Makroudh(pronounced Maqrooth) are a snack that we enjoyed quite regularly and sometimes a little too regularly in Tunis. There are traditionally deep fried in a rather heavy oil/lard so they’re very heavy and sweet. I’ve decided to bake these ones and they produce similar results with a lot less fat.
1kg semolina flour
2 tbsp rose water
1. In a pot bring the dates and water to a boil and simmer for 10 minutes
2. Once cooked remove from pot and blend for 5 minutes. Allow paste to cool
3. For the dough blend the semolina and butter for 5 minutes, add a little water if need be to help with the formation of dough.
4. For the syrup dissolve the sugar into the rose water and water. Set aside.
5. To assemble the Makroudh start with a large handfull of dough, form into a long bun.
6. Fill with date paste and roll over the sides to create a log.
7. Cut into portions on the horizontal
8. Bake in a 150degree oven for 10 minute or until golden. Optional: spray the makroudh with a little canola oil during the cooking process.
9. While still hot pour some of the syrup over the makroudh and allow to cool.
10. Serve with your morning coffee.