Zesty Tunisian Makroudh with Honey and Dates
A classic North African pastry that delightfully combines semolina, dates, and honey for a sweet treat.
This Tunisian treat, Makroudh, is a traditional pastry made with semolina, filled with a fragrant date paste, and drizzled with honey. It's perfect for a sweet finale or a teatime snack.
- 2 h
- 24 pieces
- Intermediate
Ingredients
For the Dough
For the Date Filling
For the Honey Syrup
Preparation
Marinating the Semolina Mixture
Mix Dry Ingredients
In a large bowl, mix semolina, flour, sugar, salt, and ground cardamom.
Use fine semolina for a smoother, more refined texture.
Add Butter
Gradually pour in the melted butter, mixing until the mixture resembles moist sand.
Form Dough
Slowly add warm water, stirring until a smooth dough forms. Cover and let it rest for 1 hour.
Preparing the Date Filling
Combine Ingredients
In a food processor, combine pitted dates, orange blossom water, ground cinnamon, and oil.
Ensure the dough and date paste are evenly textured to prevent uneven baking.
Process Paste
Blend until a smooth paste forms. Remove and set aside.
Shape Paste
Roll the date paste into long strips about the length of the dough log.
Chill the rolled date paste briefly to make handling easier.
Cooking Process
Dough Preparation
Roll the semolina dough into thin logs and flatten slightly.
Filling
Place the date strip along the center of the flattened dough and fold dough over to encase the date filling. Seal edges.
Cutting & Baking
Cut the filled log into diamond shapes and bake at 350°F (175°C) for 25-30 minutes until golden.
Plating & Serving
Zesty Tunisian Makroudh with Honey and Dates
Zesty Tunisian Makroudh with Honey and Dates
Plating & Serving
Arrange the Makroudh in a layered pattern on a serving platter and drizzle generously with honey syrup just before serving.