Traditional Tunisian Makroudh (Printable)

Semolina dough filled with spiced dates, fried to golden crisp and glazed with honey syrup.

# What You’ll Need:

→ Dough

01 - 4 1/4 cups fine semolina
02 - 1/2 cup unsalted butter, melted
03 - 1/3 cup olive oil
04 - 7 tbsp warm water, plus more as needed
05 - 2 tbsp granulated sugar
06 - 1/2 tsp salt
07 - 1/2 tsp ground cinnamon

→ Date Filling

08 - 1 1/3 cups pitted dates, chopped
09 - 1 tbsp unsalted butter
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground nutmeg
12 - 1 tsp orange blossom water (optional)

→ Frying and Syrup

13 - Vegetable oil, for frying
14 - 7 oz honey
15 - 2 tbsp orange blossom water (optional)
16 - 1 tbsp sesame seeds, for garnish (optional)

# Directions:

01 - Combine dates, butter, cinnamon, and nutmeg in a saucepan over low heat. Cook while stirring until dates soften into a paste, about 5 minutes. Stir in orange blossom water if using, then cool and shape into thin logs approximately 3/8 inch thick. Set aside.
02 - In a large bowl, mix semolina, sugar, salt, and cinnamon. Add melted butter and olive oil, rubbing with fingertips until mixture feels like wet sand. Gradually add warm water, kneading gently until a soft, pliable dough forms. Cover and rest for 20 minutes.
03 - Divide dough into two equal portions and roll each into a log about 2 inches thick. Create a deep groove lengthwise in each log using a finger. Place a date filling log into the groove, fold dough over to enclose filling, seal, and roll gently to smooth. Flatten slightly and cut diagonally into diamond shapes approximately 1 3/4 to 2 inches wide.
04 - Heat vegetable oil in a deep pan to 340°F. Fry cookies in batches until golden on all sides, about 5 to 7 minutes. Drain on paper towels. Warm honey with orange blossom water, if using, in a saucepan and dip each fried cookie into the syrup. Place on a wire rack to cool and sprinkle with sesame seeds if desired.

# Expert Tips:

01 -
  • They look fancy enough to serve at a gathering but honest enough to eat alone with tea.
  • The contrast between crisp, fried edges and soft date centers hits every textural craving at once.
  • Orange blossom and honey make your kitchen smell like someone who knows secrets.
02 -
  • Don't skip the dough rest—that 20 minutes lets the semolina soak up moisture and makes shaping infinitely less frustrating.
  • The oil temperature matters more than you think; too cool and they absorb oil like sponges, too hot and they brown before the inside cooks through.
03 -
  • Roll the date filling between two pieces of parchment to keep your hands clean and the paste from sticking everywhere.
  • If your dough is resisting you while shaping, let it rest for another five minutes—it'll cooperate better.
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