Bradj

In a large bowl, combine the semolina with salt. Add the melted butter and vegetable oil, rubbing the mixture between your palms until it resembles coarse breadcrumbs. Gradually add warm water until the dough just comes together and can be pressed into shape.

Process the pitted dates with 2 tablespoons of softened butter, cinnamon, and nutmeg in a food processor until a smooth, thick paste forms. If the dates are too dry, add a tablespoon of warm water.

Grease a 9x13 inch baking pan. Press half the semolina mixture firmly and evenly into the bottom of the pan, creating a compact base layer about 1cm thick.

Spread the date paste evenly over the semolina base, using wet hands or the back of a wet spoon to create a smooth, uniform layer. Take care to reach all edges and corners.

Press the remaining semolina mixture firmly over the date layer, creating a smooth top. Use your palms to compact it evenly. Score the surface into squares or diamonds with a sharp knife, cutting through to the date layer.

Bake at 180°C (355°F) for 25-30 minutes until the top is golden brown and the edges are slightly darker. The cake should feel firm to the touch when done.

Let cool completely in the pan before cutting along the scored lines. The bradj should be dense, rich, and hold together well when handled. Store in an airtight container for up to a week.