fursecuri marocane cu fenicul si susan (also in English)

For English please scroll down.

Am “descoperit” feniculul, semintele de fenicul,  relativ recent. Merg super cu un cotlet de porc la cuptor – zicea Jamie, iar eu am incercat si mi s-a parut… wow! o aroma parca putin mentolata, dar subtila, care sigur trebuie sa mai mearga si cu altceva.

zis si facut… am cautat, si am gasit aceste fursecuri marocane, fara ou, si cu susan si fenicul (si cu multa grasime, dar asta e, sunt fursecuri, pana una-alta). Extrem de fragede si aromate, le-am facut de 2 ori in doua saptamani, deci succesul nu mai trebuie explicat.

Pentru ca in reteta gasita de mine se folosea ulei din tarate de orez, am folosit si eu de acelasi fel – voi daca vreti, puteti folosi ulei vegetal normal. Am inlocuit jumatate din faina alba cu faina integrala, si am folosit ceva mai multe seminte decat in reteta originala. Toate schimbarile au functionat perfect. Ma gandesc pentru viitir la o varianta sarata, cu branza?


Zahar -100g (1/2 cup)
Unt – 60 g (1/4 cup)
Ulei de tarate de orez- 60 ml (1/4 cup)
Iaurt-125 ml (1/2 cup)
Praf de copt -o lingurita
un praf de sare
Faina -290g (2 1/4 cups)
Seminte de fenicul -2 linguri, seminte albe de susan -2 linguri

fursecuri marocane (2)


1. intr-un vas se mixeaza untul moale cu zaharul , si se adauga uleiul si iaurtul.

2. se adauga faina amestecata cu sarea, praful de copt si cu semintele de susan si fenicul.

3. amestecam bine cu o lingura si framantam putin pentru a obtine un aluat omogen

fursecuri marocane14. se imparte aluatul in 12 parti egale (in 3, apoi fiecare in jumatate si din nou fiecare in jumatate)

5. fiecare parte se ruleaza intre palme, formandu-se snururi de grosimea degetului mare. Se aliniaza pe un blat de lemn acoperit cu hartie de copt (silicon am folosit eu)

6. se dau la frigider pana cand se intaresc putin si pot fi taiate

7. se taie fursecuri de appx. 1 cm, care se aliniaza pe o tava de copt.

8. se coc 4-5 min la 200 grade C, pana cand se rumenesc la baza

fursecuri marocane

9. se racesc pe un blat sau pe un grilaj.

Se pastreaza bine, pana la o saptamana (si poate chiar mai mult?), intr-o cutie inchisa etans,

fursecuri marocane (40)


Morrocan cookies with fennel and sesame, recipe in English

I have “discovered” fennel, fennel seeds , recently . They are best with a baked pork chop – Jamie said , and so I tried. I thought … wow! a subtle menthol flavor, which had to be tried with something else too.

Said and done … I searched for a recipe with fennel and found these Moroccan cookies, without eggs, with sesame and fennel (and a lot of fat, but that’s how cookies are supposed to be). Extremely tender and flavorful , I made them 2 times in two weeks , so they need no other proof they’re great!

Because the original recipe featured rice bran oil ,  I ‘ve done the same way – if you want, you can use normal vegetable oil . I replaced half of the white flour with whole wheat flour , and I used some more seeds than the original recipe. All the changes worked perfectly. Now I am thinking of a salty, cheesy twist ?

Ingredients :

Sugar – 100g ( 1/2 cup)
Butter – 60 g (1/4 cup)
Rice bran oil -60 ml ( 1/4 cup)
Yogurt -125 ml ( 1/2 cup)
One teaspoon baking powder
Salt – 1/8 tsp
Flour – 290g ( 2 1/4 cups )
2 Tablespoons fennel seeds , 2 tablespoons white sesame seeds


1. in a bowl mix the soft butter with the sugar, oil, yogurt.
2 . add the flour mixed with baking powder, salt, sesame seeds and fennel .
3 . mix well with a spoon and knead a little to get a smooth dough
4. Cut the dough into 12 equal parts ( cut in 3 , then each piece in half, and each in half again )
5. Each part is rolled between the palms, forming thumb-thick cords. Line the cords on a wooden countertop covered with parchment paper ( I used a silicone mat)
6. refrigerate until they harden a bit and can be cut in pieces
7. cut cookies appx . 1 cm thick and line them on a baking tray .
8. bake for 4-5 minutes at 200 degrees C, until golden brown at the base
9. cool cookies on a countertop or on a wire rack.

They keep well up to a week ( and maybe more? ) in an airtight container.

sursa/ source: Gayathri’s Cook Spot

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