|Place of origin||Maghreb|
|Main ingredients||Semolina, Dates|
It is said that it originates from Kairouan, ancient capital of the Aghlabid caliphate in modern day Tunisia.
It is also popular in Algeria where there are many varieties of Makroudh, some of which are pastries that do not share much in common with the traditional Makroudh except the shape. In Algeria, they may be filled with almond paste.
Makroudh with dates and honey is also popular in Morocco on Ramadan. In this version, the semolina dough is lined with date paste, rolled into a log and then sliced, fried and dipped in honey.
Makroudh is prepared by filling a dough made with semolina, usually using the Deglet Nour date variety. The dough is then rolled and cut into diamond-shaped pieces. The pastry is then either fried or oven-baked. The final step involves soaking the makroudh in a sweet syrup.
- "Desserts from Around the Globe". Dessertsfromaroundtheglobe.wordpress.com. Retrieved 2014-04-09.
- Gaelle & Patrice Le Franc. "Makroudh". La Cuisinede Ma Copine. Archived from the original on 2012-07-08. Retrieved 2014-04-09.
- "Makrout el louz - Les Joyaux de Sherazade". Les Joyaux de Sherazade (in French). 2015-07-16. Retrieved 2017-06-19.
- "Recette pour ramadan facile / Makrout salé". Les Joyaux de Sherazade (in French). 2014-05-29. Retrieved 2017-06-19.
- Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 0544186311.
- "Moroccan Ramadan Sweets and Soups". Morocco Travel Blog. Retrieved 2018-02-05.
- Nathan, Joan (2010-08-31). "Rosh Hashana Recipes Routed Through Africa". The New York Times. ISSN 0362-4331. Retrieved 2018-02-05.
- "North African Cuisine". www.foodingredientsonline.com. Retrieved 2018-02-05.