Tunisian Makroudh Cookies (Printable Version)

Golden semolina treats filled with spiced dates and soaked in honey syrup, ideal with mint tea.

# What You'll Need:

→ 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 more 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, for garnish (optional)

# How-To Steps:

01 - Combine chopped dates, butter, cinnamon, and nutmeg in a saucepan over low heat. Cook, stirring, until dates soften into a paste, about 5 minutes. Add orange blossom water if using, then let cool and shape into thin logs approximately 3/8 inch thick. Set aside.
02 - In a large bowl, mix semolina, sugar, salt, and cinnamon. Add melted butter and olive oil, rubbing with fingertips until mixture resembles wet sand. Gradually add warm water, gently kneading until a soft, pliable dough forms. Avoid overworking. Cover and rest for 20 minutes.
03 - Divide dough into two equal parts. Roll each into a log about 2 inches thick. Create a deep groove lengthwise in each log using a finger. Place a date filling log into the groove, folding dough over to enclose it. Seal and roll gently to smooth. Flatten slightly and cut diagonally into diamond shapes about 1.5 to 2 inches each.
04 - Heat vegetable oil in a deep pan to 340°F. Fry cookies in batches until golden on all sides, about 5 to 7 minutes. Drain on paper towels. Warm honey with orange blossom water if using. Dip each fried cookie in syrup, then set on a wire rack to cool. Garnish with sesame seeds if desired.

# Expert Advice:

01 -
  • They're crispy on the outside, soft and date-sweet inside, and they stay that way for days if you can keep yourself from eating them all first.
  • The honey syrup makes them feel fancy and special, but the dough is surprisingly forgiving once you understand it.
  • They're the kind of treat that tastes like you spent all day cooking, but they come together faster than you'd expect.
02 -
  • If your dough is too wet, the cookies will absorb oil instead of crisping up—this is the most common mistake, and it teaches you why adding water slowly is actually a rule that matters.
  • The difference between good makroudh and disappointing ones often comes down to resting the dough and not rushing the frying temperature—both feel small until they're not.
03 -
  • If you're nervous about the oil temperature, use a thermometer—this is one recipe where guessing can genuinely change the outcome from brilliant to disappointingly greasy.
  • Some cooks prefer baking these at 180°C for 25 to 30 minutes instead of frying, which gives you a lighter cookie that still dips beautifully in syrup if that's more your style.
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