Tunisian Makroudh Semolina Dates (Printable)

Golden semolina pastries filled with spiced dates, ideal for festive occasions and mint tea pairing.

# What You Need:

→ Dough

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

→ Date Filling

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

→ Frying and Syrup

13 - Vegetable oil, for frying
14 - 2/3 cup honey
15 - 2 tablespoons orange blossom water (optional)
16 - 1 tablespoon sesame seeds (optional)

# How-To:

01 - In a saucepan over low heat, combine chopped dates, butter, cinnamon, and nutmeg. Cook, stirring constantly, until dates soften into a paste, about 5 minutes. Remove from heat and stir in orange blossom water if using. Allow to cool, then shape into logs approximately 1/3 inch thick and set aside.
02 - In a large bowl, combine semolina, sugar, salt, and cinnamon. Add melted butter and olive oil, rubbing mixture with fingertips until it resembles wet sand. Gradually add warm water, kneading gently until a soft, pliable dough forms. Avoid overworking. Cover dough and allow to rest for 20 minutes.
03 - Divide dough into two equal portions and roll each into logs about 2 inches thick. Create a deep groove lengthwise along each log using a finger. Place a date filling log into the groove, fold dough over to encase filling, seal edges, and gently roll to smooth. Flatten slightly and cut diagonally into diamond shapes approximately 1.5 to 2 inches wide.
04 - Heat vegetable oil in a deep pan to 340°F (170°C). Fry the cookies in batches until golden on all sides, approximately 5 to 7 minutes. Drain on paper towels. Warm honey with orange blossom water in a small saucepan. Dip each fried cookie into the warm syrup, then transfer to a wire rack to cool. Optionally, sprinkle with sesame seeds before serving.

# Expert Advice:

01 -
  • The contrast between crispy, buttery semolina and silky, warm date filling is honestly addictive.
  • They impress everyone you serve them to, yet the technique becomes muscle memory after your first batch.
  • A single cookie with mint tea is all you need for a moment of pure contentment.
02 -
  • The oil temperature is not negotiable; too cool and they'll absorb grease and taste heavy, too hot and they'll brown before cooking through.
  • Don't skip the 20-minute dough rest, or your cookies will be tough and resist the gentle shaping they need.
  • The date filling must be completely cool before you fold the dough over it, or it'll seep out into the oil and make frying messy.
03 -
  • Keep the dough covered with a damp cloth as you work so it doesn't dry out and crack when you're shaping.
  • Use a slotted spoon to turn the cookies in the oil and fish them out, because it prevents unnecessary splashing and keeps your hands safe.
  • If the date paste is too thick to spread, warm it gently with an extra teaspoon of butter, and if it's too wet, cook it down a bit more before cooling.
Go Back