Chadian-style Date-Filled Semolina Pastries

Ingredients

In this Chadian adaptation of Makroudh, we incorporate the flavors and ingredients commonly found in Chadian cuisine. While the Tunisian version typically uses orange blossom water, we substitute it with a hint of hibiscus flower extract, which adds a unique floral note. Additionally, we enhance the savory aspect by incorporating a touch of ground peanuts into the dough, giving it a distinct Chadian twist. We alse have the original recipe for Makroudh, so you can check it out.

• 2 cups (250g) fine semolina 2 cups (250g) fine semolina
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 tablespoon hibiscus flower extract 1 tablespoon hibiscus flower extract
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (200g) pitted dates, finely chopped 1 cup (200g) pitted dates, finely chopped
• 1/4 cup (30g) ground peanuts 1/4 cup (30g) ground peanuts
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 9g, 1g
• Carbohydrates (total, sugars): 23g, 10g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the semolina, vegetable oil, water, hibiscus flower extract, cinnamon, cardamom, cloves, and salt. Mix well until the dough comes together.
2. 2.
   Knead the dough for about 5 minutes until it becomes smooth and elastic. If the dough feels dry, add a little more water.
3. 3.
   In a separate bowl, mix the chopped dates and ground peanuts until well combined.
4. 4.
   Take a small portion of the dough and flatten it into a circle. Place a teaspoon of the date and peanut mixture in the center of the circle.
5. 5.
   Fold the dough over the filling, sealing the edges to form a crescent shape. Repeat with the remaining dough and filling.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
7. 7.
   Carefully place the pastries into the hot oil and fry until golden brown, turning them occasionally to ensure even cooking.
8. 8.
   Once cooked, remove the pastries from the oil and drain on a paper towel to remove excess oil.
9. 9.
   Allow the pastries to cool before serving. They can be enjoyed warm or at room temperature.

Treat your ingredients with care...

• Semolina — Ensure you use fine semolina for a smooth dough texture.
• Hibiscus flower extract — Adjust the amount according to your preference for a subtle floral flavor.
• Ground peanuts — If you have a peanut allergy, you can omit this ingredient or substitute it with ground sunflower seeds for a similar texture.

Tips & Tricks

• To prevent the dough from sticking, lightly oil your hands while shaping the pastries.
• If the dough becomes too sticky, refrigerate it for 15 minutes before continuing.
• For a touch of extra sweetness, you can drizzle the cooled pastries with a light honey glaze.

Serving advice

Serve the Chadian-style Makroudh as a delightful dessert or a sweet snack. They pair perfectly with a cup of Chadian tea or coffee.

Presentation advice

Arrange the pastries on a platter, dust them with powdered sugar, and garnish with a sprinkle of ground cinnamon for an elegant presentation.