Entree: Algeria – Central Culinary Region – المقروض ➤ Al-Makrūḍ (Semolina pastries filled with date paste, fried or baked and soaked in honey-scented syrup)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 6 min

Additional 1 hr 15 min

Total 2 hrs

Ingredients

- 3 cups (500 g) coarse semolina
- 1/2 cup (115 g) unsalted butter, melted
- 1/4 cup (60 ml) olive oil
- 1 tsp (5 g) salt
- 3/4 cup (180 ml) warm water mixed with 2 tbsp (30 ml) orange blossom water (more as needed)
- 2 cups (500 g) pitted Medjool dates, mashed into a paste
- 2 tbsp (30 g) unsalted butter for the filling
- 1 tsp (5 ml) orange blossom water for the filling
- 2 tsp (10 g) ground cinnamon
- 1/2 cup (120 ml) vegetable oil for mixing/softening (optional, see step)
- 2 cups (480 ml) vegetable oil for frying (or enough for deep skillet)
- 1 cup (340 g) honey
- 2 tbsp (30 ml) orange blossom water for syrup
- 3 tbsp (30 g) toasted sesame seeds for garnish

Instructions

1. In a large bowl, mix coarse semolina and salt. Pour melted butter and olive oil over semolina; rub together with fingertips until evenly moistened and crumbly. Cover and rest 30 minutes to hydrate.
2. Meanwhile prepare the filling: in a small pan over low heat, combine mashed dates, 2 tbsp butter, 1 tsp orange blossom water, and 1 tsp ground cinnamon. Stir until a smooth pliable paste forms; remove and let cool.
3. After resting, gradually add the warm water + orange blossom water mixture to the semolina, mixing gently until a soft, cohesive dough forms. Add a little more water if needed; dough should hold together but not be sticky. If dough is too dry, add up to 2 tbsp (30 ml) more water.
4. Divide dough into 3 equal portions. On a lightly oiled surface, roll each portion into a long rope about 1½ inches (4 cm) thick. Flatten each rope slightly with your hand to form a trough.
5. Place a rope of date paste down the center of each dough strip and press to enclose. Seal edges and roll gently to form an even log. Using a sharp knife, cut each log on the diagonal into diamond-shaped pieces about 1½–2 inches (4–5 cm) across.
6. Heat frying oil in a deep skillet to 325°F (160°C). Fry makroud in batches, turning occasionally, until golden and cooked through, about 4–6 minutes per batch. Transfer to paper towels to drain. (Alternatively, brush with oil and bake at 350°F / 175°C for 20–25 minutes until golden.)
7. While still warm, heat honey with 2 tbsp orange blossom water in a small saucepan until just warm and fluid (do not boil). Dip each fried (or baked) makroud briefly in the honey syrup, ensuring they are well coated, then place on a rack to set.
8. Sprinkle with toasted sesame seeds and allow syrup to absorb for at least 30 minutes before serving. Makroud can be stored in an airtight container for several days.