Makrout ou Makroudh, is a North-African recipe of semolina based cookies, stuffed with dates and soaked in syrup.

The recipe I share here is my grand-mother’s, God save her soul, who used to be an expert in Tunisian traditional cuisine.
Makrout can be deep fried, but I prefer to oven-bake it.



Date stuffing
  • Reduce the cleaned and pitted dates into a paste.
  • Add ground cinnamon and olive oil.
  • Form ropes that you keep aside to stuff the makrout later.

  • Put the water and sugar in a large pan.
  • Bring it to a boil over medium heat.
  • When it starts to boil, add lemon juice and geranium water.
  • Let boil for some minutes, then set aside to completly cool down.


  • In a large bowl, mix the semolina with salt and orange peels.
  • Add the vegetable oil and the ghee or clarified butter.
  • Mix until well combined.
  • Cover with a clean tea towl and leave to rest for at least 3 hours.
  • Add some warm water then add the flour and mix well.
  • Add water gradually until you obtain a smooth dough. Don’t knead.
  • Divide the dough in 4 parts.
  • Roll the dough into a thin log.
  • Make a deep indentation with your finger that runs the length of the dough log.
  • Place the date rope inside.
  • Close the dough around the filling then roll out carefully until it forms a smooth log.
  • Flatten the dough gently then cut diamonds.
  • Place the makrout diamonds on a baking tray covered with baking paper.
  • Bake in a preheated oven at 180°C, until it get a nice gold color.
  • When still hot, soak the makrout in the cold syrup.
  • Transfer to a sieve with a bowl underneath.
  • Leave to strain and completely cool down before you transfer it in an airtight container.