Traditional Tunisian Makroud Recipe

Ingredients

  • 2 cups of semolina
  • 1 cup of all-purpose flour
  • 1 cup of melted unsalted butter
  • 1/2 cup of warm water
  • 1 cup of pitted dates
  • 1/2 cup of orange blossom water
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground cloves
  • 1 cup of vegetable oil for frying
  • 2 cups of honey for glazing

Steps and instructions

  1. In a large bowl, mix together the semolina, all-purpose flour, and melted butter. Gradually add warm water and knead until you get a smooth dough. Let it rest for about 2 hours.
  2. Meanwhile, in a food processor, add the pitted dates, orange blossom water, ground cinnamon, and ground cloves. Process until it forms a paste.
  3. Divide the dough and the date paste into equal portions. Shape each dough portion into a log, create a well along the length and fill it with the date paste. Close the dough around the date paste and gently roll it to seal the edges.
  4. With a sharp knife, cut the logs into diamond shapes. Repeat with the remaining dough and date paste.
  5. Heat the vegetable oil in a deep frying pan over medium heat. Fry the diamond-shaped makrouds until they turn golden brown, then remove them with a slotted spoon and drain on paper towels.
  6. Heat the honey in a separate saucepan until it becomes runny. Dip the fried makrouds into the honey, ensuring they are fully coated. Remove and allow to cool before serving.

Tools for making

Recipe variations

  • Use almond flour instead of all-purpose flour for a gluten-free version.
  • Replace the dates with figs or prunes for a different flavor.
  • Add chopped nuts such as almonds, walnuts, or pistachios to the date paste for added texture.
  • Experiment with different spices such as cardamom or nutmeg to enhance the flavor profile.
  • Try using ghee instead of melted butter for a richer taste.
  • For a healthier option, bake the makrouds instead of frying them. Brush them with a little olive oil and bake at 350°F (175°C) until they are golden brown.
  • Drizzle the honey-glazed makrouds with a sprinkle of sesame seeds or powdered sugar for added visual appeal.
  • Instead of honey, use a mixture of honey and rosewater for a floral twist.
  • Add a pinch of salt to the dough mixture to balance the sweetness.
  • For a savory variation, stuff the dough with a mixture of spiced ground meat or cheese.

Recipe overview

Makroud is a traditional North African delicacy that is highly popular in countries such as Tunisia and Algeria. This tasty treat is typically made from a dough of semolina, filled with a sweet date paste, and then deep-fried until golden brown. It's then generously glazed with warm honey to add an extra layer of sweetness. The result is a deliciously soft, sweet pastry with a crunchy exterior, making it a perfect companion for tea or coffee. Though making Makroud requires some effort and time, the end result is absolutely worth it. With a combination of sweet, rich flavors and an appealing presentation, Makroud is sure to impress your family or guests. This recipe will take you through the process step by step, from preparing the dough and date filling, to frying and glazing the pastries. Enjoy the flavors of North Africa in your own kitchen with this delightful dessert!

Common questions

  1. Can I use a different type of flour? Yes, you can use whole wheat flour instead of all-purpose flour for a healthier version of Makroud.
  2. Can I use a different type of sweetener? Traditionally, honey is used to glaze Makroud, but you can also use date syrup, maple syrup, or agave syrup as alternatives.
  3. How long can I store Makroud? Makroud can be stored in an airtight container at room temperature for up to two weeks. It is best to separate the layers with parchment paper to prevent sticking.
  4. Can I bake Makroud instead of frying? While traditionally Makroud is fried, you can bake them at 350°F (175°C) for about 20-25 minutes until they are golden brown. However, the texture and taste may slightly differ from the fried version.
  5. Can I freeze Makroud? Yes, you can freeze Makroud. Place them in an airtight container or freezer bag, separating the layers with parchment paper to prevent sticking. They can be stored in the freezer for up to three months. Thaw them at room temperature before serving.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the dough ingredients.
  • Food Processor - Used to process the dates and create a smooth paste.
  • Knife - A sharp knife to cut the dough into diamond shapes.
  • Deep Frying Pan - A pan with high sides for frying the makrouds.
  • Slotted Spoon - A spoon with holes to remove the fried makrouds from the oil.
  • Paper Towels - Used to drain the fried makrouds and remove excess oil.
  • Saucepan - Used to heat the honey for glazing.

Origin stories

Makroud is a traditional North African dessert, particularly popular in Algeria and Tunisia, where it is often enjoyed during Ramadan and at weddings. The name "Makroud" comes from the Arabic word "kroud", which translates as "small cushion", reflecting the distinctive diamond or cushion shape of these sweet pastries. Interestingly, despite their humble appearance, these treats hold a significant cultural value. They are considered a symbol of generosity and hospitality, and it's customary to offer them to guests on special occasions. Just like the intricate patterns on traditional Berber rugs, each family has its own unique way of shaping and decorating Makroud, making each batch a heartfelt representation of family heritage and regional identity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.