North Africa · Dessert
Makroudh (Semolina, Date, and Orange Blossom Pastry)
Gilded, diamond-shaped semolina pastries stuffed with spiced dates, fried crisp, and drenched in fragrant orange blossom syrup.
The story
Makroudh is the ancient culinary trademark of Kairouan, Tunisia's spiritual heart, where confectionery guilds have guarded its proportions since medieval times. Prepared for Eid al-Fitr, weddings, and religious celebrations, it represents hospitality and skilled handcraft. The key to its crumbly, melt-in-the-mouth texture is resting the semolina with warm olive oil to fully saturate the starch granules without activating gluten networks through kneading.
Cook this next
Yoyo (Honey-Dipped Citrus Doughnut Rings)
Tender golden fried semolina doughnuts scented with orange zest and soaked in a fragrant lemon-and-geranium honey syrup.
Assidat Zgougou (Aleppo Pine Seed Custard)
A velvety, aromatic Aleppo pine seed pudding layered with silky white pastry cream and adorned with toasted nuts.
Barkoukesh (Hand-Rolled Giant Couscous with Seafood)
Plump hand-rolled durum grains simmered in a rich, fiery tomato and octopus broth laden with coastal Kerkennah sea treasures.
Chakchouka bil Qadid (Spicy Pepper Stew with Sun-Dried Preserved Meat)
A rustic, smoky skillet stew of sun-dried cured meat, sweet peppers, ripe tomatoes, and soft-poached eggs.