Tunisian baked makroudh filled with dates
Semolina pastries with a spiced date filling, baked and coated in a honey and orange-blossom-water syrup.
In this version of makroudh, the dough is shaped into rolls, cut into diamonds and baked. Servings and hands-on times are estimates: allow for about 15 servings of three pieces each. The dough rests for about one hour before shaping.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the filling
Pit the dates if needed and blend them with the sugar, cinnamon, sunflower oil and pepper until smooth. Shape the paste into manageable cylinders and set them aside.
Ready to continue when: The filling is a smooth paste that can be shaped into cylinders.
15 min - 02
Mix the dough
In a bowl, mix the fine semolina with the sugar and salt. Add the sunflower oil and the orange juice and orange blossom water mixture; work until a firm, manageable dough forms.
Ready to continue when: The dough is even, firm and workable.
15 min - 03
Rest the dough
Cover the dough and leave it to rest for about one hour before shaping the pastries.
Ready to continue when: The dough has rested for about one hour and is ready to shape.
60 min - 04
Shape and cut the makroudh
Divide the dough into three portions. Flatten each portion, place a cylinder of filling in the middle and close the dough around it. Roll gently to form a log, then flatten it slightly. Cut the logs diagonally into diamond-shaped pieces.
Ready to continue when: The diamonds are sealed, with no filling exposed.
25 min - 05
Make the syrup
Put the honey, orange blossom water and sugar in a saucepan. Heat over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and keep the syrup ready for coating the pastries.
Ready to continue when: The syrup is smooth and the sugar has dissolved.
10 min - 06
Bake and coat
Preheat the oven to 180 °C. Arrange the makroudh on a baking tray and bake for about 20 minutes, until lightly golden. As soon as they come out, dip them in the syrup and let them drain on a rack.
Temperature: 180 °C / 356 °FReady to continue when: The pastries are lightly golden, coated with syrup and drained before serving.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.