Makrout

Ingredients

• 400 gFine semolina
• 100 gMelted butter
• 50 mlVegetable oil
• 0.5 tspBaking powder
• 120 mlWarm water, as needed
• 300 gPitted dates, softened
• 1 tspGround cinnamon
• 20 gMelted butter, for date filling
• 1 tbspOrange blossom water
• 1 literVegetable oil, for frying
• 250 tbspHoney
• 60 mlWater, for honey syrup

Instructions

1. 1

   In a large bowl, rub the semolina with the melted butter and vegetable oil until the texture resembles wet sand. Let rest for 20 minutes so the semolina absorbs the fat.

2. 2

   Add the baking powder and gradually mix in warm water, kneading gently until a soft, pliable dough forms. Cover and rest for 15 minutes.

3. 3

   Meanwhile, make the date filling: mash the softened pitted dates with the cinnamon, melted butter, and orange blossom water until you have a smooth, moldable paste.

4. 4

   Divide the semolina dough into portions and roll each into a long log. Using your fingers, press a groove down the center of each log.

5. 5

   Roll the date paste into thinner logs and place them into the grooves, then fold the semolina dough over to fully enclose the date filling, rolling gently to seal and reshape into a smooth log.

6. 6

   Press the log lightly with a carved wooden mold (or the back of a fork) to create the traditional diamond pattern, then cut into diagonal diamond-shaped pieces.

7. 7

   Heat the vegetable oil in a deep pan to about 160°C (325°F) and fry the makrout in batches for 3-4 minutes per side, until golden brown. (Alternatively, bake at 180°C/350°F for 20-25 minutes until golden.)

8. 8

   Meanwhile, warm the honey with the water in a small saucepan over low heat until thin and syrupy.

9. 9

   Dip the warm fried or baked makrout into the honey syrup for a minute, then lift out and let drain on a wire rack.

10. 10

    Let cool before serving; makrout keeps well stored in an airtight container for several days.