Makrout with Dates
Welcome to my table! Semolina cookies stuffed with date paste, deep-fried, and drenched in honey. Popular in eastern Morocco. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Medium semolina
- Butter
- Date paste
- Cinnamon
- Orange blossom water
- Honey
- Oil for frying
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
Step-by-Step Instructions
How do you achieve the authentic Moroccan flavor?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Mix the semolina with melted butter and orange blossom water to form a dough.
Flatten the dough place a log of date paste in the center and roll it up.
Cut the log into diamond shapes (makrout).
Fry until golden then soak in warm honey.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Trust us, have a glass with this. It cuts the richness perfectly.
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Baked Makrout
Let me share a family secret with you. A slightly healthier version of the traditional date-filled semolina pastry, baked in the oven instead of fried, before soaking in honey. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
