Zesty Tunisian Makroudh with Honey and Dates

Name: Zesty Tunisian Makroudh with Honey and Dates
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 24 pieces
Cuisine: Dessert
Ingredients: 2 cups semolina; 1/2 cup all-purpose flour; 1/2 cup unsalted butter, melted; 1/4 cup sugar; 1/2 teaspoon salt; 1/4 teaspoon ground cardamom; 3/4 cup warm water; 1 1/2 cups pitted dates; 2 tablespoons orange blossom water; 1 teaspoon ground cinnamon; 1 tablespoon vegetable oil; 1 cup honey; 1/4 cup water; 1 teaspoon lemon juice; 1 tablespoon orange blossom water

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

2 cups semolina

1/2 cup all-purpose flour

1/2 cup unsalted butter, melted

1/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon ground cardamom

3/4 cup warm water

For the Date Filling

1 1/2 cups pitted dates

2 tablespoons orange blossom water

1 teaspoon ground cinnamon

1 tablespoon vegetable oil

For the Honey Syrup

1 cup honey

1/4 cup water

1 teaspoon lemon juice

1 tablespoon orange blossom water

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