About this Dish
Date-filled semolina cakes, fried and soaked in honey syrup.
History & Origin
A Maghrebi sweet shared with Algeria, Tunisia's makroudh is traditionally diamond-shaped and features prominently at Eid and wedding celebrations.
IngredientsServes 2
🌾Fine semolina, 500g
🧈Unsalted butter, 150g melted
🫒Neutral oil (for mixing dough), 3 tablespoons
🌸Orange blossom water, 2 tablespoons
🌿Dried dates, 400g pitted
🫙Pure honey, 300g
🍋Lemon juice, 1 tablespoon
🟤Ground cinnamon, 1 teaspoon
🛢️Vegetable oil, for deep frying
Method
1
Mix the semolina with the melted butter, oil, and orange blossom water until the mixture resembles wet sand and holds together when pressed. Cover and rest for 30 minutes so the semolina absorbs the fat fully.2
While the dough rests, blend the pitted dates with the cinnamon until you have a smooth, pliable paste. Roll the date paste into a long thin log about 1cm thick on a clean surface.3
Take a handful of the semolina dough and flatten it in your palm into a strip roughly 8cm wide. Place a line of date paste down the centre, then fold the dough over and press the edges firmly to seal, forming a long cylinder about 3cm thick.4
Using a sharp knife or a makroudh cutter, cut the log diagonally at 4cm intervals to create the traditional diamond-shaped cakes. Press each piece lightly to make sure the edges are well sealed.5
Heat the vegetable oil in a deep pan to 170°C. Fry the makroudh in batches for 4–5 minutes, turning occasionally, until they are deep golden brown all over. Do not rush this step — too high a heat will burn the outside before the inside cooks through.6
While the makroudh are still hot from the oil, warm the honey gently in a wide saucepan with the lemon juice over low heat. Dip the fried cakes straight into the warm honey syrup and let them soak for 2–3 minutes, turning once so they absorb it well.7
Remove the makroudh to a wire rack or tray and allow them to cool completely before serving — the honey will thicken around them into a beautiful glaze. They keep well in an airtight container at room temperature for up to one week.User Reviews
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