Pin It My neighbor Leila brought a tin of these to our building potluck last spring, and I barely made it through introductions before I was back at her table asking for the recipe. The way the crisp semolina shell gave way to warm, spiced date filling reminded me of biting into something secret and sweet, like finding a hidden drawer in an old desk. She laughed and said her grandmother used to make hundreds for weddings, shaping each one by hand while telling stories. I went home that night with honey still on my fingers and a scribbled recipe I've been tweaking ever since.
The first time I made these for my book club, I burned the first batch because I was too busy chatting and forgot to watch the oil temperature. The second round came out perfect, though, and my friend Nadia, who grew up in Tunis, closed her eyes after the first bite and said it tasted exactly like her aunts kitchen. That moment made all the frantic frying and sticky counters worth it. Now I make them every few months, usually when I need the house to smell like cinnamon and honey and something worth waiting for.
Ingredients
- Fine semolina: The backbone of the dough, giving it that signature grainy texture and golden color when fried or baked.
- Unsalted butter, melted: Adds richness and helps bind the semolina without making the dough greasy.
- Olive oil: Brings a subtle fruitiness and keeps the dough tender.
- Warm water: Helps bring the dough together, add it slowly so you dont end up with a sticky mess.
- Granulated sugar: Just a touch of sweetness in the dough to balance the spiced filling.
- Salt: A small amount sharpens all the other flavors.
- Ground cinnamon (for dough): Adds warmth and a hint of spice that echoes the filling.
- Pitted dates, chopped: The heart of the cookie, naturally sweet and sticky when cooked down.
- Unsalted butter (for filling): Helps the dates melt into a smooth, spreadable paste.
- Ground cinnamon (for filling): Essential for that warm, aromatic filling.
- Ground nutmeg: A whisper of spice that makes the filling feel more complex.
- Orange blossom water: Optional, but it adds a floral note that feels like spring in North Africa.
- Vegetable oil, for frying: Neutral oil that can handle high heat without smoking.
- Honey: The glaze that turns these from good to unforgettable, sticky and golden.
- Orange blossom water (for syrup): Another chance to add that delicate floral touch.
- Sesame seeds: A final sprinkle for texture and a nutty finish.
Instructions
- Prepare the date filling:
- Combine dates, butter, cinnamon, and nutmeg in a saucepan over low heat, stirring until the dates break down into a thick, fragrant paste. Stir in orange blossom water if you like, then let it cool and shape into thin logs about the width of your thumb.
- Make the dough:
- Mix semolina, sugar, salt, and cinnamon in a large bowl, then work in the melted butter and olive oil with your fingertips until it looks like damp sand. Add warm water bit by bit, kneading gently until the dough feels soft and pliable, then cover and let it rest for 20 minutes.
- Shape the cookies:
- Divide the dough in half and roll each piece into a thick log, press a deep groove down the center, then nestle a date log inside. Fold the dough over to seal, roll smooth, flatten slightly, and cut diagonally into diamond shapes.
- Fry and glaze:
- Heat oil to 170C and fry the makroudh in batches until they turn a deep golden brown, about 5 to 7 minutes. Drain on paper towels, then dip each one into warm honey mixed with orange blossom water and let them cool on a wire rack.
Pin It I remember sitting on my back porch last October with a plate of these and a pot of mint tea, watching the leaves fall and thinking about how food can carry you somewhere youve never been. My daughter wandered out, took one, and said they tasted like a hug made of honey. I wrote that down in my recipe notebook, right next to the oil temperature reminder.
How to Get the Perfect Texture
The trick is in how you handle the semolina, if you overwork the dough it gets tough, but if you treat it gently and let it rest, it stays tender with just enough bite. I learned this after making a batch that came out hard as pebbles because I kneaded it like bread dough. Now I mix just until it holds together, then walk away for 20 minutes. When I come back, its always easier to shape and the finished cookies have that melt in your mouth quality that makes people ask for seconds.
Baking Instead of Frying
If you want to skip the frying, arrange the shaped cookies on a parchment lined baking sheet and bake at 180C for 25 to 30 minutes until theyre golden and firm. Theyll be a little drier than the fried version, but still delicious, especially if you dip them in syrup while theyre warm. I do this when Im cooking for a crowd and dont want to stand over a pot of hot oil for an hour. Either way, they disappear just as fast.
Storing and Serving Ideas
These keep beautifully in an airtight container for up to a week, though in my house they rarely last that long. I like to serve them with strong mint tea or coffee, and sometimes I pack a few in a small tin to bring to friends. The sesame seeds on top add a nice crunch, but theyre optional if you want to keep things simple.
- Let them cool completely before storing or theyll stick together in the container.
- If they dry out a bit, a quick dip in warm syrup brings them back to life.
- Try serving them alongside fresh fruit or a scoop of vanilla ice cream for a modern twist.
Pin It Every time I make these, I think about Leila and her grandmothers wedding batches, and I hope whoever eats them feels even a fraction of that warmth. Theres something about shaping each cookie by hand that makes the whole process feel less like cooking and more like keeping a story alive.
Recipe FAQs
- → What type of flour is used for the dough?
Fine semolina flour forms the base of the dough, providing a unique texture and flavor.
- → How is the date filling prepared?
Dates are cooked gently with butter, cinnamon, and nutmeg until soft and pasty, then shaped into logs for filling.
- → Can these pastries be baked instead of fried?
Yes, they can be baked at 180°C for 25–30 minutes until golden, then dipped in syrup for a lighter option.
- → What adds the glaze and shine to the cookies?
After frying, the pastries are dipped in warm honey syrup, sometimes enhanced with orange blossom water.
- → Are there any common allergens in these pastries?
They contain gluten from semolina and dairy from butter. Cross-contamination with nuts is possible depending on dates' source.
- → How are the pastries typically served?
Makroudh are often enjoyed with mint tea, especially during festive occasions, enhancing their sweet and spiced flavors.