Save I stumbled upon makroudh at a small café tucked behind a spice market, where the owner insisted I try one still warm from the fryer. The crisp semolina shell gave way to a soft, cinnamon-laced date center that tasted like concentrated sunshine. I asked for the recipe on a napkin, and though her measurements were vague, I spent weeks in my kitchen figuring out the balance between crumbly and tender. Now, every time I shape these diamond pastries, I think of her patient smile and the way she dusted her hands on her apron before handing me that first golden piece.
I made these for a friend's birthday gathering, and they disappeared faster than I expected. Someone asked if I'd bought them from a bakery, which felt like the highest compliment. The scent of orange blossom and honey lingered in the kitchen for hours, and I caught myself sneaking one more before wrapping the rest. It was one of those evenings where food became the easiest conversation starter.
Ingredients
- Fine semolina: The backbone of the dough, giving it that signature grainy texture that crisps beautifully when fried.
- Unsalted butter, melted: Adds richness and helps bind the semolina without making it heavy.
- Olive oil: Brings a subtle fruity note and keeps the dough pliable.
- Warm water: Just enough to bring everything together; add it slowly to avoid a sticky mess.
- Granulated sugar: A hint of sweetness in the dough balances the spiced filling.
- Salt: Sharpens the flavors and prevents the pastry from tasting flat.
- Ground cinnamon: Woven into both dough and filling, it ties everything together.
- Pitted dates, chopped: The heart of the cookie, soft and caramel-like when cooked down.
- Ground nutmeg: A whisper of warmth that deepens the filling without overpowering.
- Orange blossom water: Optional but magical, it adds a floral brightness that feels authentic.
- Vegetable oil, for frying: Keeps the temperature steady and gives that irresistible golden crust.
- Honey: The syrup that seals the deal, sticky and sweet with a glossy finish.
- Sesame seeds: A final flourish for texture and a nutty hint.
Instructions
- Prepare the date filling:
- Melt butter with chopped dates, cinnamon, and nutmeg over low heat, stirring until the mixture turns into a thick, fragrant paste. Stir in orange blossom water if you have it, then let it cool before rolling it into slender logs.
- Make the dough:
- Combine semolina, sugar, salt, and cinnamon, then rub in melted butter and olive oil until it looks like damp sand. Add warm water bit by bit, kneading gently until the dough holds together without crumbling, then cover and let it rest.
- Shape the cookies:
- Divide the dough in half and roll each piece into a thick log, pressing a deep groove down the center with your finger. Tuck the date filling into the groove, fold the dough over to seal, then flatten slightly and cut into diagonal diamonds.
- Fry and glaze:
- Heat oil to 170°C and fry the cookies in batches until they turn a deep golden brown, then drain them well. Dip each one into warm honey mixed with orange blossom water, let the excess drip off, and sprinkle with sesame seeds while theyre still sticky.
Save There was a rainy afternoon when I made a double batch, and the kitchen fogged up with the smell of frying semolina and honey. My neighbor knocked to ask what I was cooking, and I sent her home with a small box. She told me later her kids had never tasted anything like them, and that made all the shaping and frying feel worth it.
How to Know When Theyre Done
The cookies should be evenly golden and firm to the touch when you lift them from the oil. If theyre pale, theyll taste doughy; if theyre too dark, the semolina turns bitter. Listen for the sizzle to soften as they cook, a sign theyre crisping up inside.
Baking Instead of Frying
I tried baking a batch once when I didnt want to deal with hot oil, and they came out lighter but still delicious. Brush them lightly with melted butter before baking at 180°C until golden, then dip in syrup while theyre warm. The texture is less crisp but more forgiving if youre new to the recipe.
Storage and Serving Ideas
These keep beautifully in an airtight tin, and the syrup soaks in over a day or two, making them even better. I like to serve them with strong mint tea or coffee, the bitterness cutting through the sweetness. If youre gifting them, layer them between parchment to prevent sticking.
- Let them cool completely before storing or theyll steam and soften.
- Reheat gently in the oven if you want to revive the crispness.
- Dont skip the syrup dip; it transforms them from good to unforgettable.
Save Making makroudh takes a little patience, but the reward is a cookie that feels special without being complicated. Once you get the rhythm of shaping and frying, youll find yourself making them again and again.
Common Questions
- → What is the main ingredient in the dough?
Fine semolina forms the base of the dough, combined with melted butter, olive oil, sugar, and warm water to create a pliable texture.
- → How is the date filling prepared?
Chopped pitted dates are cooked gently with butter, cinnamon, and nutmeg until soft and paste-like, then optionally flavored with orange blossom water.
- → What cooking method is used for these pastries?
The shaped pastries are traditionally deep-fried until golden, then dipped in warm honey syrup for a glossy finish.
- → Can these treats be baked instead of fried?
Yes, for a lighter version the pastries can be baked at 180°C for 25-30 minutes and then dipped in honey syrup.
- → What flavors complement these pastries when serving?
Mint tea pairs beautifully, enhancing the sweet spices and honey glaze with its refreshing aroma.
- → Are there any common allergens to be aware of?
This dish contains gluten from semolina and dairy from butter; trace nuts may be present depending on date processing.