flipDate Makroud
Date Makroud
Why this dish? Makroud, a semolina diamond stuffed with dates and dipped in honey, keeps for days without spoiling. For a swimmer from Constantine constantly on the road — Toulouse, championships, Berlin 1936, the 1948 Games — it is the sweetness of home you pack in your suitcase and offer to visitors.
Semolina diamonds made with olive oil, filled with a date paste perfumed with cinnamon and orange blossom, fried then dipped in warm honey. Crispy outside, melting inside, and keeps for a long time.
When I left for the championships, my mother always slipped a packet of makrouds wrapped in a clean cloth into my bag. Those little things don't spoil; they wait for you nicely at the bottom of the suitcase! A bite of semolina, the sweetness of dates, the honey sticky on your fingers, and suddenly all of Constantine was there, at the edge of the pool. Here, have one with your tea, don't be shy.
- •Medium semolina — a large measure (dough)
- •Olive oil — enough to rub into semolina (binder)
- •Pitted dates — a good amount (filling)
- •Cinnamon — a pinch (filling flavor)
- •Orange blossom water — a dash (flavor)
- •Honey — a large bowl (coating)
Date Makroud
Semolina diamonds made with olive oil, filled with a date paste perfumed with cinnamon and orange blossom, fried then dipped in warm honey. Crispy outside, melting inside, and keeps for a long time.
Why this dish? Makroud, a semolina diamond stuffed with dates and dipped in honey, keeps for days without spoiling. For a swimmer from Constantine constantly on the road — Toulouse, championships, Berlin 1936, the 1948 Games — it is the sweetness of home you pack in your suitcase and offer to visitors.
When I left for the championships, my mother always slipped a packet of makrouds wrapped in a clean cloth into my bag. Those little things don't spoil; they wait for you nicely at the bottom of the suitcase! A bite of semolina, the sweetness of dates, the honey sticky on your fingers, and suddenly all of Constantine was there, at the edge of the pool. Here, have one with your tea, don't be shy.
Ingredients (period version)
- Medium semolina — a large measure (dough)
- Olive oil — enough to rub into semolina (binder)
- Pitted dates — a good amount (filling)
- Cinnamon — a pinch (filling flavor)
- Orange blossom water — a dash (flavor)
- Honey — a large bowl (coating)
Ingredients
- Medium semolina — 300 g (dough)
- Mild olive oil — 80 ml (binder)
- Orange blossom water — 2 tbsp (plus a little for filling) (flavor)
- Warm water — 60 to 80 ml (dough binding)
- Pitted dates (Deglet Nour type) — 250 g (filling)
- Ground cinnamon — 1 tsp (filling flavor)
- Honey — 300 g (coating)
- Frying oil — enough for deep frying (cooking)
Method
- Rub the semolina with the olive oil using your fingertips, add orange blossom water then warm water gradually until a soft dough forms; let rest for 30 minutes.
- Blend the dates with cinnamon and a dash of orange blossom water to obtain a smooth paste.
- Roll the semolina dough into a log, make a groove, place the date paste inside, close, flatten, and cut into diamonds.
- Fry the diamonds in hot oil until golden brown, drain.
- Dip the warm makrouds in heated honey for a few minutes, let them soak, then drain on a rack. Keep for several days.
How it was made : Makroud is an ancient Maghrebi pastry, particularly famous in Constantine and Kairouan. It was prepared in large quantities for festivals and long journeys, as fried semolina and honey preserve it naturally. It was stored under a cloth in a tin box, ready to honor any visitor with a glass of tea.
The contemporary twist : A baked version (less oily) instead of fried, sprinkled with toasted sesame seeds and a dusting of cinnamon, arranged in a shiny honey pyramid.
Alfred Nakache · Charactorium
