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Algerian Makroudh Pastry

Algerian Makroudh Pastry

Makroudh is a wonderful pastry that is native to North Africa, especially in nations like Tunisia and Algeria. It has a long history that piques historical interest as well as taste senses. This customary treat is painstakingly made from a base of semolina dough and expertly moulded to encase a mouthwatering fusion of dates, almonds, and flavourful spices. These pastries are frequently decorated with a final drizzle of honey or sugar syrup following a careful frying process. In addition to flavours, Makroudh captures the complexity of North African culinary history and its cultural relevance inside its layers.

Dates and semolina, important ingredients that are profoundly embedded in Makroudh, have been essential to North African nutrition for decades. These ingredients not only provided food but also captured the abundance of the earth.

The complicated network of Mediterranean trade routes fostered the blending of flavours that define Makroudh by allowing spices, foodstuffs, and culinary styles to interact. Over time, in North African communities, this pastry came to represent joyful celebrations, family bonds, and religious rituals. Makroudh became a representation of comradery and group unity because of its complex preparation and decadent flavours.

Preparation Time

2 hours and 30 minutes



For preparing the dough:

2 cups semolina

1/2 cup fine semolina (for dusting)

1/2 cup vegetable oil (or melted butter)

1/4 cup orange blossom water




2 cups pitted dates (chopped)

1/2 cup almonds or walnuts (chopped)

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Zest of 1 orange 

For frying and garnishing:

Vegetable oil

Honey or sugar syrup

Crushed pistachios or sesame seeds (for garnishing)


How to prepare the Filling:

  • Combine the chopped dates, nuts, cinnamon, nutmeg, and orange zest, and mix them well. 

How to make the Dough:

  • Combine the semolina and salt.
  • Add the vegetable oil (or melted butter), and mix with your hands.
  •  Add the orange blossom water and a little water at a time, kneading the dough and allow it to rest for about 20 minutes. 
  • Roll the dough into a small cylinder-like shape and use your thumb to make an indentation in the centre.
  • Fill the indentation with the date-nut mixture; fold the dough to cover the filling.
  • Roll the filled cylinder in fine semolina until it is well coated.
  • Heat the vegetable oil in a deep frying pan over medium heat.
  • Add the shaped makroudh in batches and fry until they are golden brown on all sides
  • Remove the makroudh from the oil, and drain the excess oil by placing them on paper towels.
  • Deep them in honey or warm sugar syrup.
  • Allow the makroudh to cool and serve.