Maacroun

• 300g fine semolina
• 125g flour
• 125 ml vegetable oil
• 125ml warm anis water
• 2g baking powder
• 2g mahlab
• 2g instant dried yeast

1. For the syrup, combine 220g sugar and 180ml water in a saucepan to boil, then add 2.5ml of lemon juice. Set aside.
2. For anis water soak 10g aniseeds for few minutes in 125ml of boiled water.
3. Mix the dry ingredients together in a bowl, then add the oil, and with your fingers, rub the oil with the dry mixture.
4. Slowly add the anis water to make it wet and combine well to form a ball. Set aside, covered in a warm cloth for some time.
5. When the batter is ready, form a mini-sized ball and press it on a strainer-bowl with big holes, and with the tips of the fingers, roll it around so that you see the holes marked on the dough. Heat the oil in a pan and fry the maacrouns. When they turn brown, transfer them to the sugar syrup, stirring so they are completely soaked and then put in a pan to cool.