Makroudh (مقروض) is a traditional Tunisian cookie filled with dates. It originates from the city of Kairouan, the spiritual center of the country.
It is a pastry made from coarse semolina, filled with date paste (you can also find fig or almond variations). Makroudh is prepared by frying, and like other Tunisian sweets, it is dipped in fragrant sugar syrup at the end of the preparation. The traditional shape is diamond-shaped.
Makroudh is popular not only in Tunisia but also in other Maghreb countries, such as Algeria and Libya.
Makroudh is made from coarse semolina mixed with a bit of all-purpose flour, salt, cinnamon, baking powder, and turmeric. The dough is combined with a mixture of melted butter and olive oil. Warm water is gradually added to achieve the right consistency, and the dough is kneaded until it becomes elastic.
The filling is made from date paste, flavored with cinnamon and sometimes orange zest. The date mixture is shaped into cylinders, around which the dough is wrapped. After sealing the dough around the filling, the cylinders are smoothed and flattened, for example, using a rolling pin or wooden press. They are then decorated by “stamping” and cut into individual diamonds.
The pieces are fried in oil. After frying, they are allowed to drain, and as the final step, they are dipped in syrup made of sugar, water, and lemon juice. This gives makroudh its shiny (and sticky) surface.
I was lucky enough to taste makroudh several times in the city of Kairouan (the local markets are fascinating). On several occasions, I received it as a gift, but I also bought three pieces in a local pastry shop, which cost me 1 TND (0.30 EUR).
Bon appétit!
