Instructions

1. Mixing Dry Ingredients

   In a deep bowl, mix the whole wheat flour with the powdered sugar, ground cardamom, and pinch of salt. · 2 min
2. Rubbing the Dough

   Pour the warm ghee over the flour and rub the mixture thoroughly with your fingertips until the flour absorbs all the fat and resembles wet sand. · 5 min
3. Kneading and Resting

   Gradually add the warm milk while gently kneading until the dough comes together and becomes soft and non-sticky, then cover and let it rest. · 15 min
4. Preparing the Date Filling

   Knead the date paste with the ghee, ground cinnamon, and cardamom until softened and easy to spread. · 3 min
5. Rolling and Shaping

   Roll out the dough between two sheets of parchment paper into a rectangle half a centimeter thick. Roll out the date filling to the same size and place it over the dough, then roll tightly into a uniform log. · 6 min
6. Cutting and Arranging

   Roll the dough log in toasted sesame seeds to coat completely, then slice diagonally with a sharp knife into equal pieces, and arrange on a baking sheet lined with parchment paper. · 5 min
7. Baking

   Bake the maqrouta in an oven preheated to 180°C (350°F) for 18 to 20 minutes until nicely golden, then let cool completely before serving to achieve the desired crisp texture. · 20 min

Nutrition / serving

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