Tunisian Makroudh Semolina Dates (Printable)

Semolina pastries filled with date paste, fried to golden perfection and glazed with honey syrup for a crisp, aromatic finish.

# Ingredient List:

→ Dough

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

→ Date Filling

08 - 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 - 3/4 cup honey
15 - 2 tablespoons orange blossom water (optional)
16 - 1 tablespoon sesame seeds (optional)

# How-To Steps:

01 - In a saucepan over low heat, combine chopped dates, butter, ground cinnamon, and nutmeg. Cook while stirring until dates soften into a paste, about 5 minutes. Remove from heat, stir in orange blossom water if using, allow to cool, then shape into thin logs approximately 1/3 inch thick. Set aside.
02 - In a large bowl, combine semolina, sugar, salt, and cinnamon. Add melted butter and olive oil, rubbing the mixture with fingertips until it resembles wet sand. Gradually incorporate warm water, kneading gently until a soft, pliable dough forms. Avoid overworking. Cover and let rest for 20 minutes.
03 - Divide the dough into two equal portions and roll each into a log about 2 inches thick. Using a finger, create a deep groove lengthwise in each log. Place a date filling log inside the groove, fold dough over to enclose the filling, seal edges, and gently roll to smooth. Flatten slightly and cut diagonally into diamond shapes measuring about 1 3/4 to 2 inches.
04 - Heat vegetable oil in a deep pan to 340°F (170°C). Fry the shaped pastries in batches until golden on all sides, approximately 5 to 7 minutes. Drain on paper towels. Warm honey with orange blossom water in a saucepan, then dip each fried cookie into the syrup. Transfer to a wire rack to cool and sprinkle with sesame seeds if desired.

# Expert Advice:

01 -
  • The contrast between the crispy semolina crust and soft, spiced date center feels like biting into something ancient and alive at the same time.
  • You can taste the olive oil and butter singing together, especially if you let the dough rest—it's the difference between a good cookie and one that haunts you.
  • Orange blossom water transforms them from ordinary to something that makes people close their eyes when they taste it.
02 -
  • Do not skip cooling the date filling—warm filling will make the dough greasy and difficult to seal, and you'll end up with leaking, messy shapes in the oil.
  • The resting time for the dough is non-negotiable; it hydrates the semolina and makes the dough tender instead of crumbly, transforming the entire texture of the finished cookie.
  • Oil temperature is everything—if it's too low, the cookies absorb grease like sponges; if it's too high, the outside burns while the inside stays doughy, so use a thermometer and trust it.
03 -
  • If your dough seems dry and won't come together, trust that a few more tablespoons of water will fix it—every kitchen is different in humidity, and your dough should feel soft and slightly sticky, like a baby's skin.
  • Fry in batches and keep the oil temperature steady; crowding the pan drops the temperature and ruins the texture, so patience here pays off with perfectly crispy results.
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