Tunisian Date and Walnut Stuffed Makroudh

In a large bowl, combine the fine semolina and melted butter. Rub the mixture between your palms until the semolina is fully coated and resembles coarse crumbs. Gradually add the warm water, mixing until a soft dough forms. Cover and let rest for 15 minutes.

While the dough rests, prepare the filling. In a separate bowl, combine the chopped dates, chopped walnuts, and ground cinnamon. Mix well until thoroughly combined.

Divide the semolina dough into 2 equal portions. On a lightly floured surface, roll out one portion into a rectangle approximately 1/4-inch thick. Form half of the date and walnut filling into a long, thin log and place it along one edge of the dough rectangle.

Carefully roll the dough over the filling, sealing it completely to form a log. Gently flatten the log slightly and use a sharp knife or a makroudh mold to cut it into diamond or rectangular shapes, about 1 inch thick.

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

While the makroudh are frying, prepare the syrup. In a small saucepan, gently warm the honey and orange blossom water over low heat until combined. Do not boil.

Once fried, immediately transfer the hot makroudh to the warm honey syrup. Let them soak for at least 5 minutes, turning occasionally, to absorb the syrup. Remove with a slotted spoon and place on a wire rack to drain excess syrup.