Makroud, Tunisian Date and Semolina Diamonds
Crumbly semolina pastry wrapped round spiced date paste, fried until golden and soaked in honey.
- Time1 hr 45
- LevelHard
- Costabout £0.46 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the semolina, flour and salt. Rub in the 120 ml oil until the mix feels like damp sand, then add the orange blossom water and enough warm water to make a firm dough. Cover and rest for 30 minutes.
30 min - 2
Blend the dates, cinnamon and 1 tbsp oil to a smooth, thick paste. Roll it into 2 long sausages about 2 cm thick.
- 3
Divide the dough in 2. Roll each piece into a rectangle as long as the date sausage. Lay the date paste along the middle and fold the dough over to seal it into a long log.
- 4
Press the top flat. Cut each log into diamonds about 4 cm wide, using a sharp knife.
- 5
Heat the frying oil to 170°C (150°C fan). Fry in batches for 5 to 6 minutes, turning, until deep golden. Drain well.
6 min - 6
Warm the honey and water in a pan for 3 minutes. Drop in the hot makroud and turn to coat, then lift onto a rack to set.
3 min - 7
Serve at room temperature. Best the same day, and keeps for 5 days in a tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
