DessertSnack

Vegan Makroudh with Date Filling

Name: Vegan Makroudh with Date Filling
Prep time: 45 min
Cook time: 20 min
Total time: 3 h 5 min
Yield: 12 servings
Cuisine: tunisian, north_african
Ingredients: 250 g fine semolina; 250 g medium semolina; 125 ml vegetable oil; 150 ml water warm; 0.5 tsp salt; 250 g date paste; 0.5 tsp cinnamon ground; 1 tbsp vegetable oil; 300 g sugar granulated; 250 ml water; 1 tbsp lemon juice; 2 tbsp orange blossom water; 1 l vegetable oil for frying

These traditional North African semolina cookies are filled with a sweet date paste, then fried until golden and soaked in a fragrant orange blossom syrup. Their characteristic diamond shape makes them a delightful and unique treat. This recipe is naturally vegan.

An original recipe by Forkin

Total time: 3 hr 5 min
Serves: 12
Difficulty: Medium

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

250 gfine semolina
250 gmedium semolina
125 mlvegetable oil
150 mlwater, warm
0.5 tspsalt

filling

250 gdate paste
0.5 tspcinnamon, ground
1 tbspvegetable oil

syrup

300 gsugar, granulated
250 mlwater
1 tbsplemon juice
2 tbsporange blossom water

frying

1 lvegetable oil, for frying

Equipment

deep pot · saucepan · slotted spoon · large bowl · wire rack · knife

The method

Step by step

1
In a large bowl, combine the fine semolina, medium semolina, and salt. Mix well.
About 2 min
2
Pour the vegetable oil into the semolina mixture and rub it in with your fingertips until the semolina is fully coated and resembles wet sand.
About 5 min
Cook’s note: This step is crucial for achieving a tender Makroudh texture.
3
Gradually add the warm water to the semolina mixture, mixing gently with your hands until a soft dough forms. Do not knead excessively.
About 3 min
4
Cover the dough with a clean cloth and let it rest at room temperature for at least 2 hours, or preferably overnight.
About 2 hr
Cook’s note: Resting allows the semolina to absorb the liquid fully, resulting in a better texture.
5
While the dough rests, prepare the date filling. In a separate bowl, combine the date paste, cinnamon, and vegetable oil.
About 2 min
6
Knead the date mixture with your hands until it is smooth and pliable. Divide it into 12 equal portions and roll each portion into a thin log, approximately 15 cm long.
About 8 min
Cook’s note: If the date paste is too stiff, warm it slightly in the microwave for a few seconds to make it easier to work with.
7
Prepare the syrup. In a saucepan, combine the granulated sugar, water, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves.
About 5 min
8
Reduce the heat to low and simmer the syrup for 10 minutes. Remove from heat and stir in the orange blossom water. Set aside to cool completely.
About 10 min
Cook’s note: The syrup should be cool when the Makroudh are hot, or vice versa, for best absorption.
9
After the dough has rested, divide it into 12 equal portions. Take one portion and roll it into a log, about 15 cm long and 3 cm wide.
About 5 min
10
Using your thumb or the side of your hand, create a deep groove lengthwise down the center of the dough log.
About 1 min
11
Place one date log into the groove. Gently bring the sides of the semolina dough over the date log, sealing it completely.
About 1 min
Cook’s note: Ensure the date filling is fully enclosed to prevent it from burning during frying.
12
Gently roll the filled log to smooth it out and ensure it's evenly shaped. Press it lightly to flatten it slightly.
About 1 min
13
Using a sharp knife, cut the log diagonally into diamond shapes, about 2-3 cm thick.
About 2 min
Cook’s note: You can use a Makroudh mold if you have one for a more traditional pattern.
14
Repeat the process with the remaining dough and date filling.
About 10 min
15
Heat the frying vegetable oil in a deep pot or fryer to 170°C (340°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
16
Carefully place a few Makroudh into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown on all sides.
About 6 min
17
Remove the fried Makroudh with a slotted spoon and immediately immerse them in the cooled syrup. Let them soak for at least 5-10 minutes.
About 10 min
Cook’s note: The hot Makroudh and cool syrup combination helps them absorb the syrup efficiently.
18
Lift the Makroudh from the syrup, allowing any excess to drip off, and place them on a wire rack to cool completely.
19
Serve at room temperature.

Keep it good

Storage

Store Makroudh in an airtight container at room temperature.