Makroud

Golden semolina diamonds, fried to a crisp shell, enclosing a melting date center. The honey glaze provides a sticky texture and deep aroma.

• Prep time: 45 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 806
• Protein: 12 g
• Carbs: 114 g
• Fat: 32 g

Ingredients

• 333.3 g Durum wheat semolina ( medium )
• 100 g Minimum butter sweet ( melted )
• 166.7 g Date ( pitted and mashed into paste )
• 0.7 tsp Cinnamon powder
• 33.3 ml rose water
• 133.3 g Honey ( warmed )
• 34.7 ml Sunflower oil ( absorbed during frying (estimated) )
• 0.7 tbsp Sesame seed optional ( for garnish )
• 33.3 ml Orange blossom water ( to be divided between the dough and the honey )

Instructions

1. Sanding the semolina

   In a large dish, mix the semolina with the melted butter. Rub the mass between your hands so that each grain of semolina is coated with fat. The mixture should look like wet sand.

2. Preparing the filling

   Mash the dates with the cinnamon and a knob of butter until a smooth paste is obtained. Form thin logs the width of a finger.

3. Forming the dough

   Sprinkle the semolina with the rose water and part of the orange blossom water. Gather the dough without kneading, just to form a ball that holds together. If you work the dough too much, it will become elastic and hard after cooking.

4. Shaping

   Take a portion of dough, form a thick log. Hollow out a channel in the center with your finger, place the date log and close the dough over it. Roll gently to smooth.

5. Cutting

   Cut the log into regular diamonds with a sharp knife. The edges must be clean to let the filling show at the ends.

6. Frying

   Heat the sunflower oil. Immerse the diamonds; they should color evenly until golden brown. The crust should be firm under the fork.

7. Honey coating

   Plunge the boiling makrouds into the warm honey flavored with the remaining orange blossom water. Let them soak for a few minutes until they are heavy with syrup. Drain and sprinkle with sesame seeds.

Chef's tips

• Rubbing the fat in is crucial: if the semolina isn't well coated in butter, the pastry will be dry.
• Never knead the dough once water is added, or it will lose its crumbly texture and become rubbery.
• The honey should be warm and the makroud piping hot for maximum absorption.

Storage

Store in an airtight container at room temperature. Flavors develop further after 24 hours.