Prep Time
2 hrs
Cook Time
30 mins
Total Time
2 hrs 30 mins
Makroud is a popular pastry in Algeria and Tunisia, which is also found in some cities of Morocco, Libya and Malta.
Course: Dessert
Cuisine: Algerian, Moroccan, North African, Tunisian, Vegetarian
Servings: 60 makrouds
Author: Vera Abitbol
For the dough
  • cups medium semolina
  • ½ cup flour
  • 7 oz. clarified butter
  • 2 pinches salt
  • ½ teaspoon baking soda
  • ¾ cup warm water (more or less)
  • 4 tablespoons orange blossom water
  • Vegetable oil (if frying)
For the filling
  • ½ lb date paste (or pureed ripe dates)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground clove
  • 1 oz. clarified butter
  • 3 tablespoons orange blossom water
For the syrup
  1. Mix the date paste with all the stuffing ingredients until obtaining a smooth paste. Set aside.
  2. In the bowl of a mixer, pour the semolina, baking soda and flour. Make a well and pour the melted clarified butter.
  3. Mix for two minutes so the butter is absorbed by the semolina. Let stand at least 2 hours (more if possible).
  4. Moisten with orange blossom water and warm water, and mix with your fingertips without overworking or kneading the dough. Add water if necessary. Once reaching a compact ball of dough, cover with plastic wrap and let stand for 45 minutes.
  5. Take a good amount of dough and shape a sausage. With the index finger, make a gutter in the center lengthwise. Roll a little strand of date filling and place it into the gutter. Pull the edges of the dough back on the dates to cover everything. Roll again gently to obtain a sausage of about 1 inch diameter. Cut diamond shapes and place them on a baking sheet lined with parchment paper.
  6. Repeat until all the dough is used.
Baking method
  1. Preheat oven to 350 F and bake the pan on the center rack for about 30 minutes (watch carefully so they evenly get a nice golden color).
Frying method
  1. Heat a large pot with oil and deep fry the makroud on each side until browned.
  2. For both methods, the diamonds should be arranged close to each other in order to prevent the dates from burning.
  1. Over low heat, cook all the ingredients of the syrup and dip each cooled makroud on both sides. Set aside for 30 minutes and repeat.