Makroudh

Instructions

1. 1 Make dough by mixing semolina with melted butter, olive oil, and salt. Add warm water gradually until dough holds together.
2. 2 Rest dough covered for twenty minutes. Meanwhile, process dates with cinnamon, cloves, and orange blossom water into a paste.
3. 3 Divide dough into portions, roll each into a log. Press a channel down the center and pipe in date paste filling.
4. 4 Close dough around filling, shape into a log, and slice on the diagonal into diamond shapes about four centimeters long.
5. 5 Deep fry diamonds at 170C for three to four minutes until golden brown and crispy on the outside surfaces.
6. 6 Drain briefly, then dip each hot makroudh in warm honey or sugar syrup. Let excess drip off before serving.