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Algerian Makrout with Dates

As-Salaamu Alaykum,

Makrout with Dates - a north African cookie made from semolina, filled with dates, traditionally fried (you can bake them if you prefer) till golden then soaked in honey. This sweet is popular to serve on special occasions such as Ramadan and Eid but can be enjoyed all year round.

Orange blossom water used throughout the making ensures a well balanced flavour between bitter and sweet.
The flattened diamond shape and decoration can be achieved with the use of a special mold or by hand/using a knife as I did.

At some point i would like to post a photo tutorial but if you struggle with my written instructions this how to make makrout may help.
Having tested 2 recipes the one I'm sharing is my family's favourite. It uses less butter resulting in a firmer cookie but if you prefer a softer, richer version try Makrout with Dates and Honey by Christine Benlafquih.

Makrout with Dates (fried)

Recipe taken and slightly adapted from sihem at bonoise recettes
Yields: approximately 30 


400 grams coarse semolina
80 ml melted salted butter
+ or - 120ml orange blossom water (depends of absorption quality of semolina)
200 grams pitted dates or date paste
1/2 teaspoon cinnamon (cassia)
1 tablespoon orange blossom water
1 tablespoon melted unsalted butter
Oil (i used sunflower) for frying
Approximately 300 grams runny clear Honey with 1 tablespoons orange blossom water


  1. In a small pan melt butter over medium heat, set aside. Measure semolina into a large bowl add the melted butter and mix (using right hand) until butter has coated every grain. Cover and set aside for 2 hours (1 hour minimum).
  2. Meanwhile pit dates and place in basket of couscousier and steam uncovered for 30 minutes. Remove and place into medium sized bowl along with cinnamon and orange blossom water mash with a fork until smooth. Set aside to cool.
  3. After 2 hours uncover bowl of semolina and slowly add orange blossom water in the same manner as you added the butter mix / rake with your hand/fingers DO NOT KNEAD but gently press together until you get a smooth dough adding more water (tap) if needed. Cover and set aside to rest for 1 hour. 
  4. Shape cookies by dividing date paste into 3-4 pieces,  oil your hands and work surface then roll into thin logs. Divide dough into 3-4 pieces.Taking 1 log of dough make a deep indentation that runs the length of the dough and place the date log inside. Carefully close the dough around the filling, then roll  the dough back and forth a few times on your work surface to seal and make the dough smooth again. Gently flatten dough with your hands and divide by making 1 inch / 2 cm diagonal cuts. To decorate score each makrout using the back of a knife.
  5.  In a wide frying pan place oil until it's about 2.5cm deep . Heat on a medium to high heat until hot, (test a scrap piece of dough it should quickly bubble and come to the surface). Place a small pot on stove and heat honey until it's hot then turn heat off and add orange blossom water, stir and set aside.Fry cookies in batches (5 cookies per batch) until golden brown this should only take a few minutes so keep your eyes on the pan. Once cooked immediately transfer to pot of honey and leave a few minutes whilst you fry another batch of cookies. Transfer honey soaked cookies to a strainer/sieve with a bowl underneath, leave to strain then transfer cookies to a large baking sheet to cool completely. Store in an airtight container at room temperature. 
Left over honey can be stored then used to drizzle over pancakes!

WARNING:-i apologise for any ads that may appear when clicking the sihem at bonoise recettes link above.

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At 20 May 2014 at 14:45 , Anonymous Anonymous said...

I've never seen or heard anything like this before! It's almost like a friend version of Maamoul, right?

At 20 May 2014 at 14:51 , Blogger Unknown said...

as-Salaamu Alaykum, Yes I think so although I've never had maamoul before they look similar.

At 21 May 2014 at 18:04 , Blogger Unknown said...

This is so lovely Umm Hamza Jazakom Allah Khairan. We are used to make something like this in the oven called Mamool maddمعمول مد if you can read Arabic :). I love your blog dear Mashaa' Allah. I will be a stalker :)

At 21 May 2014 at 18:12 , Blogger Unknown said...

I do not know if my comment was through or not so I will repeat it again just in case:). I was saying that we are used to make such thing called Maamoul mad in the oven it is very delicious.You have a great blog Mashaa' Allah

At 22 May 2014 at 03:16 , Blogger Aiza said...

These are definitely intriguing a bit like your recipe for qalb el louz. Was it too sweet though, with the soaking part?

At 22 May 2014 at 08:00 , Blogger Unknown said...

Barak Allahu fiki, I've heard of maamoul but never had the pleasure of making it. I'm just starting to learn to read Arabic :)
Wa Alaykum As-Salaam

At 22 May 2014 at 08:03 , Blogger Unknown said...

It did and thank you ♥

At 22 May 2014 at 08:14 , Blogger Unknown said...

Wa Alaykum As-Salaam, unlike qalb el louz the syrup or honey doesn't permeate it's more of a glossy coating plus the use of orange blossom water really cuts the sweetness. You can leave of dipping in syrup if you prefer they are still good.

At 22 May 2014 at 10:17 , Blogger talesofmuslimah said...

The first thing came into my mind was also mamool after seeing this..worth trying..

At 22 May 2014 at 14:52 , Blogger Unknown said...

:) i hope to try mamool once i get my hands on a mould in sha Allah

At 23 May 2014 at 16:05 , Blogger Anisa umm imran said...

Asalamu Alikum ... it has been a while since i visited here .... Ma Shaa Allah Tabarak Allah on these .... they do go down a treat with tea or coffee ... they look wonderful ... keep up the good work

At 23 May 2014 at 19:05 , Blogger Unknown said...

wa alaykum salaam wa rahmatullah,
Thank you sister, how are you ukhti? in sha Allah you and your family are in good health.


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