Moroccan · Pastry

Makroud (Semolina Date Cookies)

Makroud are diamond-shaped semolina cookies packed with a spiced date paste, fried or baked and then soaked in honey. Common across the Maghreb and especially loved in eastern Morocco around Oujda, they are dense, chewy and richly date-sweet — a keeping cookie that appears at Ramadan, weddings and on every tea tray.

Prep: 45 min
Cook: 30 min
Total: 75 min
Serves: 10
Level: Medium

Ingredients

For the dough: 500 g fine and medium semolina, 150 g melted butter, pinch of salt, 1 tbsp orange-blossom water, about 150 ml warm water
For the filling: 400 g pitted dates, 1 tsp cinnamon, 1/2 tsp ground cloves, 1 tbsp orange-blossom water, a little butter
500 g honey, warmed with a splash of orange-blossom water
Neutral oil, for frying (or bake instead)

Method

1

Make the semolina dough

Rub the melted butter into the semolina and salt and let it rest 15 minutes so the grains drink the fat. Add the orange-blossom water and just enough warm water to bring it to a soft, workable dough — don't overwork it.
2

Make the date paste

Blend or mash the dates with the cinnamon, cloves, orange-blossom water and a little butter into a smooth, pliable paste.
3

Fill and shape

Roll the dough into logs, press a channel down the centre, lay a rope of date paste in it, then close the dough over and seal. Flatten slightly and cut on the diagonal into diamonds, pressing a pattern on top with a carved mould or fork.
4

Cook

Fry the diamonds in moderately hot oil until golden, or bake at 180°C until pale gold and set.
5

Honey soak

While still warm, dip the makroud into the warm honey for a minute so they drink it up, then lift onto a rack to drain.
6

Cool and store

Cool completely; they firm up and keep for weeks in an airtight tin.

Chef's tips

Rest the buttered semolina before adding water — it hydrates the grains and gives the right tender-crumbly texture.
Both cookies and honey should be warm at the soak so the syrup penetrates instead of pooling on top.
Don't overwork the dough; too much kneading makes makroud tough rather than short.

Frequently asked questions

Are makroud fried or baked?

Both versions exist. Frying gives a richer, more traditional result; baking is lighter. Either way they are soaked in warm honey (or dusted with sugar) after cooking.

Where in Morocco are makroud from?

They are a Maghreb-wide sweet with especially deep roots in eastern Morocco and the wider region; in Morocco they are strongly associated with Oujda and eaten countrywide at Ramadan and celebrations.