Makroudh (Semolina and Date Pastries)
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The Tale of Makroudh (Semolina and Date Pastries)
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Makroudh, semolina pastries filled with date paste, reflects Algeria's deep date-growing tradition in its southern oases, combined with Andalusian pastry-making techniques brought by Muslim and Jewish refugees who resettled in North Africa after Spain's Reconquista.
Ingredients
Scale:· 10 servings
- 3 cups fine semolina
- 1/2 cup melted butter
- 1/2 tsp baking powder
- 1 cup warm water
- 2 cups pitted dates, chopped
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 cups vegetable oil for frying
- 1 cup honey or sugar syrup
- 2 tbsp orange blossom water
Instructions
- 1Mix the semolina, melted butter, and baking powder together until it resembles wet sand.
- 2Gradually add warm water and knead into a smooth, firm dough, then let it rest for 20 minutes.
- 3Blend or mash the pitted dates with cinnamon and cloves into a thick paste.
- 4Roll the semolina dough into long logs and flatten slightly, then pipe or spread a strip of date paste down the center.
- 5Fold the dough over the date filling to enclose it, forming a long stuffed log, then press a diamond pattern on top with a fork or mold.
- 6Cut the logs into individual diamond-shaped pieces.
- 7Fry the pieces in batches in hot oil until golden, or bake at 375°F for about 20 minutes.
- 8While still warm, dip each piece in honey or sugar syrup mixed with orange blossom water, then let cool on a rack before serving.
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