Palestinian Maqrouta/ Makrouta Recipe 

Recipe by: Yusuf (@Sliced.y)

(Makes 30-40 Biscuits)


Dough Base:

250g plain flour

125g fine semolina

85ml veg oil

40ml ghee

1 tspn yeast

1 tspn baking soda

1 tbspn fennel

1 tbspn aniseed powder

2 tbspn orange blossom

1 tbspn ma7lab

1 tbspn sugar

Pinch of salt

125ml water

Date paste:

800g pitted dates

1 tbspn ground cardamom

1 tbspn mixed spice

100ml olive oil


  1. Combine all dry ingredients in a mixing bowl and add orange blossom water, vegetable oil and ghee. Mix until it resembles wet sand. Cover and let rest for 30 minutes to allow the fat and spices to absorb.
  2. Slowly add in the water until you are left with a dough that does not crack when pressed and stretched. Cover and rest for 1 hour.
  3. Blend the dates together along with oil, cardamom and mixed spice. It should resemble a smooth paste that is pliable.
  4. Using two baking sheets, roll out the dough (one third of the mix at a time) until it is the width of a one pound coin.
  5. Repeat with the date paste so that you have 2 sheets of dough and date mixture.
  6. Place the date sheet on top of the dough and trim off any excess.
  7. Gently roll into an oval shape, using the baking paper to maintain its shape. Press it flat gently and trim off any excess pastry.
  8. Optionally you can brush the roll with syrup or oil and cover with sesame seeds, or use the back of a knife to score it.
  9. Use a serrated knife to cut the roll at a diagonal angle, and bake in a preheated oven at 180°C for 20 minutes or until lightly golden
  10. Allow to cool and then seal in a jar or container ready to share and enjoy!
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