Makroud (also spelled maqrud, makrud, or maqroud) is one of the typical sweets of Morocco, and one of the little pleasures that you can give yourself during your trip. As we have been saying in this blog, the local gastronomy is very rich and varied, both in its savory version for main dishes and in its sweet version, for pastries and desserts, and for vegetarians. Today it is the turn of this unmistakable snack, which you can find in many destinations in the country, since it is actually spread throughout the Maghreb.
Ingredients and Preparation of Makroud
The ingredients that make up Moroccan makroud are some of the most used in local cuisine, not only in pastries. One of the main ones is wheat semolina, which is a kind of coarse flour with which couscous is also produced, for example. In this case, a flat dough is made with it, which, after being rolled or folded, contains the filling. This dough is made by mixing the semolina with water and oil, as well as salt and saffron.
The aforementioned filling is the tastiest part of the entire makroud and is a kind ofdate puree or paste, to which figs and almonds are also added. Ground cinnamon and oil are also added to this paste, which gives it a more unctuous touch. The oil used can be olive oil, but also others.
A characteristic element of makroud is the shape it adopts: in the form of rhombuses or triangles, which with a little imagination can remind us ofdiamonds. It is at that moment when they are fried in a pan with plenty of oil and, after removing and draining, the last step is applied: the syrup that covers it.
This syrup is a mixture oforange blossom water and sugar or honey, to which a little lemon juice and water are also added. And once covered on all sides, it is stacked on a plate or tray for presentation. In fact, this is probably how you will discover them in Moroccan stores, in mountains or pyramids along with other typical sweets, such as gazelle horns.
Where to Try a Good Makroud in Morocco
You will most likely find makroud in theshops of sweets in any Moroccan medina, or in the street stalls of the markets, where other gastronomic delicacies such as spices and ras el hanout are also sold by weight. In private family gatheringsthey are also usually present to sweeten this long-awaited meeting.
But if we had to highlight three cities where makroud has a special presence, those would be the following:
- Oujda or Oujda: city located in the east of the country, very close to the border with Algeria, a country where this sweet is also very popular. In fact, it is attributed to Tunisian or Algerian origin.
- Fez: this city, cultural and historical capital of the country, has the largest medina in the country. In fact, for centuries it has attracted a significant immigration of Muslims expelled or exiled from other countries, including Algeria, so the recipe probably arrived with the citizens of Kairouan who settled here around the 10th century
- Tetouan: this city located very close to the Mediterranean was able to benefit early from the expansion of this sweet throughout the North African coast centuries ago (which even reached other distant points, such as Malta), and its reputable pastry shops do not usually disappoint with this sweet
And to accompany it, nothing better than a goodgreen tea with mint, as both products are considered an unbeatable pair for a moment of pause, especially if they are offered as a gesture of welcome or respect by a local host.
