Makroudh

Ingredients

• 180 g Fine Semolina
• 30 g All Purpose Flour
• 0.25 tsp Salt
• 40 g Butter
• 70 ml Water
• 140 g Dates
• 0.5 tsp Ground Cinnamon
• 2 tsp Orange Blossom Water
• 1 tsp Olive Oil
• 120 ml Honey
• 1 tsp Sesame Seeds

Method

1. Combine {fine_semolina}, {all_purpose_flour}, and {salt} in a wide bowl. Rub in {butter} until sandy, then drizzle in {water} and mix gently just until a soft dough forms; do not overwork or the pastry turns tough.
2. Mash {dates} with {ground_cinnamon} and a little {orange_blossom_water} until smooth and pliable. Knead briefly so the filling holds together in a compact log.
3. On a lightly oiled work surface, roll the dough into a rope, make a channel through the center, nestle in the date filling, and seal it around the {dates} mixture. Flatten slightly and cut on the diagonal into diamonds.
4. Heat {olive_oil} in a small deep skillet over medium heat until shimmering. Fry the pastries in small batches so you do not crowd the pan, turning for even color, until deep golden and crisp at the edges.
5. Warm {honey} with the remaining {orange_blossom_water} over low heat until fluid and fragrant. Dip the hot pastries briefly so they take on a thin glossy coat, then finish with {sesame_seeds} if using.