Makroudh Algerian Dessert

Makroudh Algerian dessert is a traditional sweet, widely enjoyed across North Africa, especially in Algeria, Tunisia, and Morocco. Known for its diamond-shaped form, Makroudh is a sweet pastry made primarily from semolina and filled with a rich date or almond filling, then fried and soaked in honey or sugar syrup. The key ingredients for Makroudh include semolina, which gives the pastry its distinct crumbly texture, and dates or almonds for the filling. High-quality dates, such as Deglet Noor, are often used for the filling due to their natural sweetness and smooth texture. Some recipes also include orange blossom water, cinnamon, or anise seeds to add depth and complexity to the flavour.

Cultural Significance

Algerian dessert holds a special place in Algerian culture and is often prepared during religious festivals, family gatherings, and special occasions such as weddings. Its rich taste and intricate preparation make it a dessert associated with hospitality and celebration. Though it varies slightly from region to region, the essence of Makroudh remains the same: a delightful combination of semolina, dates, and honey, embodying the flavours and traditions of Algeria.

Makroudh Recipe (Traditional Algerian Dessert)

Ingredients:

For the Dough:

500g coarse semolina
100g fine semolina
150g melted butter or ghee
150ml warm water (as needed)
A pinch of salt

For the Filling:

300g pitted dates (or ground almonds as an alternative)
1 teaspoon cinnamon
1 tablespoon orange blossom water
1 tablespoon butter

For the Syrup:

500g honey
2 tablespoons orange blossom water

For Frying:

Vegetable oil for frying

Instructions:

Step 1: Prepare the Dough

1. In a large bowl, mix together the coarse and fine semolina with a pinch of salt.
2. Add the melted butter or ghee and rub it into the semolina using your fingers until the mixture is crumbly and well incorporated.
3. Gradually add warm water, a little at a time, and mix until a soft, pliable dough forms. The dough should not be too sticky.
4. Cover the dough with a cloth and let it rest for about 30 minutes.

Step 2: Prepare the Filling

1. If using dates, chop them finely or blend them into a paste. If using ground almonds, mix them with a tablespoon of honey.
2. In a small pan, melt the butter, add the date paste (or almonds), cinnamon, and orange blossom water. Stir until the mixture is smooth and well combined.
3. Let the filling cool slightly, then roll it into small logs, about the thickness of a finger.

Step 3: Shape the Makroudh

1. Divide the dough into equal portions. Take one portion and roll it into a long log.
2. Flatten the log gently, creating an indentation along the centre.
3. Place the date (or almond) filling log into the indentation, then fold the dough over the filling, sealing it well.
4. Roll the filled dough gently to smooth it out and flatten it slightly.
5. Cut the dough diagonally to form diamond-shaped pieces.

Step 4: Fry the Makroudh

1. Heat vegetable oil in a deep frying pan over medium heat.
2. Fry the Makroudh pieces in batches until they are golden brown and crispy on the outside.
3. Remove them with a slotted spoon and drain on paper towels.

Step 5: Coat in Honey Syrup

1. In a small saucepan, gently heat the honey with orange blossom water until it becomes warm and liquid.
2. Dip the fried Makroudh pieces into the honey syrup, ensuring they are fully coated.
3. Let the excess honey drip off, then transfer the Makroudh to a serving plate.

Serving:

Once cooled, Makroudh can be served immediately or stored in an airtight container for several days. It pairs wonderfully with tea or coffee.

Enjoy this rich and flavourful Algerian dessert!