Tunisia/Algeria · Africa
Makroudh
A date core sealed inside a semolina shell, then fried and syruped.
Tunisian makroudhsemolina date pastry
The Chemistry in This Bake
Fully enclosing a date paste inside a semolina dough shell before shaping and frying/baking.
Learn the full technique →Ingredients
- Coarse semolina
- Olive oil (or melted butter)
- Warm water
- Salt
- Dates (pitted)
- Cinnamon and orange zest
- Honey or sugar syrup
- Frying oil
Method
Rub oil into semolina with salt, then add warm water to form a firm dough; rest 1 hour.
Mash dates with cinnamon and orange zest into a smooth paste.
Roll the dough into thick ropes and hollow a channel down the center.
Fill the channel with date paste and seal the dough completely around it.
Cut diagonally into diamonds and flatten slightly.
Fry until golden, then soak briefly in honey syrup and drain.