Makroudh (Tunisian Date Semolina Cookies)

  • Total Time - 90 minutes (plus dough rest 2 hours)
  • Prep - 40 minutes
  • Cooking (Baking/Frying) - 50 minutes
  • Servings: 20
  • Country: Tunisia
Makroudh (Tunisian Date Semolina Cookies)

The key to perfect Makroudh is the right semolina (medium coarseness is best) and sufficient resting time for the dough with the fat, which ensures the cookies do not fall apart during frying. The syrup should be warm but not hot for soaking, while the cookies should be very hot when taken out of the oven or oil to absorb the syrup well. The date paste Gtina can be flavored with cinnamon or cloves.

Ingredients

I. For the Semolina Dough

  • 500 g Coarse semolina
  • 250 g Fine semolina
  • 250 g Melted butter or Ghee (Ghee is more traditional)
  • Pinch of salt
  • 100 ml Orange blossom water (to bind the dough)
  • Warm water (for possible addition)

II. For the Date Filling (Gtina)

  • 400 g Date paste (or ground dates)
  • 1 tbsp Olive oil
  • 1 tsp Cinnamon, ground

III. For the Honey Syrup (Attar)

  • 300 g Honey
  • 100 ml Water
  • 2 tbsp Orange blossom water

Instructions

Step 1: Preparing the Dough (Pre-soaking)

In a large bowl, mix both types of semolina and salt. Add the melted butter/Ghee and 'massage' the mixture with your hands until all the semolina is evenly coated with fat (the 'sabler' process).

Cover and let rest at room temperature for at least 2 hours, ideally overnight. The fat must soak into the semolina.

Step 2: Preparing the Date Filling and Syrup

Mix the date paste with olive oil and cinnamon. Shape the paste into thin rolls (about 20 cm long, 1-1.5 cm in diameter).

For the syrup, mix honey, water, and orange blossom water. Bring to a boil, reduce heat, and simmer for about 5 minutes. The syrup should be thicker than water but still liquid. Remove from heat and keep warm.

Step 3: Shaping the Makroudh

Add the orange blossom water to the rested semolina dough. Gradually add warm water, just enough to bind the dough and make it pliable. Do not over-knead, just combine.

Tear off a piece of dough, form it into a thick roll, and make a trough in the center. Place a date roll into the trough.

Seal the dough and carefully shape it with your palms into a long, rectangular log (about 2-3 cm high).

Cut the dough log diagonally with a knife into diamond-shaped Makroudh pieces. Optionally, use a special Makroudh mold for a decorative pattern.

Step 4: Baking/Frying and Soaking

Baking: Bake in a preheated oven at 190 °C (375 °F) for 30-40 minutes until golden brown.

Frying: Fry in deep oil (temperature 170 °C (340 °F)) in small batches for 5-7 minutes until golden brown.

Immediately remove the hot Makroudh from the oven/oil and soak them in the warm syrup for 2-3 minutes. Let them drain and cool on a rack. Store in an airtight container.