flipMakroud with Dates and Honey
Makroud with Dates and Honey
Why this dish? Makrouds, semolina diamonds stuffed with dates and dipped in honey, are the cakes prepared in large quantities, stored in tins, and offered to visitors — the pastry of generosity and the holidays of Assia Djebar's Algerian childhood.
Golden semolina diamonds, filled with a date paste perfumed with cinnamon, fried then plunged into warm honey. Crispy outside, soft and sweet inside, they keep for a long time.
Before the holidays, we prepared makrouds by the trayful, because no visitor was to leave without being offered some. We kneaded the semolina with oil and orange blossom water, filled it with that dark, fragrant date paste, then stored them in tin boxes where they awaited the days of joy. Dip them in honey while still warm, so they soak it up to the heart. A makroud offered is a bit of the house placed in the hand of the one who leaves.
- •Durum wheat semolina — a large bowl (dough)
- •Pitted dates — as needed (filling)
- •Smen or oil — by eye (bind dough)
- •Orange blossom water — a drizzle (fragrance)
- •Cinnamon — a pinch (filling spice)
- •Honey — abundantly (coating and preservation)
Makroud with Dates and Honey
Golden semolina diamonds, filled with a date paste perfumed with cinnamon, fried then plunged into warm honey. Crispy outside, soft and sweet inside, they keep for a long time.
Why this dish? Makrouds, semolina diamonds stuffed with dates and dipped in honey, are the cakes prepared in large quantities, stored in tins, and offered to visitors — the pastry of generosity and the holidays of Assia Djebar's Algerian childhood.
Before the holidays, we prepared makrouds by the trayful, because no visitor was to leave without being offered some. We kneaded the semolina with oil and orange blossom water, filled it with that dark, fragrant date paste, then stored them in tin boxes where they awaited the days of joy. Dip them in honey while still warm, so they soak it up to the heart. A makroud offered is a bit of the house placed in the hand of the one who leaves.
Ingredients (period version)
- Durum wheat semolina — a large bowl (dough)
- Pitted dates — as needed (filling)
- Smen or oil — by eye (bind dough)
- Orange blossom water — a drizzle (fragrance)
- Cinnamon — a pinch (filling spice)
- Honey — abundantly (coating and preservation)
Ingredients
- Medium durum wheat semolina — 400 g (dough)
- Date paste (or blended dates) — 300 g (filling)
- Neutral oil — 100 ml (bind dough)
- Orange blossom water — 3 tbsp (fragrance)
- Cinnamon — 1 tsp (filling spice)
- Honey — 300 g (coating)
- Warm water — about 100 ml (form dough)
- Frying oil — for deep frying (cooking)
Method
- Mix semolina, oil, and a little orange blossom water; gradually add warm water until a soft dough forms; let rest 30 minutes.
- Work the date paste with cinnamon and a little orange blossom water to soften it.
- Form dough logs, make a groove, place the date paste inside, close, then cut into diamonds.
- Fry the diamonds in hot oil until golden; drain.
- Dip the still-warm makrouds in honey heated for a few minutes, let soak, then drain on a rack.
How it was made : Makrouds keep for several weeks in airtight tins thanks to honey and frying — hence their role as holiday provisions and offering cakes. In some regions, they were baked rather than fried.
The contemporary twist : A baked version, brushed with honey and sprinkled with crushed pistachios, for a lighter bite to serve with tea.
Assia Djebar · Charactorium
