Entree: Algeria – Kabylie – المقروض ➤ al-Maqrūḍ (Diamond-shaped semolina pastry filled with date paste, fried and soaked in honey syrup)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 15 min

Additional 45 min

Total 1 hr 30 min

Ingredients

- 3 cups (450 g) coarse semolina
- 1 cup (150 g) fine semolina or semolina flour
- 1/2 cup (115 g) unsalted butter, melted
- 1/4 cup (60 ml) vegetable oil or light olive oil
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground cinnamon
- 3/4 cup (180 ml) warm water, plus more if needed
- 12 oz (340 g) pitted dates, mashed into a smooth paste
- 1 tbsp (15 ml) orange blossom water for the filling
- 2 tbsp (30 g) powdered sugar for the filling (optional, if dates are not very sweet)
- Vegetable oil for deep frying (as needed) 
- 1 cup (340 g) honey
- 1/4 cup (60 ml) water (for honey syrup)
- 1 tbsp (15 ml) orange blossom water for the syrup
- 2 tbsp (20 g) sesame seeds, for garnish

Instructions

1. Make the dough: in a large bowl combine coarse semolina, fine semolina, salt, and ground cinnamon. Stir in melted butter and 1/4 cup (60 ml) oil until the mixture is evenly moistened and resembles wet sand.
2. Gradually add 3/4 cup (180 ml) warm water, mixing gently until a cohesive but slightly grainy dough forms; cover and let rest 30 minutes to hydrate the semolina. If dough feels too dry after resting, add a few teaspoons more water until it holds together when pressed.
3. Prepare the filling: in a small bowl mix the mashed date paste with 1 tbsp (15 ml) orange blossom water and powdered sugar (if using) until pliable and smooth. Shape into a rope about 3/4 inch (2 cm) in diameter and the length of the dough logs you will form.
4. Form the makroud: divide the dough into 2 equal portions. On a lightly oiled surface, shape each portion into a log about 1 1/2 inches (4 cm) thick and 12 inches (30 cm) long. Press a groove along the center of each log with your thumb, place the date rope in the groove, and fold the dough over the filling to encase it. Roll gently to seal and smooth.
5. Flatten each filled log slightly, then using a knife cut into diamond-shaped pieces about 1 inch (2.5 cm) wide. Press edges to seal. Place finished pieces on a tray and let rest 10–15 minutes.
6. Heat oil in a deep pot to 325–350°F (160–175°C). Fry the makroud in batches, turning gently, until golden brown on all sides, about 3–4 minutes per batch. Transfer to a paper towel-lined tray briefly to drain.
7. Make the syrup: in a small saucepan combine 1 cup (340 g) honey and 1/4 cup (60 ml) water, warm gently until thin and fluid; stir in 1 tbsp (15 ml) orange blossom water and remove from heat.
8. While warm, dip the fried makroud pieces into the warm honey syrup to soak briefly (1–2 minutes) and transfer to a serving plate. Sprinkle with sesame seeds and allow to cool and set so syrup is absorbed. Serve at room temperature.