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.
Ingredients
- Medium semolina
- Butter
- Date paste
- Cinnamon
- Orange blossom water
- Honey
- Oil for frying
Step-by-Step Instructions
Prepare the ingredients
How do you achieve the authentic Moroccan flavor?
Start the base
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Add the spices
Mix the semolina with melted butter and orange blossom water to form a dough.
Cook to perfection
Flatten the dough
Cook to perfection
place a log of date paste in the center
Cook to perfection
and roll it up.
Cook to perfection
Cut the log into diamond shapes (makrout).
Cook to perfection
Fry until golden
Cook to perfection
then soak in warm honey.
Cook to perfection
Serve immediately in the center of the table. In Morocco, we never eat alone—Karam (hospitality) demands we share!
One Tip That Actually Matters
Toast your whole spices in a dry pan for 30 seconds before you grind them. It opens them up. The difference in flavor is not subtle.
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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About This Recipe
This dish is a labor of love, but honestly, that's the secret. The slow simmer is what makes everything tender and lets those spices really sing. Take your time with it—it's worth every minute.
Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
Nutrition (Per Serving)
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