Algerian Makla Fried Pastry Strips

Name: Algerian Makla Fried Pastry Strips
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: Moroccan
Ingredients: 2½ cups (312 g) all-purpose flour; ½ tsp (3 g) salt; 1 tsp (3 g) ground anise seed; ¾ cup (180 ml) warm water, warm (about 110°F/43°C); 3 tbsp (45 ml) vegetable oil; 3 cups (720 ml) vegetable oil; ½ cup (170 g) honey; ½ cup (72 g) sesame seeds, white or toasted

From the MyKitchenBank Kitchen

Makla are golden-fried pastry strips from Algeria, flavored with anise and dressed with warm honey and sesame seeds. Crispy on the outside with a tender interior, these treats are traditionally served at celebrations and special occasions. They're best enjoyed warm and pair beautifully with hot tea or coffee.

Prep: 30 min
Cook: 25 min
Wait: 45 min
Total: 1 hr 40 min
Makes: About 24 strips (serves 8)

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Steps

Before you start

Have all ingredients measured and ready before you start frying
Heat the honey gently 10 minutes before finishing the pastries
Set up a baking sheet lined with parchment paper to drain the fried strips

1
Make the dough
- In a large mixing bowl, whisk together 2½ cups (312 g) all-purpose flour, ½ tsp (3 g) salt, and 1 tsp (3 g) ground anise seed.
- Create a well in the center and add ¾ cup (180 ml) warm water and 3 tbsp (45 ml) vegetable oil.
- Mix with a wooden spoon until a shaggy dough forms, then knead by hand for about 5 minutes until the dough is soft, slightly sticky, and homogeneous.
- The dough should feel smooth and elastic.
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Ready when: Dough is smooth, elastic, and slightly sticky
Tip: Don't overwork the dough; it should remain tender. If it feels too dry, add water 1 tablespoon at a time.
2
Rest the dough
- Cover the dough bowl with a damp kitchen towel and let it rest at room temperature for 30 minutes.
- This allows the gluten to relax and makes the dough easier to roll.
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Tip: A rested dough is much easier to roll thin without tearing.
3
Roll out the dough
- Lightly dust a clean work surface with flour.
- Turn the rested dough out onto the surface and flatten it with your hands.
- Using a rolling pin, roll the dough into a thin rectangle about 16×12 inches (41×30 cm) and about ⅛ inch (3 mm) thick.
- Work gently and evenly; the thinner the dough, the crispier the strips will be.
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Ready when: Dough is thin, even, and almost translucent in places
Tip: If the dough springs back, let it rest for 2–3 minutes, then continue rolling. The anise aroma will be strong—this is perfect.
4
Cut into strips
- Using a sharp knife, cut the rolled dough into strips approximately ½ inch (1.25 cm) wide and 4 inches (10 cm) long.
- You should have about 24 strips.
- Arrange them on parchment paper to prevent sticking.
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Ready when: All dough is cut into uniform strips
Tip: Keep your knife wet or lightly oiled so the dough doesn't stick to the blade.
5
Heat the oilOven 350°F / 175°C
- Pour 3 cups (720 ml) vegetable oil into a large heavy-bottomed pot or deep skillet.
- Clip an instant-read thermometer to the side of the pot and heat the oil to 350°F (175°C).
- Let the thermometer stabilize and verify the temperature is steady before beginning to fry.
- The oil should shimmer but not smoke.
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Ready when: Oil reaches 350°F (175°C) and is shimmering
Tip: Use a thermometer to avoid guessing. If oil is too hot, the strips will burn outside before cooking inside; too cool and they'll be greasy.
6
Fry the first batch
- Carefully lower 6–8 strips into the hot oil using a slotted spoon, working in batches to avoid crowding.
- Fry for 1–1.5 minutes on the first side until golden and crispy, then use tongs to flip each strip.
- Fry the second side for another 1–1.5 minutes until evenly golden brown.
- The strips should be light and crispy with no pale spots.
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Ready when: Strips are golden brown and crispy on both sides
Tip: Don't fry too many at once—overcrowding lowers the oil temperature and results in greasy pastry. Space them so each gets direct contact with the hot oil.
7
Drain and continue fryingOven 350°F / 175°C
- Using a slotted spoon, transfer the fried strips to a baking sheet lined with paper towels.
- Let them cool and drain for 1–2 minutes.
- Return to medium-high heat and repeat with the remaining batches of 6–8 strips, frying each batch for 1–1.5 minutes per side.
- Maintain the oil temperature at 350°F (175°C)—if it drops, wait for it to recover before adding the next batch.
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Ready when: All strips are golden, crispy, and drained
Tip: Check the oil temperature between batches and adjust the heat as needed. Leftover crumbs in the oil will burn; skim them out with a slotted spoon.
8
Warm the honey and toast sesame
- While the last batch is frying, warm the honey gently in a small saucepan over low heat until it's liquid and warm to the touch (about 2–3 minutes).
- If using raw sesame seeds, toast them in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant and lightly golden.
- If using pre-toasted seeds, you can skip this step.
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Ready when: Honey is warm and pourable; sesame seeds are fragrant and lightly golden
Tip: Don't overheat the honey or it will become too thin. Warm sesame seeds add better flavor than raw ones.
9
Assemble and finish
- Arrange the warm fried strips on a shallow serving platter.
- Drizzle the warm honey evenly over all the strips, then sprinkle with the toasted sesame seeds.
- Gently toss or mix the strips to coat them with honey and sesame, working quickly while the strips are still warm so the honey adheres.
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Ready when: All strips are evenly coated with honey and sesame seeds
Tip: Work while the pastries are still warm—the honey will set as they cool, binding everything together. Serve within 30 minutes for the best texture.

Good to know

Tips

Anise flavor is distinctive—if you or your guests dislike licorice, reduce ground anise to ½ tsp (1.5 g) or omit it entirely.
For extra-crispy Makla, let the finished pastries cool completely on the paper towels before adding honey. They'll crisp up further as they cool.
Traditional Algerian Makla are sometimes shaped into loose knots or coils before frying. If you want to try this, tie each strip into a loose knot or roll it gently before frying—it creates a more elegant presentation.
These pastries are best served warm with mint tea or strong coffee. They pair beautifully with dates or almonds as a breakfast or dessert treat.

Make ahead

You can prepare the dough up to 4 hours ahead. After kneading, cover it and refrigerate. Bring it to room temperature (about 30 minutes) before rolling and frying.

Storage & reheating

Store cooled Makla in an airtight container at room temperature for up to 2 days. They're best eaten the day they're made. To reheat, warm them gently in a 300°F (150°C) oven for 5–8 minutes to restore crispness. Do not freeze—the pastries will become soggy when thawed.

Substitutions

ground anise seed → ground fennel seed or ½ tsp (1.5 g) star anise powder. Both have a similar licorice flavor. Star anise powder is slightly more intense, so use less.
sesame seeds, white or toasted → chopped unsalted pistachios or pine nuts. These add crunch and a different flavor profile. Toast them lightly and mix with the honey just before serving.
honey → warmed orange blossom honey or acacia honey. These floral honeys are traditional in North African pastries and add subtle flavor complexity.
vegetable oil → peanut oil or refined sunflower oil. Both have high smoke points. Avoid extra-virgin olive oil, which has a lower smoke point and will impart a strong flavor.