Makroudh (North African Semolina Date Pastry)
Discover the sweet and nutty flavors of North Africa with Makroudh, a traditional pastry made from semolina and filled with dates or almonds. Crispy on the outside and soft on the inside, Makroudh is perfect for special occasions, tea time, or festive celebrations, offering a delightful taste of Maghreb cuisine.
Ingredients
- 2 cups fine semolina
- 1/2 cup coarse semolina
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup orange blossom water
- 1/4 cup warm water (adjust as needed)
- 1 cup date paste or almond paste
- 1/2 cup honey
- 1 teaspoon orange blossom water (for syrup)
Instructions
Prepare the Dough
- In a large bowl, mix fine and coarse semolina with sugar, salt, and cinnamon.
- Add melted butter and vegetable oil, rubbing it into the semolina until crumbly.
- Gradually add orange blossom water and warm water, kneading gently until a soft, pliable dough forms. Cover and let rest for 30 minutes.
Prepare the Filling
- Roll the date paste into a long, thin log. If using almond paste, mix it with a little sugar and cinnamon before shaping.
Shape the Makroudh
- Divide the dough into small portions. Flatten each portion into a rectangle and place the date log in the center.
- Fold the dough over the filling and press the edges to seal. Use a knife to shape into diamonds or squares.
Cook the Makroudh
- Heat vegetable oil in a deep pan over medium heat. Fry the pastries until golden brown on both sides, about 3–4 minutes per side. Drain on paper towels.
Prepare the Syrup
- In a small saucepan, heat honey with orange blossom water until warm.
Serve
- Dip the fried Makroudh into the warm honey syrup or drizzle syrup on top. Allow to cool slightly before serving.
Serving
Serve Makroudh with mint tea or coffee for a traditional North African treat. The combination of crispy semolina, sweet filling, and fragrant syrup makes this pastry a memorable dessert for any occasion.
