About this Dish
Diamond-shaped semolina cakes stuffed with date paste and soaked in honey.
History & Origin
A festive Maghrebi sweet made across Algeria and Tunisia, makroudh is traditionally shaped by hand using a carved wooden mold called a "qaleb".
IngredientsServes 3
🌾Fine semolina, 500g
🧈Unsalted butter, 150g melted
🌸Orange blossom water, 3 tablespoons
🫒Neutral oil (sunflower or vegetable), 3 tablespoons
🧂Salt, a pinch
🌴Soft Medjool dates, 400g pitted
🫚Vegetable oil for frying
🍯Pure runny honey, 300g
🌿Ground cinnamon, 1 teaspoon
🌱Sesame seeds, 2 tablespoons (optional, for garnish)
Method
1
In a large bowl, combine the semolina with the melted butter, oil, salt, and 2 tablespoons of orange blossom water. Work the mixture together with your hands until it resembles damp sand and holds its shape when pressed. Cover and rest for 30 minutes to allow the semolina to absorb the fat.2
While the dough rests, make the filling by blending the pitted dates with the cinnamon and 1 tablespoon of orange blossom water in a food processor until a smooth, pliable paste forms. Roll the date paste into a long sausage shape about 1.5cm thick.3
Add water to the semolina dough a tablespoon at a time, kneading gently until it just comes together into a firm but workable dough — be careful not to overwork it. Press the dough flat into a rectangle roughly 1cm thick on a lightly floured surface.4
Lay the date paste log along the centre of the dough, then fold the dough over to encase it completely, pressing the edges to seal. Gently roll the log to smooth it out, then use a sharp knife or makroudh cutter to slice diagonally into diamond shapes about 3–4cm wide.5
Heat 5–6cm of oil in a deep pan over medium heat until shimmering. Fry the makroudh in batches for 3–4 minutes, turning once, until they are deep golden brown all over. Drain briefly on kitchen paper.6
While still hot, plunge the fried makroudh directly into the honey and let them soak for at least 2–3 minutes, turning to coat thoroughly — the warmth helps them absorb the honey deeply. Lift out with a slotted spoon and place on a wire rack or plate.7
Sprinkle with sesame seeds if using, and allow to cool completely before serving. Makroudh keep well in an airtight container at room temperature for up to a week, and the flavour deepens beautifully over time.User Reviews
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