Makrout with date filling

    1 hour 10 min

    These small Algerian pastries take time to make but they are really worth the effort. You can either use pitted and pressed dates (found in Middle Eastern stores), or if you prefer, prepare the date paste yourself using whole dates and a food processor.

    1 person made this

    Makes: 25 pieces

    • 1kg medium semolina
    • 1 large pinch cinnamon
    • 1 pinch salt
    • 200g butter, softened
    • 500ml warm water
    • 1 tablespoon orange blossom water
    • 450g dates, pitted and pressed
    • 175g ground almonds
    • 1 tablespoon melted butter
    • 1 tablespoon water
    • oil for frying
    • 700g warmed honey

    Prep:1hr  ›  Cook:10min  ›  Ready in:1hr10min 

    1. In a large bowl, combine the semolina, cinnamon, salt and softened butter. Add the water and orange blossom water and stir well to obtain a firm but sticky dough. Form into a ball.
    2. In another bowl, mix the dates and almonds. Add the melted butter and tablespoon of water and mix well.
    3. Divide the mixture into several large pieces of equal size and shape into logs. Carefully make a long cavity in the centre of each log and fill with the date paste. Pinch the edges of the log together over the filling so it is completely covered. Repeat the procedure with each semolina log.
    4. Flatten the pieces slightly and cut into 2cm slices. Let rest for 1 hour.
    5. Heat the frying oil. It is hot enough when it sizzles a breadcrumb. Deep fry makroudh in the hot oil till browned all around. If you flip them halfway through frying, you can use a little less oil.
    6. Remove from oil with a slotted spoon and drain, then dip into the honey. Let the makroudh cool completely before serving.

    Recently viewed

    Reviews & ratings
    Average global rating: