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Modus operandi of the Moroccan Sinewa cone

Modus operandi of the Moroccan Sinewa cone

Muqurad siniwa is one of the famous sweets that come from Moroccan cuisine and is very tasty and can be prepared on all occasions and its ingredients are semolina, flour, fat and a filling of cocoa (crushed peanuts) placed between two layers of dough and then in the oven and when it becomes golden watered with honey and served .

  • Preparation time: 20 minutes
  • Cooking time: 1 hour
  • Total time: 1 hour 20 minutes


  • To prepare the dough of:
  • 3 cups medium semolina
  • ½Cup flour
  • 1 cup melted plumper
  • ½Teaspoon salt
  • ½Cup water
  • ½Cup blossom water
  • To prepare the filling:
  • 3 cups cocoa (roasted and crushed peanuts)
  • ½Cup sugar
  • 1 teaspoon vanilla
  • ½Cup blossom water
  • For watering trinkets:
  • Honey + blossom water

Method of preparation

  1. Put semolina and flour in a bowl, stir, add salt and stir well .
  2. Add the fat and knead well together, then cover the dough with nylon and leave for the whole night or for at least an hour until the semolina absorbs the margarine .
  3. Prepare the filling, put in a bowl both cocoa, sugar and vanilla and stir .
  4. Add orange blossom water gradually while continuing to impose the ingredients by hand until it formed a ball of stuffing easy .
  5. The next day we knead semolina and a little fat and then mix plain water and dice water and start gradually adding them with kneading until we get a cohesive dough .
  6. Lightly grease an oven tray with oil or butter and dough in half .
  7. We stretch the first half in the tray, then put the filling, then stretch the second half, level its surface, cut the cone and decorate with almonds .
  8. We heat the oven at 180 and put the tray in it about an hour until it acquires a golden color from the tips .
  9. Turn on the oven grill until it acquires a light color from above .
  10. Remove from the oven and water with honey mixture and dice water so that it is ready to serve .
id bihi mohamed


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