This site is a tribute to my mother, who left us far too soon, and to my father who spoiled his grandchildren by lovingly preparing these delicious cakes that we particularly enjoy eating at Purim and that Mom used to make for us.

Ingredients

For the makrouds

• 1 kg of fine semolina
• 1 kg of medium semolina
• 2 sachets of baking powder
• 147 g of powdered sugar
• 1 and a half jars of crushed date paste
• The zest of an orange
• ½ glass of oil
• Frying oil

For the syrup

• 1 liter of water
• 500 g of sugar
• 250 g of honey
• ½ lemon

Preparation

Lightly toast both types of semolina to remove excess moisture, then let them cool completely.

Add the baking powder, sugar, orange zest and oil.

Knead the dough in a food processor. Gradually add a little warm water if necessary, until you obtain a soft and slightly elastic dough.

Form large rolls of dough. With your finger, make a groove in the center of each roll, then fill it with date paste.

Carefully seal the pastry around the filling. Let it rest for 20 minutes, then cut the rolls into slightly thick, diagonal slices.

Heat the oil over medium heat. Add the makrouds and fry them until golden brown. Drain them.

Syrup preparation

Pour the water and sugar into a saucepan, then bring the mixture to a boil.

As soon as the syrup starts to "bead", add the honey and the juice of half a lemon.

Continue cooking until you obtain a slightly thickened syrup.

Dip the makrouds in the syrup, then let them drain thoroughly before enjoying them.

Enjoy your food !