Makroudh ( ar, مقروض, Latn, ar, maqrūḍ, mt, maqrut), also spelled Makrout, is a cookie from the cuisine of the

Maghreb The Maghreb (; ar, الْمَغْرِب, al-Maghrib, lit=the west), also known as the Arab Maghreb ( ar, المغرب العربي) and Northwest Africa, is the western part of North Africa and the Arab world. The region includes Algeria, ...

. It is filled with dates and nuts or

almond paste Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, beaten eggs, heavy cream or corn syrup added as a binder. It is similar to ''marzipan'', but has a coarser texture. Almond pas ...

, that has a diamond shape – the name derives from this characteristic shape. The dough is made with a combination of

semolina Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Ety ...

and flour, which gives the pastry a very specific texture and flavor. Makroudh can be fried in oil or oven-baked. It is popular in the

where there are many varieties of Makroudh, some of which are pastries that do not share much in common with the traditional Makroudh except the shape. In Algeria, they may be filled with almond paste. Makroudh with dates and honey is also popular during Eid al-Fitr.

Preparation

''Makroudh'' is prepared by filling a dough made with

, usually using the Deglet Nour date variety. The dough is then rolled and cut into diamond-shaped pieces. The pastry is then either fried or oven-baked. The final step involves soaking the makroudh in a sweet syrup.

References

{{Levantine cuisine Arabic words and phrases Libyan cuisine Tunisian cuisine Algerian cuisine Arab pastries Moroccan cuisine Cookies Fig dishes Date dishes Stuffed desserts Semolina dishes

Preparation

See also

References