Entree: Morocco – Moroccan Jewish Cuisine – مقروض ➤ Maqrūdh (Diamond-shaped semolina pastries filled with date paste and soaked in fragrant honey syrup)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 20 min

Additional 1 hr

Total 2 hrs 20 min

Ingredients

- 2 cups (300 g) coarse semolina
- 1 cup (125 g) all-purpose flour
- 1/2 cup (113 g) unsalted butter, melted
- 2 tbsp (30 ml) orange blossom water
- 1/2 cup (120 ml) lukewarm water (adjust as needed)
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp (3 g) salt
- 8 oz (225 g) pitted dates, chopped
- 2 tbsp (30 g) unsalted butter (for filling)
- 1/2 tsp (1 g) ground cinnamon (for filling)
- 1/4 cup (35 g) finely chopped toasted almonds or walnuts (optional, for filling)
- Vegetable oil for deep-frying, about 4 cups (1 L) or enough for a deep pot
- 1 cup (240 ml) honey
- 1/2 cup (100 g) granulated sugar (for syrup)
- 1/2 cup (120 ml) water (for syrup)
- 1 tbsp (15 ml) orange blossom water (for syrup)
- 2 tbsp (20 g) sesame seeds for garnish (optional)

Instructions

1. Make the dough: In a large bowl combine semolina, flour, sugar, and salt. Stir in the melted butter and orange blossom water, then gradually add lukewarm water until a soft but not sticky dough forms. Cover and let rest 30–60 minutes to hydrate.
2. Prepare the filling: In a small saucepan over low heat, cook the chopped dates with 2 tbsp butter and cinnamon, stirring until they form a thick, paste-like mixture. Stir in chopped nuts if using. Remove and let cool.
3. Shape the makroudh: Divide the dough into 3 equal portions. Roll each portion on a lightly oiled surface into a log about 1½ inches (4 cm) in diameter. Flatten the log slightly, then spread a thin line of date paste along the center and roll to enclose the filling, forming a filled log.
4. Cut and shape: Flatten each filled log gently and cut into diamond shapes about 1–1½ inches (2.5–4 cm) long. Press the top gently with a fork or a patterned mold to seal.
5. Fry: Heat oil in a heavy pot to 325–350°F (160–175°C). Fry the makroudh in batches, turning until golden brown and cooked through, about 3–5 minutes per batch. Transfer to a paper towel-lined tray to drain briefly.
6. Make the syrup: In a saucepan combine honey, sugar, and water; simmer gently for 5 minutes. Remove from heat and stir in orange blossom water.
7. Soak: While still warm, transfer the fried makroudh into the warm syrup and let them soak for at least 5–10 minutes so they absorb the syrup. Remove with a slotted spoon and place on a rack to drain.
8. Finish and serve: Sprinkle with sesame seeds if desired. Makroudh can be served warm or at room temperature and will keep covered for several days.