COPPER🇩🇿 Algeria
Makroud recipe
Delicious semolina pastries filled with dates!
Ingredients
- 300 g semolina
- 200 g dates
- 100 g butter
- 150 ml water
- 100 g honey
- 1 tsp cinnamon
- 1 pinch salt
- 500 ml oil
How to make Makroud
- Measure 100 g of semolina and melt 100 g of butter. Prepare 150 ml of water and pit 200 g of dates for the filling.
- In a bowl, mix the semolina with melted butter until the mixture resembles wet sand, about 3 minutes.
- Gradually add water while kneading the mixture until it becomes a smooth dough, about 5 minutes.
- Pit the dates, mash them, and mix in 1 teaspoon of cinnamon to create a smooth filling.
- Roll out the dough to about 0.5 cm thick on a lightly floured surface.
- Cut the dough into 5 cm squares and place 1 tablespoon of filling in the center of each square.
- Fold the dough over the filling to create triangles, sealing the edges firmly by pinching them together.
- In a deep pan, heat oil to 180°C and fry the filled pastries until golden brown, about 4-5 minutes on each side.
- Remove the fried pastries and drain on paper towels to absorb excess oil.
- Drizzle warm honey over the pastries just before serving for added sweetness.
- Serve warm to enjoy the delightful flavors.
What is Makroud?
Makroud is a traditional dish from Algeria, cooked in a pan, and takes about 90 minutes from start to finish. It is built around semolina, dates and butter. The recipe below uses 8 ingredients and is written out step by step.
How long does Makroud take?
At 90 minutes it is slower than 62% of the 588 dishes in Copper's atlas. Copper's atlas has 2 dishes built on semolina. The method runs to 11 steps, the longest being 5 minutes.
Any tips for making Makroud?
Use fresh dates for the best sweetness and flavor.
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