What is makrout, the North African traditional pastry?

One of the great classics of Oriental pastry-making, makrout is a much-loved cake at festivals and celebrations. Some say it originated in Algeria, others in Tunisia. Whatever the hypothesis, today makrout can be found all over the Maghreb, even crossing borders! So what exactly is it made of? And how do you make delicious makrout at home? Kawa News tells you all about it!

A generous, fragrant cake

If you haven’t had the chance to try a makrout, it’s made from durum wheat semolina, dates, honey, various spices and a generous sprinkling of orange blossom water. It generally takes the shape of a diamond or a cylinder, and is fried before being dipped in honey. It’s also appreciated for its economy, which is no luxury these days. For those who are already thinking about their summer body, makrouts can be baked in the oven without the need for frying. In short, this little cake has it all.

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Here’s the recipe for makrouts!

This recipe will enable you to make 25 makrouts. In a bowl, start by mixing together 400g of medium wheat semolina, 125g of melted butter, a teaspoon of cinnamon and a pinch of salt. You can leave this mixture to rest for at least 30 minutes or overnight.

During this resting time, prepare the filling by mixing 250 g of date paste, a tablespoon of softened butter, a teaspoon of cinnamon and a little orange blossom water. Knead until you obtain a smooth, supple paste.

After the resting time, take the semolina and sprinkle with a little orange blossom water and half a glass of water. When you have a nice ball of dough, roll out the semolina into a sausage shape and make a hollow in the centre, lengthways.

Place the date paste in the hollow and close. Then flatten the sausage into a rectangular shape.

Then cut into small diamond shapes. Fry in hot oil until golden brown.

Remove from the oil and dip in the honey. Leave to cool. And enjoy!

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Karim Al-Mansour

Journalist with a passion for contemporary Arab culture and social change in the Middle East, I now have over 15 years' experience in the media (print and digital). With solid expertise in editorial strategy and storytelling, I'm motivated by the idea of building bridges between cultures through engaging and informative content.

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