Save The first time I made makroudh, my Tunisian neighbor stopped by with a plate of her own, golden and gleaming with honey. She watched me fumble through the process, patient and amused, as I tried to fold those delicate date-filled logs without tearing them. What struck me most wasn't the technique—it was how she talked about them, like they were small gifts meant to be shared. Now whenever I fry a batch, that kitchen fills with a warmth that has nothing to do with the oil temperature.
I made these for my partner's family dinner last spring, nervous about getting them right. Halfway through frying, the oil temperature wavered, and I nearly panicked—but those slightly darker batches ended up being everyone's favorite, with an almost burnt-sugar crispness that was unexpectedly perfect. That taught me something about cooking: sometimes the happy accidents matter as much as the technique.
Ingredients
- Fine semolina: The foundation of everything—it creates that distinctive sandy texture that toasts to golden perfection when fried, and it's what gives makroudh their signature bite.
- Unsalted butter and olive oil: Together they create a dough that's tender and workable, with butter adding richness and olive oil keeping everything pliable without being greasy.
- Warm water: Add gradually; you might need less or more depending on humidity, and that's perfectly normal—trust what the dough feels like, not just the measurements.
- Pitted dates: Chopped small, they cook down into a smooth, luscious paste that's naturally sweet and needs almost nothing else to shine.
- Cinnamon and nutmeg: These warm spices in the filling are the quiet magic, grounding all that sweetness with something earthy and complex.
- Honey: For the final dip, it seals in moisture and adds a glossy finish—use good honey if you can, because you'll taste it.
- Orange blossom water: Optional but transformative; just a hint lifts the whole dish into something memorable and distinctly Tunisian.
Instructions
- Prepare the date filling first:
- Melt butter in a saucepan and add your chopped dates with the warm spices, stirring constantly as they soften into a thick, glossy paste—you'll hear the mixture change from sticky to silky, about five minutes. Once it's smooth and smells like cinnamon-spiced honey, stir in your orange blossom water if using, then spread it on a plate to cool slightly before shaping into thin logs.
- Build the dough with patience:
- In a large bowl, combine semolina, sugar, salt, and cinnamon, then pour in the melted butter and olive oil and rub everything together with your fingertips until it resembles damp sand—this takes a couple of minutes and feels almost meditative. Add the warm water slowly, kneading gently until you have a soft, slightly sticky dough that holds together; cover it and let it rest for twenty minutes, which is when the magic happens.
- Shape the filled logs:
- Divide your dough in half and roll each piece into a thick log, then use your finger to press a deep groove down the center—it should be wide enough to hold your date log comfortably. Place the cooled date filling in the groove, fold the dough over to seal it, and gently roll the whole thing to even it out and smooth any cracks.
- Cut into diamonds:
- Flatten each log slightly with your palm, then take a sharp knife and cut diagonally at an angle, then back the other way, creating diamond shapes about four to five centimeters across—you should get about twelve pieces per log. The cut edges will show the pretty layers of dough and filling, and that's exactly what you want.
- Fry until they sing:
- Heat your oil to 170°C and slip in the makroudh a few at a time, listening for that sizzle and watching as they float and turn golden on all sides over about five to seven minutes. Lift them out with a slotted spoon onto paper towels to drain, and they'll continue crisping as they cool.
- Finish with honey:
- Warm your honey with orange blossom water in a small saucepan, then quickly dip each fried makroudh into it—just a quick dunk—and place it on a wire rack to drip and cool. A sprinkle of sesame seeds at this stage adds a nice final touch if you like.
Pin it Years later, my grandmother told me that makroudh used to appear in her kitchen on special mornings, a sign that something worth celebrating was happening. Now I understand—it's not really about the cookies themselves, but about the care they represent, the little ritual of making something golden and sweet for someone you want to impress.
A Word About the Baking Option
If deep frying feels intimidating or you want something lighter, these bake beautifully at 180°C for twenty-five to thirty minutes until they're pale golden, then you dip them in warm honey exactly the same way. They won't have quite that crispy exterior you get from frying, but they're still excellent and somehow feel a bit less heavy—I make them both ways depending on my mood and how much oil I want to use.
Storage and Keeping
These keep for a week in an airtight container, though they rarely last that long in my house. Each day they sit, the honey softens them slightly while the sesame seeds stay crunchy, so they actually evolve over time in a way that's quite nice if you have the patience to wait.
Variations Worth Trying
Once you master the basic version, you can play with the flavors in subtle ways—swap orange blossom water for rose water if you have it, or skip the floral notes entirely for something more straightforward and cinnamon-forward. You might also reduce the honey slightly if you find the final result too sweet for your taste, or add a pinch of clove to the filling for something darker and spicier.
- Try toasting a few sesame seeds in a dry pan before sprinkling them on; they'll be nuttier and more fragrant.
- If your dates are very dry, soak them in warm water for ten minutes before cooking them down into filling.
- Make extra date filling and eat it on toast or with cheese—it's too good to waste.
Pin it There's something about makroudh that transforms a simple afternoon into something intentional and warm. Make them when you want to slow down and taste something that matters.
Frequently Asked Questions
- → What gives Makroudh its unique texture?
The texture comes from fine semolina dough combined with melted butter and olive oil, creating a tender yet slightly crisp crust when fried or baked.
- → How is the date filling prepared?
Chopped dates are cooked gently with butter, cinnamon, and nutmeg until softened into a paste, then shaped before being encased in the dough.
- → Can I bake Makroudh instead of frying?
Yes, baking at 180°C for 25–30 minutes creates a lighter version with a golden surface, still worthy of dipping in honey syrup.
- → What flavor does orange blossom water add?
Orange blossom water introduces a subtle floral fragrance that complements the sweetness of dates and honey, enhancing the overall aroma.
- → Are sesame seeds necessary for garnish?
Sesame seeds are optional but provide a nutty flavor and slight crunch that pairs well with the honey glaze.