Makrout (Moroccan and Tunisian Semolina Cookies with Date Paste)

About This Recipe

Makrout (مقروط) are among the most widely beloved sweets across North Africa — diamond-shaped semolina pastries filled with a paste of dates and almonds perfumed with cinnamon, orange blossom water, and sometimes anise. They appear in virtually identical form in Morocco, Tunisia, and Algeria, with slight regional variations: Moroccan makrout are typically fried then dipped in honey; Tunisian versions from Kairouan are also fried and honey-soaked and considered among the finest in the Maghreb; and some Algerian versions are baked for a lighter texture. The semolina dough is unique — made with fine semolina rather than flour, it produces a distinctive grainy, slightly sandy texture that breaks apart at the first bite, releasing the aromatic date filling within. Makrout are inseparable from Moroccan festive culture: they appear at Eid, weddings, and religious celebrations, piled high on platters alongside other Moroccan sweets, and are given as gifts during holidays.

Ingredients

Serves 30

• 400 gfine semolina (not semolina flour)
• 80 gunsalted butter or olive oil
• 1 tspground cinnamon
• 1 tsporange blossom water
• 80 mlwarm water(approximately, to bring dough together)
• 0.5 tspfine salt
• 300 gMedjool dates(pitted)
• 60 gblanched almonds, finely ground
• 1 tspground cinnamon(for filling)
• 1 tsporange blossom water(for filling)
• 1 tbspunsalted butter(for filling)
• 500 mlneutral oil(for frying)
• 200 gclear honey(for soaking)
• 1 tsporange blossom water(for honey)

Instructions

1. 1

   Make the date filling

   In a food processor, blend pitted dates, ground almonds, cinnamon, orange blossom water, and butter until a smooth, pliable paste forms. If too sticky, refrigerate 20 minutes.

2. 2

   Make semolina dough

   Mix semolina, salt, and cinnamon. Rub in butter or olive oil until the texture resembles wet sand. Add orange blossom water and enough warm water to bring the dough together into a firm, non-sticky mass. Do not overwork — just until it holds.

   Semolina dough is coarser than flour dough and should feel grainy, not smooth.

3. 3

   Shape the logs

   Divide dough and date paste each into 4 equal portions. On a lightly semolina-dusted surface, roll each dough portion into a flat rectangle about 5 mm thick and 8 cm wide.

4. 4

   Roll filling into dough

   Roll each portion of date paste into a rope and lay it along the center of a dough rectangle. Bring the long edges up and press together firmly to encase the filling completely. Roll into a smooth log 3 cm in diameter.

5. 5

   Cut diamonds

   Using a sharp knife or pastry cutter, cut each log on the diagonal into diamond shapes about 3 cm long. Press a pattern onto each if desired with a fork or stamp.

6. 6

   Fry the makrout

   Heat oil to 170°C. Fry makrout in batches of 8–10 for 3–4 minutes until golden brown on all sides, turning once. Remove with a slotted spoon.

   Do not fry at high heat — the exterior burns before the interior cooks.

7. 7

   Soak in honey and cool

   Warm honey with orange blossom water in a wide pan. Drop hot makrout directly into the honey and turn to coat completely. Remove after 1 minute and cool on a rack. The honey coating hardens as they cool.

Variations

• •

  Baked makrout: brush with egg wash and bake at 180°C for 20 minutes for a lighter, less oily version.

• •

  Fig filling: replace dates with dried figs and walnuts for an Algerian-style variation.

• •

  Add 1 teaspoon of anise seeds to the semolina dough for a Tunisian flavor note.

Storage

Store in an airtight container at room temperature up to 2 weeks — the honey coating actually preserves them. They keep 1 month refrigerated. Do not freeze — the texture suffers.

Frequently Asked Questions