Tunisian Makroudh Sweet Pastries

# Components:

→ Dough

01 - 4 1/4 cups fine semolina

02 - 1/2 cup unsalted butter, melted

03 - 5 tbsp olive oil

04 - 7 tbsp warm water, plus extra as needed

05 - 2 tbsp granulated sugar

06 - 1/2 tsp salt

07 - 1/2 tsp ground cinnamon

→ Date Filling

08 - 2 cups pitted dates, chopped

09 - 1 tbsp unsalted butter

10 - 1/2 tsp ground cinnamon

11 - 1/4 tsp ground nutmeg

12 - 1 tsp orange blossom water (optional)

→ Frying and Syrup

13 - Vegetable oil, for frying

14 - 3/4 cup honey

15 - 2 tbsp orange blossom water (optional)

16 - 1 tbsp sesame seeds, for garnish (optional)

# Method:

01 - Combine chopped dates, butter, cinnamon, and nutmeg in a saucepan over low heat. Stir constantly until the mixture softens into a paste, about 5 minutes. Remove from heat, mix in orange blossom water if using, allow to cool, then form into thin logs approximately 1/2 inch thick and set aside.

02 - In a large bowl, blend semolina, sugar, salt, and cinnamon. Add melted butter and olive oil, rubbing with fingertips until texture resembles wet sand. Gradually incorporate warm water while gently kneading to form a soft, pliable dough. Avoid overworking. Cover and let rest for 20 minutes.

03 - Divide dough into two equal portions and roll each into a log about 2 inches thick. Using a finger, create a deep lengthwise groove in each log. Place a date filling log into each groove, fold dough over to seal, and roll gently to smooth. Flatten slightly and slice diagonally into diamond shapes measuring 1.5 to 2 inches across.

04 - Heat vegetable oil in a deep pan to 340°F. Fry cookies in batches for 5 to 7 minutes until golden on all sides. Drain on paper towels. Warm honey with orange blossom water in a saucepan. Dip each fried cookie into the warm syrup and transfer to a wire rack to cool. Optionally, sprinkle with sesame seeds.

# Expert Advice:

01 -

They're crispy outside with a pillowy crumb inside, and the dates taste like concentrated sweetness wrapped in nutmeg warmth.
Once you've made them once, the process becomes almost rhythmic—perfect for cooking when you want to feel grounded.
They stay fresh for a week in a tin, which means you can make a big batch and enjoy them with tea over several days.

02 -

Don't overwork the dough when you're mixing it; the gentler you are, the more tender they'll be, not tough and chewy.
The oil temperature matters more than you might think—too cool and they'll be greasy; too hot and they'll brown before the inside cooks through.
If you're nervous about frying, bake them instead at 180°C for 25 to 30 minutes until they're golden, then dip them in the honey syrup; they'll be less rich but still delicious.

03 -