Makrout

 

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Makrout (مقروط)

Ingredients:

• 500g semolina (medium or coarse)

• 200g pitted dates, mashed

• 150ml melted butter or vegetable oil

• 50g sugar

• 1 tsp ground cinnamon

• Honey for coating

• Optional: sesame seeds for decoration

Instructions:

1. Prepare the dough:

   • Mix the semolina with melted butter (or oil) and sugar.

   • Rub the butter into the semolina until crumbly.

   • Gradually add a little water (about 100–150ml) to form a firm but pliable dough.

2. Prepare the filling:

   • Mash the dates and mix with cinnamon until smooth.

3. Shape the Makrout:

   • Take a portion of dough, roll it into a log about 2–3 cm thick.

   • Flatten slightly and make a groove in the center.

   • Fill the groove with the date paste.

   • Fold the dough over the filling and roll gently to seal.

4. Cut and fry/bake:

   • Cut the filled log into diamond-shaped pieces (about 4–5 cm each).

   • Option 1: Frying – Heat oil in a deep pan and fry until golden brown.

   • Option 2: Baking – Preheat oven to 180°C (350°F) and bake for 20–25 mins until golden.

5. Coat with honey:

   • Warm honey in a pan and dip the hot Makrout pieces in it.

   • Optionally, sprinkle with sesame seeds before the honey sets.

6. Serve:

   • Let cool slightly and serve as a sweet snack with Moroccan mint tea

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💡 Tips:

• Semolina texture matters: coarser gives a more traditional crunchy texture.

• Some people like soaking the Makrout briefly in warm syrup instead of just honey for extra sweetness.

• Can be stored in an airtight container for up to a week.