Zesty Tunisian Makroudh with Honey and Dates
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Semolina Mixture
- 1
Mix Dry Ingredients
In a large bowl, mix semolina, flour, sugar, salt, and ground cardamom.
Tip: Use fine semolina for a smoother, more refined texture.
- 2
Add Butter
Gradually pour in the melted butter, mixing until the mixture resembles moist sand.
- 3
Form Dough
Slowly add warm water, stirring until a smooth dough forms. Cover and let it rest for 1 hour.
Preparing the Date Filling
- 1
Combine Ingredients
In a food processor, combine pitted dates, orange blossom water, ground cinnamon, and oil.
Tip: Ensure the dough and date paste are evenly textured to prevent uneven baking.
- 2
Process Paste
Blend until a smooth paste forms. Remove and set aside.
- 3
Shape Paste
Roll the date paste into long strips about the length of the dough log.
Tip: Chill the rolled date paste briefly to make handling easier.
How to Make Zesty Tunisian Makroudh with Honey and Dates
Total time: 2 h 40 min · Yields 4 servings
- 1
Dough Preparation
Roll the semolina dough into thin logs and flatten slightly.
- 2
Filling
Place the date strip along the center of the flattened dough and fold dough over to encase the date filling. Seal edges.
- 3
Cutting & Baking
Cut the filled log into diamond shapes and bake at 350°F (175°C) for 25-30 minutes until golden.
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