Moroccan Maqrouta – Recipe and Preparation Method

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Moroccan Maqrouta – Recipe and Preparation Method

Maqrouta is a traditional sweet widely known across the Maghreb region—Libya, Tunisia, Algeria, and Morocco. From there, it spread to Malta and eventually into Europe.

Its origins go back to the era of the Aghlabid dynasty, which once ruled parts of North Africa. Today, Maqrouta is enjoyed year-round and isn’t tied to a particular season, though it is especially popular during holidays and festive celebrations.

Over time, Moroccan kitchens perfected and diversified this delicacy, creating more than twenty varieties. All follow the same general method, but differ in size, filling, or preparation. Some use almonds instead of dates, while others bake the pastry instead of frying it.

Ingredients for the Dough

Moroccan Maqrouta

 

  • 3 cups fine semolina

  • 2 cups flour

  • 1 egg yolk

  • ½ cup cold water

  • 1 cup butter

  • ½ cup vegetable oil

  • ½ teaspoon salt

  • 2 teaspoons baking powder

  • 1 tablespoon rose water

For the Filling

  • 500 g dates

  • 2 tablespoons butter

  • 100 g toasted sesame seeds

  • 1 tablespoon rose water

  • ½ teaspoon cinnamon

  • ¼ teaspoon baking powder

  • 1 cup sugar syrup (qater)

Preparation Method

  1. Start by sifting the flour, then mix it with semolina, salt, and baking powder.

  2. In a pan, melt the butter with the vegetable oil until combined into a creamy texture.

  3. Add the egg yolk and rose water, mixing well.

  4. Combine the wet and dry ingredients to form a dough. Cover and let it rest for 30 minutes.

Meanwhile, prepare the filling:
5. Heat the butter with the dates in a pan, stirring over medium heat until soft.
6. Remove from heat, add cinnamon, rose water, sesame seeds, and baking powder, then knead until the mixture forms a smooth paste.

Assembling the Maqrouta:
7. Divide the dough into small balls, roll each into a rectangle, and spread some filling in the center. Roll it up and cut into equal pieces, shaping and decorating them as desired.
8. Place the rolls on a greased baking tray and bake at 180°C (356°F) for about 30 minutes, until golden brown.
9. Remove from the oven, drizzle with sugar syrup, and let cool before serving.

The result is a golden, aromatic pastry with a soft date (or nut) filling, offering the authentic taste of North African tradition—perfect for sharing with guests during celebrations.

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