Semolina Pastry With Dates (Makroud)

Name: Semolina Pastry With Dates (Makroud)
Total time: 1 h
Yield: About 3 dozen small pastries
Cuisine: african
Ingredients: 3 cups medium semolina; 1/4 cup sugar; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 2 tablespoons roughly chopped roasted almonds; 1/2 cup vegetable oil; 12 ounces date paste or ground pitted dates; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 cup roughly chopped almonds; Vegetable oil, for frying; 1 cup honey, for dipping; 2 tablespoons orange flower water or water

Recipe from Corynne Mas

Adapted by Joan Nathan

Semolina Pastry With Dates (Makroud) — Nanda Gonzague for The New York Times

Total Time: 1 hour
Rating: 5(9)
Notes: Read community notes

Featured in: Rosh Hashana Recipes Routed Through Africa

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Ingredients

Yield:About 3 dozen small pastries

For the Dough

3cups medium semolina
¼cup sugar
½teaspoon salt
½teaspoon ground nutmeg
½teaspoon ground cinnamon
¼teaspoon ground cloves
2tablespoons roughly chopped roasted almonds
½cup vegetable oil

For the Filling

12ounces date paste or ground pitted dates
½teaspoon ground nutmeg
½teaspoon ground cinnamon
¼teaspoon ground cloves
1cup roughly chopped almonds

For the Frying and Serving

Vegetable oil, for frying
1cup honey, for dipping
2tablespoons orange flower water or water

Ingredient Substitution Guide

Preparation

For the Dough
1. Step 1
  To make the dough: In a mixing bowl, combine semolina, sugar, salt, nutmeg, cinnamon, cloves and almonds. Add oil and 1 cup water, mixing by hand and shaping to form a ball. Refrigerate for 15 minutes.
2. Step 2
  To make the filling: In a mixing bowl, combine the dates, nutmeg, cinnamon, cloves and almonds, mixing to form a ball.
3. Step 3
  Take a piece of filling about the size of a walnut and mold into a plump oval. Take a slightly smaller piece of dough, flatten it and wrap the filling entirely with it, pinching closed. Continue until dough and filling are used up.
4. Step 4
  Place a heavy frying pan over medium heat, and add enough oil to come 1½ to 2 inches up the sides. Working in batches, fry the makroud for a few minutes on each side, until golden brown, turning carefully using two spoons. Drain on paper towels. In a small bowl, combine honey and orange flower water. Dip each makroud into the mixture.

Ratings

5 out of 5

9 user ratings

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Private Notes

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Cooking Notes

Emily4 years ago

Well, to follow up: according to other makroud recipes, they are usually made by rolling a log of date paste, forming the dough around it and then cutting into diamond shapes. This is much easier than shaping individually. They are dunked in honey immediately after removing from hot oil. I liked them, but they were decidedly not a hit at dinner (competing with cakes); I doubt I'll make them again.

Emily4 years ago

This would be a great dairy free/egg free option to bring to Rosh Hashana, but a bit more info would be appreciated: what are these supposed to look like? I’m picturing mini empanadas but not sure. Also, what about making them in advance? Dip in honey mixture immediately before serving or while still warm, like baklava? Thanks.

Emily4 years ago

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