These churros, mutzen or macaroni – call them what you like – consist mainly of semolina, milk, yoghurt and a few spices. The dough is not sweetened, because after baking in hot oil, it takes a short bath in sugar syrup with rose and orange blossom water. To prevent it from becoming soupy, they are quickly removed from the bath. This gives them a pleasant consistency and sweetness.<\/p>\n\n\n\n
The special spice that no one can really define is mahlab<\/strong>. What does it taste like? It is somewhat diffuse … It tastes slightly of bitter almond and tonka bean. Mahlab is extracted from the seeds of the rock cherry. You can find more information here: Click<\/a>. And how do they taste now? Here are a few quotes from friends:<\/p>\n\n\n\n And why do the Lebanese now call it macaroni<\/em>? So now you are right to ask me: Why do your churros, mutzen, macaroni look so ugly? <\/em>Because I actually made them myself for the first time. But I think they turned out really well – and they were definitely delicious.<\/p>\n\n\n\n I can’t wait to hear how you describe this macaroni after you’ve tried it. They are really easy to make – I dare you \ud83d\ude42<\/p>\n\n\n\n
You can get mahlab from Lebanese, Syrian or on the net. For example, here: Click*<\/a>.<\/p>\n\n\n\n\n
I think it’s because: you take a small amount of dough and roll it into a little sausage. Then you slowly press this sausage down against a pasta strainer with your fingers. In the course of this movement, the sausage begins to curl and eventually forms a small roll with a mini-small cavity. The pattern of the pasta strainer is imprinted on the outside. Depending on the pasta sieve, the outer structure is then fine or coarse. Presumably, the name macaroni has become established due to the cavity and the use of the pasta strainer. <\/p>\n\n\n\n
\n\n\n\nRecipe for Lebanese semolina churros\u00a0<\/h4>\n\n\n
![\"libanesische](\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2018\/12\/libanesische-grie\u00df-churros-4-1024x683.jpg\")
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