{"id":126560,"date":"2025-10-02T14:53:54","date_gmt":"2025-10-02T13:53:54","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=126560"},"modified":"2025-10-04T23:46:57","modified_gmt":"2025-10-04T22:46:57","slug":"algerian-makrout-oven-baked-makroud-el-koucha","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-algerian-makrout-oven-baked-makroud-el-koucha.html","title":{"rendered":"Algerian Makrout oven-baked : Makroud el Koucha"},"content":{"rendered":"\n<p>Baked makrout is more than just a pastry, it\u2019s a celebration of Algerian tradition, a recipe passed down through generations, and a treat that bridges everyday tea times and festive tables.<\/p>\n\n\n\n<p>Whether you choose the baked or fried version, each diamond-shaped piece carries the taste of heritage, care, and togetherness.<\/p>\n\n\n<div class=\"wp-block-image wp-image-55185 size-full\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1126\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/06\/makrout-Aid-2016.jpg\" alt=\"oven-baked Algerian makrout, traditional semolina pastries filled with date paste, soaked in honey, and served on a copper plate with oriental coffee\" class=\"wp-image-55185\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/06\/makrout-Aid-2016-213x300.jpg 213w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/06\/makrout-Aid-2016-728x1024.jpg 728w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/06\/makrout-Aid-2016-640x901.jpg 640w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/06\/makrout-Aid-2016.jpg 800w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">oven baked makrout, algerian pastry<\/figcaption><\/figure>\n<\/div>\n\n<style>.kb-table-of-content-nav.kb-table-of-content-id126560_bbde4d-4c .kb-table-of-content-wrap{padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-right:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);padding-left:var(--global-kb-spacing-sm, 1.5rem);background-color:var(--global-palette7, #EDF2F7);}.kb-table-of-content-nav.kb-table-of-content-id126560_bbde4d-4c .kb-table-of-contents-title-wrap{padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id126560_bbde4d-4c .kb-table-of-contents-title{font-weight:regular;font-style:normal;}.kb-table-of-content-nav.kb-table-of-content-id126560_bbde4d-4c .kb-table-of-content-wrap .kb-table-of-content-list{font-weight:regular;font-style:normal;margin-top:var(--global-kb-spacing-sm, 1.5rem);margin-right:0px;margin-bottom:0px;margin-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id126560_bbde4d-4c .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id126560_bbde4d-4c .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id126560_bbde4d-4c .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id126560_bbde4d-4c .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id126560_bbde4d-4c .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id126560_bbde4d-4c .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:before{background-color:var(--global-palette7, #EDF2F7);}<\/style>\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\">The Tradition of Algerian Baked Makrout (Makroud el Koucha)<\/h2>\n\n\n\n<p>Oven-baked Algerian makrout, or <em>makroud el koucha<\/em>, is a timeless pastry deeply rooted in North African tradition.<\/p>\n\n\n\n<p>First crafted in Eastern Algeria, it quickly spread across the country, admired for its harmony of simplicity and refinement.<\/p>\n\n\n\n<p>The dough, made with semolina, is carefully shaped to enclose a luscious filling of dates delicately spiced with cinnamon and cloves, then lightly perfumed with orange blossom water.<\/p>\n\n\n\n<p>Its iconic diamond shape is more than beautiful, it ensures even baking and an elegant presentation.<\/p>\n\n\n\n<p>Each bite offers a crisp golden crust giving way to a soft, fragrant center, evoking family gatherings, festive tables, and cherished traditions passed down through generations.<\/p>\n\n\n\n<p>Known under different names: makrout, makroud, maqroudh, this pastry remains a symbol of Algerian hospitality.<\/p>\n\n\n\n<p>Dipped in warm honey, it becomes an irresistible indulgence that keeps well for days, perfect for sharing with loved ones over mint tea or coffee.<\/p>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-106714 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/04\/makrout-au-four-el-koucha.jpg\" alt=\"Algerian baked makrout filled with date paste and glazed with honey, served on an engraved copper plate with oriental coffee\" class=\"wp-image-106714\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/04\/makrout-au-four-el-koucha.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/04\/makrout-au-four-el-koucha-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/04\/makrout-au-four-el-koucha-1024x683.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">Melting in the mouth Algerian makrout, oven baked version<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">History and Origins of Algerian Makrout<\/h2>\n\n\n\n<p>Makrout has deep roots in the Maghreb, and more specifically in Algeria, where it is lovingly prepared for life\u2019s most important occasions. Eid celebrations, weddings, and family gatherings are all moments when makrout shines as a true symbol of hospitality and tradition.<\/p>\n\n\n\n<p>For an authentic version, I follow the method passed down by my grandmother from Constantine (East of Algeria), who mastered the art of this pastry.<\/p>\n\n\n\n<p>Her recipe, preserved through generations, was so renowned that neighbors often asked her to prepare her famous <em>makrout el koucha<\/em> (oven-baked makrout) for their weddings.<\/p>\n\n\n\n<p>I fondly remember the days leading up to Ramadan, when she would carefully prepare an enormous tray of baked makrout alongside another filled with baklawa.<\/p>\n\n\n\n<p>These traditional Algerian pastries were essential to carry the family through the sacred month.<\/p>\n\n\n\n<p>The trays themselves were not ordinary, they measured nearly one meter by 40 cm and were highly prized in Algeria.<\/p>\n\n\n\n<p>Too large for a household oven, my grandmother would take them to the local baker, where they were baked to perfection.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"717\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/04\/makrout-au-four-trempe-dans-du-miel-1024x717.jpg\" alt=\"Golden oven baked Algerian makrout filled with fragrant date paste, with a crisp exterior and a soft, melt-in-the-mouth center\" class=\"wp-image-121208\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/04\/makrout-au-four-trempe-dans-du-miel-1024x717.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/04\/makrout-au-four-trempe-dans-du-miel-300x210.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/04\/makrout-au-four-trempe-dans-du-miel.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients for Perfect Baked Algerian Makrout (Soft and Crisp)<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">For the Dough<\/h3>\n\n\n\n<p><strong>&#8211; 1200 g coarse semolina<\/strong><br>Essential for the signature crumbly texture of makrout.<\/p>\n\n\n\n<p>For best results, combine coarse and medium semolina. this prevents the pastry from being too dry or too firm.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone size-full wp-image-92463\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1500\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/les-deux-differentes-semoules.jpg\" alt=\"les deux differentes semoules\" class=\"wp-image-92463\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/les-deux-differentes-semoules.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/les-deux-differentes-semoules-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/les-deux-differentes-semoules-683x1024.jpg 683w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Coarse and medium semoulina<\/figcaption><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Note:<\/h4>\n\n\n\n<p>Coarse semolina is <em>not<\/em> couscous. Many people confuse the two, but couscous grains are pre-steamed and rolled, and will ruin the recipe.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone size-full wp-image-92464\"><img loading=\"lazy\" decoding=\"async\" width=\"999\" height=\"1217\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/difference-entre-couscous-et-grosse-semoule.jpg\" alt=\"difference entre couscous et grosse semoule\" class=\"wp-image-92464\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/difference-entre-couscous-et-grosse-semoule.jpg 999w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/difference-entre-couscous-et-grosse-semoule-246x300.jpg 246w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/difference-entre-couscous-et-grosse-semoule-841x1024.jpg 841w\" sizes=\"auto, (max-width: 999px) 100vw, 999px\" \/><figcaption class=\"wp-element-caption\">difference between couscous et coarse semoule<\/figcaption><\/figure>\n\n\n\n<p><strong>&#8211; 400 g ghee (smen or clarified butter)<\/strong><\/p>\n\n\n\n<p>This rich, aromatic fat coats the semolina and gives the dough its melt-in-the-mouth texture. Homemade ghee is ideal for the most authentic and balanced flavor.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-74927 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1500\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2021\/01\/ghee-ou-beurre-clarifie\u0301-maison.jpg\" alt=\"ghee ou beurre clarifi\u00e9 maison\" class=\"wp-image-74927\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2021\/01\/ghee-ou-beurre-clarifie\u0301-maison.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2021\/01\/ghee-ou-beurre-clarifie\u0301-maison-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2021\/01\/ghee-ou-beurre-clarifie\u0301-maison-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2021\/01\/ghee-ou-beurre-clarifie\u0301-maison-640x960.jpg 640w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\"><a href=\"https:\/\/www.amourdecuisine.fr\/article-ghee-ou-beurre-clarifie-maison.html\">faire le ghee maison, smen<\/a><\/figcaption><\/figure>\n\n\n\n<p><strong>&#8211; \u00bd teaspoon salt<\/strong><br>Even in a sweet pastry, salt is essential. It enhances flavor and balances the richness of dates and honey.<\/p>\n\n\n\n<p><strong>&#8211; Water + orange blossom water<\/strong><br>Used together to bind the dough without kneading, keeping the texture sandy and delicate. Orange blossom water adds the traditional floral fragrance of North African pastries.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"561\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/ingredients-de-la-pate-a\u0300-makrout.jpg\" alt=\"Ingredients for Algerian baked makrout: coarse semolina, medium semolina, clarified butter (smen), orange blossom water, and salt on a kitchen counter\" class=\"wp-image-88983\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/ingredients-de-la-pate-a\u0300-makrout.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/ingredients-de-la-pate-a\u0300-makrout-300x168.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/ingredients-de-la-pate-a\u0300-makrout-480x270.jpg 480w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">For the Filling<\/h3>\n\n\n\n<p>&#8211; <strong>500 g date paste<\/strong><br>Choose ripe, soft, naturally sweet dates. You can prepare your own paste by washing, pitting, and grinding the fruit into a smooth consistency.<\/p>\n\n\n\n<p>&#8211; <strong>\u00bd teaspoon ground cinnamon<\/strong><br>Brings warmth and enhances the natural sweetness of the dates.<\/p>\n\n\n\n<p>&#8211; <strong>\u00bd teaspoon ground cloves<\/strong><br>Strong and aromatic, use sparingly to add depth and subtle spice to the filling.<\/p>\n\n\n\n<p>&#8211; <strong>2 teaspoons butter or ghee<\/strong><br>Makes the filling softer, creamier, and easier to shape.<\/p>\n\n\n\n<p>&#8211; <strong>2 teaspoons jam (optional)<\/strong><br>Fig jam is a great choice if the date paste is too dry. It softens the texture and enriches the flavor.<\/p>\n\n\n\n<p>&#8211; <strong>Orange blossom water<\/strong><br>Adds fragrance and helps keep the date paste pliable for easier shaping.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"597\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/ingredients-de-la-farce-de-dattes.jpg\" alt=\"Ingredients for makrout filling: date paste, ground cinnamon, cloves, butter, and orange blossom water on a kitchen counter\" class=\"wp-image-88984\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/ingredients-de-la-farce-de-dattes.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/ingredients-de-la-farce-de-dattes-300x179.jpg 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Step-by-Step Preparation of the oven baked makrout<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Prepare the Filling<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mix the date paste with cinnamon, cloves, butter (and jam if needed).<\/li>\n\n\n\n<li>Knead until smooth and supple.<\/li>\n\n\n\n<li>Roll into logs about <strong>15 cm long and 3 cm thick<\/strong>. Set aside.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Prepare the Dough<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Place semolina and salt in a large bowl. Mix well.<\/li>\n\n\n\n<li>Make a well in the center, pour in the melted ghee, and rub through the semolina until fully absorbed.<\/li>\n\n\n\n<li>Let the mixture rest for <strong>at least 2 hours<\/strong> so the semolina soaks up the fat.<\/li>\n\n\n\n<li>Gradually moisten with water mixed with orange blossom water. Combine lightly with fingertips, without kneading, until a compact ball forms.<\/li>\n\n\n\n<li>Cover with cling film and let rest.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-88982 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1271\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/makrout-dans-le-plateau-les-pieces-colle\u0301es-les-unes-aux-autres-avant-cuisson.jpg\" alt=\"Unbaked Algerian makrout shaped into diamonds with traditional patterns pressed into semolina dough before baking\" class=\"wp-image-88982\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/makrout-dans-le-plateau-les-pieces-colle\u0301es-les-unes-aux-autres-avant-cuisson.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/makrout-dans-le-plateau-les-pieces-colle\u0301es-les-unes-aux-autres-avant-cuisson-236x300.jpg 236w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/04\/makrout-dans-le-plateau-les-pieces-colle\u0301es-les-unes-aux-autres-avant-cuisson-806x1024.jpg 806w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Unbaked makrout<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Shape the Makrout<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Take a portion of dough and roll into a log.<\/li>\n\n\n\n<li>Press a groove along the length with your finger.<\/li>\n\n\n\n<li>Insert a date log into the groove and pinch the dough to seal over the filling.<\/li>\n\n\n\n<li>Roll gently into a smooth log about <strong>2 cm thick<\/strong>.<\/li>\n\n\n\n<li>Press lightly with a patterned mold or tool to imprint a design.<\/li>\n\n\n\n<li>Cut into diamonds and arrange closely on a baking tray so the filling won\u2019t dry or caramelize.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Bake the Makrout<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat the oven to <strong>175\u00b0C (350\u00b0F)<\/strong>.<\/li>\n\n\n\n<li>Bake for about <strong>30 minutes<\/strong>, until evenly golden top and bottom.<\/li>\n\n\n\n<li>Start with lower heat, then switch to upper heat if needed for even browning.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-106717 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/04\/makrout-au-four-el-koucha-algerien.jpg\" alt=\"Golden Algerian baked makrout filled with soft date paste and glazed with honey, served on a decorated copper plate alongside oriental coffee\" class=\"wp-image-106717\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/04\/makrout-au-four-el-koucha-algerien.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/04\/makrout-au-four-el-koucha-algerien-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2023\/04\/makrout-au-four-el-koucha-algerien-1024x683.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">Makrout recipe<\/figcaption><\/figure>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\">Shaping and Baking Tips for Perfect Algerian Baked Makrout<\/h2>\n\n\n\n<p>Once your makrout are shaped, arrange them in a baking dish with slightly raised edges, placing them snugly against one another.<\/p>\n\n\n\n<p>This simple but essential step prevents the date filling from drying out or caramelizing during baking.<\/p>\n\n\n\n<p>Pay special attention to the pieces at the edges: always cover any exposed filling with a bit of dough so it doesn\u2019t harden.<\/p>\n\n\n\n<p>This small precaution makes all the difference, ensuring a tender, well-balanced result.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Extra Tips for Success<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Experiment with variations<\/strong> : Add almonds, walnuts, or even fig paste to the filling for a unique twist.<\/li>\n\n\n\n<li><strong>Use semolina, not couscous grains<\/strong> : Couscous is pre-steamed and rolled, making it unsuitable for this dough.<\/li>\n\n\n\n<li><strong>Rest the semolina in ghee before adding liquid<\/strong> : This step is key to achieving the crumbly, melt-in-the-mouth texture.<\/li>\n\n\n\n<li><strong>Avoid kneading the dough<\/strong> : Mix lightly with your fingertips to prevent gluten formation, which would make the makrout tough.<\/li>\n\n\n\n<li><strong>Keep the logs close together on the tray<\/strong> : This protects the filling and ensures even baking.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2016\/06\/miel-fait-maison-1.jpg\" alt=\"Homemade honey syrup\" class=\"wp-image-48163\" title=\"Sirop de miel maison\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2016\/06\/miel-fait-maison-1.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2016\/06\/miel-fait-maison-1-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2016\/06\/miel-fait-maison-1-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2016\/06\/miel-fait-maison-1-640x960.jpg 640w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\"><a href=\"https:\/\/www.amourdecuisine.fr\/article-sirop-de-miel-fait-maison-facile.html\">sirop de miel maison<\/a><\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Storage and Serving Tips for Makrout<\/h2>\n\n\n\n<p><strong>&#8211; Keep the filling soft:<\/strong> Makrout stores best when the date filling is supple and well-prepared.<\/p>\n\n\n\n<p><strong>&#8211; Short-term storage:<\/strong> Place the pastries in an airtight container and keep them in a cool, dry place. They will stay fresh and tender for several days.<\/p>\n\n\n\n<p><strong>&#8211; For longer storage:<\/strong> Freeze the makrout before soaking them in honey. When ready to serve, reheat gently in the oven, then dip into warm syrup to bring back their flavor and crispness.<\/p>\n\n\n\n<p><strong>&#8211; Best way to serve:<\/strong> Only dip makrout in warm, fragrant honey just before presenting them. This keeps the texture perfect, crispy on the outside, soft inside.<\/p>\n\n\n\n<p><strong>&#8211; Enjoy plain or glazed:<\/strong> Some people even prefer them without honey, as the natural balance of semolina and dates is already delicious.<\/p>\n\n\n\n<p><strong>&#8211; Pairings:<\/strong> Serve with mint tea or strong oriental coffee for a warm and festive touch.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/09\/makrout-au-four-algerien-1024x768.jpg\" alt=\"Algerian baked makrout cut into diamond shapes, filled with soft date paste, and served on a glass platter\" class=\"wp-image-107816\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/09\/makrout-au-four-algerien-1024x768.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/09\/makrout-au-four-algerien-300x225.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/09\/makrout-au-four-algerien-1536x1151.jpg 1536w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/09\/makrout-au-four-algerien-500x375.jpg 500w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/09\/makrout-au-four-algerien-260x195.jpg 260w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/09\/makrout-au-four-algerien.jpg 1601w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Date filled makrout<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Baked Makrout Recipe in Video<\/h2>\n\n\n\n<p>Here\u2019s a step-by-step video to guide you through making makrout easily at home.&nbsp;I hope it will be really helpful for you!<\/p>\n\n\n\n<p><strong>Please note:<\/strong> in the video, when showing the ingredients, I mistakenly say <em>coarse semolina and fine semolina<\/em>.<\/p>\n\n\n\n<p>When adding them to the mixer, I also say <em>coarse and fine<\/em>.<\/p>\n\n\n\n<p>The correct measure is actually <strong>coarse semolina and medium semolina<\/strong>, not fine.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"makrout au four facile, conseils et astuce pour le reuissir\" width=\"720\" height=\"405\" src=\"https:\/\/www.youtube.com\/embed\/xHHaIIfC6B8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">FAQ: Common Problems and Solutions for Perfect Makrout<\/h2>\n\n\n\n<p><strong>&#8211; My dough won\u2019t come together<\/strong><br>This usually happens due to poor semolina quality or too much water. Use a mix of coarse and medium semolina, and add water gradually with your fingertips, without kneading.<\/p>\n\n\n\n<p><strong>&#8211; My makrout cracks while baking<\/strong><br>Often caused by dough that\u2019s too dry or overworked (developing gluten). Add a little more orange blossom water or let the dough rest longer before shaping.<\/p>\n\n\n\n<p><strong>&#8211; The honey doesn\u2019t soak in properly<\/strong><br>The syrup should be warm, and the makrout slightly warm when dipped. For best results, soak in two steps: a quick dip, then a longer soak before serving.<\/p>\n\n\n\n<p><strong>&#8211; What\u2019s the ideal oven temperature?<\/strong><br>175\u00b0C (350\u00b0F) works best, hot enough to brown evenly without drying. Watch the color and adjust top\/bottom heat depending on your oven.<\/p>\n\n\n\n<p><strong>&#8211; My makrout is too crumbly and falls apart<\/strong><br>This happens if only coarse semolina is used. Mix coarse and medium semolina for a crumbly yet stable dough.<\/p>\n\n\n\n<p><strong>&#8211; The date filling hardens after baking<\/strong><br>The paste was too dry. Always enrich it with a little butter or ghee, and if needed, add a spoonful of jam to keep it soft.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Other Pastries to try<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-melt-in-your-mouth-strawberry-jam-shortbread-cookies-sable-sandwich.html\">Strawberry Jam Shortbread Cookies : sabl\u00e9 sandwich<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-no-bake-chocolate-and-peanuts-bites-dessert-bniwen.html\">No bake chocolate and peanuts bites dessert : bniwen<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-authentic-italian-cantuccini-biscotti-with-almonds-and-pistachios.html\">Italian Cantuccini (Biscotti) with Almonds and Pistachios<\/a><\/li>\n<\/ul>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" 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53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/09\/makrout-au-four-algerien-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"algerian makrout\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Oven-baked Algerian Makrout recipe : Makroud el Koucha<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div 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class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">1 hour 45 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"100\">100<\/span> pieces <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-algerian-makrout-oven-baked-makroud-el-koucha.html\/print\/126571\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>Oven Baked makrout is more than just a pastry, it\u2019s a celebration of Algerian tradition for everyday tea times and festive tables. Whether you choose the baked or fried version, each diamond-shaped piece carries the taste of heritage, care, and togetherness.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<h2 data-pm-slice=\"0 0 []\">Ingredients for the Dough<\/h2>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a0994ba34122\" id=\"ingredient_checkbox_6a0994ba34122\" aria-label=\"1200 g coarse semolina : Not too coarse; this gives the dough its crumbly, sandy texture.\"><label for=\"ingredient_checkbox_6a0994ba34122\"><\/label><\/span><strong><span data-amount=\"1200\" data-unit=\"g\">1200 g<\/span> coarse semolina<\/strong> : Not too coarse; this gives the dough its crumbly, sandy texture.<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a0994ba3412c\" id=\"ingredient_checkbox_6a0994ba3412c\" aria-label=\"400 g ghee (smen or clarified butter) : Adds richness and helps bind the semolina.\"><label for=\"ingredient_checkbox_6a0994ba3412c\"><\/label><\/span><strong><span data-amount=\"400\" data-unit=\"g\">400 g<\/span> ghee (smen or clarified butter)<\/strong> : Adds richness and helps bind the semolina.<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a0994ba34132\" id=\"ingredient_checkbox_6a0994ba34132\" aria-label=\"A pinch of salt : Essential to balance the sweetness and enhance flavour.\"><label for=\"ingredient_checkbox_6a0994ba34132\"><\/label><\/span><strong>A pinch of salt<\/strong> : Essential to balance the sweetness and enhance flavour.<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a0994ba34138\" id=\"ingredient_checkbox_6a0994ba34138\" aria-label=\"Orange blossom water : Provides a delicate floral fragrance.\"><label for=\"ingredient_checkbox_6a0994ba34138\"><\/label><\/span><strong>Orange blossom water<\/strong> : Provides a delicate floral fragrance.<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a0994ba3413c\" id=\"ingredient_checkbox_6a0994ba3413c\" aria-label=\"Water : Used with orange blossom water to bring the dough together.\"><label for=\"ingredient_checkbox_6a0994ba3413c\"><\/label><\/span><strong>Water<\/strong> : Used with orange blossom water to bring the dough together.<\/li>\n<\/ul>\n<h2>Ingredients for the Filling<\/h2>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a0994ba34142\" id=\"ingredient_checkbox_6a0994ba34142\" aria-label=\"500 g date paste : Soft and sweet, forms the heart of the makrout.\"><label for=\"ingredient_checkbox_6a0994ba34142\"><\/label><\/span><strong><span data-amount=\"500\" data-unit=\"g\">500 g<\/span> date paste<\/strong> : Soft and sweet, forms the heart of the makrout.<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a0994ba34148\" id=\"ingredient_checkbox_6a0994ba34148\" aria-label=\"\u00bd teaspoon ground cinnamon : Adds warmth and a comforting aroma.\"><label for=\"ingredient_checkbox_6a0994ba34148\"><\/label><\/span><strong><span data-amount=\"0.5\" data-unit=\"teaspoon\">\u00bd teaspoon<\/span> ground cinnamon<\/strong> : Adds warmth and a comforting aroma.<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a0994ba3414d\" id=\"ingredient_checkbox_6a0994ba3414d\" aria-label=\"\u00bd teaspoon ground cloves : Strong in flavour, so use sparingly for depth.\"><label for=\"ingredient_checkbox_6a0994ba3414d\"><\/label><\/span><strong><span data-amount=\"0.5\" data-unit=\"teaspoon\">\u00bd teaspoon<\/span> ground cloves<\/strong> : Strong in flavour, so use sparingly for depth.<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a0994ba34153\" id=\"ingredient_checkbox_6a0994ba34153\" aria-label=\"2 teaspoons butter : Softens the filling and makes it more workable.\"><label for=\"ingredient_checkbox_6a0994ba34153\"><\/label><\/span><strong><span data-amount=\"2\" data-unit=\"teaspoon\">2 teaspoons<\/span> butter<\/strong> : Softens the filling and makes it more workable.<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a0994ba34159\" id=\"ingredient_checkbox_6a0994ba34159\" aria-label=\"2 teaspoons jam (optional) : Useful if the date paste is poor quality or too dry; fig jam keeps the filling soft during baking.\"><label for=\"ingredient_checkbox_6a0994ba34159\"><\/label><\/span><strong><span data-amount=\"2\" data-unit=\"teaspoon\">2 teaspoons<\/span> jam (optional)<\/strong> : Useful if the date paste is poor quality or too dry; fig jam keeps the filling soft during baking.<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a0994ba3415e\" id=\"ingredient_checkbox_6a0994ba3415e\" aria-label=\"Orange blossom water : Loosens and perfumes the date paste for a smooth, fragrant filling.\"><label for=\"ingredient_checkbox_6a0994ba3415e\"><\/label><\/span><strong>Orange blossom water<\/strong> : Loosens and perfumes the date paste for a smooth, fragrant filling.<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_6a0994ba346b7_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_6a0994ba346b7_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<h2 data-pm-slice=\"0 0 []\">Preparing the Makrout Filling<\/h2>\n<ol>\n<li id=\"instruction-step-1\">\n<p>Mix the date paste with the spices, butter, and flavoring until you get a smooth, pliable ball.<\/p>\n<\/li>\n<li id=\"instruction-step-2\">\n<p>Roll into logs about <strong>15 cm long and 3 cm thick<\/strong>. Set aside.<\/p>\n<\/li>\n<\/ol>\n<h2>Preparing the Makrout Dough<\/h2>\n<ol>\n<li id=\"instruction-step-3\">\n<p>In a large bowl, combine the semolina and salt.<\/p>\n<\/li>\n<li id=\"instruction-step-4\">\n<p>Make a well in the center and pour in the melted clarified butter. Mix well so the semolina fully absorbs the fat.<\/p>\n<\/li>\n<li id=\"instruction-step-5\">\n<p>Let rest for at least <strong>2 hours<\/strong> to allow the semolina to soak.<\/p>\n<\/li>\n<li id=\"instruction-step-6\">\n<p>Gradually moisten with a mixture of water and orange blossom water. Combine gently with your fingertips, without kneading, to avoid gluten development.<\/p>\n<\/li>\n<li id=\"instruction-step-7\">\n<p>Form into a compact ball, cover with cling film, and leave to rest.<\/p>\n<\/li>\n<\/ol>\n<h2>Shaping the Makrout<\/h2>\n<ol>\n<li id=\"instruction-step-8\">\n<p>Take a portion of dough and roll into a log.<\/p>\n<\/li>\n<li id=\"instruction-step-9\">\n<p>Using your index finger, create a groove along its length.<\/p>\n<\/li>\n<li id=\"instruction-step-10\">\n<p>Place a smaller log of date paste inside the groove.<\/p>\n<\/li>\n<li id=\"instruction-step-11\">\n<p>Gently fold the dough over to seal the filling.<\/p>\n<\/li>\n<li id=\"instruction-step-12\">\n<p>Roll again to form an even log about <strong>2 cm thick<\/strong>.<\/p>\n<\/li>\n<li id=\"instruction-step-13\">\n<p>Use a patterned mold or tool to press lightly on top and create a decorative design.<\/p>\n<\/li>\n<li id=\"instruction-step-14\">\n<p>Cut into diamonds and arrange them snugly in a baking dish so the filling doesn\u2019t burn.<\/p>\n<\/li>\n<li id=\"instruction-step-15\">\n<p>Repeat until all the dough and filling are used.<\/p>\n<\/li>\n<\/ol>\n<h2>Baking the Makrout<\/h2>\n<ol>\n<li id=\"instruction-step-16\">\n<p>Preheat the oven to <strong>175\u00b0C (350\u00b0F)<\/strong>.<\/p>\n<\/li>\n<li id=\"instruction-step-17\">\n<p>Bake for about <strong>30 minutes<\/strong>, until golden brown on both the top and bottom.<\/p>\n<\/li>\n<li id=\"instruction-step-18\">\n<p>Monitor the baking: start with lower heat, then switch to top heat at the end for even browning.<\/p>\n<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">45 min<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">1 hour<\/span><\/li><li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>Category:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">pastry, dessert<\/span><\/li><li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>Cuisine:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">algerian cuisine<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 portion<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">80 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Baked makrout is more than just a pastry, it\u2019s a celebration of Algerian tradition, a recipe passed down through generations, and a treat that bridges everyday tea times and festive tables. Whether you choose the baked or fried version, each diamond-shaped piece carries the taste of heritage, care, and togetherness. The Tradition of Algerian Baked&#8230;<\/p>\n","protected":false},"author":2,"featured_media":126559,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13321,13297,13369],"tags":[13415,13416,13496,13431,13495,13472,13418],"class_list":["post-126560","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-algerian-cuisine","category-desserts","category-honey-dipped-algerian-sweets","tag-butter","tag-cinnamon","tag-cloves","tag-dattes","tag-ghee","tag-orange-blossom-water","tag-semolina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>algerian makrout oven baked<\/title>\n<meta name=\"description\" content=\"Authentic Algerian baked makrout with semolina dough and date filling, light yet crisp, soaked in honey or served plain with tea or coffee\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-algerian-makrout-oven-baked-makroud-el-koucha.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"algerian makrout oven baked\" \/>\n<meta property=\"og:description\" content=\"Authentic Algerian baked makrout with semolina dough and date filling, light yet crisp, soaked in honey or served plain with tea or coffee\" \/>\n<meta property=\"og:url\" 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