Makroudh Date Semolina Cookie

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These diamond-shaped Tunisian cookies feature a tender semolina shell wrapped around a spiced date paste, then fried until golden and drenched in orange blossom-scented syrup. Makroudh are a beloved treat across Tunisia, Libya, and Algeria, especially during Ramadan and family gatherings, traditionally paired with mint tea. The contrast of crisp edges, a pillowy semolina crumb, and sticky honeyed dates makes them utterly irresistible.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 92 gCarbs
• 6 gFiber
• 58 gSugar
• 6 gProtein
• 150 mgSodium
• 380 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the semolina dough

• 2 cups coarse semolina
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 1/4 cup olive oil
• 2 tablespoons orange blossom water
• 1/2 teaspoon fine salt
• 1/3 cup warm water, as needed

For the date filling

• 1 lb (about 2 cups) pitted Medjool dates, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground anise seed (optional, traditional)
• 1 tablespoon honey
• 3 tablespoons warm water

For the orange blossom syrup

• 1 cup granulated sugar
• 1/2 cup water
• 1 tablespoon fresh lemon juice
• 1 tablespoon orange blossom water

For frying

• Vegetable or sunflower oil, for frying

Directions

1. Prepare the date filling: Combine the chopped dates, cinnamon, anise (if using), honey, and water in a small saucepan over low heat. Cook for 5 to 7 minutes, mashing and stirring constantly, until the dates break down into a thick, smooth paste. Transfer to a bowl and cool completely.
2. Make the dough: In a large bowl, whisk together the semolina, flour, and salt. Pour in the melted butter, olive oil, and orange blossom water, then rub the mixture between your fingertips until it looks like damp, coarse sand. Gradually add the warm water, kneading gently, until a soft, pliable dough forms that holds together when pressed (it should not be sticky). Cover and let rest for 20 minutes.
3. Shape the cookies: Divide the rested dough in half. On a lightly floured surface, roll each portion into a rectangle about 1/4 inch thick, roughly 4 by 12 inches. Spread a thin, even layer of the cooled date paste over each rectangle, leaving a 1/2-inch border along the far long edge.
4. Roll and cut: Starting from the long edge nearest you, roll the dough up tightly into a log, sealing the bare edge by pinching gently. Using a sharp, lightly oiled knife, slice each log diagonally into 1-inch diamonds. Press each diamond gently to flatten slightly.
5. Make the syrup: While you shape the cookies, combine the sugar, water, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves, then simmer for 5 minutes until just slightly thickened. Remove from the heat and stir in the orange blossom water. Keep warm in a wide, shallow bowl.
6. Fry the makroudh: Heat about 1 1/2 inches of oil in a heavy pot or deep skillet to 325°F (160°C). Fry the cookies in small batches of 5 to 6 for about 2 to 3 minutes per side, turning once, until deep golden brown all over. Lift out with a slotted spoon and drain briefly on paper towels.
7. Soak and serve: Dip each warm cookie into the warm syrup for 20 to 30 seconds, turning once, then arrange on a serving platter. Drizzle with a little extra syrup, let cool just until warm, and serve.
8. Store leftover cookies in an airtight container at room temperature for up to 5 days; the syrup keeps them moist and tender.

Cook’s Notes

• Use coarse semolina (sometimes labeled 'semolina flour' or 'durum flour') for the proper chewy-tender texture; fine semolina can turn gummy and dense.
• Make sure the date paste is fully cooled before spreading so it does not melt or tear the delicate dough.
• To bake instead of fry: arrange on a parchment-lined sheet, brush with olive oil, and bake at 375°F (190°C) for 20 to 25 minutes until golden, then soak in warm syrup as directed.
• For a richer, nuttier filling, stir 2 tablespoons of toasted chopped almonds or walnuts into the cooled date paste.
• Best eaten the day they are made, but a brief rest in the syrup actually deepens the flavor. Re-warm gently before serving.

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