1
Hydrate semolina
Rub semolina with oil or butter and rest so the grains absorb the fat.
hydrate
30:00
Tunisia | Dessert
Makroudh
Tunisian semolina pastries filled with date paste, fried or baked, then soaked in honey syrup.
Country
Tunisia
Region
North Africa
Time
100 min
Serves
24
Level
hard
Recipe overview
What to know before you cook
Makroudh is a North African date-filled semolina pastry strongly associated with Kairouan in Tunisia. The diamond-shaped pieces are fried or baked, then dipped in fragrant honey syrup.
What the dish tastes like
Tunisian semolina pastries filled with date paste, fried or baked, then soaked in honey syrup.
When to cook it
Best for Best for Eid, weddings, tea trays, and gift boxes., with a hard cooking level and about 100 minutes total.
What to serve alongside it
Mint tea, coffee, or fresh fruit.
Regional lane
Tunisia national table. A verified Tunisia dish in the AfroKitchen archive.
Chef watch-outs
- Rushing the base before the raw edge has cooked out.
- Adding all seasoning early and forgetting to adjust at the end.
- Cooking on heat that is too high once the dish should be steaming or simmering.
How you know it is ready
- The aroma should smell rounded rather than raw or sharp.
- Oil, sauce, broth, or steam should look settled and deliberate.
- The final texture should match the dish style before you plate it.
Recipe photos
See the dish before you cook
Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.
Chef board
Build the table around Makroudh
Mint tea, coffee, or fresh fruit.
Best route from here
Tunisia national table
Collections to keep cooking
How to cook it
Step-by-step method
Keep the rhythm calm, watch the texture, and adjust seasoning at the end.
4 steps
100 min total
hard
2
Make dough and filling
Add warm water and orange blossom water to form dough, then season date paste with cinnamon and oil.
mix
15:00
3
Shape diamonds
Enclose date paste in ropes of dough, flatten, mark, and cut into diamonds.
shape
25:00
4
Fry and honey
Fry until golden, then dip warm pastries in honey scented with orange blossom water.
fry
18:00
Tunisia is famous for date-filled makroudh, while Algerian and Moroccan versions may vary the filling, shape, or syrup fragrance.