black pepper using a mortar and pestle, add the lemon juice and olive oil to the crushed garlic and stir well together until you get a nice emulsified sauce, (or you may use food processor) then pour it into a large serving dish.

Step 4

In a large pot, filled halfway with water with a teaspoon of salt over high heat, bring to a boil, start dropping the macaroon pieces in the boiling water (in batches so that they do not stick together), wait to see them start floating, reduce the heat to medium low and cook for about 15 minutes.

Step 5

Meanwhile, heat little olive oil in a large frying pan, over medium heat. When the macaroon are done, remove them from the boiling water & put them directly in the pan, stir a little, (it’s nice to get a little toasting marks on them), stir in the garlic sauce with a splash of the boiling water, gently toss all together, then remove them to a serving plate and leave it to marinate for 5 minutes before serving.

Step 6

Sprinkle some spices, chopped herbs & serve the Garlic Macaroon while hot or at room temperature.

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