Makroud

Mix the semolina with salt in a large bowl. Add the vegetable oil and melted butter, rubbing the mixture between your palms until it resembles wet sand. Gradually add warm water and knead until a soft, pliable dough forms that holds together without cracking.

Prepare the date filling by processing the pitted dates in a food processor with cinnamon and orange blossom water until a smooth, thick paste forms. If the dates are dry, add a teaspoon of water. Roll the paste into long ropes about 1.5cm in diameter.

Divide the semolina dough into portions and roll each into a long rectangle about 8cm wide and 5mm thick. Place a rope of date paste along the center of each rectangle.

Fold the dough over the date filling, enclosing it completely, and press the edges to seal. Roll gently to smooth the surface. Using a sharp knife, cut into diamond shapes about 4cm long, making diagonal cuts.

Heat vegetable oil for deep frying to 170°C (340°F). Fry the makroud in batches for 3-4 minutes, turning once, until deep golden brown on all sides. Remove with a slotted spoon and drain briefly on paper towels.

Prepare the honey syrup by warming the honey with water and orange blossom water in a saucepan until fluid and aromatic. Do not boil, as this destroys the delicate flavors.

Dip the still-warm makroud into the honey syrup, turning them to coat all surfaces. Let excess syrup drip off, then arrange on a serving platter. Allow to cool and set for 30 minutes before serving.