Makroudh

Make dough by mixing semolina with melted butter, olive oil, and salt. Add warm water gradually until dough holds together.

Rest dough covered for twenty minutes. Meanwhile, process dates with cinnamon, cloves, and orange blossom water into a paste.

Divide dough into portions, roll each into a log. Press a channel down the center and pipe in date paste filling.

Close dough around filling, shape into a log, and slice on the diagonal into diamond shapes about four centimeters long.

Deep fry diamonds at 170C for three to four minutes until golden brown and crispy on the outside surfaces.

Drain briefly, then dip each hot makroudh in warm honey or sugar syrup. Let excess drip off before serving.