Magrood

Name: Magrood
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 servings
Cuisine: Libyan
Ingredients: 3 cups fine semolina; 1/2 cup melted butter; 2 tbsp vegetable oil; 1 tsp baking powder; Pinch of salt; Warm water to bind; 300g pitted dates; 1 tsp cinnamon; 1/2 tsp cloves; 1 tbsp olive oil for dates; For syrup: 1 cup honey; 1/2 cup water; 1 tbsp orange blossom water

مقروض (mah-ROOD)

Date-Stuffed Semolina Cookies

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 283 kcal

Golden semolina cookies filled with a spiced date paste and soaked in warm honey syrup. These beloved Libyan sweets are the jewel of every holiday cookie tray.

Nutrition & Info

Protein 4.0g

Carbs 42.0g

Fat 11.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

mixing bowl baking sheet saucepan rolling pin

Presentation Guide

Vessel: ornate cookie platter

Garnishes: honey glaze, sesame seeds

Accompaniments: Libyan tea

Ingredients

3 cups fine semolina
1/2 cup melted butter
2 tbsp vegetable oil
1 tsp baking powder
Pinch of salt
Warm water to bind
300g pitted dates
1 tsp cinnamon
1/2 tsp cloves
1 tbsp olive oil for dates
For syrup: 1 cup honey
1/2 cup water
1 tbsp orange blossom water

Instructions

1
Mix semolina with melted butter, oil, baking powder, and salt. Add warm water gradually to form a pliable dough. Rest 20 minutes.
2
Process dates with cinnamon, cloves, and olive oil into a smooth, thick paste.
3
Roll dough into long logs about 5cm wide. Make a channel down the center and pipe in the date paste.
4
Close the dough over the filling and seal. Cut into 4cm diamond shapes with a knife.
5
Deep-fry in vegetable oil at 170C for 3-4 minutes until golden, or bake at 180C for 20 minutes.
6
Warm honey with water and orange blossom water. Dip hot magrood in the syrup, then drain and cool on a rack.

💡

Did You Know?

During Eid in Libya, the quality of a family's magrood is a matter of intense neighborhood pride and friendly competition.

Chef's Notes

Equipment Tips

mixing bowl
baking sheet
saucepan
rolling pin

Garnishing

honey glaze, sesame seeds

Accompaniments

Libyan tea

The Story Behind Magrood

Magrood is the quintessential Libyan celebration sweet, with roots stretching across the Maghreb. The combination of semolina dough and date filling reflects the desert-adjacent culture where dates were the primary sweetener. Each Libyan city has its variation: Tripoli prefers a thinner, crispier version while Benghazi favors a thicker, softer cookie. During Eid al-Fitr and Mawlid, Libyan women gather to produce hundreds of magrood, filling homes with the scent of frying dough and honey.

🕐 Traditionally enjoyed eid, mawlid, celebrations 📜 Origins: Medieval North African

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