If you’re a fan of this irresistible North African pastry, look no further: here’s how to make the best ultra-soft date and honey Makrout recipe! This is a recipe I’ve been making since I was 17 and have never changed.
Makrout cookies, also called makroud depending on the region or country, are made from semolina, filled with date paste flavored with cinnamon, then fried or baked before being generously soaked in honey flavored with orange blossom water. It’s a must-have during the month of Ramadan and for Eid al-Fitr.
It is very popular in the Maghreb countries, especially in Algeria, with several other versions that are also famous and appreciated. There is also a similar version with an almond filling, as well as makrout el louz, which is completely different: made entirely of almonds, flavored with lemon, and coated in powdered sugar.
Preparing this delicious pastry may seem complicated, but it’s actually much simpler than it looks. Everything depends on the choice of semolina, just like for kalb el louz, as well as the way it is handled. As for shaping, no need for a stamp mold! I’ll show you how to make perfect diamond-shaped makrouts with their traditional grid pattern on top. You can also use a maamoul mold, but I prefer to stick to the traditional diamond-shaped version.
Tips for Successful Date-Filled Makrout Semolina Cookies
Table of Contents
To get perfect makrouts, I advise you to read these few essential points. Otherwise, you can use the table of contents to go directly to the recipe.
1. Choosing the semolina
There are several types of semolina, ranging from extra-fine to medium or coarse, depending on the country. However, a medium semolina in one country might be considered coarse elsewhere.
Do not confuse with couscous
In France, Le Renard medium semolina is ideal for makrouts. In Morocco, for example, there are generally only two semolina sizes:
- Fine semolina, used particularly for baghrir and harcha flatbread.
- Coarse semolina, which is actually medium semolina compared to that sold in France. It’s slightly rough, but not too much, which is perfect for makrouts. You can see the difference between the fine semolina and the medium one I use for this recipe (it looks coarser in the photo than in reality)
2. Make sure the semolina absorbs the butter well.
One of the secrets to successful makrouts lies in the preparation of the semolina.
Use cold melted butter for better absorption. Pour it over the semolina, then mix with your fingers in circular motions. Then, take the semolina in your hands and rub it gently, passing it between your fingers to ensure each grain is well coated with butter.
Repeat this process for about ten minutes for all the semolina, without kneading, then cover it with plastic wrap.
3. Let it rest
Let the semolina rest long enough for it to absorb the butter well. Ideally, prepare it the day before for the next day, about 24 hours, for optimal results. You can even leave it for up to 48 hours without any problem.
If you want to use it sooner, make sure it has absorbed the butter properly: it should harden slightly, like couscous that’s been moistened with water and then dried.
4. Do not knead
After the resting time, work the semolina between your hands again to separate the grains well before using it.
Gradually add the water and orange blossom water, previously mixed, working the dough with your fingers until you obtain a homogeneous ball, neither too hard nor too soft, but pliable.
⚠️ Do not knead at all! This is how you will achieve a perfect makrout texture: ultra-soft on the inside and slightly crispy on the outside. You should not activate the gluten; we want to keep the semolina grains in the dough. The added spoonful of flour will help make the dough more malleable.
Ingredients:
NB: Find the printable recipe card at the end of the content.
I used the same bowl for all measurements, but I’m giving you the quantities in grams for more precision.
The recipe yields 50 makrouts of the size you see in the photos
Paste
- 660 g of medium durum wheat semolina (2 bowls) (23 oz)
- 330 g of fine durum wheat semolina (1 bowl) (11.6 oz)
- 330 g of clarified melted butter or smen (ghee) (1 bowl) (11.6 oz). Prepare a bit more butter to obtain 330 g after clarifying it.
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon of flour
- 165 g of cold water (1/2 bowl) (5.8 oz) (adjust according to absorption, I had 20 ml left)
- 165 g of orange blossom water (1/2 bowl) (5.8 oz) (you can use less and complete with water)
The stuffing
- 350 g of date paste or prepare it at home (12 oz) (see preparation steps)
- 1 to 2 teaspoons of cinnamon
- 1 teaspoon oil
- 1 teaspoon of orange blossom water
- A few sesame seeds (optional). I didn’t use any here.
For frying and coating
- 1 liter of sunflower or peanut oil (34 oz)
- 1.5 kg of honey (53 oz) (more or less depending on the absorption of the makrouts)
- 1 to 2 tablespoons of orange blossom water
Preparation steps:
1. Prepare the dough
Melt the butter, clarify it, and let it cool before moving on to the next step.
In a large bowl, mix the medium semolina, fine semolina, sugar, salt, and flour.
Pour the cooled melted butter over the semolina and mix with your fingers using circular motions.
Take the semolina between your hands and rub it lightly between your fingers to thoroughly coat each grain with butter. Work it this way for about ten minutes.
Cover with plastic wrap and let it rest until the next day at room temperature in cold weather, or in the refrigerator during summer. The semolina should absorb the butter well.
Note: You can use it as soon as it has hardened.
2. Prepare the filling
The next day, mix the date paste (350 g / 12.3 oz), cinnamon (1 to 2 teaspoons), oil (1 teaspoon), and orange blossom water (1 teaspoon) in a bowl until you get a homogeneous texture. You can add some toasted sesame seeds to it.
If you can’t find date paste, you can prepare it at home. Simply steam the pitted dates until they become very soft, then blend them. Add the other ingredients afterward.
Divide the filling into 27 g (about 1 oz) portions and roll them into logs the same length as the semolina dough logs. If you opt for larger semolina dough logs, adjust the size of the filling logs accordingly. If the dough is sticky, firm it up a bit in the refrigerator.
Note: You can also simply form filling balls and shape them into logs as you go while stuffing the semolina dough logs. For semolina dough logs of 153 g (5.4 oz), I used 27 g (1 oz) of date paste, but you can adjust these quantities depending on the size you choose.
If you want to add more filling, you’ll need to make larger dough logs to be able to enclose it.
If you want more rounded makrouts, flatten the log less or make it bigger, but I don’t recommend the latter option, as you would have more semolina than filling.
3. Shape the makrouts
After the semolina resting time (here, the next day), lightly rework the semolina between your hands to separate the grains well.
Mix the cold water (165 g / 5.8 oz) and orange blossom water (165 g / 5.8 oz), then gradually add them to the semolina, mixing with your fingertips.
Gather the dough without kneading, until you get a soft and homogeneous ball. You may have some water left over. I had 20 ml of water left. If the dough is hard, add more water to soften it and be able to form smooth rolls.
Divide the dough into several balls, here 153 g (5.4 oz) each. Cover with plastic wrap.
Take one ball of dough at a time and moisten it slightly to soften it if it has hardened a bit.
Form a 21 cm (8.3 inches) long log by rolling it on the work surface.
Make a groove in the center using your finger, then insert a filling log inside.
Gently close the dough over the filling by pushing it on the sides to bring it up and remove the air, then pinch on top to seal well. Press firmly along the entire log, then roll it lightly to smooth it without thinning it.
If the filling appears in some places, cover it with a little dough before rolling the log to smooth it out.
Flatten it slightly using a makrout stamp mold or using a 3.5 cm (1.4 inches) wide ruler. Cut diamond shapes of the same size using a knife. Place them on a tray covered with plastic wrap.
If you haven’t used a mold, you can leave them without decoration on top or decorate them using a wooden skewer. Simply place it on the diamond shape and press lightly to form lines.
Finish the dough and filling in the same way.
Note: You can also use maamoul molds to facilitate shaping, as explained in the maamoul recipe. Form small balls of dough and smaller balls of filling. Then, enclose each ball of filling in the ball of dough. Next, gently press the whole thing into a maamoul mold, square or round, choosing the patterns you like.
Cooking
You can use a deep fryer heated to 175°C (about 350°F) or a pan.
Heat the oil over medium heat and warm the honey with the orange blossom water to liquefy it.
Fry the makrouts starting with the first ones prepared, which will have had time to dry. Turn them over as soon as they start to brown, once or twice, until they get a nice golden color.
Drain them, then immediately dip them in the warm honey. Leave them in the honey for the duration of the second batch.
Remove them by placing them in a large colander or on top of the couscous steamer.
Continue until all makrouts are cooked.
Oven version:
Arrange the makrouts on a baking sheet lined with parchment paper.
Bake at 180°C / 350°F until they turn a beautiful golden color.
As soon as they come out of the oven, dip them in warm honey.
Drain the makrouts on a wire rack to remove excess honey. For a nice presentation and to enjoy them without getting your hands sticky, place them in paper cups.
Let cool before enjoying.
Storage
Makrouts keep very well and remain soft for up to a month in the refrigerator or about two weeks at room temperature. Take them out of the refrigerator half an hour before serving so they regain their softness.
Store them in an airtight container, separating each layer with parchment paper or aluminum foil.
If you want to store them for even longer, you can freeze them for up to six months.
Makrouts – Semolina, Date and Honey Cookies
INGREDIENTS
I used the same bowl for all measurements, but I'm giving you the quantities in grams for more precision.
The recipe yields 50 makrouts of the size you see in the photos
Paste
- 660 g medium durum wheat semolina 2 bowls (23 oz)
- 330 g fine durum wheat semolina 1 bowl ( 11.6 oz)
- 330 g clarified melted butter or smen ghee (1 bowl) (11.6 oz). Prepare a bit more butter to obtain 330 g after clarifying it.
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon flour
- 165 g cold water 1/2 bowl (5.8 oz) (adjust according to absorption, I had 20 ml left)
- 165 g orange blossom water 1/2 bowl (5.8 oz) (you can use less and complete with water)
The stuffing
- 350 g date paste (12 oz) or prepare it at home (see preparation steps)
- 1 to 2 teaspoons cinnamon
- 1 teaspoon oil
- 1 teaspoon orange blossom water
- few sesame seeds optional. I didn’t use any here.
For frying and coating
- 1 liter sunflower or peanut oil (34 oz)
- 1.5 kg honey (53 oz) (more or less depending on the absorption of the makrouts)
- 1 to 2 tablespoons orange blossom water
PREPARATION
Prepare the dough
- Melt the butter, clarify it, and let it cool before moving on to the next step.
- In a large bowl, mix the medium semolina, fine semolina, sugar, salt, and flour.
- Pour the cooled melted butter over the semolina and mix with your fingers using circular motions.
- Take the semolina between your hands and rub it lightly between your fingers to thoroughly coat each grain with butter. Work it this way for about ten minutes.
- Cover with plastic wrap and let it rest until the next day at room temperature in cold weather, or in the refrigerator during summer. The semolina should absorb the butter well.
- Note: You can use it as soon as it has hardened.
Prepare the filling
- The next day, mix the date paste (350 g / 12.3 oz), cinnamon (1 to 2 teaspoons), oil (1 teaspoon), and orange blossom water (1 teaspoon) in a bowl until you get a homogeneous texture. You can add some toasted sesame seeds to it.
- If you can't find date paste, you can prepare it at home. Simply steam the pitted dates until they become very soft, then blend them. Add the other ingredients afterward.
- Divide the filling into 27 g (about 1 oz) portions and roll them into logs the same length as the semolina dough logs. If you opt for larger semolina dough logs, adjust the size of the filling logs accordingly. If the dough is sticky, firm it up a bit in the refrigerator.
- Note: You can also simply form filling balls and shape them into logs as you go while stuffing the semolina dough logs. For semolina dough logs of 153 g (5.4 oz), I used 27 g (1 oz) of date paste, but you can adjust these quantities depending on the size you choose.
- If you want to add more filling, you'll need to make larger dough logs to be able to enclose it.
- If you want more rounded makrouts, flatten the log less or make it bigger, but I don't recommend the latter option, as you would have more semolina than filling.
Shape the makrouts
- After the semolina resting time (here, the next day), lightly rework the semolina between your hands to separate the grains well.
- Mix the cold water (165 g / 5.8 oz) and orange blossom water (165 g / 5.8 oz), then gradually add them to the semolina, mixing with your fingertips.
- Gather the dough without kneading, until you get a soft and homogeneous ball. You may have some water left over. I had 20 ml of water left. If the dough is hard, add more water to soften it and be able to form smooth rolls.
- Divide the dough into several balls, here 153 g (5.4 oz) each. Cover with plastic wrap.
- Take one ball of dough at a time and moisten it slightly to soften it if it has hardened a bit.
- Form a 21 cm (8.3 inches) long log by rolling it on the work surface.
- Make a groove in the center using your finger, then insert a filling log inside.
- Gently close the dough over the filling by pushing it on the sides to bring it up and remove the air, then pinch on top to seal well. Press firmly along the entire log, then roll it lightly to smooth it without thinning it.
- If the filling appears in some places, cover it with a little dough before rolling the log to smooth it out.
- Flatten it slightly using a makrout stamp mold or using a 3.5 cm (1.4 inches) wide ruler. Cut diamond shapes of the same size using a knife. Place them on a tray covered with plastic wrap.
- If you haven't used a mold, you can leave them without decoration on top or decorate them using a wooden skewer. Simply place it on the diamond shape and press lightly to form lines.
- Finish the dough and filling in the same way.
- Note: You can also use maamoul molds to facilitate shaping, as explained in the maamoul recipe. Form small balls of dough and smaller balls of filling. Then, enclose each ball of filling in the ball of dough. Next, gently press the whole thing into a maamoul mold, square or round, choosing the patterns you like.
Cooking
- You can use a deep fryer heated to 175°C (about 350°F) or a pan.
- Heat the oil over medium heat and warm the honey with the orange blossom water to liquefy it.
- Fry the makrouts starting with the first ones prepared, which will have had time to dry. Turn them over as soon as they start to brown, once or twice, until they get a nice golden color.
- Drain them, then immediately dip them in the warm honey. Leave them in the honey for the duration of the second batch.
- Remove them by placing them in a large colander or on top of the couscous steamer.
- Continue until all makrouts are cooked.
Oven version:
- Arrange the makrouts on a baking sheet lined with parchment paper.
- Bake at 180°C / 350°F until they turn a beautiful golden color.
- As soon as they come out of the oven, dip them in warm honey.
- Drain the makrouts on a wire rack to remove excess honey. For a nice presentation and to enjoy them without getting your hands sticky, place them in paper cups.
- Let cool before enjoying.
Storage
- Makrouts keep very well and remain soft for up to a month in the refrigerator or about two weeks at room temperature. Take them out of the refrigerator half an hour before serving so they regain their softness.
- Store them in an airtight container, separating each layer with parchment paper or aluminum foil.
- If you want to store them for even longer, you can freeze them for up to six months.
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