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Algerian

Makroud

Algerian makroud are diamond-shaped semolina pastries filled with spiced date paste, fried until crisp, then dipped in orange blossom honey. They are tender inside, fragrant, and served with tea or coffee.

Makroud — Algerian — ChefSnap
35 minsPrep
15 minsCook
8Serves
MediumDifficulty
620 kcal per serving8g protein 95g carbs 25g fat
Watch it made — MakroudWatch it madeطبخ جزائري · 2:08

Ingredients

Method

  1. Mix the medium semolina, fine semolina, and salt in a bowl, then rub in the melted smen with your fingertips until every grain is coated.
  2. Cover the semolina mixture and let it rest for 20 minutes so the fat settles into the grains.
  3. Knead the date paste with cinnamon, cloves, and 1 tablespoon orange blossom water until smooth, then roll it into a thin rope about 1 cm thick.
  4. Sprinkle 2 to 3 tablespoons warm water and 1 tablespoon orange blossom water over the semolina mixture, then gather it gently into a soft dough without kneading hard.
  5. Shape the dough into a thick rope, make a lengthwise groove down the center, place the date rope inside, and close the semolina dough around it.
  6. Roll the filled rope gently to seal it, flatten it slightly, and mark the top with a makroud mold or the back of a knife.
  7. Cut the rope on the diagonal into small diamonds and press the edges lightly so the filling is enclosed.
  8. Warm the honey in a small saucepan with a splash of orange blossom water, then keep it hot but not boiling.
  9. Heat the frying oil to 170°C and fry the makroud in batches until deep golden and crisp, turning gently.
  10. Lift the hot makroud from the oil and place them directly into the warm honey for 2 to 3 minutes.
  11. Drain on a rack, sprinkle with toasted sesame seeds, and let the honey set slightly before serving.

Common questions

Can I substitute smen or clarified butter in makroud?

Yes. Unsalted clarified butter is the closest substitute. In a pinch, use melted unsalted butter, but the flavor will be less traditional and slightly richer. Avoid regular margarine or strongly flavored oils, which change the texture and taste.

How long should the semolina dough rest before shaping makroud?

Rest the rubbed semolina about 20 minutes, then add the water and orange blossom water just until it comes together. After shaping, let the filled rope sit briefly if needed, but don’t overrest or the dough can dry out and crack.

What are the most common mistakes when making makroud?

The biggest mistakes are overworking the dough, adding too much water, and filling it too heavily. That leads to toughness or bursting during frying. Also, seal the seam well and cut cleanly on the diagonal so the diamonds stay intact.

How should I store makroud after frying and honeying?

Let them drain and cool fully, then store in an airtight container at room temperature for 3 to 4 days. For longer storage, refrigerate up to a week, but bring them back to room temperature before serving for the best texture.

What’s the best way to serve makroud?

Serve makroud at room temperature after they’ve been drained and lightly coated in warm honey, then sprinkled with toasted sesame seeds. They’re excellent with mint tea or coffee. If the honey coating is too thick, let excess drip off first.