Tunisian Makroudh Semolina Dates (Printable Page)

Semolina pastries filled with spiced dates, fried crisp and coated in honey syrup, perfect with mint tea.

# What You Need:

→ Dough

01 - 4 cups fine semolina
02 - 9 tablespoons unsalted butter, melted
03 - 5 tablespoons 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 1/8 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 - 7 ounces honey
15 - 2 tablespoons orange blossom water (optional)
16 - 1 tablespoon sesame seeds (optional)

# Steps:

01 - Combine chopped dates, butter, cinnamon, and nutmeg in a saucepan over low heat. Cook while stirring until dates soften into a paste, about 5 minutes. Stir in orange blossom water if using. Let the mixture cool, then form into logs approximately 0.4 inches thick and set aside.
02 - In a large bowl, blend semolina, sugar, salt, and cinnamon. Add melted butter and olive oil, rubbing with fingertips until mixture resembles wet sand. Gradually knead in warm water until dough becomes soft and pliable; avoid overworking. Cover and allow to rest for 20 minutes.
03 - Divide dough into two equal parts and roll each into a log about 2 inches in diameter. Create a deep groove lengthwise along each log with your finger. Place a date filling log into the groove, fold dough over to enclose filling, sealing and gently smoothing the surface. Slightly flatten and slice diagonally into diamond shapes measuring 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, approximately 5 to 7 minutes. Drain on paper towels. Warm honey with orange blossom water in a separate saucepan. Dip each fried cookie into the warm syrup, then transfer to a wire rack to cool. Optionally, sprinkle with sesame seeds.

# Expert Advice:

01 -
  • The crisp semolina shell gives way to a soft, spiced date center that tastes like comfort and celebration at once.
  • These cookies fill your kitchen with the kind of fragrance that makes neighbors knock on your door asking what youre making.
  • Theyre impressive enough for special occasions but forgiving enough to become a weekend ritual once you get the hang of shaping them.
02 -
  • If your dough is too dry and cracking, add water one teaspoon at a time—semolina absorbs moisture slowly, so patience is key.
  • Keep the oil temperature steady around 170°C, because too hot and the outside burns before the inside cooks, too cool and they turn greasy.
  • Dip the cookies in syrup while theyre still warm but not piping hot, or the honey will slide right off instead of soaking in.
03 -
  • Chill the date logs briefly before shaping so they hold their form better when you wrap the dough around them.
  • Use a candy thermometer to monitor oil temperature—consistency is everything when frying delicate pastries.
  • If you don't have orange blossom water, a small squeeze of fresh orange zest in the filling gives a bright, citrusy lift that's just as lovely.
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