Makroud

Ingredients

• 400 g (14 oz)semolina
• 80 g (3 oz)butter or oil
• 250 g (9 oz)date paste
• 1 tspcinnamon
• for fryingoil — or bake
• honeyfor soaking

Method

1. In a large mixing bowl, combine 400 g (14 oz) of semolina with 80 g (3 oz) of melted butter or oil. Gradually add a little water, about 2 to 3 tablespoons at a time, and use your fingers to rub the fat into the semolina until it resembles wet sand. Continue adding water and kneading gently until a soft, cohesive dough forms. Cover the bowl with a clean kitchen towel and let it rest for about 30 minutes to allow the semolina to absorb the moisture fully.
2. While the dough is resting, prepare the filling by kneading 250 g (9 oz) of date paste with 1 teaspoon of cinnamon until the mixture is smooth and pliable. If the date paste is too stiff, you can warm it slightly in a microwave or a small saucepan over low heat to soften it. Divide the date paste into small portions, roughly the size of a walnut, and roll them into logs about 1 cm (0.4 inches) thick.
3. Once the dough has rested, divide it into two equal parts. On a lightly floured surface, roll each portion into a rectangle about 1 cm (0.4 inches) thick. Place a log of date paste along the edge of the rectangle, then carefully roll the dough over the date paste to encase it completely. Gently press the seam to seal it, then repeat with the remaining dough and date paste.
4. Using a sharp knife, cut the rolled dough into diamond shapes, each about 5 cm (2 inches) long. Heat oil for frying in a deep pan over medium-high heat. To test if the oil is ready, drop a small piece of dough into the oil; it should sizzle and rise to the surface. Fry the makroud in batches, turning occasionally, until they are golden brown on all sides. This should take about 3 to 5 minutes per batch.
5. Once fried, remove the makroud from the oil using a slotted spoon and drain them on paper towels to remove excess oil. While still warm, submerge the makroud in a bowl of warm honey, allowing them to soak for about 5 minutes. The honey should penetrate the semolina, giving the makroud a glossy, sticky coating. Serve warm or at room temperature, allowing the honey to set slightly for a delightful chewy texture.