Desserts
Makroudh (Semolina Cakes Filled with Dates) (ضورقم)
Ingredients
- - Fine semolina — 400g (2 1/2 cups)
- - Melted butter or ghee — 120g (1/2 cup)
- - Warm water — 150ml (2/3 cup)
- - Pitted dates, softened and mashed — 300g (1 3/4 cups)
- - Ground cinnamon — 2g (1/4 tsp)
- - Vegetable oil, for frying (if frying) — 500ml (2 cups)
- - Honey — 150g (1/2 cup)
- - Water, for syrup — 60ml (1/4 cup)
Method
- Combine semolina and melted butter, rubbing together until the mixture resembles wet sand.
- Gradually add warm water, kneading gently into a soft, cohesive dough; cover and rest for 30 minutes.
- Mix the mashed dates with cinnamon to make the filling.
- Divide the dough in half and shape each portion into a long log with a groove down the centre.
- Fill the groove with date paste and fold the dough over to enclose it, forming a long stuffed log.
- Cut the log on the diagonal into diamond shapes.
- Fry the pieces in oil until golden, or bake at 190°C (375°F) for 20-25 minutes until lightly golden.
- Warm the honey with water to make a thin syrup, and dip the warm makroudh briefly into the syrup before serving.
Introduction: Diamond-shaped semolina cakes filled with a sweet date paste, fried or baked until golden and soaked in fragrant honey syrup.
Cultural Background: Makroudh is one of Algeria’s most iconic sweets, closely tied to Eid celebrations and festive gatherings, with its distinctive diamond shape recognised across North Africa.
Tips: Let the dough rest fully before shaping — it makes handling much easier. Dip the makroudh in syrup while both are still warm for the best absorption.
Variations: Bake instead of fry for a lighter version. Add chopped walnuts to the date filling for extra texture.
Vegetarian/Vegan: Naturally vegetarian. For a vegan version, replace butter with a neutral oil and use a plant-based syrup such as date syrup instead of honey.
Serving Suggestions: Serve with mint tea as part of an Eid or celebration sweets platter.
Storage: Store in an airtight container at room temperature for up to a week.
Reheating: Not necessary — best served at room temperature.
Nutrition: 260 kcal | Protein 3g | Carbs 38g | Fat 11g
FAQs:
Q: Why did my dough crack while shaping? A: This usually means the dough is too dry — knead in a touch more warm water until pliable. Q: Can makroudh be made ahead for Eid? A: Yes, they keep well for about a week stored in an airtight container at room temperature.
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