Maqrout (Date-filled Semolina Cookies)

Ingredients

• 1 cup Unsalted Butter (Melted, then cooled to room temperature)
• 1 cup Vegetable Oil (Neutral oil such as canola or sunflower)
• 1 cup Orange Blossom Water (Adds fragrant flavor; can reduce to 1/2 cup if strong)
• 2 tablespoons All‑Purpose Flour (Helps bind the dough)
• 1 packet Baking Powder (Sweet Yeast) (Approximately 10 g)
• 2 cups Fine Semolina (Coarse semolina gives the characteristic texture)
• 1.5 cups Pitted Dates (Soft, preferably Medjool; chop finely)
• 1 cup Honey (Warm gently before glazing)

Instructions

1. Melt and Cool Butter

   Place the butter in a small saucepan, melt over low heat, then remove and let it cool to room temperature.

   Time: PT5M

2. Combine Wet Ingredients

   In a large mixing bowl, whisk together the cooled melted butter, vegetable oil, orange blossom water, flour, and baking powder until a uniform liquid mixture forms.

   Time: PT5M

3. Incorporate Semolina

   Gradually add the fine semolina to the wet mixture, stirring with a wooden spoon until the dough comes together and is smooth but not sticky.

   Time: PT10M

4. Prepare Date Filling

   Finely chop the pitted dates. If they are very dry, soak them in a tablespoon of orange blossom water for 5 minutes, then drain.

   Time: PT5M

5. Shape the Cookies

   Take a walnut‑size piece of dough, flatten it in your palm, place about a teaspoon of date filling in the center, fold the edges over and seal, then roll into a smooth ball. Press each ball with a maqrout mold or shape by hand.

   Time: PT10M

6. Arrange on Baking Sheet

   Place the shaped cookies on a parchment‑lined baking sheet, leaving a small gap (about 1 cm) between each.

   Time: PT5M

7. Bake

   Preheat the oven to 180°C (350°F). Bake the cookies for 15–20 minutes, or until the tops are lightly golden.

   Time: PT20M

   Temperature: 180°C

8. Warm Honey

   While the cookies bake, gently warm the honey in a small saucepan over low heat until fluid (do not boil).

   Time: PT5M

9. Glaze and Cool

   Remove the cookies from the oven, let them cool for 2 minutes, then brush each generously with warm honey. Transfer to a cooling rack to set completely.

   Time: PT10M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

25 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Orange Blossom Water: Rose water, Vanilla extract
• Instead of All‑Purpose Flour: Whole‑wheat flour
• Instead of Baking Powder (Sweet Yeast): Baking soda + cream of tartar
• Instead of Fine Semolina: Coarse cornmeal
• Instead of Pitted Dates: Figs, Apricots
• Instead of Honey: Maple syrup, Agave nectar

Equipment Needed

• Large Mixing Bowl
• Whisk or Wooden Spoon
• Measuring Cups and Spoons
• Baking Sheet
• Parchment Paper
• Oven
• Maqrout Press or Cookie Mold (optional)
• Pastry Brush (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Melt and cool butter without browning
• Achieve the correct dough consistency by balancing semolina and liquid
• Seal the date filling tightly to avoid leaks
• Do not over‑bake; cookies should stay soft inside
• Apply warm honey glaze immediately after baking

Chef Tips from the Video

• Use fine semolina for a melt‑in‑your‑mouth texture; coarse semolina makes the cookie grainy.
• Chill the dough for 10 minutes before shaping if the kitchen is warm; this makes handling easier.
• A light dusting of powdered sugar after the honey glaze adds a decorative finish and extra sweetness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 7 days.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 3 months.

Room temperature: Can sit at room temperature for 2–3 days in a sealed jar.

Make-Ahead Tips

• Shape the cookies a day ahead and refrigerate; bake fresh when needed.
• Glaze with honey after baking and store in an airtight container for up to a week.
• If freezing, glaze first, then freeze; thaw at room temperature before serving.

Frequently Asked Questions