Makroudh

Makroudh

Makroudh is a crisp semolina diamond wrapped around a roll of date paste, fried and then dipped in a lemony syrup. It is common from Libya to Tunisia and Algeria; in the version preserved by Libyan Jews in Israel, orange blossom water and colorful sprinkles are sometimes added for celebrations.

Prep time: 45 minutes · Frying and syrup time: 30 minutes · Total: 75 minutes · Yield: 30 pieces · Difficulty: medium

Semolina needs resting, not kneading

Semolina absorbs fat and water slowly. Kneading it like bread dough develops a hard, crumbly texture; mix with your fingertips, let it rest for 30 minutes and only then check whether another tablespoon of water is needed.

Ingredients (for 30 pieces)

• 500 grams medium semolina
• 150 grams neutral oil or margarine, melted
• 150–180 ml lukewarm water
• 1 teaspoon orange blossom water, optional
• A pinch of salt
• 350 grams date paste
• 1/2 teaspoon cinnamon and the zest of half an orange
• Oil for frying; the calculation counts about 120 grams absorbed
• 300 grams sugar, 250 ml water and the juice of half a lemon for the syrup

Choosing ingredients and substitutes

Vacuum-packed date paste from the supermarket is exactly right; if it is hard, knead it with a teaspoon of oil. Orange blossom water is sold on the baking shelf and in Arab grocery chains, and can be left out. Medium semolina gives a sturdier shell than fine semolina.

Method

1. Make the syrup. Boil the sugar, water and lemon for 8–10 minutes until slightly thickened. Cool; hot cookies need cool syrup.
2. Mix the semolina and fat. Rub the semolina, salt and oil between your fingers until all the grains are coated. Add the water and orange blossom water gradually, only until the dough comes together. Cover for 30 minutes.
3. Make the filling. Knead the date paste with the cinnamon and orange zest and roll it into three thin ropes.
4. Fill. Divide the dough into three, form each part into a log and flatten it into a channel. Lay a date rope inside, close and roll gently.
5. Cut. Flatten the log slightly and cut diagonally into 4–5 cm diamonds. Score a light pattern without reaching the filling.
6. Fry. Fry at 170°C (338°F) in batches, 4–5 minutes, until deep golden. Oil that is too cool will be absorbed; oil that is too hot will brown them before the semolina cooks.
7. Dip. Transfer the hot cookies to the syrup for 30–60 seconds, drain on a rack and cool completely.

Nutrition facts and calorie estimate

The calculation assumes absorption of 120 grams of oil and that about 70% of the syrup stays on the cookies. In practice, the frying temperature and dipping time can shift each piece by about 20–30 calories.

Variations and tips

• To bake: brush with oil and bake for 25–30 minutes at 190°C (374°F); about 165 calories per piece.
• Small cracks can be sealed with a wet hand before frying.
• Store in an airtight box for up to two weeks; no need for the fridge.

Summary

Makroudh combines three dense sources of energy — semolina, dates and oil — so a small piece is about 215 calories. The key technique is resting the semolina and frying at 170°C. See more desserts in Tripolitan cuisine and the dates page for the ingredient itself.