Tunisian makroud of semolina fingers stuffed with date paste, fried and dipped in honey and sprinkled with sesame
We make makroud the way it is made in Kairouan and the towns of Tunisia, fingers of semolina dough stuffed with date paste scented with cinnamon, then fried and dipped in honey and sprinkled with sesame.
It is one of the sweets of the Tunisian table during Ramadan and weddings, served with mint tea in the evenings.
We mix the semolina with the sugar and salt, then add the oil and rub the mixture with the palm of the hand until the semolina absorbs the oil and becomes like wet sand.
We add the warm water gradually and gather the dough gently without over-rubbing, then cover it and leave it to rest for about a quarter of an hour until the semolina firms up.
We soften the date paste with the cinnamon and a little orange blossom water until it becomes soft and can be shaped into long strands.
We roll the dough into long fingers and hollow a channel down the middle of each, fill it with a strand of date paste and close the dough over it, then cut it into slanted diamonds.
We fry the diamonds in medium-hot oil at about 170 degrees until they turn golden on all sides, five to seven minutes, then drain them of oil.
We heat the honey with the rest of the orange blossom water and dip the makroud in it hot for a few minutes until it soaks through, then lift it out, sprinkle it with sesame, and leave it to dry before serving.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Tunisian Date Semolina Cookies (Makroud), and how to fix them:
We let it rest longer so the semolina absorbs the water, and we moisten the hand with a little orange blossom water while rolling.
We seal the dough tightly over the filling and make sure the oil is medium-hot, not fiercely boiling.
We make sure the oil is hot enough, for cold oil makes it absorb more fat, and we drain it well before honeying.
It keeps in an airtight container for up to two weeks, and the honey keeps it moist and soft.
It can be frozen after frying and before honeying for up to two months, then honeyed fresh at serving.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| date paste | mashed pitted dates | same weight, 300 g | We mash soft dates by hand, which does away with the need for ready-made paste |
| vegetable oil | ghee | same weight | Ghee is closer to the traditional flavor but makes it no longer plant-based |
| honey | sugar syrup | cup for cup | Syrup is lighter in flavor and cheaper, while honey is authentic and richer |
| orange blossom water | rose water | same amount, 15 ml | A different aroma but acceptable in date sweets |
| Ingredient | Half amount | Full amount (base) | Double |
|---|---|---|---|
| Fine semolina | 200 g | 400 g | 800 g |
| Oil for the dough | 60 ml | 120 ml | 240 ml |
| Date paste | 150 g | 300 g | 600 g |
| Honey for dipping | 100 g | 200 g | 400 g |
| Sesame | 10 g | 20 g | 40 g |
| Ground cinnamon | 1.5 g | 3 g | 6 g |
For those who prefer a lighter, less oily sweet, we bake the makroud in the oven at 180 degrees until golden instead of frying it, then dip it in honey, so the flavor stays close with less fat.
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