Makroudh

How to Make Makroudh

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1. Rub the olive oil into the semolina, salt and cinnamon with your fingers until it looks like damp sand. Leave 20 minutes for the grains to absorb it.

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2. Add the water and orange blossom water and bring together into a firm dough. Do not knead it — work it just enough to hold.

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3. Blitz the dates with the 2 tbsp oil, cinnamon, cloves, orange zest and orange blossom water to a smooth, stiff paste.

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4. Roll a third of the dough into a long strip about 8 cm wide. Lay a rope of date paste down the centre and fold the dough over it, sealing the seam underneath.

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5. Flatten gently and cut on the diagonal into 4 cm diamonds. Repeat with the rest.

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6. Heat the frying oil to 170°C / 340°F and fry the diamonds in batches, 4 minutes, turning, until pale gold. Drain briefly.

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7. Warm the honey in a wide pan and drop the hot pastries in for 40 seconds, turning. Lift onto a rack and scatter with sesame seeds.

   Mark done Start 40 sec timer

Related guide: Prep, cook and total time.

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Tips for Making Makroudh

• Oil into the semolina first, and let it stand. That is the crumb.
• Barely work the dough — kneading makes it tough.
• Hot pastries into warm honey, both hot.

What to Serve with Makroudh

• Mint tea with pine nuts
• Turkish coffee
• Fresh dates

Storing & Reheating Makroudh

An airtight tin for 2 weeks; the crumb softens slightly and the flavour improves. They freeze for 3 months.

Makroudh FAQ: Common Questions

Makroudh Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.