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Makroudh are a cherished specialty of the Maghreb, particularly in Algeria and Tunisia. These diamond-shaped semolina cakes capture the goodness of the land: wheat, olive oil, and dates, coming together in one perfect bite. Soft yet slightly chewy, each makroudh is traditionally filled with a paste of dates (or sometimes a nut paste), fried until golden, and then bathed in a fragrant honey syrup. With a warm, caramelly sweetness and a hint of spice, makroudh offers a satisfying balance of textures and flavors. In Algeria, they are especially beloved during Ramadan and Eid, often prepared in large batches to share with family and friends as a symbolic gesture of hospitality and celebration.
The dough for makroudh is unusual. Instead of flour, it relies on coarse semolina (cracked wheat) mixed with a small amount of flour or chickpea flour to give structure. Liquid (water or orange blossom water) and olive oil bind the semolina into a pliable dough. After resting, this dough is shaped around a tender filling of sweet dates (commonly the local Deglet Nour variety) mixed with spices like cinnamon or ground almonds. The resulting log or loaf is then cut into diamonds, giving makroudh its name (the word derives from “makrout,” meaning shaped). Each diamond is fried or sometimes baked until crisp on the outside, then soaked in honey syrup scented with orange blossom water. The syrup penetrates the cracks, sweetening every crevice. The finished pastry is richly sweet, aromatic, and traditionally saved for special moments.
Making makroudh does take some care, but the result is a soulful treat. The semolina dough must hydrate properly: if too dry, the pastry will crumble, but if too soft, it will fall apart in the oil. After frying, the cakes should be soaked while still warm to absorb just the right amount of syrup. The skill comes in timing: drained too early and they are dry; soaked too long and they become syrupy. Despite these nuances, home cooks across Algeria prepare makroudh with joy, knowing that this labor yields a humble cake treasured by all generations.
Follow this detailed recipe to create authentic Algerian makroudh at home. You’ll learn how to assemble the semolina dough, stuff it with date filling, fry the diamonds, and douse them in syrup. The end result is a plate of golden Moroccan-style sweets perfect for sharing at any festive table.
24
servings30
minutes15
minutes220
kcalThis Makroudh recipe uses a simple ratio of semolina, liquid and oil to form a pliable dough. The filling is made from sweet dates (often blended or finely chopped) mixed with a pinch of cinnamon and sometimes nuts. Each log is sliced into diamond shapes and deep-fried or oven-baked until just crisp. Finally, the hot cakes are soaked in warm honey syrup infused with orange blossom water. The finished Makroudh are tender and moist inside, with a crunchy exterior. Serve them with mint tea or coffee for a satisfying sweet snack during Ramadan, Eid or any celebration.
Medium Semolina: 3 cups (about 360 g) – coarse semolina forms the base. (Fine semolina yields a more delicate texture, coarse gives a rustic bite.)
All-Purpose Flour: ½ cup (60 g) – helps bind the semolina. (Chickpea flour is a traditional alternate.)
Baking Powder: ½ teaspoon – optional, for slight puffiness.
Salt: ¼ teaspoon – balances the sweetness.
Sugar: 1 tablespoon – very little; the syrup will sweeten the pastry. (Omit for a less-sweet dough.)
Butter or Olive Oil: ¼ cup (50 g) melted – for moisture and richness. (Use neutral oil or melted clarified butter; some recipes use only olive oil.)
Water: ~1 cup, lukewarm – to form the dough (add gradually until malleable). Some use orange blossom water (2–3 tablespoons) in place of part of the water for fragrance.
Ground Dates: 2 cups (about 300 g) – Medjool or Deglet Nour dates pitted and mashed into a paste. (Store-bought date paste can substitute.)
Ground Almonds (optional): ½ cup (50 g) – for mixing into the date filling for texture (or use ¼ cup of finely chopped walnuts).
Cinnamon: 1 teaspoon – blended into the date filling. (Cardamom or nutmeg can also be used.)
Orange Blossom Water: 2 tablespoons – in the syrup, to perfume the honey. (Rose water or vanilla extract can add variation.)
Honey: 1 cup (300 g) – for the syrup to soak the fried cakes. (Or use pure cane sugar syrup.)
Water (for syrup): ½ cup – to make a honey syrup (if needed; often honey is thinned with water or fruit juice).
Lemon Juice: 1 tablespoon – keeps syrup from crystallizing and adds brightness.
For a nut filling variation, replace the date paste with almond paste or a mix of ground figs. Gluten-free bakers can use a gluten-free flour blend instead of wheat flour (final texture will be more sandy). If honey is scarce, a simple syrup of 1½ cups sugar + 1 cup water (with a little orange blossom water) can be used.
Prepare Dough: In a bowl, combine semolina, flour, baking powder, sugar, and salt. Pour in melted butter and mix so crumbs form. Gradually add lukewarm water (or part orange blossom water) and knead to form a soft dough that holds together (should be moist but not sticky). (Time: 10 min)
Rest: Cover the dough and let it rest for at least 30 minutes. This hydrates the semolina, making the dough easier to shape. (Time: 30 min)
Make Filling: Combine the mashed date paste with ground almonds (if using), cinnamon, and a pinch of salt. Knead or press until you have a smooth, firm filling (add a drop of oil if too crumbly). Roll into a log and set aside. (Time: 10 min)
Divide Dough: Roll the dough into one large log or divide into 2–3 smaller logs (depending on preference). Flatten each log slightly.
Form Cakes: Using your thumb, create a long hollow channel in the dough log (like a trough). Place the date log inside, then enclose it completely by pinching the dough together around it. Roll gently to smooth the seam. You now have one filled log. (Time: 5 min)
Cut Diamonds: Using a sharp knife, cut the filled log on a slight diagonal into diamond shapes, about 2 inches (5 cm) wide. Alternatively, cut cubes by making a grid of diagonal and straight cuts. The shape should allow oil to surround each piece.
Fry: Heat enough oil (vegetable or light olive oil) in a deep skillet over medium heat. The oil should be about 350°F (175°C). Carefully slide a few diamonds into the oil (do not overcrowd). Fry until golden brown on both sides, flipping as needed (about 2–3 minutes per side). Drain on paper towels. Repeat with remaining pieces. (Time: 15 min)
Make Honey Syrup: In a small saucepan, combine honey, water, and lemon juice. Warm gently until fluid and mix well. Remove from heat and stir in orange blossom water. (If using sugar syrup instead, boil sugar and water until syrupy, then add orange blossom water off heat.) (Time: 5 min)
Soak Makroudh: While the makroudh are still warm, carefully dip each piece into the warm syrup, or pour syrup over them in a shallow dish. Allow them to soak for a minute or two, turning to coat completely. Place the soaked makroudh on a rack or tray. They should appear glossy but not syrup-dripping.
Cool and Serve: Let the cakes cool to room temperature so the syrup sets. The surface will become tacky. Serve these honey-drenched date cakes at room temperature, alongside tea or coffee.
Calories | Carbs | Fat | Protein | Allergens |
220 kcal | 31 g | 7 g | 3 g | Contains: Wheat (gluten), may contain nuts (almonds) |
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