Makrout Recipe - Delicious Stuffed Cookies

Get ready to dive into the delightful world of Makrout! These aren't just any cookies; they're golden, diamond-shaped cookies made from semolina and a luscious date paste filling, lovingly soaked in fragrant honey. Hailing from North Africa, these stuffed cookies are a true testament to delicious homemade recipes and are incredibly special.
Why are they so beloved? For starters, they're naturally sweet thanks to the dates, making them a satisfying treat without being overly sugary. They’re absolutely perfect for special occasions like Ramadan, Eid, or simply to elevate your holiday cookie trays. Bite into one, and you'll experience a wonderful contrast: a crisp, slightly crumbly outside giving way to a soft, chewy, date-filled inside. The process is simpler than you might think: you'll mix and rest a semolina dough, create a flavorful date filling, shape those iconic diamonds, fry them to golden perfection, and then soak them in a warm, orange blossom-infused honey. Don't be intimidated – if you can roll a rope of dough, you can absolutely make these beautiful Makrout!

Ingredients

• For the Semolina Dough:
• Medium Durum Wheat Semolina: 500g (about 3 ½ cups) – look for "semolina flour" or "durum wheat semolina" in ethnic markets or online. Avoid fine semolina or couscous.
• Fine Semolina or All-Purpose Flour (optional): 50g (about ¼ cup) – adds a little tenderness and helps with binding.
• Clarified Butter (ghee) or Unsalted Butter: 200g (about ¾ cup + 2 tablespoons), melted and cooled slightly.
• Neutral Oil (like vegetable or canola, optional): 50ml (about ¼ cup) – can be used to lighten the butter content if desired.
• Granulated Sugar: 50g (about ¼ cup)
• Salt: ½ teaspoon
• Orange Blossom Water: 60ml (¼ cup)
• Cold Water: 120-180ml (½ to ¾ cup), plus more as needed
• For the Date Filling:
• Soft Date Paste or Pitted Medjool Dates: 300g (about 1 ½ cups) – if using whole dates, you'll need to steam and blend them.
• Ground Cinnamon: 1 teaspoon (optional)
• Neutral Oil or Softened Butter: 1 tablespoon
• Orange Blossom Water: 1 tablespoon
• Optional Spices: Pinch of ground cloves or cardamom
• Optional Texture: 1 tablespoon toasted sesame seeds
• For the Honey Soak:
• Good Quality Honey: 250g (about ¾ cup + 2 tablespoons) – avoid corn syrup-based products.
• Water: 60ml (¼ cup)
• Orange Blossom Water: 2 tablespoons
• Lemon Juice: 1 teaspoon (optional, for balance)
• Equipment You’ll Need:
  Large mixing bowl
  Measuring cups and spoons or a kitchen scale
  Plastic wrap
  Clean, flat rolling surface
  Sharp knife
  Makrout stamp (optional, or a small ruler/fork for decoration)
  Heavy-bottomed pot or deep, wide pan for frying
  Deep-fry thermometer (highly recommended)
  Slotted spoon or spider
  Sheet pans lined with parchment paper or wire racks

Directions

1. Before you start, remember these key tips for perfect Makrout:
   1. Choose the right semolina: Medium durum semolina is crucial; it gives the characteristic texture. Couscous is not a substitute.
   2. Coat every grain in fat: Ensure each semolina grain is thoroughly coated with the butter/ghee for a tender crumb. Rubbing it between your fingers helps achieve that "wet sand" texture.
   3. Let the dough rest: This allows the semolina to fully hydrate, preventing dry, crumbly cookies. An overnight rest is ideal.
   4. Don't knead: Kneading develops gluten, which makes the cookies tough and bready. Gently rake and gather the dough instead.
   5. Mind your temperatures: Fry between 325-350°F (160-175°C) for even cooking. The honey should be warm and fluid, not boiling, when you dip the cookies.
2. Mix and Rest the Semolina Dough
   1. In your large mixing bowl, combine the medium semolina (and fine semolina/flour, if using).
   2. Melt the clarified butter or ghee (and neutral oil, if using) and let it cool slightly until it's warm but not hot.
   3. Pour the melted fat over the semolina. Using your fingertips, rub the semolina and fat together until every single grain is evenly coated and the mixture resembles wet sand. This "bussing" process is key!
   4. Stir in the granulated sugar and salt. Mix well.
   5. Cover the bowl tightly with plastic wrap and let it rest for a minimum of 30-60 minutes at room temperature. For the best texture, let it rest overnight.
3. Make the Date Filling
   1. If using whole pitted dates, briefly steam them until very soft (5-10 minutes) then blend or mash them into a smooth paste.
   2. In a separate bowl, combine the date paste with cinnamon (if using), a little oil or softened butter, and orange blossom water.
   3. Knead the mixture with your hands until it’s smooth, pliable, and not sticky. If it's too stiff, add a tiny bit more oil or orange blossom water.
   4. Roll the date paste into thin logs, roughly ½ inch (1.25 cm) in diameter, about the length of your hand. Cover them with plastic wrap to prevent drying.
4. Bring the Semolina Dough Together
   1. In a small bowl, mix the orange blossom water with the cold water.
   2. Uncover your rested semolina dough. Gradually sprinkle the liquid mixture over the semolina, about a quarter cup at a time.
   3. Using your fingers, gently rake and gather the dough. Do NOT knead! You want the liquid to bind the semolina without developing gluten.
   4. Continue adding liquid until the dough comes together into a soft, pliable ball that holds its shape without cracking when gently squeezed. It should feel like playdough. If too dry, add a little more water; if too sticky, add a tablespoon of semolina and let it rest for 5 minutes.
5. Shape the Makrout
   1. Divide the semolina dough into several equal pieces, about the size of a golf ball or a little larger. Keep unused dough covered.
   2. Take one piece of dough and roll it into a long, even rope, about 1 inch (2.5 cm) thick and 10-12 inches (25-30 cm) long.
   3. Using your finger or the side of your hand, press a trench down the center of the rope.
   4. Lay one of your date logs into the trench.
   5. Carefully fold the semolina dough over the date filling, pinching the seam firmly to seal it completely.
   6. Gently roll the filled rope to smooth it out and ensure the seam is sealed. Lightly flatten the rope to a thickness of about ¾ inch (2 cm).
   7. Use a Makrout stamp to create a decorative pattern, or simply use the back of a fork or the blunt side of a knife to make diagonal lines.
   8. Using a sharp knife, cut the rope on a diagonal into diamond shapes, about 1-1 ½ inches (2.5-4 cm) long.
   9. Arrange the shaped Makrout on a parchment-lined tray. Repeat with the remaining dough and date logs.
6. Fry the Cookies
   1. Pour enough neutral oil into a heavy pot or deep pan to reach a depth of at least 2-3 inches (5-7.5 cm). Heat the oil over medium heat to 325-350°F (160-175°C). Use a thermometer for accuracy.
   2. Test the oil temperature with a small scrap of dough; it should sizzle gently and rise to the surface.
   3. Carefully place a small batch of Makrout into the hot oil, making sure not to overcrowd the pot.
   4. Fry for 3-5 minutes, turning them once or twice, until they are light golden brown on all sides. Avoid frying them too dark, as they will continue to darken slightly in the honey.
   5. Using a slotted spoon, remove the fried Makrout and drain them briefly on a paper towel-lined plate.
7. Soak in Orange Blossom Honey
   1. While the Makrout are frying, gently warm the honey, water, and orange blossom water in a small saucepan over low heat until it’s warm and fluid, but not boiling. If using, stir in the lemon juice.
   2. Immediately after draining, dip the still-warm fried Makrout into the warm honey soak.
   3. Let them soak for 1-2 minutes, turning gently to ensure they are fully coated. The warmer the Makrout and honey, the better they will absorb the delicious syrup.
   4. Using a slotted spoon, transfer the honey-soaked Makrout to a wire rack set over a parchment-lined sheet pan to drain any excess honey.
   5. Optionally, sprinkle with toasted sesame seeds or finely chopped nuts while they are still sticky.
   6. Allow the Makrout to cool completely before serving. This allows the honey to fully set and the flavors to meld.