- Medium Semolina500 Gram(s)
- Fine Semolina250 Gram(s)
- Flour250 Gram(s)
- Ground Cinnamon1 Teaspoon(s)
- Cloves Powder1 Teaspoon(s)
- Turmeric1/2 Teaspoon(s)
- Baker's Yeast1/2 Pouch(s)
- Olive Oil250 Milliliter(s)
- Ripe Dates400 Gram(s)
- Butter30 Gram(s)
- Sugar540 Gram(s)
- Water1,150 Liter(s)
- Lemon Juice2 Teaspoon(s)
- Vegetable OilAs neededfor frying
- SesameAs neededto decorate
Makroudh (مقروض ) is a traditional sweet pastry in North Africa and in Malta. Filled with dates and nuts or almond paste, that has a diamond shape, the name derives from this characteristic shape. The dough is made with a combination of semolina and flour, which gives the pastry a very specific texture and flavor.
Preparation of semolina dough
First of all, mix the two semolina (medium and fine) with the flour (250 g) and salt (1/2 teaspoon)
Add yeast (1/2 sachet), sugar (1 tablespoon), cinnamon (1/2 teaspoon) and crushed clove powder (1/2 teaspoon).
Pour in the oil (250 ml) and mix with a large wooden spoon.
Add water (400 ml) and turmeric (1/2 teaspoon).
Mix until a soft and homogeneous dough is obtained (Do not knead)
Roll and shape the dough into a sausage.
Preparation of the date paste
Combine dates (400 g) and butter (30 g).
Add cinnamon (1/2 teaspoon) and clove powder (1/2 teaspoon).
Knead with your hands until a homogeneous dough is obtained.
Roll and form a long, thin rod.
Makroudh Syrup preparation
Put the sugar (500 g)and water (750 ml) in a saucepan then simmer.
Add a few drops of lemon juice.
Place the dates sausage in the center of the semolina sausage.
Lightly crush everything with your hands until the semolina dough envelops the date dough.
Cut the dough into regular diamonds and decorate above with small drawings.
Then, immerse the makroudh in a boiling oil bath and fry so that they are golden brown.
Leave to drain and immerse in the cold syrup.
Finally, arrange on a plate and garnish with sesame seeds.