Makroudh (Semolina and Date Pastry)

Name: Makroudh (Semolina and Date Pastry)
Yield: 4
Cuisine: Tunisia
Ingredients: Fine semolina — 400 g (2 1/2 cups); Softened butter — 100 g (7 tbsp); Salt — 1/2 tsp; Warm water, plus extra as needed — 120 ml (1/2 cup); Orange blossom water — 1 tsp; Pitted dates, chopped — 300 g (1 3/4 cups); Ground cinnamon — 1/2 tsp; Sunflower oil, for frying; Honey — 200 g (2/3 cup); Water, for the syrup — 100 ml (scant 1/2 cup); Lemon juice — 1 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Fine semolina — 400 g (2 1/2 cups)
Softened butter — 100 g (7 tbsp)
Salt — 1/2 tsp
Warm water, plus extra as needed — 120 ml (1/2 cup)
Orange blossom water — 1 tsp
Pitted dates, chopped — 300 g (1 3/4 cups)
Ground cinnamon — 1/2 tsp
Sunflower oil, for frying
Honey — 200 g (2/3 cup)
Water, for the syrup — 100 ml (scant 1/2 cup)
Lemon juice — 1 tbsp

Method

Rub the softened butter into the semolina and salt until it resembles coarse crumbs.
Gradually add the warm water and orange blossom water, mixing until a firm, slightly moist dough forms. Cover and rest for 30 minutes.
Meanwhile, gently warm the chopped dates with the cinnamon and a splash of water in a small saucepan over low heat, mashing until it forms a smooth, spreadable paste. Let cool.
Divide the semolina dough into 2 pieces. Roll each into a long log about 5 cm (2 in) wide, then flatten slightly and press a groove down the centre.
Fill the groove with a rope of the date paste, then fold the dough over to enclose it, pressing the seam to seal, reshaping into a long log.
Flatten the log slightly and cut on the diagonal into diamond shapes, about 4 cm (1 1/2 in) long.
Heat about 4 cm (1 1/2 in) of oil in a deep frying pan to 170°C (340°F) and fry the makroudh in batches for 3–4 minutes per side until golden brown. Drain on paper towels.
Meanwhile, simmer the honey, water and lemon juice together for 5 minutes to make a syrup.
While still warm, dip each fried makroudh into the warm syrup, then let drain on a wire rack before serving.

Introduction: Makroudh are diamond-shaped semolina pastries filled with a sweet date paste, fried until golden and
soaked in honey syrup.

Cultural Background: Makroudh are diamond-shaped semolina pastries filled with a sweet date paste, fried until golden and
soaked in honey syrup. They are one of Tunisia's most beloved sweets, found in bakeries across the
country and prepared in large batches for celebrations.

Tips: Don't overwork the semolina dough once the water is added, or the makroudh can turn tough. Keep the frying oil at a steady medium temperature so the pastries cook through without the outside burning.

Variations: Bake instead of frying at 190°C (375°F) for 20–25 minutes for a lighter version. Use a mix of dates and walnuts in the filling. Naturally vegetarian.

Storage: Store in an airtight container at room temperature for up to a week.

Reheating: Best served at room temperature; not typically reheated.

FAQs:

Q: Can I use store-bought date paste?

A: Yes, it saves time and works well as a substitute for homemade date filling.

Q: What is orange blossom water?

A: A fragrant floral water widely used in North African baking, available at Middle Eastern grocers.

Q: Can makroudh be baked instead of fried?

A: Yes, baking gives a lighter, less rich result, though frying is the traditional method.