Diamond-shaped semolina cookies filled with date and almond paste, fried or baked and soaked in orange blossom honey — a beloved North African sweet.
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.
Serves 30
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.
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.
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.
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.
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.
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.
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.
Use Medjool dates rather than standard pressed dates — they are naturally softer, sweeter, and produce a smoother filling without needing extra liquid.
The semolina dough should be firm and grainy — if it becomes smooth and elastic, you have overworked it and the texture will be tough after frying.
Soaking in honey while hot is critical — cold makrout will not absorb the honey the same way.
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.
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.
Makrout are among the oldest documented sweets of North African cuisine, appearing in medieval Arab cookbooks of the Maghreb and Andalusia. The city of Kairouan in Tunisia is historically the most celebrated producer, where families have maintained recipes for generations. The sweet spread through the Moroccan and Algerian Jewish communities as well, and makrout are closely associated with Jewish Sephardic celebrations in these countries, often made for Rosh Hashanah and Hanukkah.
Yes — baked makrout are common in Algerian cuisine and are lighter. Brush with egg yolk, bake at 180°C for 20 minutes until golden, then soak in honey while still hot. The texture is slightly different — crisper and less rich.
Not enough water or fat. Add water one tablespoon at a time and press the dough firmly — semolina absorbs liquid slowly. If the dough holds its shape when pressed firmly in your palm, it is ready.
The honey coating acts as a preservative — properly made makrout keep at room temperature for up to 2 weeks in an airtight tin. They actually improve in flavor after 2–3 days as the honey soaks in further.
Per serving (45g / 1.6 oz) · 30 servings total
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