Tunisian Makroudh Semolina Cookies (Printable)

Golden semolina pastries filled with spiced dates, offering a crisp texture and rich flavors from Tunisia’s culinary heritage.

# What You Need:

→ Dough

01 - 4 1/4 cups fine semolina
02 - 1/2 cup unsalted butter, melted
03 - 1/3 cup olive oil
04 - 7 tablespoons warm water, plus more as needed
05 - 2 tablespoons granulated sugar
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon ground cinnamon

→ Date Filling

08 - 1 1/3 cups pitted dates, chopped
09 - 1 tablespoon unsalted butter
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1 teaspoon orange blossom water (optional)

→ Frying and Syrup

13 - Vegetable oil for frying
14 - 7 ounces honey
15 - 2 tablespoons orange blossom water (optional)
16 - 1 tablespoon sesame seeds (optional)

# How to Make It:

01 - In a saucepan over low heat, combine chopped dates, butter, cinnamon, and nutmeg. Cook, stirring, until the dates soften and form a paste, about 5 minutes. Stir in orange blossom water if using. Allow to cool, then shape into thin logs roughly 1/3 inch thick and set aside.
02 - In a large bowl, mix semolina, sugar, salt, and cinnamon. Add melted butter and olive oil, rubbing with fingertips until mixture resembles wet sand. Gradually add warm water, kneading gently until a soft and pliable dough forms. Do not overwork. Cover and let rest for 20 minutes.
03 - Divide dough into two equal portions. Roll each into a log about 2 inches thick. Using your finger, create a deep groove lengthwise in each log. Place a date filling log into the groove, then fold dough over to enclose filling. Seal and roll gently to smooth surface. Flatten slightly, then cut diagonally into diamond shapes about 1 1/2 to 2 inches each.
04 - Heat vegetable oil in a deep pan to 340°F. Fry cookies in batches until golden on all sides, approximately 5 to 7 minutes. Drain on paper towels. Warm honey with orange blossom water in a saucepan. Dip each fried cookie into warm syrup, then place on a wire rack to cool. Sprinkle with sesame seeds if desired.

# Expert Tips:

01 -
  • They taste like celebration without needing a special occasion—the honey glaze and date filling make them feel fancy but they're easier than they look.
  • Your kitchen will smell incredible for hours, and that aroma is honestly half the appeal.
  • One batch makes enough to share, which means you get to watch people's faces light up when they bite into one.
02 -
  • Don't skip the resting time for the dough—those twenty minutes are when the semolina fully hydrates and becomes easier to work with.
  • The oil temperature is crucial; too hot and your cookies brown before the dough cooks through, too cool and they absorb oil instead of crisping up.
  • If your date paste is too thick to fold, it will crack the dough; let it cool completely before using so it's just pliable enough.
03 -
  • Toast your sesame seeds lightly before sprinkling them on top—it brings out their nutty flavor and makes them stick better to the warm honey glaze.
  • If your dates seem dry, soak them in a little warm water for five minutes before making the filling; it makes all the difference in texture.
Go back