Makroudh: A Sweet Delight from Tunisian Cuisine

Ingredients

• For the dough: For the dough:
• 2 cups (250g) fine semolina 2 cups (250g) fine semolina
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1/4 cup (60ml) orange blossom water 1/4 cup (60ml) orange blossom water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the date filling: For the date filling:
• 2 cups (300g) pitted dates 2 cups (300g) pitted dates
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 tablespoon orange blossom water 1 tablespoon orange blossom water
• For the honey syrup: For the honey syrup:
• 1 cup (240ml) honey 1 cup (240ml) honey
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 tablespoon orange blossom water 1 tablespoon orange blossom water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 4g)
• Carbohydrates: 38g (Sugars: 22g)
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the semolina, melted butter, orange blossom water, vegetable oil, and salt. Mix well until the dough comes together. Let it rest for 30 minutes.
2. 2.
   In a food processor, blend the pitted dates, ground cinnamon, and orange blossom water until a smooth paste forms.
3. 3.
   Divide the dough into small portions and shape each portion into a small rectangle. Make a lengthwise indentation in the center of each rectangle using your finger.
4. 4.
   Fill the indentation with the date paste and seal the dough, shaping it into a cylindrical shape.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Place the filled pastries on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
7. 7.
   While the pastries are baking, prepare the honey syrup by combining the honey, water, and orange blossom water in a small saucepan. Heat over low heat until the mixture thickens slightly.
8. 8.
   Once the pastries are baked, remove them from the oven and immediately dip them in the warm honey syrup. Allow them to soak for a few minutes, then transfer to a wire rack to cool completely.
9. 9.
   Serve the Makroudh at room temperature and enjoy!

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 consistency.
• Orange blossom water — Use high-quality orange blossom water to enhance the flavor of the pastries. Adjust the amount according to your preference for the floral aroma.

Tips & Tricks

• For a variation, you can add a sprinkle of toasted sesame seeds on top of the pastries before baking for an extra crunch.
• If the dough feels too dry, add a little more orange blossom water or vegetable oil to achieve the right consistency.
• To prevent the dough from sticking, lightly oil your hands when shaping the pastries.
• Store the Makroudh in an airtight container at room temperature for up to a week.
• Serve the pastries with a cup of mint tea for an authentic Tunisian experience.

Serving advice

Serve Makroudh as a delightful dessert after a Tunisian feast. Arrange the pastries on a platter and garnish with a dusting of powdered sugar for an elegant touch.

Presentation advice

To enhance the presentation, you can place each Makroudh on a small decorative paper liner. This adds a touch of elegance and makes them easier to handle.