Semolina Pastry With Dates (Makroud)
Published August 31, 2010
Nanda Gonzague for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
FOR THE DOUGH
3 cups medium semolina
¼ cup sugar
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 tablespoons roughly chopped roasted almonds
½ cup vegetable oil
FOR THE FILLING
12 ounces date paste or ground pitted dates
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup roughly chopped almonds
FOR THE FRYING AND SERVING
Vegetable oil, for frying
1 cup honey, for dipping
2 tablespoons orange flower water or water
Nutritional analysis per serving
27 grams carbs; 188 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 2 grams fiber; 34 milligrams sodium; 3 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
FOR THE DOUGH
- Step 1
To make the dough: In a mixing bowl, combine semolina, sugar, salt, nutmeg, cinnamon, cloves and almonds. Add oil and 1 cup water, mixing by hand and shaping to form a ball. Refrigerate for 15 minutes.
- Step 2
To make the filling: In a mixing bowl, combine the dates, nutmeg, cinnamon, cloves and almonds, mixing to form a ball.
- Step 3
Take a piece of filling about the size of a walnut and mold into a plump oval. Take a slightly smaller piece of dough, flatten it and wrap the filling entirely with it, pinching closed. Continue until dough and filling are used up.
- Step 4
Place a heavy frying pan over medium heat, and add enough oil to come 1 ½ to 2 inches up the sides. Working in batches, fry the makroud for a few minutes on each side, until golden brown, turning carefully using two spoons. Drain on paper towels. In a small bowl, combine honey and orange flower water. Dip each makroud into the mixture.
Private Notes
Comments
Well, to follow up: according to other makroud recipes, they are usually made by rolling a log of date paste, forming the dough around it and then cutting into diamond shapes. This is much easier than shaping individually. They are dunked in honey immediately after removing from hot oil. I liked them, but they were decidedly not a hit at dinner (competing with cakes); I doubt I'll make them again.
This would be a great dairy free/egg free option to bring to Rosh Hashana, but a bit more info would be appreciated: what are these supposed to look like? I’m picturing mini empanadas but not sure. Also, what about making them in advance? Dip in honey mixture immediately before serving or while still warm, like baklava? Thanks.
Well, to follow up: according to other makroud recipes, they are usually made by rolling a log of date paste, forming the dough around it and then cutting into diamond shapes. This is much easier than shaping individually. They are dunked in honey immediately after removing from hot oil. I liked them, but they were decidedly not a hit at dinner (competing with cakes); I doubt I'll make them again.