Tunisian Makroudh

  • Serves: 5 people
  • Preparation time: 60 minutes
  • Cooking time: 20 minutes
  • Cuisine: Arabic
  • Level: Easy


Dough ingredients:
  • 250 g, semolina
  • 125 g, cake flour
  • 100 g, warm vegetable oil
  • 1 teaspoon, clarified butter
  • 100 ml, warm water
  • ½ teaspoon, salt
Filling amounts:
  • 250 g, minced date paste
  • ½ teaspoon, cinnamon
  • 3 teaspoons, vegetable oil
For concentrated syrup:
  • 500 g, sugar
  • 250 ml, water
  • ½, lemon


  • In a bowl, mix the flour and semolina. Add oil and clarified butter, then mix with your fingers, and let it rest for 30 minutes.
  • Meanwhile, add salt to warm water and stir. Pour it on the dough after it has rested for 30 minutes, and knead till a cohesive dough is formed.
  • Cover the dough with a towel and prepare the filling on the side.
  • Knead the dough with oil and cinnamon till it feels easy to shape. It is preferable that the dough be at room temperature.
  • Create cylindrical shape from the dough, but with significant thickness. Tip: Use the side of your palms to create space for the dough to spread, press and cut.
  • Now, prepare the syrup by adding the sugar, lemon and water over medium heat, until the mixture thickens.
  • Heat oil in a skillet and deep fry the filled cylindrical dough. Dip in sugar syrup and serve!