Makroudh is a classic date-filled pastry that is popular in Algeria and Tunisia. It is pan-fried in oil and soaked in honey afterwards.
3 people made this
Makes: 1 dozen
1kg medium grain semolina
225ml vegetable oil
200g pitted dates
1 tablespoon vegetable oil
zest of 1 orange
1 teaspoon orange blossom water
1 pinch salt
oil for frying
Method Prep:30min › Cook:6min › Extra time:1hr15min › Ready in:1hr51min
In a frying pan, heat the semolina until it is lightly golden. Transfer into a large bowl and add 225ml vegetable oil. Mix well and let sit for 1 hour at room temperature.
Purée the dates in a food processor with 1 tablespoon of vegetable oil and the orange zest.
Knead the semolina, adding the eggs, orange blossom water and salt. Roll out the dough on a pastry board into two long, narrow strips: 40cm (long) by 6cm (wide) by 2cm (thick). Make a groove in the centre of the strips lengthways. Fill the groove of one of the strips with the date paste and place the other strip over it, pressing to seal the edges. Slice at an angle to make diamond-shaped pieces about 3cm in length.
Heat oil in a frying pan to a 2cm depth. Fry the Makroudh briefly in the hot oil. Once golden on both sides, drain on kitchen paper.
Soak in honey for 15 minutes. Drain and place in a large bowl to serve.
The dates can be replaced by 300g of almond paste.