Tunisian Semolina Date Cookies (Print Version)

Traditional Tunisian semolina cookies with spiced date filling and a golden, crisp crust.

# Components:

→ Dough

01 - 4 1/4 cups fine semolina
02 - 1/2 cup unsalted butter, melted
03 - 1/3 cup olive oil
04 - 7 tablespoons warm water, plus more as needed
05 - 2 tablespoons granulated sugar
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon ground cinnamon

→ Date Filling

08 - 1 3/8 cups pitted dates, chopped
09 - 1 tablespoon unsalted butter
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1 teaspoon orange blossom water (optional)

→ Frying and Syrup

13 - Vegetable oil, for frying
14 - 3/4 cup honey
15 - 2 tablespoons orange blossom water (optional)
16 - 1 tablespoon sesame seeds, for garnish (optional)

# Directions:

01 - Combine chopped dates, butter, cinnamon, and nutmeg in a saucepan over low heat. Stir continuously until dates soften into a paste, about 5 minutes. Remove from heat and stir in orange blossom water if using. Allow to cool, then shape into 1/3-inch thick logs and set aside.
02 - In a large bowl, mix semolina, sugar, salt, and cinnamon. Add melted butter and olive oil, rubbing with fingertips until mixture resembles wet sand. Gradually incorporate warm water, kneading gently until a soft, pliable dough forms. Avoid overworking. Cover and let rest for 20 minutes.
03 - Divide dough into two equal portions and roll each into 2-inch thick logs. Create a deep groove lengthwise in each log. Place a log of date filling into the groove, fold dough to enclose, seal and gently roll to smooth. Flatten slightly and cut diagonally into diamond shapes approximately 1 3/4 to 2 inches in size.
04 - Heat vegetable oil to 340°F in a deep pan. Fry cookies in batches until golden on all sides, around 5 to 7 minutes. Drain on paper towels. Warm honey with orange blossom water if using. Dip fried cookies into the warm syrup and place on a wire rack to cool. Optionally, sprinkle with sesame seeds.

# Expert Advice:

01 -
  • The crispy, shattering exterior gives way to a warm, spiced date center that tastes like comfort wrapped in golden crunch.
  • Making them feels like a small triumph—you'll understand why these show up at every festive table in Tunisia.
  • They're easier than you'd think, and the kitchen will smell incredible while they fry.
02 -
  • Don't skip resting the dough for twenty minutes—it makes shaping infinitely easier and keeps the cookies tender instead of tough.
  • Water is the enemy of good frying; make sure your makroudh are completely dry before they hit the oil, or they'll splatter and absorb grease instead of crisping up.
  • The oil temperature matters—too cool and they'll be greasy, too hot and the outside burns before the inside cooks through. Use a thermometer if you have one.
03 -
  • Don't overwork the dough or it becomes tough—treat it gently, like you're handling something precious, because you are.
  • If your filling is too thick to shape, add a teaspoon of water at a time until it reaches the right consistency.
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