Makroudh (Tunisian Date-Filled Semolina Pastries)
Local name: مقروض
In short: Semolina dough filled with spiced date paste, cut into diamonds, fried until golden and soaked in honey syrup, a Tunisian sweet for Eid. It takes about 1 h 30 min in total and makes 10 servings.
- Prep
- 1 h
- Cook
- 30 min
- Resting
- 1 h
- Total
- 1 h 30 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 560 kcal
Makroudh are diamond-shaped pastries of semolina dough wrapped around spiced date paste, fried and then soaked in honey syrup. They are made for Eid, weddings and visits, and the version linked with the city of Kairouan is the best known in Tunisia. The dough is crumbly and rich with olive oil, the dates are scented with orange blossom water and cinnamon, and the syrup keeps the pastry moist for days.
Instructions
- Mix the semolina and salt in a large bowl. Rub in the olive oil with your fingertips until the mixture feels sandy and holds when squeezed. Sprinkle in the orange blossom water mixture and knead briefly into a smooth, soft dough. Cover and rest for 1 hour.
- Process the dates with the oil, cinnamon, cloves and orange blossom water into a smooth paste, adding 1 to 2 tbsp water if it is stiff. Roll the paste into 5 logs, each about 30 cm (12 in) long and 1.5 cm (1/2 in) thick.
- Divide the dough into 5 portions. Roll each into a rope, then flatten to a strip about 5 cm (2 in) wide. Press a groove down the center with your finger and lay a date log in it.
- Fold the dough up around the filling and pinch the seam shut. Roll gently into a smooth log, then flatten the top slightly. Cut each log on the diagonal into diamonds about 4 cm (1 1/2 in) wide.
- Heat the frying oil to 170°C (340°F). Fry the pieces in batches for 4 to 5 minutes until deep golden. Drain on paper towels.
- Simmer the honey, water and lemon juice for 5 minutes until lightly syrupy, then stir in the orange blossom water. Keep it warm.
- Dip the warm pastries in the syrup for 1 to 2 minutes, lift them out with a slotted spoon and set them on a rack. Cool completely before serving.
Tips
- To bake instead, place the diamonds on a lined tray and bake at 180°C (350°F) for 25 minutes until pale gold, then soak in syrup. They are lighter but less crisp.
- Chill the filled logs for 15 minutes before cutting for clean diamonds. Keep the syrup warm but not boiling, so the pastries do not turn soggy.
Questions and answers
How long do makroudh keep?
In an airtight tin at cool room temperature they keep for about 2 weeks. The syrup keeps them moist.
Why did my dough crack when rolling?
The oil may not have been rubbed in evenly, or the dough needed a longer rest. Work in a spoonful of warm water and rest the dough for another 15 minutes.
Can I use another filling?
Ground almonds mixed with sugar and a little rose water make a good alternative. Dates are the classic filling in Tunisia.
How long does it take to make Makroudh (Tunisian Date-Filled Semolina Pastries)?
About 1 h 30 min in total: 1 h of preparation and 30 min of cooking.
How many calories are in Makroudh (Tunisian Date-Filled Semolina Pastries)?
About 560 kcal per serving, with 7 g of protein, 84 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 84 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 48 g |
| Sodium | 60 mg |
Estimated values, calculated from the ingredients.
