Damascus-Sana
Despite the variety of Ramadan sweets, the Maarrouk remains a favorite of many during the month of fasting, with its distinctive taste and flavor, and its connection to the customs and rituals inherited from the fathers and grandparents who called it Ramadan bread.
In the Al-Amin district of Damascus, where Ramadan bears a special flavor, Sana spotted the method of kneading and baking the Maarouk from one of the oldest Damascus bakeries for the manufacture of sweets.
The formation of Maarouk begins with putting flour, sugar, a little salt, yeast, mahlab, eggs, and improver that gives strength to the dough, powdered milk that gives the golden color of Maarouk, water, vegetable oil and a little animal ghee, then the ingredients are placed in the dough for 20 minutes to mix and become one soul, according to Bahaa Shehadeh, who works in the field of sweets. For more than 35 years.
He adds that the dough is left to ferment and uniqueness on the marble, where it is cut and placed on a marble table and distributed according to size and stuffed with date paste, chocolate or coconut and raisins, then sprinkled on its face with sesame and black seeds to be placed in the oven until it ripens and attracts passers-by with its distinctive smell.
Regarding the varieties of Maarouk between Abdullah Khamash, the supervisor of the factory, they are varied. Some of them are stuffed with coconut and raisins and gentlemen with obesity and sugar in addition to the chocolate stuffed and the most useful ones are stuffed with dates and sesame, indicating that the factory renews its products to keep pace with the market requirements. Black and white chocolate.
With regard to the sale between Khmash, the rush hour for the sale of the Ma'ruk precedes the sunset call, and the prices are suitable for everyone.
From the front of the oven, where the Arabic and French sweets are arranged elegantly, one of the workers calls to attract customers:
Nour Youssef