Makroudh

{{Infobox prepared food

| name = Makroudh مقروض

| image = Makrouds.JPG

| image_size = 250px

| caption = Makroudh covered in honey

| alternate_name =

| country = Maghreb

| region =

| creator =

| course =

| type = Cookie

| served =

| main_ingredient = Semolina, dates or figs

| variations =

| calories =

| other =

}}

Makroudh ({{langx|ar|مقروض|translit=maqrūḍ}}), also spelled Makrout, is a cookie from the cuisine of the Maghreb. It is filled with dates and nuts or almond paste, that has a diamond shape – the name derives from this characteristic shape.

The dough is made with a combination of semolina and flour, which gives the pastry a very specific texture and flavor. Makroudh can be fried in oil or oven-baked.{{cite web|author=Gaelle & Patrice Le Franc |url=http://www.lacuisinedemacopine.net/makroudh.php |title=Makroudh |publisher=La Cuisinede Ma Copine |access-date=2014-04-09 |url-status=dead |archive-url=https://web.archive.org/web/20120708220512/http://www.lacuisinedemacopine.net/makroudh.php |archive-date=2012-07-08}}

It is popular in the Maghreb where there are many varieties of Makroudh, some of which are pastries that do not share much in common with the traditional Makroudh except the shape.{{Cite news|url=http://www.lesjoyauxdesherazade.com/makrout-el-louz/|title=Makrout el louz - Les Joyaux de Sherazade|date=2015-07-16|work=Les Joyaux de Sherazade|access-date=2017-06-19|language=fr-FR}}{{Cite news|url=http://www.lesjoyauxdesherazade.com/recette-pour-ramadan-facile-makrout-sale/|title=Recette pour ramadan facile / Makrout salé|date=2014-05-29|work=Les Joyaux de Sherazade|access-date=2017-06-19|language=fr-FR}} In Algeria, they may be filled with almond paste.{{Cite book|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT765|title=Encyclopedia of Jewish Food|last=Marks|first=Gil|date=2010-11-17|publisher=Houghton Mifflin Harcourt|isbn=978-0544186316|language=en}}

Makroudh with dates and honey is also popular during Eid al-Fitr.{{cite book |last1=Jacob |first1=Jeanne |last2=Ashkenazi |first2=Michael |title=The World Cookbook: The Greatest Recipes from Around the Globe |date=2014 |publisher=ABC-CLIO |url=https://www.google.com/books/edition/The_World_Cookbook_The_Greatest_Recipes/GmqEAwAAQBAJ&pg=PA23}}

Preparation

Makroudh is prepared by filling a dough made with semolina, usually using the Deglet Nour date variety. The dough is then rolled and cut into diamond-shaped pieces. The pastry is then either fried or oven-baked. The final step involves soaking the makroudh in a sweet syrup.{{Cite web|url=https://www.foodingredientsonline.com/doc/north-african-cuisine-0001|title=North African Cuisine|website=www.foodingredientsonline.com|language=en|access-date=2018-02-05}}