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Makrouta Cookies

Yields1 Serving


Dough Ingredients
 3 cups All Purpose Flour
 ¼ cup Powdered Sugar
 2 tbsp Nido Milk Powder
 1 tsp Ziyad Brand Ground Mahlab
 2 tbsp Ground Anise
 2 tbsp Ziyad Brand Anise Seeds
 1 cups Water
Filling Ingredients
 13 oz Ziyad Brand Baking Date Paste
 1 tsp Wild Garden Ghee or butter
 1 tsp Ziyad Brand Ground Cinnamon
 1 tbsp Ziyad Brand Anise Seeds
Topping Ingredients
 1 cup Ziyad Brand Sesame Seeds
 2 tbsp Simple Syrup or Melted Honey

In a large bowl, mix together all the dough ingredients other than the water. You can do this on a KitchenAid using the paddle attachment or with your hands. Slowly, add in the water until the dough is easy to work with. Keep the dough covered with plastic wrap to avoid drying out.



In another bowl, mix together the filling ingredients. Set aside.


In a shallow pan, mix together the topping ingredients. Set aside.


Roll the dough out on a clean surface covered with plastic wrap to prevent dough from sticking. Make sure to add flour to the rolling pin to avoid sticking too. Roll out dough to about 1 inch thick into a rectangular shape.


Roll some of the date paste into a log (not too thin or thick).


Lay this date paste log closest to you on the dough. Roll the dough over the date paste tightly into a log then use a pizza cutter to cut off the excess dough.


Keep repeating with the dough making logs. Using the same pizza cutter, make diagonal cuts to the stuffed log to make your cookies. Then dip the cookie into the topping and place on a parchment-lined baking sheet.


Bake in a 375 F oven for 15-20 minutes then broil for 1-2 minutes for a nice brown color on top.



Serve room temperature. Store these in an airtight container on room temperature for about a month. These can also be frozen and thawed out before serving too.

Recipe by: Fufu's kitchen