Makroudh (Algerian Semolina and Date Diamonds)

Makroudh are diamond-shaped semolina cakes stuffed with sweet date paste, fried or baked, then soaked in honey syrup. They’re a staple of Algerian and Tunisian celebrations, especially around Ramadan and weddings.

Ingredients

For the dough

• 2 cups (350g) fine semolina
• 1/2 cup (110g) melted butter or ghee
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/3 cup (80ml) orange blossom water
• 1/4 cup (60ml) warm water, as needed

For the date filling

• 1 1/2 cups (250g) pitted dates, softened
• 1 tbsp melted butter
• 1/2 tsp cinnamon
• Pinch of ground cloves

For the syrup

• 1 cup (200g) honey
• 2 tbsp water
• 1 tsp orange blossom water
• Oil, for frying (optional, if not baking)

Instructions

1. Make the date paste
   Blend or mash softened dates with melted butter, cinnamon, and cloves into a smooth paste.
2. Prepare the dough
   Mix semolina, melted butter, salt, and baking powder. Add orange blossom water and warm water to form a soft dough. Rest 20 minutes.
3. Shape the makroudh
   Roll dough into logs, flatten, and press date paste down the center. Fold dough over to enclose filling and seal.
4. Cut into diamonds
   Flatten the log gently and cut on the diagonal into diamond shapes.
5. Cook the makroudh
   Fry in hot oil until golden, or bake at 375°F (190°C) for 15-18 minutes.
6. Soak in syrup
   Warm honey with water and orange blossom water, then dip warm makroudh into the syrup.

Makroudh keep well for a week in an airtight container, making them a great make-ahead treat for gatherings.