Makroud

Prepare the Dough

In a large mixing bowl, combine the semolina, all-purpose flour, and salt. Mix well.

Add the melted butter and vegetable oil to the dry ingredients and mix until the mixture resembles coarse crumbs.

Gradually add the orange juice, mixing until a soft dough forms. If needed, add a little more orange juice to achieve the right consistency. Let the dough rest for about 30 minutes.

Prepare the Filling

In a bowl, combine the finely chopped dates, ground almonds, honey, and orange blossom water (if using). Mix until well combined and smooth.

Shape the Makroud

Divide the dough into two equal parts. On a lightly floured surface, roll out one part of the dough into a rectangle about 1/4 inch thick.

Spread half of the date filling in a line down the center of the dough rectangle. Fold the dough over the filling from both sides, enclosing the filling and forming a long roll. Press the seam to seal.

Cut the roll into diamond or square shapes. Repeat with the remaining dough and filling.

Fry the Makroud

In a large skillet, heat about 1 inch of vegetable oil over medium heat. Fry the makroud in batches until golden brown on all sides, about 2-3 minutes per side.

Remove the makroud from the oil and drain on paper towels to remove excess oil.

Prepare the Syrup

In a small saucepan, combine the honey and water. Heat over low heat until the honey is dissolved and the mixture is warm. Stir in the orange blossom water (if using).

Coat the Makroud

Dip the fried makroud into the warm syrup, ensuring they are well coated. Remove and place on a wire rack to cool and allow any excess syrup to drip off.

Serve

Once the makroud are cool and the syrup has set, arrange them on a serving platter.