Tunisian Makroud with Dates
Makroud is fried over very low heat — semolina dough needs time to cook through, and high heat browns the surface while the centre stays raw. And after frying it goes into the syrup while hot so it drinks it in.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Calories
- 175
Makroud is one of Tunisia's most famous sweets, originally from Kairouan. Diamonds of semolina dough filled with dates, fried and dipped in honey. The name comes from 'qarad' — to cut — for its distinctive diagonal shape.
Method
-
1
Rub the semolina
Rub the coarse semolina with the warm melted ghee by hand for 5 minutes until absorbed, and let it rest for an hour.
⏱ 65 min -
2
The filling
Knead the dates with the oil, cinnamon, orange blossom water and orange zest until pliable, and roll into thin ropes.
⏱ 10 min -
3
Finish the dough
Add the salt, warm water and orange blossom water gradually and bring the dough together without heavy kneading.
⏱ 8 min -
4
Shape
Roll out a strip of dough 8 cm wide, make a lengthways groove down the middle, lay a rope of dates in it, close the dough over it and press gently.
⏱ 15 min -
5
Cut
Press the top of the strip with a makroud stamp or a fork, and cut it into diagonal diamonds 4 cm wide.
⏱ 8 min -
6
Fry
Oil over low heat (150°C). Fry in batches for 6 to 8 minutes until golden — that long time is necessary for the centre to cook.
⏱ 25 min -
7
The syrup
Heat the honey with the water for 5 minutes, take it off and add the orange blossom water. Dip the makroud while hot for two minutes, then lift it onto a rack to drain.
⏱ 10 min
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Tips that actually matter
- Very low heat for frying. High heat browns the surface and leaves the centre raw.
- Dip it hot into warm syrup — the temperature difference is what makes it drink.
- Coarse semolina, not fine — it is what gives makroud its characteristic texture.
- It keeps two weeks in an airtight tin, and the flavour improves after a day.
People also ask
Can I bake it instead of frying?
Yes — 180°C for 20 minutes, then dip in the syrup. Much lighter, but the texture differs — the fried one is crisper outside.
Why does it crumble as I shape it?
The semolina did not rest long enough in the ghee, or there is too little water. Leave it an hour after rubbing, and add another spoonful of warm water if it is still dry.
How is it different from maamoul?
Makroud is fried and dipped in honey, and shaped as diamonds. Maamoul is baked and dusted with icing sugar, and shaped as patterned rounds.
Cook mode
Tunisian Makroud with Dates
-
1
Rub the semolina
Rub the coarse semolina with the warm melted ghee by hand for 5 minutes until absorbed, and let it rest for an hour.
-
2
The filling
Knead the dates with the oil, cinnamon, orange blossom water and orange zest until pliable, and roll into thin ropes.
-
3
Finish the dough
Add the salt, warm water and orange blossom water gradually and bring the dough together without heavy kneading.
-
4
Shape
Roll out a strip of dough 8 cm wide, make a lengthways groove down the middle, lay a rope of dates in it, close the dough over it and press gently.
-
5
Cut
Press the top of the strip with a makroud stamp or a fork, and cut it into diagonal diamonds 4 cm wide.
-
6
Fry
Oil over low heat (150°C). Fry in batches for 6 to 8 minutes until golden — that long time is necessary for the centre to cook.
-
7
The syrup
Heat the honey with the water for 5 minutes, take it off and add the orange blossom water. Dip the makroud while hot for two minutes, then lift it onto a rack to drain.
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