Tunisian Makroudh, Date-Filled Semolina Cookies3 min read

Makroudh, an authentically Tunisian specialty from Kairouan

Makhroudh are small semolina cakes cut in the shape of lozenges, stuffed with dates, hazelnuts, or almonds, deep fried in oil and soaked with honey or sugar syrup.

These delicacies are special because they combine the cereals of the north of the country with the olive oil of the Sahel region. In the past, Makhroudh were mainly made at home; today bakers and pastry chefs do the work.

There are different varieties of Makroudh such Makroud dyery (regular), Makroud bzit zitouna (with olive oil), Makroud bellouz (with almonds), and Makroud Beljeljlen (with sesame seeds).

The origins of Makroudh are from the city of Kairouan, spiritual capital of Tunisia, a city ​​that actually hosted the first national makroud festival on May 20, 2008.

INGREDIENTS

Syrup:

• 200gr of white sugar
• 250ml of water
• 1 tbsp of lemon juice

Makroudh

• 150gr fine semolina (I used this one https://amzn.to/3c6TiSA )
• 150gr medium semolina (Is not available on line, if you cant find it in store, just replace it by the fine semolina)
• 75gr all purpose flour
• 1/4 tsp of salt
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 60ml hot melted butter
• 60ml hot olive oil
• Water according to the semolina
• 3 tsp Orange blossom water
• 1 tsp turmeric

For the date paste

• 200gr date paste
• Some olive oil
• 1/4 tsp cinnamon

INSTRUCTIONS

1st step

1. Heat and clarify the butter.
2. Combine it in a bowl with the olive oil.
3. Prepare the pastry by putting the semolina, saffron and salt in a bowl.
4. Add the clarified butter/oil mixture.

2nd step

1. Combine everything with a spatula.
2. Gradually add in 100 ml (6 Tbsp.) warm water to form an elastic dough.

3rd step

1. Knead the dough on a work surface.
2. Form into a ball and spread out using the heel of your hand.
3. Let the dough rest for 30 minutes, covered with a damp cloth.

4th step

1. Prepare the filling by pureeing the pitted dates in a blender.
2. Peel the orange and cut the zest into small dice.
3. Combine the dates, orange zest and cinnamon into a paste.
4. Shape into 3 cylinders.

5th step

1. Knead the dough again with the heel of your hand.
2. Divide into 3 equal pieces.
3. Form into cylinders 2 cm in diameter.
4. Using your fingers, form a cavity along the length of the cylinders.
5. Fill with a cylinder of date filling.
6. Seal the edges of the dough to enclose the filling.
7. Smooth and shape the cylilnder lengthwise.

6th step

1. Using the wooden press, flatten the pastry (or use a rolling pin).
2. Cut the cylinders into rectangles and cut into equal-sized lozenges.
3. Squeeze the juice of half the lemon.
4. Combine the ingredients for the syrup.
5. Fry the lozenges in hot oil until golden.
6. Drain on paper towels before immersing in the syrup.

Happy cooking (or should we say baking)!

Check out more Tunisian Recipes.

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