The dough is made mainly of semolina, not flour, which gives the pastry a very specific texture and flavor. Makroudh are often filled with dates or almonds. They can be either fried in oil, baked in a pan or oven baked.
Among Algerian Jews, makroudh is traditionally prepared for Rosh Hashana, the Jewish New Year.
In Turkey, makroudh is made of filo, honey, almonds, hazelnuts, and walnuts and is made into a large size.