Makrout Laassel : Algerian semoulina cookies filled with almonds

French

Makrout Laassel are traditional Algerian semolina pastries shaped into diamonds, filled with a soft almond centre, then fried until golden and dipped in warm honey.

The result is a contrast of crisp edges and tender crumb, with orange blossom and cinnamon adding a fragrant, festive finish.

Makrout Laassel with Almonds: Foolproof Fried Semolina Diamonds Soaked in Honey

Makrout Laassel with almonds (often called makrout lassel bel louz) is a beloved Algerian sweet, golden, fragrant, and proudly festive.

It starts with a semolina dough that’s lightly rubbed with warm fat, then gathered gently (not kneaded) to keep that signature tender, crumbly bite.

Inside, a soft almond filling, usually scented with cinnamon and orange blossom, adds richness in every diamond-shaped piece.

This is the version I make when I want a guaranteed result: crisp edges, a delicate centre, and honey that coats without turning everything soggy.

At home, I’m the biggest fan, even though my husband and kids lean toward the baked makrout el koucha.

Fried makrout simply needs a little more attention. Keep the oil hot but the heat moderate so the pastries cook through before they colour too fast.

Aim for a dough that’s just moist enough to hold together, dry dough cracks, overly soft dough crumbles.

The final step matters most: dip the hot pastries straight into warm, fluid honey so they soak evenly and shine beautifully.

Ingredients for Makrout Laassel with Almonds

For the semolina dough

• 3 measures of medium semolina, heaped : Use medium semolina that isn’t overly sifted. A little fine semolina mixed in is helpful. Avoid fine semolina on its own (it can turn dense and chewy).
• 1 measure of smen (clarified butter / ghee), slightly under-filled, topped up with neutral oil : The smen gives depth and aroma; the oil keeps the dough more flexible and easier to shape.
• A pinch of salt : Essential for balance, even in honey-soaked pastries.
• Water, almost 1 measure, mixed with orange blossom water : Add gradually to moisten and bind without making the dough sticky.
• Finely grated lemon zest (optional) : Adds freshness without overpowering the almond filling.
• 1 egg white : A traditional trick to help the dough hold together during frying.
• 2 tablespoons plain flour : A safety net if your semolina is very finely sifted, to reduce crumbling.

For the almond filling

• 3 small measures ground almonds (almond meal) : Store-bought is fine; homemade tastes more fragrant if ground evenly.
• 1 measure powdered sugar (fine white sugar) : Mixes smoothly and melts easily. Avoid coarse granulated sugar.
• 1/2 teaspoon ground cinnamon : Key for aroma and a “bakery” flavour profile.
• Orange blossom water, as needed to bind : Add spoon by spoon until the filling rolls without cracking.

For frying and finishing

• Neutral vegetable oil (for frying)
• Honey (for dipping)

What Does “Measure” Mean in Algerian Baking?

This is a question I’m often asked whenever I share an Algerian or Middle Eastern cake recipe: what exactly is a “measure”?

In traditional home cooking, there were no digital scales. Ingredients were measured using simple household containers instead of weighing them in grams.

A “measure” simply refers to any container you choose to use to portion your ingredients : a glass, a cup, a bowl, or even a mug.

The key is consistency. Once you select your container, you must use the same one for every ingredient in the recipe to maintain the correct proportions.

It works in much the same way as the classic yogurt cake method, where the empty yogurt pot becomes the measuring tool for flour, sugar, and oil.

The exact size of the container doesn’t matter; what matters is keeping the ratios consistent from start to finish.

Can You Give Me the Quantities in Grams?

This is another question I receive all the time: Can you please give the measurements in grams?

Unfortunately, I can’t provide exact weights in grams, because the final quantity depends entirely on the container you choose as your “measure.” Since the recipe is based on ratios rather than fixed weights, changing the container automatically changes the total yield.

But this is actually a good thing. Using a measure system gives you full control over how much you want to make. You can easily prepare a small batch, say, just six makrout, without complicated calculations, conversions, or dividing large numbers.

Here are a few examples of containers you can use as your measure:

• A tea glass (about 150 ml capacity)
• A standard water glass (about 220 ml capacity)
• A small bowl (around 300 ml capacity)
• A large bowl (around 450 ml capacity)

The size doesn’t matter. Simply choose one container and use it consistently throughout the recipe, depending on how many pastries you’d like to make.

Step-by-step: Almond Makrout Laassel (Fried)

1) Make the almond filling

• Combine ground almonds, powdered sugar, and cinnamon in a bowl.
• Add orange blossom water gradually.
• Mix and press until you get a soft, pliable paste that rolls into a small log.
• Cover and set aside so it doesn’t dry out.

2) Prepare the semolina dough

• In a wide bowl, mix medium semolina and salt.
• Make a well and pour in the warm (not hot) fat mixture.
• Rub (sand) the mixture between your palms until the semolina fully absorbs the fat and looks like damp sand.
• Rest for at least 1 hour, rubbing again once or twice if you can.
• Add the egg white and flour, mix lightly.
• Moisten with the water and orange blossom water mixture, adding little by little with your fingertips.
  The dough should come together but not feel sticky or paste-like.
• Rest a few minutes to let the semolina hydrate.

3) Shape and fill

• Take a portion of dough and roll into a log.
• Press a long groove down the centre with your index finger.
• Roll the filling into a thin log and place it into the groove.
• Pinch the dough edges up and over the filling to seal well.
• Roll gently to smooth, aiming for about 3 cm (centimetres) thick.
• Cut into diamond shapes.

4) Fry and dip in honey

• Heat oil until very hot, then keep the burner at medium so the centre cooks through.
• Fry in batches until deep golden and cooked inside.
• Dip immediately into warm honey.
  Rule of thumb: either the pastries or the honey must be very hot for good absorption.

Troubleshooting tips (anti-fail)

• Dough crumbles: add a tiny splash of the water mixture, then rest 5-10 minutes. Don’t knead.
• Makrout turn hard: dough was too dry or overworked, or the heat was too high. Handle minimally and fry on medium heat.
• Filling is dry and cracks: add orange blossom water gradually until it rolls smoothly.
• Honey doesn’t soak in: dip right after frying and keep the honey warm and fluid.

Fried vs baked makrout: which fits your schedule?

• Fried: best crunch, but needs active time at the pan and immediate honey dipping.
• Baked: easier, more hands-off, and you can honey-coat closer to serving.

Storage, freezing, and serving

• When to dip: for fried makrout, dip straight after frying for the best soak.
• Storage: keep in an airtight box, ideally in a single layer to reduce softening. Best within a few days.
• Freezing: freeze fried but not honey-dipped pieces. Thaw at room temperature, warm briefly, then dip in warm honey before serving.

FAQ: common questions from readers

• I don’t use “measures”, how do I keep the ratios right? Use one container (a glass, cup, or bowl) and stick to it for everything. The absolute size doesn’t matter; consistency does.
• Can I swap almonds for another nut? Yes, finely ground walnuts or peanuts work. The flavour changes, but the method stays the same.
• My log splits while sealing, what causes that? Usually the filling log is too thick, or the dough is slightly dry. Make a thinner filling log and seal gradually by pinching, not pressing.
• No orange blossom water, what’s the best substitute? Use plain water and add a little vanilla, or a very fine citrus zest. The taste will be different but still pleasant.
• Why do mine brown fast but stay undercooked inside? Oil is too hot or pieces are too thick. Lower the heat and shape slightly slimmer diamonds for even cooking.
• My honey crystallised or became too thick, how do I fix it? Warm it gently in a bain-marie (water bath) until fluid again; avoid boiling. Adding a small spoon of orange blossom water can loosen it.

Other sweets & cookies to try

• Algerian Tcharek Msaker
• Lemon Poppy Seed Shortbread Cookies
• Millionaire’s Shortbread
• Strawberry Jam Shortbread Cookies : sablé sandwich