Makroud

Ingredients:

• 3 cups (450g) coarse semolina
• 1 cup (150g) fine semolina
• 1/2 cup (120ml) melted butter
• 1/2 cup (120ml) vegetable oil
• 1/2 cup (120ml) warm water
• 1/4 teaspoon (1g) salt
• 500g (18oz) pitted dates
• 1 teaspoon (2g) ground cinnamon
• 2 tablespoons (30ml) orange blossom water
• 1 cup (340g) honey
• 1 tablespoon (15ml) water

Instructions:

1. In a large bowl, combine the coarse and fine semolina with the salt. Stir in the melted butter and vegetable oil, mixing with your hands until the semolina is well-coated with the fat.
2. Gradually add the warm water to the semolina mixture, mixing until you have a dough that holds together but is not too wet or sticky. Cover and let it rest for at least 30 minutes.
3. Meanwhile, prepare the date filling by processing the pitted dates in a food processor until smooth. Add the ground cinnamon and orange blossom water, mixing until uniformly combined.
4. Divide the dough into small portions. Roll each portion into a log about 1 inch (2.5 cm) thick, then flatten it slightly.
5. Place a line of the date paste along the center of each flattened log. Carefully fold the dough over the filling, sealing the edges to enclose the paste completely.
6. Gently flatten the logs again and cut them into diamond shapes using a sharp knife.
7. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Arrange the makroud pieces on the prepared baking sheet and bake for 20-25 minutes, or until lightly golden.
9. While the makroud are baking, heat the honey with the tablespoon of water in a small saucepan until warm. Do not boil.
10. Once baked, immerse the hot makroud directly into the warm honey mixture, allowing them to soak for a few minutes before transferring to a wire rack to cool.

Notes:

Makroud can be stored in an airtight container for up to 2 weeks. They are traditionally served with mint tea. For a variation, you can add chopped nuts to the date filling. Ensure the dough is not too dry or it will crack during baking.