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Makrout with date paste

Written by FDM

This North African pastry (popular in Morocco, Tunisia, and Algeria) celebrates dates. Coated with honey, it is characterized by a diamond shape.


For the dough

400 g of flour
160 g of smen (rancid and salted butter)
1/2 tsp. of granulated sugar
A pinch of salt
Orange blossom water

For the stuffing

250 g date paste
Vegetable oil
1/2 tsp. cinnamon powder
1/2 tsp. ground cloves
Frying oil


In a bowl, mix the flour, sugar, a pinch of salt, and the salted butter. Blend everything together with the water/orange blossom water mixture and then let sit. Meanwhile, prepare the stuffing. If your date paste is too hard, steam it and knead it with a little oil. Add the cinnamon and the clove powder. Spread the dough on your work surface to a height of 5 mm thick and cover it with date paste. Start rolling the two doughs together to form a serpentine. Then cut small rolls (less than 2 cm wide) that you will deep fry in hot oil until they are nicely browned. Drain them and soak them directly in the honey, or let them cool down before soaking them in hot honey.