Tunisian Makroudh Semolina Dates (Print Version)

Tender semolina pastries filled with spiced dates and finished with a golden, crisp crust.

# What You'll Need:

→ Dough

01 - 4 1/4 cups fine semolina
02 - 9 tablespoons unsalted butter, melted
03 - 5 tablespoons olive oil
04 - 7 tablespoons warm water, plus additional as needed
05 - 2 tablespoons granulated sugar
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon ground cinnamon

→ Date Filling

08 - 1 1/3 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)

# How to Make It:

01 - Combine chopped dates, unsalted butter, ground cinnamon, and ground nutmeg in a saucepan over low heat. Stir continuously until dates soften and form a paste, about 5 minutes. Remove from heat, add orange blossom water if using, and allow mixture to cool. Shape into thin logs approximately 0.4 inches thick and set aside.
02 - In a large mixing bowl, combine semolina, granulated sugar, salt, and ground cinnamon. Incorporate melted butter and olive oil by rubbing mixture with fingertips until resembling wet sand. Gradually add warm water while kneading gently to form a soft, pliable dough. Avoid overworking. Cover and rest dough for 20 minutes.
03 - Divide dough into two equal portions. Roll each portion into a log about 2 inches thick. Create a deep groove lengthwise in each log using a finger. Place a log of date filling into the groove, fold dough over to encase filling, sealing edges. Roll gently to smooth, flatten slightly, and cut diagonally into diamond shapes approximately 1.5 to 2 inches in size.
04 - Heat vegetable oil in a deep pan to 340°F. Fry the formed pastries in batches until golden on all sides, about 5 to 7 minutes. Drain on paper towels. Warm honey with optional orange blossom water in a saucepan. Dip each fried piece into warm syrup, then transfer to a wire rack to cool. Garnish with sesame seeds if desired.

# Additional Tips::

01 -
  • They taste like a celebration in every bite—crispy on the outside, sweet date paste within, finished with honey that catches the light.
  • You can make them once and have treats all week, and they somehow taste even better the next day.
  • There's something deeply satisfying about shaping them yourself, watching the dough transform into something golden and special.
02 -
  • The dough needs to rest before you shape it, and the date filling needs to cool before you fill it—rushing these steps is the quickest way to tears and frustration.
  • Oil temperature is everything; if it's too cool, they'll absorb oil and taste greasy, but too hot and they'll brown before the inside softens.
03 -
  • Keep your oil thermometer nearby and check the temperature throughout frying; even a few degrees makes a visible difference in color and texture.
  • If the dough feels too sticky after resting, dust your hands and work surface lightly with extra semolina instead of flour—it blends right in and tastes better.
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