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
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Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for Eid, weddings, tea trays, and gift boxes.. Plan on a hard cook and about 100 minutes total.

What to serve alongside it

Mint tea, coffee, or fresh fruit.

Regional lane

Tunisia national table. A structured 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.
Chef board

Build the table around Makroudh

Mint tea, coffee, or fresh fruit.

Best route from here

Tunisia national table

Collections to keep cooking
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Servings 24

Scale the dish before you shop, then use the checklist while you cook.

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Tunisia
4 steps 65 min prep 35 min cook 100 min total hard
1
Hydrate semolina
Rub semolina with oil or butter and rest so the grains absorb the fat.
hydrate 30:00
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.

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