👨‍🍳 تعليمات

1. 1

   In a large bowl, combine the fine semolina, all-purpose flour, and salt. Rub in the melted butter until the mixture resembles coarse crumbs.

   💡 نصائح احترافية: Ensure the butter is well distributed.
2. 2

   Gradually add the orange blossom water and a little cold water (about 100-150 ml), mixing until a soft, pliable dough forms. Do not overwork the dough. Cover and let it rest for at least 1 hour, or preferably refrigerate overnight.

   💡 نصائح احترافية: The dough should be soft but not sticky.
3. 3

   While the dough rests, prepare the date filling. Mix the finely chopped dates with cinnamon. If the dates are dry, you can add a teaspoon of orange blossom water or melted butter to moisten them.

   💡 نصائح احترافية: Ensure the date paste is smooth and spreadable.
4. 4

   Divide the rested dough into two portions. Roll out one portion on a lightly floured surface into a rectangle about 1/4 inch thick. Spread the date filling evenly over the dough.

5. 5

   Carefully place the second portion of dough on top of the filling and roll it gently to seal. Alternatively, you can roll out the second portion and place it as a top layer, pressing down to adhere.

6. 6

   Using a knife or a pastry wheel, cut the dough into diamond or rectangular shapes. You can also use a traditional makroudh mold to imprint a pattern.

   💡 نصائح احترافية: Ensure the cuts are clean to prevent the filling from leaking out during frying.
7. 7

   Heat vegetable oil in a deep frying pan or pot over medium heat. Carefully fry the makroudh pieces in batches until golden brown on both sides. Do not overcrowd the pan.

   💡 نصائح احترافية: Maintain a consistent oil temperature to ensure even cooking and prevent burning.
8. 8

   While the makroudh is frying, prepare the honey syrup. In a saucepan, combine honey, water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 5-7 minutes until slightly thickened. Remove from heat and let it cool slightly.

   💡 نصائح احترافية: The lemon juice prevents the syrup from crystallizing.
9. 9

   Once fried, drain the makroudh pieces on paper towels. Immediately dip the warm makroudh into the slightly cooled honey syrup, ensuring they are well coated. Let them soak for a few minutes.

   💡 نصائح احترافية: Soaking while warm allows the syrup to penetrate.
10. 10

    Remove the makroudh from the syrup and place them on a wire rack to drain any excess. Garnish with toasted sesame seeds, if desired. Let them cool completely before serving.