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Tunisian Makroudh
Makroudh is a traditional Tunisian sweet pastry made from semolina dough, filled with a rich date paste, and often flavored with orange blossom water and spices like cinnamon. These diamond-shaped treats are typically deep-fried until golden and then soaked in a fragrant honey-lemon syrup. They are a popular confection, especially during holidays and celebrations.
ð§ ææ
- 150 g Fine semolina
- 150 g Medium semolina
- 75 g All-purpose flour
- 1/4 tsp Salt
- 1/2 tsp Baking powder
- 1/4 tsp Cinnamon
- 60 ml Melted butter
- 60 ml Olive oil
- as needed Water
- 1 tsp Turmeric(for color)
- 3 tbsp Orange blossom water
- 200 g Date paste
- for frying Vegetable oil
- 200 g Sugar(for syrup)
- 250 ml Water(for syrup)
- 1 tbsp Lemon juice(for syrup)
ðšâð³ äœãæ¹
- 1
Prepare the syrup: In a saucepan, combine sugar, 250ml water, and lemon juice. Bring to a boil, then simmer over low heat for 25-30 minutes until thick and syrupy. Set aside to cool.
- 2
Prepare the dough: In a large bowl, mix fine semolina, medium semolina, flour, salt, baking powder, and cinnamon. Add the melted butter and olive oil, and rub into the dry ingredients until combined.
- 3
Gradually add a mixture of water and turmeric (about 1 cup total) to the semolina mixture, kneading gently until a smooth, cohesive dough forms. Add more water if needed, but be careful not to make it too sticky. Let the dough rest for 30 minutes, covered.
- 4
Prepare the date filling: In a separate bowl, knead the date paste with a little olive oil and cinnamon until smooth and pliable. Shape it into long, thin cylinders (about 1 cm in diameter).
- 5
Divide the rested dough into 3 equal portions. Roll each portion into a cylinder about 2 cm in diameter. Use your fingers to create a long cavity along the length of each cylinder.
- 6
Carefully place a date filling cylinder into the cavity of each dough cylinder. Seal the edges of the dough to fully enclose the filling. Gently flatten and shape the filled cylinders.
- 7
Cut the filled cylinders into diamond or rectangular shapes (about 4 cm long). You can use a traditional mold or a knife for this. Press lightly with a fork or a decorative tool if desired.
- 8
Heat vegetable oil in a deep frying pan over medium-high heat. Fry the makroudh in batches until golden brown on all sides. Do not overcrowd the pan.
- 9
Remove the fried makroudh from the oil and drain briefly on paper towels. Immediately immerse them in the cooled syrup for a few minutes to absorb the sweetness. Remove from syrup and let them cool completely on a wire rack.
ð¡ ããã®ã³ã
- âThe consistency of the dough is key; it should be firm but pliable.
- âEnsure the oil is at the correct temperature for frying to achieve a crispy exterior without burning.
- âSoaking the makroudh in syrup while they are still warm helps them absorb the flavor better.
- âMakroudh can be stored in an airtight container for up to a week.
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- Use rose water instead of orange blossom water for a different floral note.
- Add a pinch of ground cloves or nutmeg to the date filling for extra spice.
- Some recipes use a combination of semolina and almond flour for the dough.