Entree: Algeria – Oran & West – مقروض ➤ Maqrūḍ (Algerian semolina pastry filled with sweet date paste and soaked in honey-flower syrup)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 40 min

Additional 15 min

Total 1 hr 50 min

Ingredients

Dough
- 3 cups (500 g) coarse semolina
- 1/2 cup (120 ml) olive oil
- 1/2 cup (120 ml) water, warm (plus extra if needed)
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp salt
- 1 tsp orange blossom water (optional, for dough) (about 5 ml)

Filling
- 2 cups (320 g) pitted dates, finely chopped or mashed into a thick paste
- 1/2 cup (60 g) finely ground blanched almonds (optional)
- 1 tsp ground cinnamon (about 2 g)
- 1 tbsp (15 ml) orange blossom water (optional)
- 1 tbsp (15 ml) olive oil (to help bind filling)

Frying and syrup
- Vegetable oil for frying, enough for shallow frying, about 2 cups (480 ml)
- 1 cup (340 g) honey
- 2 tbsp (30 ml) orange blossom water
- 1/2 tbsp (7 ml) lemon juice
- Powdered sugar for dusting (optional)

Instructions

1. Make the dough: in a large bowl combine 3 cups (500 g) coarse semolina, 1/4 cup (50 g) sugar and 1/2 tsp salt. Stir in 1/2 cup (120 ml) olive oil until the semolina is evenly coated and sandy. Gradually add 1/2 cup (120 ml) warm water and 1 tsp (5 ml) orange blossom water, mixing until a soft, slightly crumbly but cohesive dough forms; if too dry add water 1 tbsp (15 ml) at a time. Cover and let rest 30–45 minutes to hydrate.
2. Prepare the filling: in a bowl combine the mashed dates, ground almonds (if using), 1 tsp (2 g) cinnamon, 1 tbsp (15 ml) orange blossom water and 1 tbsp (15 ml) olive oil. Mix into a pliable paste; if too firm add a little warm water, 1 tsp (5 ml) at a time.
3. Shape the logs: divide dough into 3 or 4 portions for easier handling. On a lightly oiled surface, press each portion into a long rope about 1 1/2–2 inches (4–5 cm) wide. Flatten slightly, place a line of date paste down the center, and fold the semolina around the filling, sealing to form a filled log about 1 1/2–2 inches (4–5 cm) thick.
4. Cut diamonds: using a sharp knife, press and cut each log on the diagonal into diamond-shaped pieces about 1–1.5 inches (2.5–4 cm) across. Carefully transfer diamonds to a tray; let rest 10–15 minutes so surfaces dry slightly for easier frying.
5. Fry or bake: traditional method—heat vegetable oil in a skillet to 350°F (175°C) and shallow fry the makroud in batches until golden brown on both sides, about 2–3 minutes per side. Drain on paper towels. For a baked version, place on a baking sheet and bake at 375°F (190°C) about 20–25 minutes until golden.
6. Make the syrup: while makroud rest, warm 1 cup (340 g) honey with 2 tbsp (30 ml) orange blossom water and 1/2 tbsp (7 ml) lemon juice in a small saucepan over low heat until fluid and combined, do not boil; keep warm.
7. Soak in syrup: dip each warm fried or baked makroud into the warm honey-orange blossom syrup to coat, then place on a rack allowing excess syrup to drip back into the pan. Let them rest so syrup penetrates, about 10–15 minutes.
8. Serve: arrange on a platter, dust lightly with powdered sugar if desired, and serve at room temperature with strong tea or coffee.