Makroudh

Method

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1. Rub the olive oil into the semolina, salt and cinnamon with your fingers until it looks like damp sand. Leave 20 minutes for the grains to absorb it.

   Mark done

2. Add the water and orange blossom water and bring together into a firm dough. Do not knead it — work it just enough to hold.

   Mark done

3. Blitz the dates with the 2 tbsp oil, cinnamon, cloves, orange zest and orange blossom water to a smooth, stiff paste.

   Mark done

4. Roll a third of the dough into a long strip about 8 cm wide. Lay a rope of date paste down the centre and fold the dough over it, sealing the seam underneath.

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5. Flatten gently and cut on the diagonal into 4 cm diamonds. Repeat with the rest.

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6. Heat the frying oil to 170°C / 340°F and fry the diamonds in batches, 4 minutes, turning, until pale gold. Drain briefly.

   Mark done

7. Warm the honey in a wide pan and drop the hot pastries in for 40 seconds, turning. Lift onto a rack and scatter with sesame seeds.

   Mark done Start 40 sec timer

Chef’s Tips

• Oil into the semolina first, and let it stand. That is the crumb.
• Barely work the dough — kneading makes it tough.
• Hot pastries into warm honey, both hot.

Pairing Suggestions

• Mint tea with pine nuts
• Turkish coffee
• Fresh dates

Storage & Reheating

An airtight tin for 2 weeks; the crumb softens slightly and the flavour improves. They freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.