Algerian Makroud (Semolina and Date Pastry)

About This Recipe

Makroud is the crown jewel of Algerian pastry, particularly associated with Médéa and M'sila where the finest dates are found. Diamond-shaped semolina pastries filled with a spiced date-orange blossom paste, fried until golden, and then dipped in boiling honey — they are simultaneously crispy and syrupy, dense and melting. Makroud is given as a gift, served at weddings, and is the pastry that defines Algerian hospitality.

Ingredients

Serves 30

• 3 cupsfine semolina
• 1/2 cupmelted butter
• 1/2 cupwarm water (approximately)
• 1/4 tspsalt
• 500 gMedjool dates, pitted
• 1 tbsporange blossom water
• 1 tspcinnamon
• 2 tbspmelted butter (for filling)
• 2 cupsoil for frying
• 1 cuphoney (for dipping)

Instructions

1. 1

   Make the dough

   Combine semolina, melted butter, and salt. Rub butter into semolina. Gradually add warm water and mix until a soft, pliable dough forms. Don't overwork. Rest 30 minutes.

2. 2

   Make the date paste

   Process dates with melted butter, orange blossom water, and cinnamon until a smooth paste forms. Roll into a long rope.

3. 3

   Shape the makroud

   Roll semolina dough into a rectangle about 1cm thick. Place the date rope along one edge, roll up tightly, and press to seal. Cut diagonally into diamond shapes about 4cm long.

4. 4

   Fry

   Heat oil to 160°C (320°F). Fry makroud in batches for 4–5 minutes, turning, until golden. Don't rush — they need to cook through.

5. 5

   Honey dip

   Heat honey until fluid and warm. Dip hot makroud into the honey, coating all sides. Drain on a rack.

Variations

• •

  Bake at 180°C instead of frying for a lighter version

• •

  Fill with walnut paste instead of dates

• •

  Flavor with rose water in addition to orange blossom

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Store in an airtight container at room temperature for up to 2 weeks. The honey acts as a preservative.

Frequently Asked Questions