• 1 lb. dates (paste) 
  • 1 tsp. cinnamon 
  • 3 Tsp. oil


  • Mix all ingredients together.
  • Take a handful of the mixture, and begin shaping into a ball.
  • Roll out the date ball into a long, finger-wide "snake."



  • 3 cups semolina 
  • 1 cup oil 
  • 1/2 cup flour 
  • 1 tsp. Baking Powder 
  • 1/2 cup sesame seeds
  • 1-1/2 cups warm water 


  • Mix semolina, flour and B.P. in a bowl. 
  • Add oil and mix well. 
  • TEST: Take a handful of the mixture, and try to roll it in a ball by bouncing it gently on the work surface. If it crumbles you need to add a little more oil. The ball should be able to hold together.
  • Take about 1-1/2 cup of the mixture in another bowl. 
  • Sprinkle a little bit of warm water and mix with hands, almost kneading; and repeat until it forms a soft dough.

Making Magrood

  • Shape dough into a long loaf.
  • Press on the center of the loaf with fingertips to form a groove along the length of the loaf.

  •    Magrood Loaf

  • Place formed date roll into the groove, and smooth the dough over it.


  • Cut the loaf diagonally into 1-1/2  inch pieces.


  • Decorate (engrave) the top of each piece by using a fork or the special tool "mangasha" (wide tweezers with a serrated edge) and arrange on baking sheet.

  • Bake in a preheated oven at 375-400 F (190-200 C) for about 40 minutes, or until golden brown.


  • Dip each piece in a boiling sugar syrup and garnish with sesame seeds.

  • Variations


    • Sesame seeds can be added to date paste.
    • Honey can be added to the sugar syrup for richer taste.
    • Substitute Baker's Ammonia for Baking Powder.
    • After baking, sugar syrup can be poured on top of the Magrood while hot in pan instead of dipping into the syrup.