Makroudh de Sétif
A popular sweet pastry from Sétif, Algeria, made from semolina dough filled with dates and flavored with orange blossom water, then fried and soaked in honey syrup.
🧂 Ingredients
- 500 g Semolina(fine semolina)
- 100 g All-purpose flour
- 125 g Butter(melted)
- 2 tbsp Orange blossom water
- 1 tsp Salt
- 300 g Dates(pitted and finely chopped or processed into a paste)
- 1 tsp Cinnamon
- for frying Vegetable oil
- 500 ml Honey(for syrup)
- 250 ml Water(for syrup)
- 1 tbsp Lemon juice(for syrup)
- 2 tbsp Sesame seeds(toasted, for garnish (optional))
👨🍳 Instructions
- 1
In a large bowl, combine the fine semolina, all-purpose flour, and salt. Rub in the melted butter until the mixture resembles coarse crumbs.
💡 Tip: Ensure the butter is well distributed. - 2
Gradually add the orange blossom water and a little cold water (about 100-150 ml), mixing until a soft, pliable dough forms. Do not overwork the dough. Cover and let it rest for at least 1 hour, or preferably refrigerate overnight.
💡 Tip: The dough should be soft but not sticky. - 3
While the dough rests, prepare the date filling. Mix the finely chopped dates with cinnamon. If the dates are dry, you can add a teaspoon of orange blossom water or melted butter to moisten them.
💡 Tip: Ensure the date paste is smooth and spreadable. - 4
Divide the rested dough into two portions. Roll out one portion on a lightly floured surface into a rectangle about 1/4 inch thick. Spread the date filling evenly over the dough.
- 5
Carefully place the second portion of dough on top of the filling and roll it gently to seal. Alternatively, you can roll out the second portion and place it as a top layer, pressing down to adhere.
- 6
Using a knife or a pastry wheel, cut the dough into diamond or rectangular shapes. You can also use a traditional makroudh mold to imprint a pattern.
💡 Tip: Ensure the cuts are clean to prevent the filling from leaking out during frying. - 7
Heat vegetable oil in a deep frying pan or pot over medium heat. Carefully fry the makroudh pieces in batches until golden brown on both sides. Do not overcrowd the pan.
💡 Tip: Maintain a consistent oil temperature to ensure even cooking and prevent burning. - 8
While the makroudh is frying, prepare the honey syrup. In a saucepan, combine honey, water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 5-7 minutes until slightly thickened. Remove from heat and let it cool slightly.
💡 Tip: The lemon juice prevents the syrup from crystallizing. - 9
Once fried, drain the makroudh pieces on paper towels. Immediately dip the warm makroudh into the slightly cooled honey syrup, ensuring they are well coated. Let them soak for a few minutes.
💡 Tip: Soaking while warm allows the syrup to penetrate. - 10
Remove the makroudh from the syrup and place them on a wire rack to drain any excess. Garnish with toasted sesame seeds, if desired. Let them cool completely before serving.
💡 Pro Tips
- ✓The quality of the semolina is crucial for the texture of the dough.
- ✓If the dough is too dry, add a little more orange blossom water or water, a teaspoon at a time.
- ✓For a crispier texture, you can bake the makroudh instead of frying, though frying is traditional.
- ✓Makroudh can be stored in an airtight container for up to a week.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Fill with almond paste instead of dates.
- Add a pinch of ground cloves or nutmeg to the date filling.
- Drizzle with a simple sugar glaze instead of honey syrup.