Makroud

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 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.