Maqrood (Libyan Date-Filled Semolina Cookies)
Local name: مقروض
In short: Diamonds of olive oil semolina dough wrapped around spiced date paste, baked golden and brushed with honey syrup. A Libyan Eid cookie that keeps for weeks. It takes about 1 h 15 min in total and makes 16 servings.
- Prep
- 50 min
- Cook
- 25 min
- Resting
- 50 min
- Total
- 1 h 15 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 235 kcal
Maqrood is the date cookie that fills Libyan sweet trays at Eid and during Ramadan. A rich, crumbly semolina dough is rolled around a log of spiced date paste, cut into diamonds and baked, then dipped in a light honey syrup. Many families fry the diamonds instead of baking them, but the oven version is easier at home and keeps well in a tin for weeks.
Instructions
- Mix the semolina, flour and salt, then rub in the olive oil with your fingertips until the mixture looks like wet sand. Cover and rest for 30 minutes.
- Add the orange blossom water and enough warm water to bring the dough together, then knead for 3 minutes until smooth and firm. Cover and rest for 20 minutes.
- Blend or mash the dates with the cinnamon, cloves, oil and orange blossom water into a thick paste. Divide into 4 portions and roll each into a log 2 cm (3/4 in) thick and about 30 cm (12 in) long.
- Heat the oven to 180°C (350°F) and line two trays with parchment. Divide the dough into 4 pieces and roll each into a strip about 10 cm (4 in) wide, 30 cm (12 in) long and 4 mm thick.
- Lay a date log along the center of each strip, fold the dough over to enclose it and pinch the seam. Turn seam side down, press lightly to flatten, and cut on a diagonal into diamonds about 4 cm (1 1/2 in) long.
- Bake for 22 to 25 minutes, until pale golden on the bottom and edges. Simmer the honey, water and lemon juice for 5 minutes while they bake.
- Dip the hot cookies in the warm syrup for a few seconds, then drain on a rack and cool completely.
Tips
- If your dates are dry, soak them in hot water for 10 minutes and drain well before blending. A sticky, pliable paste is easier to roll.
- To fry instead of bake, deep-fry the diamonds at 170°C (340°F) for 4 to 5 minutes until golden, then soak them in the warm syrup for 1 minute.
Questions and answers
How long do maqrood keep?
In an airtight tin they stay good for up to 3 weeks. The syrup soaks in over time and the cookies soften slightly.
Can I use butter instead of olive oil?
Yes, use the same weight of melted butter for a richer, more crumbly dough. The cookies will no longer be dairy-free.
Is maqrood the same as makroudh?
They belong to the same family of semolina date cookies, and the spelling varies by country. Libyan versions are usually small diamonds with a spiced date filling and a honey glaze.
How long does it take to make Maqrood (Libyan Date-Filled Semolina Cookies)?
About 1 h 15 min in total: 50 min of preparation and 25 min of cooking.
How many calories are in Maqrood (Libyan Date-Filled Semolina Cookies)?
About 235 kcal per serving, with 3 g of protein, 42 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 42 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sugar | 28 g |
| Sodium | 75 mg |
Estimated values, calculated from the ingredients.
