Makroudh: Honey-Kissed Semolina Date Cookies

In a large bowl, combine the semolina, flour, melted butter, 2 tablespoons of orange blossom water, and salt. Mix with your fingertips until the mixture resembles coarse crumbs. Gradually add 1/4 cup of water, mixing until a soft dough forms. Cover and let rest for 15 minutes.

In a separate small bowl, combine the date paste, chopped walnuts, and the remaining 2 tablespoons of orange blossom water. Mix well to form a pliable paste.

Divide the semolina dough into two equal portions. On a lightly floured surface, roll out one portion into a rectangle approximately 1/4-inch thick.

Form half of the date paste mixture into a log and place it along one long edge of the semolina dough rectangle. Carefully roll the dough over the date log to enclose it, forming a cylinder. Gently press and shape the cylinder to ensure it is sealed.

Using a sharp knife, cut the cylinder into diamond or square shapes, about 1-inch thick. Repeat with the remaining dough and date paste.

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

While the cookies are frying, prepare the syrup. In a small saucepan, combine the honey and 1/4 cup of water. Bring to a gentle simmer over medium-low heat, stirring until the honey is fully dissolved. Remove from heat.

Using a slotted spoon, transfer the fried cookies directly from the oil into the warm honey syrup. Let them soak for at least 5 minutes, turning occasionally to ensure even coating. Remove with a slotted spoon and place on a wire rack to drain excess syrup.