Makroud el louse - Tunisian Date-Filled Semolina Cookies

Ingredients

• 2 cups (250g) fine semolina 2 cups (250g) fine semolina
• 1/2 cup (100g) unsalted butter, melted 1/2 cup (100g) unsalted butter, melted
• 1/4 cup (60ml) orange blossom water 1/4 cup (60ml) orange blossom water
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (200g) pitted dates, finely chopped 1 cup (200g) pitted dates, finely chopped
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat: 7g (4g saturated)
• Carbohydrates: 20g (10g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the semolina, melted butter, orange blossom water, granulated sugar, baking powder, and salt. Mix well until the dough comes together.
2. 2.
   Knead the dough for a few minutes until it becomes smooth and pliable. If the dough feels too dry, add a little more orange blossom water.
3. 3.
   In a separate bowl, mix the chopped dates, ground cinnamon, and ground nutmeg until well combined.
4. 4.
   Take a small portion of the semolina dough and flatten it into a disc shape. Place a teaspoon of the date mixture in the center and fold the dough over to enclose the filling. Roll it gently between your palms to form a cylindrical shape. Repeat with the remaining dough and filling.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Place the filled dough cylinders on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the cookies turn golden brown.
7. 7.
   Remove from the oven and let the cookies cool completely. Dust them with powdered sugar before serving.

Treat your ingredients with care...

• Semolina — Ensure you use fine semolina for the dough to achieve the desired texture. Coarser semolina may result in a grainy texture.
• Orange blossom water — Use high-quality orange blossom water to enhance the flavor of the cookies. Adjust the amount according to your preference for the aroma.

Tips & Tricks

• To prevent the dough from sticking to your hands while shaping the cookies, lightly grease your palms with a small amount of vegetable oil.
• For an extra touch of sweetness, you can drizzle honey over the cooled cookies before serving.
• If you prefer a stronger spice flavor, you can increase the amount of cinnamon and nutmeg in the date filling.

Serving advice

Serve Makroud el louse as a delightful dessert alongside a cup of Moroccan mint tea. Arrange the cookies on a platter and sprinkle them with powdered sugar for an elegant presentation.

Presentation advice

For an eye-catching presentation, arrange the Makroud el louse in a circular pattern on a decorative plate. Dust them generously with powdered sugar and garnish with a few fresh mint leaves.