Les makrouds are a delicious North African pastry that I simply cannot get enough of. Have you tried them? If you haven’t, I highly recommend that you do. Makrouds are a traditional pastry from Morocco, and are typically served as a dessert during Ramadan, but are also enjoyed year-round. They are made of a mixture of semolina flour, date paste, and honey, and are fried until crispy on the outside and soft on the inside. They are so deliciously sweet and satisfying.
Ingredients:
- 250g semolina flour
- 100g all-purpose flour
- 100g butter, melted
- 50ml olive oil
- 1 tsp ground cinnamon
- 1 tsp ground anise
- 1/2 tsp salt
- 1/2 cup water
- 250g date paste
- 1/2 cup honey
- Oil, for frying
Instructions:
- In a large bowl, mix together the semolina flour, all-purpose flour, melted butter, olive oil, cinnamon, anise, and salt until it forms a crumbly mixture. Slowly add the water, a little at a time, until the dough comes together in a ball. Cover with plastic wrap and let it rest for 30 minutes.
- Meanwhile, microwave the date paste for 30 seconds to soften it. Then mix in the honey until it forms a smooth paste.
- Divide the dough into pieces the size of an apricot, then roll each piece into a cylinder. Flatten one end with your thumb, then use a spoon to fill the hole with the date paste mixture. Use your hands to roll the dough back into a cylinder, sealing the date paste inside.
- Heat a large pot of oil over medium-high heat. Fry the makrouds until they are golden brown and crispy on the outside, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve warm or at room temperature.
There you have it - a simple recipe for making delicious makrouds. These North African pastries are perfect for that afternoon snack or as a dessert to finish up a special meal. Bon appétit!
