Tunisian Makroudh Semolina Dates (Printable Version)

Delightful Tunisian semolina pastries filled with spiced dates and finished with a crisp golden crust.

# Ingredient List:

→ Dough

01 - 4 1/4 cups fine semolina
02 - 1/2 cup unsalted butter, melted
03 - 5 tablespoons olive oil
04 - 7 tablespoons warm water, plus more as needed
05 - 2 tablespoons granulated sugar
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon ground cinnamon

→ Date Filling

08 - 2 cups pitted dates, chopped
09 - 1 tablespoon unsalted butter
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1 teaspoon orange blossom water (optional)

→ Frying and Syrup

13 - Vegetable oil, for frying
14 - 3/4 cup honey
15 - 2 tablespoons orange blossom water (optional)
16 - 1 tablespoon sesame seeds, for garnish (optional)

# Directions:

01 - In a saucepan over low heat, combine chopped dates, butter, ground cinnamon, and nutmeg. Cook while stirring until the dates soften and form a paste, approximately 5 minutes. Stir in orange blossom water if using. Allow to cool, then shape into thin logs about 3/8 inch thick and set aside.
02 - In a large mixing bowl, combine semolina, sugar, salt, and cinnamon. Add melted butter and olive oil, rubbing the mixture with fingertips until it resembles wet sand. Gradually add warm water, kneading gently until a soft, pliable dough forms. Avoid overworking. Cover and let rest for 20 minutes.
03 - Divide the dough into two equal portions. Roll each into a log about 2 inches thick. Using your finger, create a deep longitudinal groove along each log. Insert a date filling log into the groove, fold dough over to enclose the filling, seal edges, and roll gently to smooth. Flatten slightly, then cut diagonally into diamond shapes approximately 1.5 to 2 inches wide.
04 - Heat vegetable oil in a deep pan to 340°F (170°C). Fry cookies in batches until golden on all sides, about 5 to 7 minutes. Drain on paper towels. Warm honey with orange blossom water in a saucepan. Dip each fried cookie into the warm syrup, then place on a wire rack to cool. Sprinkle with sesame seeds if desired.

# Expert Advice:

01 -
  • They taste like you spent hours in the kitchen, but the actual hands-on time is surprisingly manageable.
  • The contrast between the crispy exterior and the soft, fragrant date center is pure comfort in every bite.
  • They pair beautifully with mint tea or strong coffee, making them perfect for unexpected guests or quiet mornings.
02 -
  • The dough should never feel sticky or overworked—if you knead it too much, the cookies become dense instead of tender, so stop as soon as it comes together.
  • Oil temperature is everything: too hot and the outside burns before the inside cooks through; too cool and they'll absorb oil and taste greasy instead of crispy.
  • Don't skip the syrup; while these are technically edible without it, the honey finish is what gives them that jeweled, authentic appearance and adds the subtle sweetness that makes them irresistible.
03 -
  • Make your date filling a day ahead—it firms up in the fridge and becomes much easier to work with, reducing the chance of it oozing out during frying.
  • If your oil temperature keeps dropping because you're adding too many cookies at once, give the oil time to come back up to temperature between batches; rushing this step is what turns cookies golden on the outside but raw tasting inside.
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