Recipe: Sweet Semolina Cookies (Makroud)

The New York Times has a great healthy living section and publishes many delicious-looking recipes every week. This week, there was a slideshow feature of recipes for Rosh Hashana. (I don’t celebrate Rosh Hashana but that doesn’t mean I can’t check out the recipes!) The recipe that jumped out at me today was this one, for makroud, or semolina pastry with dates. If you’ve read any of my previous recipes on this blog, you’ll know that I’m a semolina fan; it’s nutritious and cheap and available in Ukraine. (Semolina is the stuff from which cream of wheat is made.) It works well as a flour replacement (try out this pancake recipe for proof).

Anyway, these “pastries” turned out more like cookies, so I have renamed them. Also I didn’t have dates or date paste so stuck a small piece of chocolate in the middle of each. They were super easy to make, and the cloves and almonds gave them a deeper, nuttier flavor. They make a great afternoon snack with a cup of tea.

Sweet Semolina Cookies (Makroud)


  • 1.5 cups semolina (cream of wheat)
  • 1/8 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1 tbsp chopped almonds
  • 1/4 cup sunflower oil
  • 1/2 cup water



  • Combine all the ingredients in a large bowl and mix them together to form a ball.
  • Refrigerate the dough for 15 minutes.
  • Remove the dough from the fridge and pinch off pieces of dough, forming them into small balls around a small piece of chocolate. Fry on both sides in a generous amount of oil.



5 thoughts on “Recipe: Sweet Semolina Cookies (Makroud)

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