Tunisian Makroudh Semolina Dates (Printable)

Golden semolina pastries filled with spiced sweet dates, ideal for festive occasions and pairing with mint tea.

# What You'll Need:

→ Dough

01 - 4 1/4 cups fine semolina
02 - 1/2 cup unsalted butter, melted
03 - 1/3 cup olive oil
04 - 7 tbsp warm water, plus more as needed
05 - 2 tbsp granulated sugar
06 - 1/2 tsp salt
07 - 1/2 tsp ground cinnamon

→ Date Filling

08 - 1 1/3 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)

# How-To Steps:

01 - In a saucepan over low heat, combine chopped dates, butter, cinnamon, and nutmeg. Cook while stirring until dates soften and form a paste, about 5 minutes. Stir in orange blossom water if using. Allow to cool, then shape into thin logs approximately 3/8 inch thick and set aside.
02 - In a large bowl, whisk together semolina, sugar, salt, and cinnamon. Add melted butter and olive oil, rubbing with fingertips until mixture resembles wet sand. Gradually incorporate warm water, kneading gently to form a soft, pliable dough without overworking. Cover and rest for 20 minutes.
03 - Divide dough into two equal parts and roll each into a log roughly 2 inches thick. Using a finger, create a deep groove lengthwise along each log. Place a date filling log within the groove, fold dough over to enclose filling, seal, and gently roll to smooth. Flatten slightly, then cut diagonally into diamond shapes measuring about 1 1/2 to 2 inches each.
04 - Heat vegetable oil in a deep pan to 340°F. Fry cookies in batches until golden on all sides, approximately 5 to 7 minutes. Drain on paper towels. Warm honey with orange blossom water in a saucepan. Dip each fried cookie in warm syrup, then transfer to a wire rack to cool. Garnish with sesame seeds if desired.

# Expert Suggestions:

01 -
  • That magical moment when crispy exterior cracks against soft date filling, releasing warmth and honey.
  • They're impressive enough for guests but forgiving enough for a casual afternoon in the kitchen.
  • One batch makes enough to share, freeze, or keep stashed for sudden tea-time cravings.
02 -
  • Don't overwork the dough when kneading—it should feel tender, almost delicate, not tight and elastic like bread dough.
  • The oil temperature is non-negotiable; too cool and they'll absorb oil and feel greasy, too hot and they'll brown before cooking through.
  • Your date filling will thicken as it cools, so if it seems too soft after cooking, that's actually correct—it firms up perfectly in the dough.
03 -
  • Keep your oil temperature consistent by using a thermometer and adjusting your heat as you fry—cookies from the first batch and last batch should look identical.
  • The dough should feel soft and slightly sticky when you first add water, but resist the urge to add more flour; it firms up as it rests and is easier to work with that way.
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