North African Date and Semolina Cookies (Makroud)

In a large bowl, combine the semolina, flour, melted butter, and salt. Rub the mixture between your palms until it resembles coarse crumbs. Gradually add water, a tablespoon at a time, mixing until a soft, pliable dough forms. Do not overmix. Cover and let rest for 15 minutes.

In a separate small bowl, combine the chopped dates, cinnamon, and cloves. Mix well to form a cohesive paste. If the dates are too dry, add a teaspoon of hot water to help bind them.

Divide the semolina dough into 4 equal portions. Take one portion and roll it into a log about 1 inch thick. Flatten the log slightly to create a shallow groove down the center.

Roll a portion of the date mixture into a thin cylinder, slightly shorter than the semolina log. Place the date cylinder into the groove of the semolina dough. Carefully fold the semolina dough over the date filling, sealing the edges to enclose it completely. Gently roll the log to smooth it out.

Using a sharp knife, cut the log into diamond or rectangular shapes, about 1 inch thick. Repeat with the remaining dough and date filling.

Heat the vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C). Fry the cookies in batches for 3-5 minutes per side, or until golden brown. Do not overcrowd the pan.

While the cookies are frying, gently warm the honey and orange blossom water in a small saucepan over low heat until just combined and fluid. Do not boil.

Using a slotted spoon, remove the fried cookies from the oil and immediately immerse them in the warm honey syrup for at least 5 minutes, turning once to ensure even coating. Remove with a slotted spoon and place on a wire rack to drain excess syrup.

Serve warm or at room temperature. These cookies are best enjoyed the same day but can be stored.