How to make it
7 steps. Take it one step at a time.
Mix the semolina and salt
In a large bowl, mix the semolina and salt. Pour in the melted butter and rub the mixture between your palms until the semolina is well coated with fat. Let it rest for at least 30 minutes.
30 minPrepare the filling
Prepare the filling by mixing the date paste with ground cinnamon and 1 tablespoon of orange blossom water. Roll the paste into thin long cylinders (about 1cm diameter).
Slowly add 60ml of orange blossom water mixed
Slowly add 60ml of orange blossom water mixed with a little warm water to the semolina. Mix with your fingertips without kneading until a soft, pliable dough forms.
Take a handful of dough
Take a handful of dough and roll it into a thick log. Create a deep groove along the center. Place a date paste cylinder in the groove and wrap the dough around it, sealing the edges. Roll slightly to smooth the surface.
Flatten the log slightly
Flatten the log slightly and cut diagonally into diamond shapes. You can decorate the top with a knife or a traditional stamp.
Heat oil to 180°C
Heat oil to 180°C (350°F). Fry the makroudh in batches until they are deep golden brown. Drain for a few seconds.
5 minWhile still hot, plunge the pastries
While still hot, plunge the pastries into slightly warmed honey mixed with the remaining orange blossom water. Let them soak for a few minutes to absorb the syrup, then drain on a wire rack.
A little kitchen wisdom
Ensure the semolina and butter mixture rests for at least 30 minutes to allow the grains to hydrate properly. When frying, the oil should be hot enough that the pastry sizzles immediately but doesn't brown too quickly.
