Makrout with Dates and Walnuts
Makrout with Dates and Walnuts is a delightful Moroccan pastry featuring a rich filling of sweet dates and crunchy walnuts, enveloped in a flavorful semolina dough. These sweet treats are perfect for enjoying during special occasions or with a cup of mint tea.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large bowl, combine the semolina and salt. Gradually add the melted butter, mixing well to create a crumbly texture.
- 2
Slowly pour in the water, stirring until a dough begins to form. Knead the dough gently until smooth, then cover and let it rest for 30 minutes.
- 3
In another bowl, mix the chopped dates, chopped walnuts, and cinnamon until well combined to prepare the filling.
- 4
Once the dough has rested, divide it into small balls. Flatten each ball into a small oval shape and place a spoonful of the date and walnut mixture in the center. Fold the dough over to encase the filling, pinching the edges to seal.
- 5
Heat vegetable oil in a deep pan over medium heat. Carefully fry each filled pastry until golden brown on all sides, about 4-5 minutes per batch.
- 6
Once fried, remove the makrout and drain on paper towels. Drizzle warm honey over the pastries while they are still warm.
Cook notes
Tips
Make sure to fry the makrout at a consistent temperature to avoid burning.
Let the fried makrout sit for a few minutes before drizzling with honey for better absorption.
Try using soft dates for a smoother filling.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftover makrout in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer storage, but bring to room temperature before serving.
Substitutions
- Use almonds instead of walnuts for a different nutty flavor.
- If you don't have honey, granulated sugar can be melted in a small amount of water as a syrup.
What to Serve With
- Mint tea is a classic pairing with makrout.
- Serve alongside fresh fruit for a balanced dessert.
Common Mistakes
- Avoid over-filling the pastries, as they may burst while frying.
- Ensure the oil is hot enough before frying to achieve a crispy texture.
Recipe FAQ
Can I make the dough in advance?
Yes, you can prepare the dough a few hours ahead and keep it covered in the fridge.
What type of dates should I use?
Medjool dates work well due to their sweetness and soft texture.
Can I bake makrout instead of frying?
Baking is possible but may alter the texture; frying is traditional for authentic flavor.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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